How to Prepare Yogurt with Pro-biotic Acidophilus Starter

three flavors of yogurt

Using only milk and a starter create fresh, natural yogurt at a fraction of the cost of commercial brands. This will make the best yogurt you’ve ever tasted, low in fat-without artificial additives or preservatives.

Pure Yogurt Starter Culture

Our pure yogurt culture contains Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Bifidobacterium longum, Bifidobacterium infantis and no added fillers. There are two options for preparing yogurt, both methods will work and you should choose one based on your 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

You may 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 make. You may use either powdered cow’s milk or goat’s milk to prepare the dry extended culture. 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.

homemade yogurt with strawberries


Make Your Own yogurt for a Healthier Lifestyle.