Share 'Anyone tried low-temp yogurt?'

Hello fellow Earthlings! I've recently found a great source of raw milk and cream not too far from my home (yeah!), and I've been making yogurt, among other things. It then occurred to me that in the process of heating the milk to 180 degrees to make the yogurt, I was ... pasteurizing it! Which kind of defeats the purpose of using raw milk in the first place. So my question is: can I get away wit…