Yogurt Plus

I have done a lot of research on yogurt. Many of the world's centenarians consume 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.
ABOUT MILK TO USE: If the milk is ultra-pasteurized, you only need to pre-heat it to 100℉. If it isn't ultra-pasteurized, you need to pre-heat it to 180° F for 10 minutes, then let it cool back down to 100° F before adding the culture. Ultra-pasteurization denatures the lacto globulin and allows for a thick curd.
TEMPERATURE: Check your yogurt maker to ensure the temperature can be accurately set to 110° F. Sometimes, these yogurt makers can get too hot. You can always check it with a thermometer to make sure it is accurate but also make sure the thermometer you are using is accurate.
Calibrate and check your thermometer for accuracy



  • 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 pre-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 110°F. If it's still not set let it go another 2-3 hours. 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.