Yogurt Plus Instructions

Makes: 1 - 1.25 quarts
Preparation time: about 30 minutes preps, 6-8 hours culturing

You’ll need:

  • 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


  1. 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.
  2. Whisk in 1 sachet of Yogurt Plus starter culture. This distributes the good bacteria throughout the milk.
  3. 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.
  4. 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.
Yogurt Plus

Go to Cultured Dairy Recipes

Go to Yogurt Plus FAQs