For those of you who are intimidated by the process of yogourmet yogurt starter yogurt, there is another, simpler method. What can be easier than mixing two ingredients and pushing a button? Mix your cold milk and couple tablespoons of yogurt.
When the the yogurt is finished incubating, put it in the fridge to chill. This post is part one of a three part series. Part One is this post – How to make Cold Start yogurt. Part Two: Cold Start yogurt FAQ – Answers to many questions, milks to use, etc.
This method has been SO popular and easy to make, it has been copied and shared all over – but this is the ONLY place you’ll find the Original recipe! There are TWO methods for making yogurt: My easy Cold Start, or the more Traditional boil method, that I’ve been making for years. The biggest differences between the two methods are the milks used and the time it takes to make them. The actual demonstration of making yogurt, starts at the 8:19 mark.
I highly recommend that you watch the video in it’s entirety or read through this article before starting your Cold Start yogurt. Fairlife milk is in the picture below, but you can use any ultra pasteurized, shelf stable or powdered milk with this method. More info about milks can be found in the Yogurt FAQ post. For best results and for food safety, do not use regular pasteurized or raw milk with this method. For a full explanation as to why, see the FAQ page. Fairlife milk is only one of the many milks you can try!
