Hi Kate,
I have the backyard dairy goat book and just wanted to confirm something with you. In the yoghurt section where you are talking about making viili, you are using raw milk and not pasteurizing and using the non pasteurized product to make the next batch.
In everything I read online, it seems like it is recommended to pasteurize to make the starter. Are you successful not ever pasteurizing and just propagating forward from the previous batch?
Anyone else have any experience/opinion?
Thanks,
Maria
