Traditional Flavor Yogurt Starter
Usage Rate:
 Use 1 packet with 1-2 quarts of milk to make 12 quarts of yogurt.
 If significantly larger batches of yogurt are desired, 2 packets can be mixed with 1-4 gallons
of milk to make 1-4 gallons of yogurt.
Instructions:
1. Heat milk to 180°F.
2. Cool milk to 115°F.
3. Add the packet of yogurt culture and stir gently
until the culture is fully dissolved and well distributed throughout the milk.
4. Incubate the mixture at 105-110°F for 7-8
hours until set.
5. Refrigerate prior to eating.
6. For added body, add ½ cup nonfat powdered
milk before heating the milk.
Troubleshooting:
 Yogurt doesn’t set properly. Verify the temperature of the yogurt maker or other appliance. A
temperature outside the incubation range can
cause the yogurt not to set properly.
 Yogurt separates. The most common reason for
separation (curds and whey) is an incubation
temperature which is too warm and damages
the yogurt. Discard the batch and start over
with fresh milk and culture.
 Yogurt is too mild. Increase the incubation period. Longer incubation periods will yield more
tart yogurt.
Visit www.culturesforhealth.com/yogurt for how–to
videos, recipes, and troubleshooting information.
Yogurt Recipes
Sweetened Yogurt
Mix 1-2 teaspoons sweetener into one cup of yogurt.
Sweetener options include raw honey, maple syrup,
agave, Rapadura (or Sucanat), stevia or sugar.
Fruit Flavored Yogurt
Mix one tablespoon all-fruit (sugar-free) jam into
one cup of yogurt.
Vanilla Flavored Yogurt
Mix, 1-2 tsp. sweetener and ½ - 1 tsp. quality vanilla
extract into one cup of yogurt.
Banana Smoothie
 1 cup Yogurt
 1 Banana
 ½ tsp. Vanilla Extract
 Sweetener to taste (raw honey, agave, stevia,
sugar, etc.)
Add ingredients to a blender and process until
smooth. Serve chilled.
Orange Smoothie
 ¾ cup Yogurt
 2-3 Tbsp. Frozen Orange Juice Extract
 ¼ tsp. Vanilla Extract
 Ice Cubes
Add ingredients to a blender and process until
smooth. Serve chilled.
Labneh (aka Yogurt Cheese)
 Yogurt
 Cheesecloth or Tight Weave Dish Towel
To make Labneh, pour the yogurt into the cheesecloth or tight weave towel. Hang above a bowl or
jar and allow the whey to drain off for 2-12 hours
depending on the thickness desired. Add herbs and
seasoning to taste. Delicious when spread on crackers or as a dip for fresh vegetables.
Visit www.culturesforhealth.com/yogurt for how–to
videos, recipes, and troubleshooting information.