Place raw milk in a medium saucepan. Whisk in gelatin to cold milk and let sit for 5 minutes to bloom. Then, whisk thoroughly to combine.
Heat raw milk over medium-low heat to 100-110°F, whisking or stirring constantly. Make sure it doesn't get above 118°F so it doesn't kill the enzymes and vitamins in the raw milk.
Once the temperature is reached, remove from heat and whisk in the yogurt starter. This spreads the good bacteria throughout all the milk.
Place milk in yogurt jars without lids and incubate in your yogurt maker at 110°F for 8-12 hours or until a curd forms.
Place the jar or jars in the fridge to cool and set. Cool the yogurt in the refrigerator for at least six hours. As the yogurt cools, it will get even thicker!