Yogurt Starter Instructions - Thermophilic (Heated Culturing)

 Greek and Bulgarian Yogurts come with 2 packets starter culture.

You will need:

  • saucepan to heat the milk
  • wooden or plastic spoon
  • yogurt thermometer
  • yogurt maker
  • 1 quart milk
  • 1 packet Yogurt starter culture (save 2nd packet in freezer for future use)

Activate your starter culture:

  1. Stirring frequently, heat 1 quart milk to 160° F. Clip yogurt thermometer to side of saucepan to monitor temperature. Once heated to 160° F., allow to cool to 110° F.
  2. Pour the cooled milk into yogurt maker insert. Add starter culture packet and mix thoroughly. Cover and incubate in yogurt maker for 5-12 hours. Check after 5 hours to see if it has set (when set, it will move away from the side of the container in a solid mass, instead of running up the side of the container). If not set, allow to culture for up to 7 more hours, checking every 30-60 minutes. Once set, allow to cool a bit, then cover and refrigerate for at least 6 hours. Your cultured yogurt can now be eaten. Be sure to reserve some back for your next batch.

Making the next batch:

  1. Heat 1 quart milk to 160° F. Cool to 110° F.
  2. Pour cooled milk into yogurt maker insert. Add 1/4 cup finished yogurt and mix well. Cover & incubate in yogurt maker for 5-8 hours (this batch will culture faster). After 5 hours, check every 30-60 minutes until set. Once set, allow to cool a bit, then cover & refrigerate for 6 hours.

Always remember to reserve back at least 1/4 cup of finished yogurt for the next batch. Try to make a new batch at least every 7 days to keep your culture strong. Always use the freshest batch as your starter.

For thicker yogurt, use 1 part heavy cream to 3 parts whole milk, or strain through a yogurt bag or layered cheesecloth to remove some of the whey ( save the whey for other uses!).


  • NW Ferments

    Sorry for the late response, Micaela! You can freeze the yogurt for eating, and it may work for reculturing- but we haven’t tried it yet. Let us know if you do! You can also dehydrate some for future use. Feel free to email.

  • Micaela Kennedy

    Can I freeze Bulgarian yogurt?

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