Yogurt Plus Instructions

Makes: 1 - 1.25 quarts
Preparation time: about 30 minutes preps, 8 hours culturing

You’ll need:

  • A yogurt maker
  • 1 quart - 1.25 quarts (1 liter - 1.25 liters) of pasteurized or ultra-pasteurized dairy milk (skim, 1%, 2%, or whole milk). Goat milk may yield a thin result.
  • 1 sachet of Yogurt Plus starter culture 
  • a thermometer


  1. Pasteurized milk: In a saucepan gently heat the milk to 180°F, then remove from heat and let cool to 110°F. Ultra-pasteurized milk: In a saucepan gently heat the milk to 110°F.
  2. Whisk in 1 sachet of Yogurt Plus starter culture. 
  3. Place the milk in yogurt jar(s) without lid(s) and incubate in your yogurt maker for 8 hours. (Devices with adjustable temperatures should be set to 110°F.)
  4. Remove the jars from the yogurt maker, let cool, close the lids, and place in the refrigerator to cool and set for at least a couple of hours. As the yogurt cools it will get even thicker. Keep the finished yogurt in the refrigerator.
  • Reculture: To make a new batch, repeat these instructions, except use 2 tablespoons of your finished yogurt as your starter culture (instead of a sachet).
Note: Store the starter culture in the refrigerator or freezer until you're ready to use it.
Yogurt Plus

Go to Cultured Dairy Recipes

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