July 15, 2024
Yogurt: One Quart (NWFerments Greek Yogurt Starter Culture)

Yogurt: One Quart (NWFerments Greek Yogurt Starter Culture)

I decided to give the Greek Yogurt Starter Culture from NWFerments a try. The recipe is similar to my other yogurt recipes but they recommend lower temperatures than I have been using. Their instructions are here.



  • Double boiler or heavy pot with lid, 8 quart capacity
  • Five half pint jars with lids, sterilized
  • Candy thermometer, reading range 0 to 225 °F
  • Medium sized cooler or yogurt maker


  • Heat milk slowly over a medium flame to 160 °F in double boiler or heavy pot. If using a heavy pot, stir frequently to prevent sticking.
  • If you are not using a yogurt maker, heat water in a separate pot to 120-130 °F.

  • Remove from fire, place covered pot in pan of clean cool water until milk is 110 °F.
  • Add yogurt starter or stir up 1/4 cup of  yogurt with a clean fork, add to the warm milk, stir thoroughly.

  • Pour still warm mixture into the jars and cover immediately with the sterile lids.
  • Place filled bottles in cooler.

  • Add enough 120-130 °F water so that bottles are surrounded, but the water is below the lid rims.
  • Close the cooler and set in warm place and let sit undisturbed for 4-10 hours.  If the starter was active and the temperature does not drop below 104 °F, the yogurt will have gelled.

  • Store in the refrigerator.


  • If using yogurt starter rather than yogurt for your culture, the time to gel can take several hours longer.
  • Save a half pint jar for use as a starter for your next batch.
  • For a more firm yogurt, use 1 part heavy cream to 3 part milk or add 1 tablespoon powdered milk to the quart of milk prior to heating.
  • A yogurt maker can be use that rather than the 120-130 °F water in a cooler.

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