Check out this video:
https://www.everythingkitchens.com/how-to-make-yogurt-
at-home-vitaclay.html#
How to choose a culture and how much to use
• Culture may either be purchased freeze-dried or you
can use plain yogurt with live cultures from the store
or a previous homemade batch. The type of culture,
the amount of time you give it to culture the milk and
even the temperature all affect the end result.
• If using a purchased culture, follow the directions of
the package for the amount to use and how to
incorporate it into the warm milk.
• If using plain yogurt (or whey) there must be live
active cultures in the yogurt, add 1 tablespoon yogurt
per cup of milk.
• To learn more check out the New England
Cheesemaking Supply Company at
cheesemaking.com or Cultures for Health at
culturesforhealth.com.
Which milk to use for yogurt
• The following types of milk may be used: raw or
pasteurized cow, sheep or goat’s milk of any fat
content, powdered milk, long-life UHT sterilized milk,
or coconut milk.
• Keep in mind that the higher the fat content the
creamier and richer the yogurt will be.
• Nut milks such as almond may also be used but
require a bit more work. There are many recipes
online.
How to make Greek yogurt
• If you would like a thicker Greek-style yogurt you will
need to strain the whey once the yogurt has cooled
(next day is best).
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