In a saucepan, gently heat raw milk on medium low heat, stirring occasionally, until it reaches 110 F.
While the milk is heating gently heat warm water until it also reaches 110 F.
Once it reaches 110 F, turn off the head and whisk in 3 tbs organic yogurt for the starter.
Pour into mason jars or another type of jar that has a screw on lid, screw on the lid, and place into a crockpot.
Then gently pour the warm water around the jars, put on the crockpot lid, and place in a warm spot and cover the crock with towels for installation.
Allow to sit for 8-12 hours.
Once it is done fermenting I like to stir in honey and then refrigerate. The honey is easier to mix in while the yogurt is room temperature.
Store for 1-2 weeks in the refrigerator.