How to use Yogurt Culture


Use homemade yogurt to make delicious low-fat salad dressings, dips and sauces to spoon over baked potatoes instead of sour cream. Add to pancake or muffin batter, top fresh fruit with yogurt or place yogurt and fresh fruit in the blender for delicious, nutritious smoothies.

Pure yogurt culture contains Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Bifidobacterium longum, Bifidobacterium infantis. Please note that there are no added fillers. This presents two options for preparing yogurt. Both methods will work; choose one based on application and desired results. Note that the recipe and procedure for preparing one quart of yogurt is the same in both cases.

Pure Culture Method

Use the pure culture straight (as is) at the rate of 1/8 teaspoon in as little as 1 quart of milk and up to 4 gallons of milk. At this dosage, the smaller the quantity of milk, the faster it will set and the tangier (more acidic) the yogurt will be.

Extended Culture Method

If you regularly make small batches of less than 1 gallon or you are concerned about bacterial mutation from re-culturing, you can prepare a stable extended culture using dry milk. This is a practical, economical and safe way to assure fresh consistent quality in each new batch of yogurt. You may use either powdered cow’s milk or goat’s milk to prepare the dry extended culture. Regardless of which type of dry milk used, both will work to make yogurt in either type of milk.

Extended Culture Formula: Combine 3 parts of nonfat powdered milk with 1 part of yogurt culture. Mix until they are evenly blended. It may be necessary to gently break up larger pieces of the yogurt culture. This creates a mixture that is 25% culture. Store the extended culture in an air tight container in the freezer for up to 12 months.

Yogurt Recipe

One Quart Yogurt Recipe (fresh starter either pure or extended)

Heat one quart of milk to 180°F. Cool the milk to 115°F then add 1/8 teaspoon of either pure or extended yogurt culture. Stir gently until completely dissolved. Hold the temperature between 105 – 110°F for about 8 hours. You may adjust the time more or less depending on how tart you want the flavor to be. Once yogurt has reached the desired flavor and texture it must be refrigerated.

One Quart Yogurt Recipe (re-cultured starter)

Heat 1 quart of milk to 180°F. Quickly cool the milk to 115°F and add 2-4 Tablespoons of previously prepared active yogurt. Whisk gently until completely mixed. Hold the temperature between 105 to 110°F for about 8 hours. You may adjust the time more or less depending on how tart you want the flavor to be. Once your yogurt has reached the desired flavor and texture it must be refrigerated. This method may be repeated until the yogurt becomes too tart or develops undesirable flavors. This can occur in as little as 3 generations.

Tasty Tips

To make yogurt with added body and protein add ½ cup of nonfat powdered cow or goat milk. Heat the mixture to 180°F and hold the temperature for 30 minutes. Continue as described above.

For enhanced flavor, add a few drops of vanilla extract when adding the culture. You can try other flavored extracts as well such as banana, almond, etc. A teaspoon of instant coffee or espresso powder is also nice.

Using Goat’s Milk

Goat’s milk produces a pleasingly tart yogurt using the same dosing amounts as you would with cow’s milk. It does have a thinner consistency than cow’s milk yogurt and much thinner than commercially made yogurt. The yogurts you find in the grocery store are fortified with nonfat milk solids or contain gelatin or other thickeners to give it more body.

To make a thicker goat milk yogurt you may either add nonfat powdered milk as detailed above or try adding one tablespoon of a very weak solution of rennet (one drop of liquid rennet or a small amount of powder scraped from a rennet tablet dissolved in ¼ cup distilled water) along with the culture.

homemade yogurt with strawberries


Make Your Own yogurt for a Healthier Lifestyle.