Most recipes for culturing yoghurt will advise you start with some store-bought yoghurt and use that as the fermenting culture for your milk. Of course, that will work, and it will produce yogurt, but what will be the quality and potency of that yoghurt as a probiotic? Not very good. Potent probiotics strains are a lot more expensive than the cheaper strains – yet the cheaper strains will still produce a nice thickened yoghurt, so which ones do you think manufacturers are going to use?

I figure, if you’re going to the work of making your own yoghurt, you might as well get yourself a potent probiotic at the same time! For this reason I use Natren’s Yogurt Starter. Which also produces a very delicious yogurt – the same yoghurt Natren’s founder provided to the royal families of Bulgaria and England for generations. And yes, we can order this in for you at LTYG Shoppe – you just have to ask us 2 weeks before you want to place your order.

Here are the detailed Yogurt-Making Instructions direct from Natren:

You can use cow, goat, sheep, soy, coconut or almond milk to make yogurt. Once you have mastered the method, it usually takes less than 30 minutes to make your own potent, probiotic yoghurt!

Equipment
Natren’s Yogurt Starter
2 quarts (or two liters) of milk (do not use powdered milk)
Thermometer (temperature range 110° – 200° / 40° – 95°)
2 – 3 quart double boiler with lid* or yogurt maker
If your double boiler or pan is oven proof and has a tight fitting lid, you do not need a separate utensil. While the casserole technically does not have to be “oven proof” these types of casseroles are preferred because they are better insulated and retain heat longer.

If you do not own a yogurt maker there are many methods that can be used for incubation. The oven method is the easiest and most convenient. Oven incubation can be done at night while you are sleeping. The oven is off and simply provides an insulated place for the yogurt bacteria to ferment. If you have an electric oven, wrap the pan in a towel. If you have a gas oven with a pilot light, place the pan on the top shelf at the back. Centuries before gas and electric heat sources, people were very innovative finding ways to incubate yogurt. Be creative! If your oven is in use, try wrapping the pan in a towel and placing it in a small insulated chest or wrap the container with a heating pad.

Let’s Get Started
Read through the instructions before you begin. Gather your equipment and see how easy it is to make great tasting, healthy yogurt.

1. HEATING THE MILK
To prevent scorching, heat the milk in a double boiler or water bath. Use a stainless