I Had To Tell Somebody

I just made the most perfect batch of yoghurt of my yoghurt-making career to date. I was reading Pat Katz and she said that it really is worth heating your raw milk up to kill some of the bacteria in it so they don't interfere with the bacteria you introduce to your milk. So I did. And the result was silky, thick, creamy yoghurt. I also added a cup of raw cream that had started to sour to my quart of milk. I'm sure that helped on the creamy front. But, yum, it's all I can do not to eat the entire pint right now.