I got asked a question in my comments from Julie, and decided to make a post out of it..I see that she has in fact done the same..
So in answer to her question of can you do it with raw whole milk, the answer is yes..my sheep milk yogurt does come out very thick, much like greek yogurt that you would buy in the store, where as both goat and cow for me at least comes out a bit thinner, but I noticed a difference in this depending on the breed of goat, which makes sense because the different breeds have a different buttermilk fat content.
Now the reason that I have never done a post on the yogurt making is mainly because I have not done the make it in a thermos, make it in a crock pot, or even make it on a low setting of a heating pad.. I got a old fashioned yogurt maker at a farm sale in a box of goodies for a buck, so I most likely paid 5 cents for it, it has eight cups and you mix the milk, with the starter, fill the cups, set the timer and when it turns off, its done..
Because I have never done any of the other way, I can’t say that I have any cheap tricks or trades, but after Julies comment, I did a huh.. what if I had no power, how would I go about making my yogurt then?
I poured boiling hot water into my shuttle Chef and put it into its outer pot and let it “warm” at the same time, I took out my starter and let it warm up to room temp.
So I took a liter of fresh whole still warmish sheep milk, strained it, warmed it up 110, added the warmed starter, poured out the water, dried the inner steel pot and poured it into the pot and set it for the full eight hours in the shuttle chef.. it made a very good yogurt, not as thick as my normal one, I think if you let it sit longer it would get more tangy and full body flavour.. So this morning, I had a bowl of it with canned strawberry Rhubarb fruit with walnuts.. No quite as good as my normal yogurt but certainly better or equal to store bought..