I like to make liquid “starters” for my yogurt by culturing the original powdered starters, this makes it easier to mix into a yogurt recipe, makes the bacteria more active for the yogurt ferment and saves money with very little prep, especially if plant-based yogurt is something you want to have in your home available for breakfasts, sauces, dips and other creations.  So I start with the powder, make a liquid starter and then use one litre of that to start eight to sixteen batches of yogurt (depending the strength).  Watch the video to learn how to make a starter.

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