Before we begin let’s discuss some side notes. Be sure to read our FAQs and activation page thoroughly before you begin.
If you are planning to make yogurt with raw milk, please refer to our raw milk yogurt guide.
The first three batches need to be done back-to-back (one right after the previous batch, with no more than 24 hours in between batches).
Our thermophilic yogurts are heirloom cultures, meaning you can use a portion of your last batch to make the next one.
The cultures will not fully dissolve, and you may notice some lingering culture flakes in the next batch or two. This is very normal.
Ensure that you refresh your yogurt by preparing a new batch every five to seven days. If you need to take a break, freeze some yogurt in ice cube trays, and when you’re ready, just pop out a couple of cubes. Depending on how old the yogurt cubes are, you might need to double the amount of starter.
Always keep a backup in the freezer and replace it every couple of months. Regularly rotating your backup will keep your cultures fresh.
The first batch of yogurt may be runny or still liquid, which is normal during activation. The texture and flavor will develop over several batches.
Thermophilic yogurt thrives between 90°F and 115°F. If you are fermenting at the lower end of this temperature range, be aware that the fermentation process will take significantly longer. It may require a couple of additional batches to achieve full activation. The temperature range provided in the instructions below reflects my personal preference. I have a strong inclination towards longer ferments for my yogurt. The additional culturing time truly enhances and rounds out the flavors, resulting in a richer and more complex taste that I can’t get when fermenting at higher temperatures.
Each packet contains enough starter to technically activate two batches. If you choose to use only half of the packet, please ensure that you adjust the quantity of milk accordingly.
Activating The Culture: Thermophilic Yogurt
Activating The Culture
Heat 1 cup of pasteurized milk to 180 degrees Fahrenheit on the lowest stove setting. The longer you keep it at this temperature, the thicker the yogurt will become. You can skip the heating of the milk entirely if you use UHT (ultra-pasteurized) milk and simply heat your milk to culturing temperature.
Remove the milk from the heat and allow to cool to 95-105 degrees Fahrenheit.
Pour cooled milk into a container and add the packet of starter culture. Mix well.
Cover the mixture and incubate at 95-105 degrees for 5-12 hours in a yogurt maker or similar appliance.
Once it has set, OR at the end of 12 hours (whichever comes first), turn off the yogurt maker and allow it to cool for about an hour. The first batch may still be liquid; this is fine and normal. Keep going with your second batch. The flavor and texture should improve over the next several batches.
(Optional) Place in refrigerator for six hours to help further thicken the yogurt.
You can now go on to the next step in the activation process and make your next batch of yogurt.
For Instant Pot or similar devices, activation batches are best fermented in mason jars. Just pop them on top of the rack and pour a bit of water underneath.
Making Batch 2-3
Heat 1 cup of pasteurized milk to 180 degrees Fahrenheit on the lowest stove setting. The longer you keep it at this temperature, the thicker the yogurt will become. You can skip the heating of the milk entirely if you use UHT (ultra-pasteurized) milk and simply heat your milk to culturing temperature.
Remove the milk from the heat and allow to cool to 95-105 degrees Fahrenheit.
Add 1 Tbsp. of yogurt from batch one and mix well.
Pour the milk into the container, cover the mixture, and culture for 5-12 hours at 95-105 degrees Fahrenheit. After 5 hours, check the yogurt frequently by tilting the jar gently. If the yogurt moves away from the side of the jar in one mass instead of running up the side, it is finished culturing. Some yogurts will need longer than 12 hours, so if it isn’t set at 12, give it some more time.
Once it has set, turn off the yogurt maker and allow it to cool for about an hour.
(Optional) Place in refrigerator for six hours to help further thicken the yogurt.
Repeat this process to create batch three, using the starter from batch two this time.