Once your raw milk has been sitting still for several hours, the cream will rise to the top. Separate the cream from the skim milk by ladling it into a small mason jar. Reserve the cream for making butter, or to add to other dishes.

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To make raw yogurt, pour some skim milk into a quart mason jar. Add 1 cup of yogurt starter from your last batch of yogurt. If you have to, use yogurt from the grocery store. Make sure it’s plain, without flavor or sugar.

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Mix the starter and skim milk for at least 2 minutes. This will break up the starter and integrate it into your milk.

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Then, top off your yogurt jar with more skim milk and stir for another minute or so.

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Place the yogurt in a warm place. A warm place for me is on the top of my propane oven. You can put it in a cooler with hot water, put it on the top of your refrigerator, or place it in a warm windowsill.

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When you see the yogurt has thickened, you know that it’s done. I’ve let my yogurt sit out as long as 24 hours, letting it culture.