Ingredients: S. thermophilus, L. delbrueckii, L. plantarum, L. reuteri, B. longum, non-GMO inulin
Contains live probiotics. Vegan. Dairy-free. Non-GMO.
Packaged in a facility that also handles products that may contain wheat, soy, eggs, milk, and fish.
The pouch contains 4 packets. Each packet makes 1¼ quarts of yogurt.
Make probiotic yogurt from scratch! Yogurt is a living, wholesome food that can easily be made at home.
Making your own yogurt gives you full control over the ingredients, and ensures that your healthy homemade yogurt has no added sugars, artificial flavors, or 'mystery' ingredients.
When made with a premium-quality starter culture such as our Yogurt Plus, your live probiotic yogurt can also contain many more probiotics than the store-bought versions*.
Our premium-quality Yogurt Plus starter culture is made with a unique blend of 5 beneficial species (S. thermophilus, L. delbrueckii, L. plantarum, L. reuteri, B. longum, non-GMO inulin).
Enjoy a healthy treat of homemade yogurt, with fresh and dried fruit, cereal, nuts, or vegetables.
*These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease.
And there's a bonus, too! Once you've made yogurt using our Yogurt Plus starter, you can use some of it to culture your next batch! You can make up to 40 quarts of yogurt with this pack, just by reculturing!
Instructions for making Yogurt Plus
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 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.
Note: Store the starter culture in the refrigerator or freezer until you're ready to use it.
- Reculture: To make a new batch, repeat these instructions but use 2 tablespoons of yogurt made with Yogurt Plus as your starter.
Need more info?
Go to Yogurt Plus FAQs