Yes, if you observe the following: When using fresh milk/raw milk, it must be heated to at least 85 °C before preparation in order to kill external germs and bacteria. Then allow the milk to cool to below 40 °C before mixing it with the yoghurt culture. Milk that is too warm would kill the yoghurt cultures. It is also important that the milk is homogenised (a very fine-mesh sieve or cotton cloth is useful for this) so that the yoghurt can ferment evenly and does not stick together.
ALL YOGURT MAKERS - Is it possible to make yogurt from raw milk?
