Do I need a yogurt maker for this starter?

While this is a thermophilic starter, meaning it cultures at 105–112°F, this can be accomplished using other appliances, such as a food dehydrator, folding proofer, crockpot, thermos, pilot light or oven light, or insulated cooler with heating pad.

What kind of milk should I use?

Any pasteurized dairy milk can be cultured into yogurt; avoid ultra-pasteurized or UHT. Raw milk can also be used, but make sure to follow special instructions in this case. You can also use non-dairy milk, but will likely need to add thickeners.

How much yogurt can I make with this starter?

Technically, infinite! All you need is 2 tbsp of your previous batch per quart of milk (up to a gallon at a time), and you can continue the culturing cycle for as long as you please.

How do I know when my yogurt is set?

You can tell that your yogurt has set once it appears less uniform and looks more like one solid mass. The yogurt should be relatively smooth, and pull away from the side of the container.

How long will finished yogurt last?

When kept in a refrigerator (at 40–45°F), finished yogurt maintains re-culturing viability for 7 days and remains edible for 2 weeks. Whey will last about 6 months in the refrigerator, but if it looks or smells bad at any point, discard it.

Cultures For Health

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