Making homemade yogurt is a great way to get probiotics, naturally while saving money. Several yogurt starters are "heirloom" starters meaning they are re-usable and can be used to make batch after batch of yogurt.
What You'll Need
Starter Culture: Traditional vs. Mild
Direct-Set yogurt starters are convenient for making yogurt because there is no starter to maintain. Simply store extra packets in the freezer and make a batch of yogurt when you are ready.
When choosing between these cultures keep in mind the traditional tends to be a little more tart and the mild tends to be a little more mild and sweet.
You can use nearly any type of dairy milk to make this yogurt, but for best results, we recommend using whole pasteurized milk.
Avoid ultra-pasteurized or UHT milk when making yogurt. You can learn more about different milks for yogurt making, in our article Choosing Milk for Making Yogurt.
If you'd prefer to use raw milk, please review these Special Considerations for Making Raw Milk Yogurt.
Yogurt Maker or Other Appliance
Both the Traditional Flavor and Mild Flavor Starter Cultures are thermophilic (heat-loving) cultures. This means you will need a yogurt maker or other appliance to keep the milk warm during culturing.
In addition to the above staples, you will also need:
- Stainless steel pot (for heating milk)
- Non-aluminum mixing utensil
CHECKLIST: Basic Supply List for Making Yogurt
How to Make Traditional & Mild Flavor Yogurt
- Slowly heat 1-2 quarts milk to 180°F.
- Then cool to 115°F.
- Add 1 packet of yogurt starter; mix thoroughly.
- Pour the milk into a glass or plastic container.
- Cover and culture at 105°-112°F for approximately 7-8 hours in a yogurt maker or similar appliance.
- Once the yogurt has set, cover it and allow it to cool for 2 hours at room temperature.
- After 2 hours, refrigerate the yogurt for at least 6 hours before eating.
- Your yogurt is ready to eat or use in recipes!
Making Kosher Traditional & Mild Flavored Yogurt
Kosher yogurt starters are also available for making Traditional and Mild Flavor yogurt at home. These are sold in bottles, rather than packets. To make yogurt with these starters, just follow the same steps as above, but instead of using a packet with each quart of milk use 1/8 teaspoon of starter with 1-2 quarts of milk and 1/4 teaspoon of starter with 1 to 4 gallons of milk.
TROUBLESHOOTING HOMEMADE YOGURT
While making your own yogurt only requires a few supplies and a bit of know how, if it's your first time making yogurt at home, we understand that you might run into some hiccups along the way. Read through our Yogurt Starter Troubleshooting FAQ and feel free to reach out if you still need a helping hand. You can do this!
Today we're going to show you how to make yogurt making our traditional and mild flavored yogurt starters.
The traditional tends to be a little more tart and the mild tends to be a little more mild and sweet. So you can choose the best flavor profile for your family.
Now these are single-use cultures. There's 4 packets in the box, each packet makes one batch of yogurt, and you will need a yogurt maker for this project. Check out our website for other ides on how to keep your yogurt warm as it cultures.
You can do this, let's get started!
First, pour 1 to 2 quarts of pasteurized milk into a pan. We recommend using whole, pasteurized milk for the best flavor and texture. Avoid milk that is marked as UHT or ultra-pasteurized. If you wish to use a different type of milk, check out our website for instructions.
Now slowly heat the milk to 180 stirring occasionally.
Remove the milk form the heat and allow it to cool to 115.
Next add one packet of yogurt starter and mix thoroughly, be sure ot use the whole packet.
Then, pour the milk into a glass or plastic container, place in your yogurt maker, cover and incubate at 105 to 112 for 7 to 8 hours.
After 7 hours, check to see if the yogurt has set. You should see a change in texture and when you tip the jar the yogurt should pull away from the side of the jar in one mass.
Once the yogurt has set, turn off the yogurt maker, cover the jars, and allow the yogurt to cool for 2 hours or until it reaches room temperature.
We recommend refrigerating the yogurt for 6 hours prior to eating.
That's it - you've successfully made yogurt! If you're looking for advice on thickening your yogurt, flavoring your yogurt or the many recipes you can use yogurt in check out our website.
If you have any questions during this process please reach out to our customer support team.
Thank you for watching and remember, You Can Do This, with Culture for Health.