Heat 3/4 of a gallon – 3 quarts because we have 3 quart jars – of new raw milk. When it reaches 180 leave for 10 to 30 minutes. Cool to 110 and pour into clean jars. Add the yougurt culture. Here it is the original yogurt – or a bit of the previous batch, b)Fage mixed with cream, and Fage mixed with milk.
Keep the yogurt at 110 for at least 5 hours. (Sous vide) If the time at 110 is longer, the yogurt will get more sour. Let cool. Cover and refrigerate.