- 32-42 ounces milk – full fat, 2% or fat-free (ultra-pasteurized is best)
- 1 sachet Yogurt Plus Starter – or 2 tablespoons of a previously made yogurt
Every ingredient with a link was selected by me to make it easier for you. I may receive a small affiliate commission if you buy something through my links. Thank you! ❤️
- 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.
- 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.