Note from Shannon: Please welcome Rosalyn, CFH Content Development Manager and Cultured Kitchen-Keeper.
I have been making yogurt for many years, and in experimenting with raw goat milk, raw cow milk, and different types of pasteurized cow milk, I’ve noticed quite a difference in the results. As most experienced yogurt chefs are aware, raw milk will produce a much thinner yogurt than pasteurized milk – unless it is heated up (sterilized) first.
This is because, unless you heat raw milk, the natural bacteria and enzymes that are present in the raw milk will compete with the yogurt culture. Additionally, heating milk does change the structure of the cell membrane in the milk protein, so that it can clump together better and give you a thicker set in the yogurt.