Makes: 1 - 1.25 quarts
Preparation time: about 30 minutes preps, 6-8 hours culturing
- A yogurt maker
- 32 fl oz - 42 fl oz (1 quart - 1.25 quarts/ 1 liter - 1.25 liters) of pasteurized or ultra-pasteurized dairy milk (skim, 1%, 2%, whole milk, or half and half), depending on your yogurt maker. Goat milk may yield a thin result.
- 1 sachet of Yogurt Plus starter culture (or 2 tablespoons of yogurt made with Yogurt Plus)
- a thermometer
- Place the milk in a saucepan and gently heat to 180°F. Once the temperature is reached, remove from heat and let it cool to 100°F-110°F.
- Whisk in 1 sachet of Yogurt Plus starter culture. This distributes the good bacteria throughout the milk.
- Place the milk in yogurt jars without lids and incubate in your yogurt maker for 6-8 hours. A consistent, lukewarm temperature is paradise for all the good bacteria, and promotes their growth.
- Remove the jars from the yogurt maker, close the lids, and place the jars in the fridge to cool and set for at least a couple of hours. As the yogurt cools it will get even thicker! Store in the fridge.
- Reculture: To make a new batch, repeat these instructions but use 2 tablespoons of yogurt made with Yogurt Plus as your starter.
Note: Store the starter culture in the refrigerator or freezer until you're ready to use it.