How to make heirloom counter-top yogurt

Our Heirloom Yogurt Starter Cultures can culture milk at room temperature time and time again. Below are steps for making viili, filmjölk, matsoni, and piimä yogurts.

Activate the Starter

1. Pour 1-2 cups of cold milk into a glass or plastic container.
2. Add 1 packet yogurt starter; mix thoroughly.
3. Cover the container with a towel or coffee filter, secured with a rubber band, or put a lid on the container and culture in a warm spot, 70°-77°F.
4. Check after 12 hours to see if it has set. If it has not set, culture for up to 48 hours, checking every few hours.
5. Once your yogurt has set, shows any change in texture, or at the end of 48 hours (even if the yogurt hasn't set*), cover the container with a tight lid and refrigerate for at least 6 hours.
6. After 6 hours the cultured yogurt can be eaten, but don’t forget to save some for culturing the next batch!

*It is normal for the first batch of yogurt not to set fully. If it is still the texture of milk after 48 hours, place it in the fridge and use it as a starter for your next batch as indicated in the instructions.

Make Yogurt Regularly

To keep your yogurt starter healthy, you'll want to make a new batch of yogurt at least once a week using the steps below. It is very similar to the activation process, this time using yogurt from the previous batch as the starter.

1. Pour 1 cups of cold milk into a glass or plastic container.
2. Add 1 Tbsp. of yogurt from the last batch; mix thoroughly.

For Larger Batches: use 1 Tbsp. yogurt per cup of milk up to ½ gallon of milk per batch.

4. Cover the container with a towel or coffee filter, secured with a rubber band, or put a lid on the container and culture in a warm spot, 70°-77°F, for 12-18 hours.
5. Check the yogurt every few hours by tilting the jar gently. If the yogurt moves away from the side of the jar in one mass instead of running up the side, it is finished culturing.
6. Once the yogurt has set, cover the container with a tight lid and refrigerate for at least 6 hours.
7. After 6 hours the cultured yogurt can be eaten, but don’t forget to reserve some for culturing the next batch!

Click here to view and download a PDF of the instruction sheet that was included with your Heirloom Yogurt Starter Cultures.