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A rich, delicious yogurt with a wonderful tangy
flavor. This yogurt is an heirloom type culture and can be re-cultured,
For a Greek Style yogurt, simply drain your homemade yogurt, in two layers of Butter Muslin, for 1-2 hours.
Store in the freezer for up to 2 years
Your own desired yield between 1 quart and 1 gallon
Heat 1-4 quarts of milk to 185ºF, then cool to
112ºF. Pour milk into a yogurt maker or large container. Add yogurt
culture and mix well. Let the milk incubate for 5-7 hours or until the
yogurt has thickened to desired consistency.
For a thicker yogurt, before heating add 3 tablespoons milk powder for each quart of milk.
Note: If you don't have a yogurt maker, simply wrap
your covered container in a blanket or towel to keep the milk warm while
Re-culturing: Instead of adding yogurt culture, add approximately 1 tablespoon of prepared yogurt, per quart of milk.
Re-culture every 7-10 days to keep the yogurt bacteria healthy and active.
After multiple rounds of re-culturing, your yogurt may not fully set
the milk. At this point, start the process over with a fresh yogurt
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bulgarian yogurt culture,