How Much Yogurt Starter Do You Need? Tested for Creamy Results
Sneak Preview: Learn the ideal amount of starter for creamy, delicious homemade yogurt—spoiler: it’s less than you think!
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If you like to make yogurt, have you ever questioned your process? If you look online, there seem to be a zillion ways to do it. Do they all work equally well?
A Reader’s Question Sparked the Test
A curious reader asked:
“I use 8-9 cups of milk and was told to add a whole cup of starter. But you recommend only 2-3 teaspoons. Which is correct?”
This question from a reader caused me to wonder if the amount of starter was a tradition or perhaps a cook’s insecurity (if some starter is good, add more for good measure).
Putting Yogurt Starter to the Test
I tested starter amounts from 1/4 teaspoon to 1/2 cup in 3 cups of milk. Every sample made yogurt—even with just 1/4 teaspoon! But less starter produced smoother, creamier results.
Right: a small amount of starter from the bottom middle sample
WOW! Which one looks more appetizing to you? Surprisingly, the yogurt on the left is still entirely edible and tasted fine, even if the texture was not so smooth and creamy.
Right: Strained and whipped yogurt using less than a tablespoon of starter
Does Incubation Time Matter?
- 4 hours: Only the 1/4 teaspoon sample was slightly thin.
- 6 hours: All samples thickened.
- 8 hours: The 1/4 teaspoon batch was thick, creamy, and the best of all.
The Best Yogurt Starter Amounts:
| Amount of Milk | Yogurt Starter Needed |
|---|---|
| 1 quart of milk | 1-2 teaspoons of starter |
| ½ gallon of milk | 1 generous tablespoon |
| 1 gallon of milk | 2 tablespoons to ¼ cup |
Why Less Starter Works Better
Using too much starter can cause grainy yogurt with excess whey. A little goes a long way for the creamiest texture.
Quick FAQs:
- Can I use whey as a starter?
- Yes, but results may vary.
- Does incubation time change starter needs?
- Not directly. However, if you plan to incubate for 10-12 hours or even 24 hours, decreasing the amount of starter will help prevent excessive whey separation.
- Why is my yogurt watery?
- Too much starter, incubating too long, or incubating with too high temperatures can cause whey separation. Stick to the recommended amounts.
Happy Cooks Speak Up
“After reading your article, I tried adding the amount of starter that you suggested. I must say, I have never had better yogurt!. It was creamy and delicious. Thank you.”
—SHARON
Disclaimer
Using a different kind of milk (i.e., non-dairy or ultra-pasteurized milk), starter, or additives, such as powdered milk or gelatin, may yield different results.
Final Thoughts:
Making yogurt is similar to making sourdough. Both are age-old traditions practiced across cultures. However, tradition and environment play a large role in the process—sometimes leading to unpredictable results. Trust experimentation to find what works best for you.
Try this method and enjoy creamier yogurt with less starter—happy yogurt making!
Happy Cooks Speak Up
“Interestingly enough, just recently, I was having issues (that I actually wrote to you about) with very runny yogurt. I was always making great yogurt, then suddenly runny all the time. I was getting way too generous with the starter and went back to preserving 2 tablespoons of the current batch in a small container to be used in the next batch. Yogurt is starting coming out great again!!”–THERESA T.
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Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.