Using Yogurt Starter Culture

How to Prepare Yogurt

Using only milk and a starter, create fresh, natural yogurt at a fraction of the cost of commercial brands. This will make the best yogurt you’ve ever tasted-fresh, natural and low in fat-without artificial additives or preservatives.

YOGURT CULTURE with acidophilus 8 dose $5.95
BULK YOGURT CULTURE for 250 gallons $29.95
This is the smoothest, richest taste we have ever found and one of the healthiest yogurts for you. This culture will also work with skim milk to give a low-fat, low cholesterol yogurt. Contains enough starter to make 8-16 gallons using 1/8 teaspoon per 2 gallons of milk. May be re cultured up to about 10 times.

YOGURT MAKER $44.95
Make homemade yogurt with no artificial additives or preservatives with the Donvier™ electronic yogurt maker. This remarkable machine is temperature controlled to make the best yogurt you’ve ever tasted. Using only milk and a starter, create fresh, natural yogurt at a fraction of the cost of commercial brands. Your Donvier™ yogurt maker is temperature controlled to make the best yogurt you’ve ever tasted-fresh, natural and low in fat-without artificial additives or preservatives. Culture not included.

Using Yogurt Starter with Pro-biotic Acidophilus
Pure Yogurt Starter Culture
   Our pure yogurt culture contains Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Bifidobacterium longum, Bifidobacterium infantis. Please note that there are no added fillers. This presents you with two options for preparing yogurt. Both methods will work and you should choose one based on your application and desired results. Note that the recipe and procedure for preparing one quart of yogurt is the same in both cases.
Pure Culture Method
   You may use the pure culture straight (as is) at the rate of 1/8 teaspoon in as little as 1 quart of milk and up to 4 gallons of milk. At this dosage, the smaller the quantity of milk, the faster it will set and the tangier (more acidic) the yogurt will be.
   Extended Culture Method: If you regularly make small batches of less than 1 gallon or you are concerned about bacterial mutation from re-culturing, you can prepare a stable extended culture using dry milk. This is a practical, economical and safe way to assure fresh consistent quality in each new batch of yogurt you make.     You may use either powdered cow’s milk or goat’s milk to prepare the dry extended culture. Regardless of which type of dry milk used, both will work to make yogurt in either type of milk.
   Extended Culture Formula: Combine 3 parts of nonfat powdered milk with 1 part of yogurt culture. Mix until they are evenly blended. It may be necessary to gently break up larger pieces of the yogurt culture. This creates a mixture that is 25% culture. Store the extended culture in an air tight container in the freezer for up to 12 months.
Yogurt Recipe
One Quart Yogurt Recipe (fresh starter either pure or extended)
   Heat one quart of milk to 180°F. Cool the milk to 115°F then add 1/8 teaspoon of either pure or extended yogurt culture. Stir it in gently making sure it is completely dissolved. Hold the temperature at between105 – 110°F for about 8 hours. You may adjust the time more or less depending on how tart you want the flavor to be. Once your yogurt has reached the desired flavor and texture it must be refrigerated.
One Quart Yogurt Recipe (re-cultured starter)
   Heat 1 quart of milk to 180°F. Cool the milk to 115°F then add 2-4 Tablespoons of previously prepared active yogurt. Whisk it in gently making sure it is completely mixed. Hold the temperature at between105 – 110°F for about 8 hours. You may adjust the time more or less depending on how tart you want the flavor to be. Once your yogurt has reached the desired flavor and texture it must be refrigerated. This method may be repeated until the yogurt becomes too tart or develops undesirable flavors. This can occur in as little as 3 generations.
Tasty Tips
   To make yogurt with added body and protein add ½ cup of nonfat powdered milk (either cow or goat) before the initial heating and/or hold the milk at 180°F for 30 minutes before cooling.
   For enhanced flavor, add a few drops of vanilla extract when adding the culture.   You can try other flavored extracts as well such as banana, almond, etc. or a teaspoon of instant coffee or espresso powder. CLICK HERE FOR MORE YOGURT RECIPES