WHAT YOU'LL NEED
Starter Culture: Traditional vs. Mild
Direct-Set yogurt starters are convenient for making yogurt because there is no starter to maintain. Simply store extra packets in the freezer and make a batch of yogurt when you are ready.
When choosing between these cultures keep in mind the traditional tends to be a little more tart and the mild tends to be a little more mild and sweet.
You can use nearly any type of dairy milk to make this yogurt, but for best results, we recommend using whole pasteurized milk.
Avoid ultra-pasteurized or UHT milk when making yogurt. You can learn more about different milks for yogurt making, in our article Choosing Milk for Making Yogurt.
If you'd prefer to use raw milk, please review these Special Considerations for Making Raw Milk Yogurt.
Yogurt Maker or Other Appliance
Both the Traditional Flavor and Mild Flavor Starter Cultures are thermophilic (heat-loving) cultures. This means you will need a yogurt maker or other appliance to keep the milk warm during culturing.
In addition to the above staples, you will also need:
- Stainless steel pot (for heating milk)
- Non-aluminum mixing utensil
CHECKLIST: Basic Supply List for Making Yogurt
HOW TO MAKE TRADITIONAL & MILD FLAVOR YOGURT
- Slowly heat 1-2 quarts milk to 180°F.
- Then cool to 115°F.
- Add 1 packet of yogurt starter; mix thoroughly.
- Pour the milk into a glass or plastic container.
- Cover and culture at 105°-112°F for approximately 7-8 hours in a yogurt maker or similar appliance.
- Once the yogurt has set, cover it and allow it to cool for 2 hours at room temperature.
- After 2 hours, refrigerate the yogurt for at least 6 hours before eating.
- Your yogurt is ready to eat or use in recipes!
MAKING KOSHER TRADITIONAL & MILD FLAVORED YOGURT
Kosher yogurt starters are also available for making Traditional and Mild Flavor yogurt at home. These are sold in bottles, rather than packets. To make yogurt with these starters, just follow the same steps as above, but instead of using a packet with each quart of milk use 1/8 teaspoon of starter with 1-2 quarts of milk and 1/4 teaspoon of starter with 1 to 4 gallons of milk.
TROUBLESHOOTING HOMEMADE YOGURT
While making your own yogurt only requires a few yogurt supplies and a bit of know how, if it's your first time making yogurt at home, we understand that you might run into some hiccups along the way. Read through our Yogurt Starter Troubleshooting FAQ and feel free to reach out if you still need a helping hand. You can do this!