Yogurt Plus

I have done a lot of research on yogurt. Many of the world's centenarians have consumed yogurt daily and often as a dessert or meal. Specific strains of bacteria have been selected for this yogurt to give you the most health benefits. If you have a weak immune system, the Streptococcus thermophilus L. delbrueckii, L. plantarum, L. reuteri, and Bifidobacterium in this yogurt will benefit your immune system powerfully. These helpful strains fight off viruses, fungi, and parasites that invade the gastrointestinal tract and the urogenital system too. They also help to reduce gut inflammation, decrease pathogen activity, and improve overall health. 
This yogurt is fun and easy to make and a small portion of each batch can be used to make additional batches. It is thick like Greek yogurt and has a wonderful mildly tangy taste. It will soon become one of your favorite yogurts.



  • 32-42 ounces milkfull fat, 2% or fat-free (ultra-pasteurized is best)
  • 1 sachet Yogurt Plus Starteror 2 tablespoons of a previously made yogurt

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  • Place the milk in a saucepan and gently heat to 100°F. Once the temperature is reached, remove from heat and whisk in 1 package of the yogurt starter. This spreads the good bacteria throughout the milk.
  • Place milk in yogurt jar or jars without lids and incubate in your yogurt maker for 6-8 hours at 100 to 110°F. I do mine at 110°F and it takes 6 hours. If you use cooler temps like 100°F it can take up to 8 hours. If it is too warm, all the good bacteria will die, so a consistent, luke-warm temperature is paradise for all the good bacteria and promotes their growth. You'll know it's done when you see a thick curd.
  • Place the jars in the fridge to cool and set. Cool the yogurt in the refrigerator for a couple of hours. As the yogurt cools, it will get even thicker!


  • To make a new batch, repeat these instructions except use 2 tablespoons of your finished yogurt as your starter culture (instead of a packet). Don't use more than two tablespoons (per quart) as bacteria don't like to be crowded and they need room to spread out and grow.


You can also make bigger batches in a Sous vide device or instapot with a yogurt setting.