During the shelter in place I started learning how to make my own yogurt first with a Dutch oven and then, much later, with a pressure cooker. I love how simple the culture is and especially how I don’t have to worry about running out of yogurt since I already have a culture available to use.

I posted my process on my blog if you’re interested: https://www.simplykyra.com/2020/09/09/how-i-make-my-own-yogurt-for-my-simple-breakfast/

We use half and half cream, heat it to 180 F, cool it to 110 F, use about 1/8 tsp in a quart ball jar, then culture it for 24 hours. Our warmer maintains between 108 to 116. We chill the yogurt for at least 4 hours. It is very thick and smooth, with a nice tart flavor. We prefer tart over bland, and are always looking for a sour culture. This is about 3/4 of the way between no tart and max tart.

Easy, Good flavor, It's our breakfast with homemade granola, nuts, fresh and dried fruit. Use a good gelatin with raw milk.

Using this starter with my Tribest yogurt maker takes more prep and more supervision than using store bought yogurt as a starter.

But it makes yogurt that is twice as thick and twice as tasty! No regrets. Will buy again!

YUMMY KOSHER YOGURT STARTER FROM CULTURES FOR HEALTH.