Ask Allie!

Ask Allie is our advice column, where you can ask all your food-related questions to get digestible answers! No question is off limits!

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I just received some yogurt starters. I followed the activation instruction (I used yogurt maker) and the first batch is liquid (like milk). How much of the first batch (liquid) should I used to make the second batch? 4 Tbsp is enough?

— Tiago

It’s completely normal for the first batch or two. No, 1 tablespoon per cup. You shouldn’t even be thinking about a batch larger than 1 cup until you’ve done at least 3 batches, with the last of which setting up properly. Note that you want to do your first three batches one right after the other (up to 1 day in between them, but not more) for the yogurt to quickly reach its proper state and consistency. I always do half cup batches instead of full cup, because I don’t want to have to deal with as much weird activation batch yogurt (should it happen). After your third batch, make sure you take 2 samples for the freezer.

You always use UHT when you make yogurt? Did you notice any difference in the yogurt result between pasteurize milk and UHT? Like taste, consistency, thickness, creaminess, etc?

Noted on the temperature of milk as long as it is not hot enough to kill the cultures right?

— Annlyn

Yogurts (kefir also) tend to be thicker and creamier with UHT milk. That’s the only difference. 

I don’t ever incubate yogurt at a higher temp than 100F. The vast majority of them prefer cooler temperatures and will perform more consistently and develop better flavor if they do low and slow.

How do I make Greek yogurt?

— Nagi

Once you receive your packet of starter culture, you follow the activation instructions. Make sure you also read the FAQ.