The first step is learning to make clabber.  To make clabber you will need raw milk. We have a video that will walk you through each step.  Basically you leave a jar of raw milk in temperatures somewhere between 90-110 degrees fahrenheit. Within a few days the milk will form into a solid curd which is also known as clabber. After that for the next maybe 3-4 days you will start a new batch using a teaspoon from the previous batch and adding raw milk to the jar.  When the milk forms a solid curd somewhere around the 12 hour mark then your clabber should be mature and now you have your yogurt culture.  Your yogurt culture is your mature clabber that was cultured in temperatures 90-110 degrees.