How to Store Yogurt and Yogurt Cultures

 

When you receive your freeze-dried yogurt starter, there is some time before it is necessary to activate it. Yogurt cultures last longest when stored in the freezer. Click here to find out How Long Cultures Last.

Once the starter has been activated, yogurt is generally good for eating up to 2 weeks, when stored in the refrigerator. 

For re-culturing, we recommend using the yogurt within 7 days to make a new batch. If a longer break is necessary between batches, preserve some active cultures by freezing or drying. Neither method is completely reliable, but our customers report a fair amount of success with either.

Short Breaks, Up to 4 Weeks 

  • Put fresh, active yogurt in clean freezer-safe containers. Ice cube trays are convenient. 
  • For each cube, use the amount of yogurt that it will take to culture 1 cup of milk. 
  • Once frozen, store the cubes in an airtight container in the freezer. 
  • When ready to make yogurt, remove enough from the freezer to make a new batch, 1 cube per cup of fresh milk. 
  • Thaw before adding yogurt to prepared milk. 
  • The longer the yogurt is frozen, the less potent it will be as a starter culture. It may be necessary to use up to twice the amount if the yogurt was frozen for 3-4 weeks.

 

Long Breaks, Up to 3 Months

  • Spread a small amount of starter on a piece of unbleached parchment paper. 
  • Leave the yogurt to dry in a warm, safe spot no more than 80°F. 
  • Once it is completely dry, store in a zip lock bag in the refrigerator. 
  • Under ideal conditions, the starter will keep for up to a few months. 
  • To rehydrate the yogurt or buttermilk, follow activation instructions included with the starter. 


Need to Take A Break from Making Other Cultures?

 

                                                
   
Flavored Homemade Yogurt


Related Articles & Recipes:

 

Related Products:

Bulgarian Yogurt Starter Yogurt Starters
Excalibur Food Dehydrators Food Dehydrators
Yogurt Makers Yogurt Makers

Free eBook Library Access & Weekly Newsletter


Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 150,000+ other health-conscious readers
  • We never share your information!
first name last name email address