Consistently delicious yogurt using this starter, July 11, 2004
Reviewer: Joanna Daneman (Middletown, DE USA) - See all my reviews

While it's true you can start yogurt from a previous batch of yogurt, or by using a scoop of grocery store plain yogurt, I find I get a more consistent product by using powdered culture. I never get that grainy, thin, off-putting batch that sometimes happens if your starter is too old or has been used through too many generations of batch-to-batch yogurt.
<br />
<br />To use this dry culture, heat milk to just under boiling to kill any enzyme activity. Let cool to 87 degrees and mix a small amount of this milk with the culture to rehydrate it. Then mix the culture back in the cooled milk and pour into the yogurt maker (or keep warm in an oven with a pilot light overnight at about 80 degrees.) If you want thick yogurt, you should add a half cup of dried milk to the milk before you scald it.


Recommended if you make yogurt at home.