How to Make a Yogurt Starter Culture from Scratch is a step towards self-reliant living. Learning this skill will ensure you can always make yogurt produced by you without the hassle of relying on outside sources. Super important in this day in time.
The first step in learning to make yogurt culture from scratch is learning to make clabber. To make clabber you will need raw milk. We have a video that will walk you through each step. Basically you leave a jar of raw milk in temperatures somewhere between 90-110 degrees fahrenheit. Within a few days the milk will form into a solid curd which is also known as clabber. After that for the next maybe 3-4 days you will start a new batch each day using a teaspoon from the previous batch and adding raw milk to the jar. When the milk starts forming a solid curd somewhere around the 12 hour mark then your clabber is mature and now you have your yogurt culture. Your yogurt culture is your mature clabber that was cultured in temperatures between 90-110 degrees.
This blog post has more information about how to make clabber.
To Make Yogurt from your Starter Culture from Scratch
You will need a mature naturally cultured clabber that is cultured in a 90-110 degree temperature. Just add 1 tablespoon of mature yogurt culture per quart and in about 12 hours you will have thick creamy yogurt.
Yogurt made with your own yogurt starter culture at home is very creamy.
Supplies you will need to make Yogurt Culture
- Canning jar
- Spoon
- Rubber band or canning ring
- Coffee filter or cloth to cover jar
- Raw milk
Tips to help
- Make sure your clabber culture is fresh and mature.
- Only ferment the milk until a solid curd forms.
- If you over ferment, the curd will have a yellowish liquid separating from it. This is not what we are wanting.
- Taste the clabber and if it taste good then it is ready to go. If it doesn’t taste very good then leave it longer.
- The word clabber is interchangeable with yogurt culture.
Steps to Make Yogurt Culture from Scratch
- When the yogurt culture is mature add 1 tablespoon to one quart of milk. I like to put a lid on and shake it to distribute the culture.
- Put a coffee filter secured with a rubber band or canning ring on the jar. Set the jar aside and keep around 90-110 degrees temperature and in 12-ish hours you will have yogurt.
Milk you can use to make yogurt
- Raw Milk
- Low temperature-pasteurized
- Do not use ultra-pasteurized
Ideas on how to Keep the Yogurt Culture at 90-110 degrees Fahrenheit
- I put my jar on top of our hot water heater near the pipes and wrap it with a thick towel.
- The yogurt setting on an Instant Pot works also.
How to Make A Yogurt Starter Culture from Scratch
The first step is learning to make clabber. To make clabber you will need raw milk. We have a video that will walk you through each step. Basically you leave a jar of raw milk in temperatures somewhere between 90-110 degrees fahrenheit. Within a few days the milk will form into a solid curd which is also known as clabber. After that for the next maybe 3-4 days you will start a new batch using a teaspoon from the previous batch and adding raw milk to the jar. When the milk forms a solid curd somewhere around the 12 hour mark then your clabber should be mature and now you have your yogurt culture. Your yogurt culture is your mature clabber that was cultured in temperatures 90-110 degrees.
Ingredients
- Canning jar
- Spoon
- Rubber band or canning ring
- Coffee filter or cloth to cover jar
- Raw milk
Instructions
You will need a mature naturally cultured clabber that is cultured in a 90-110 degree temperature. Just add 1 tablespoon of mature yogurt culture per quart of raw milk, in about 12 hours you will have thick creamy yogurt.
Notes
Make sure your clabber culture is fresh and mature.
Only ferment the milk until a solid curd forms.
If you over ferment, the curd will have a yellowish liquid separating from it. This is not what we are wanting.
Taste the clabber and if it taste good then it is ready to go. If it doesn't taste very good then leave it longer.
The word clabber is interchangeable with yogurt culture in this blog post.
Naturally Cultured Yogurt served with peach and blackberry jam
