I asked this question within a very old thread, so decided to start new. I am new to dairy goats and right now have only one of my girls in milk. I have been saving her milk by filtering straight into jars and to the freezer. I now have plenty to start making yogurt. But wondering about the frozen milk. My questions are: What is the best method for thawing frozen milk? If I boil for thicker yogurt does it effect nutritional value? What is "hanging" yogurt and how do I do it? Lastly I just read you can keep and use clabbered milk for lots of things you would have used buttermilk for etc. So does the sour milk ever go bad to the point you should not use it? If yes, how do you know? Thank you! Sorry for the long post.