How to Choose a Yogurt Maker in Japan 2026 | Temperature Range, Containers and Cleaning
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Choosing a yogurt maker comes down to "what temperature, for how long"
A yogurt maker may look like a simple warming pot, but what it really is is a device for holding a low temperature steady for hours. Fridges and ovens are good at chilling or baking hot; a yogurt maker handles the awkward 25–70°C range where microbes are most active. Keeping that range accurate for hours with a microwave or a pot is hard, which is exactly why a dedicated machine pays off.
The key point is that each fermented food needs a very different "right temperature and time". The same machine produces something completely different just by changing the settings. Keep this table in mind and you'll instantly see what temperature range you need.
| What you make | Approx. temp | Approx. time | Quick note |
|---|---|---|---|
| Plain yogurt | Around 40–43°C | 6–8 hours | The classic. Core range even fixed models handle |
| Drinking-yogurt types (R-1, etc.) | Around 40–43°C | 7–9 hours | Ideal temp varies a bit by strain; longer is more reliable |
| Caspian Sea yogurt | 25–30°C | 20–24 hours | Low and slow, close to room-temp fermentation. Not for fixed models |
| Amazake (rice koji) | 55–60°C | 6–10 hours | Koji enzymes weaken above 60°C. Needs accuracy at high temps |
| Shio koji / soy sauce koji | 55–60°C | 6–8 hours | Normally a week at room temp. A machine cuts it to overnight |
| Natto | 40–45°C | 20–24 hours | Strong smell. Be careful about reusing containers |
If you only make yogurt, you'll only ever use around 40°C. But the moment you branch into amazake or shio koji, a separate 55–60°C zone becomes essential. Caspian Sea yogurt goes all the way down to around 25°C. So decide first how far you want to go, and that automatically tells you whether a fixed-temperature model is enough or you need a multi-function model with a temperature dial. That's the biggest fork in the road for this appliance.
Bottom line first: For yogurt only, a fixed or few-setting model that works directly in the milk carton is plenty. If you want amazake, shio koji, Caspian Sea yogurt or natto, go for a multi-function model adjustable from 25–70°C in 1°C steps. The price gap isn't huge, so if you think "maybe amazake someday...", choosing an adjustable model from the start means fewer regrets.
Fixed vs. adjustable temperature: what's actually different?
In a catalog it looks like a one-line difference—"temperature setting: yes/no"—but in use, the experience is quite different. Here's how the two compare.
| Aspect | Fixed / few-setting type | Adjustable (multi-function) type |
|---|---|---|
| Temperature | Fixed around 40°C, or 3–4 settings | 25–70°C in 1°C steps |
| What it can make | Mainly yogurt | Amazake, shio koji, natto, Caspian Sea yogurt and more |
| Timer | None, or in steps of a few hours | Fine control from 1 to 48 hours |
| Operation | One button, no guesswork | Temperature + time; takes a little getting used to |
| Included container | Usually milk-carton compatible | Often works with both a dedicated container and cartons |
The appeal of a fixed model is that you don't have to think. Add starter to the milk carton, slide it in, press the switch—that simplicity is a surprisingly big advantage for a daily habit. Anyone in the family can run it without reading the manual.
The adjustable model's advantage boils down to one thing: having a temperature dial opens up a whole new world. For example, above 60°C the rice koji enzymes in amazake deactivate and it won't get sweet, while below 50°C unwanted bacteria can grow. Only an adjustable model can handle that narrow window. Things "beyond yogurt"—Caspian Sea yogurt at around 25°C, natto at 40-something°C for 24 hours—only work reliably with temperature control and a long timer.
There are more in-between models now with a few settings such as 40°C, 55°C and 60°C. These are often fine for amazake and shio koji, but their steps may be too coarse for Caspian Sea yogurt at around 25°C, or for cases where the ideal temperature shifts slightly by strain. Before buying, always check that what you plan to make matches the temperatures in the table.
Milk carton or dedicated container: a trade-off between effort and volume
The other big decision is the container. This is less about performance and more about fit with your lifestyle—get it wrong and it often becomes the reason a "handy" gadget ends up unused.
Milk-carton type
Open a 1L milk carton, add starter, and slide it straight into the machine. The biggest benefit is almost no washing up. When it's done, move the carton to the fridge, and throw it away when it's empty. For ease of keeping it up, this type wins by far, and it suits people who tend to give up quickly or just want cheap daily yogurt. The downsides: you still need to sterilize the included long spoon, and it tends to be geared toward yogurt.
Dedicated-container type
You ferment milk and starter in a container of around 1L. Its strengths: you can make large batches, portion out easily, and it handles things with different moisture levels like amazake and shio koji. It suits families who eat yogurt daily or people who want to make a wide range of fermented foods. The trade-off is that you have to wash and sterilize the container, lid and spoon properly every time. Whether that feels like a chore is what decides if you'll stick with it.
Many multi-function models work with both a dedicated container and milk cartons. You can use the carton day to day and the container only when making amazake, so if you're unsure, choosing a dual-use model makes container regrets less likely. Whether the container is dishwasher-safe also quietly affects your daily effort.
One person or a family of four: the right yogurt maker depends on how you live
Yogurt makers aren't ranked by how "high-performance" they are. The basic mechanism—drop in a 1L milk carton and leave it for 8 hours—is the same on almost every model. The differences come from your living conditions: how many days it takes to finish that liter, how much time you can spend washing up, and where in your kitchen it can go. Here's which way to lean, and what to avoid, for the most common situations.
Living alone, eating it yourself
The first question is whether you can finish 1L of yogurt on your own. At one cup (about 150g) a day, 1L takes 6–7 days. Homemade yogurt isn't treated like store-bought products, so the rule is to finish it within a few days even in the fridge. In other words, if you live alone and make a full batch, by the end you'll be eating yogurt out of obligation.
This group is best served by a model that supports 500ml milk cartons or a model that comes with a smaller dedicated container. Even with carton models, a 500ml carton tends to tip over in a short interior, while in a tall one it rattles around and isn't stable. Check that the product page clearly says "500ml compatible (500ml対応)". For container models, ones that include both a 1L container and small portion cups are easier to manage; the small cups let you make single servings you can finish, which is also better for hygiene.
Avoid models whose main selling point is large capacity, or those that come with only a single 1L container. If the batch size is too big, the problem stops being "making it is a hassle" and becomes "finishing it is a hassle," and you stop using it.
Shared by the family, eaten every day
A family of four eating it every morning will go through 1L in about two days. With this kind of use, the machine runs almost daily or every other day, so the deciding factor is whether the cycle of continuous use and washing up keeps flowing.
This is where the milk-carton type shines. If you make it in the carton, all you wash is the long spoon-like stirrer and the inner lid. With a dedicated container, you have to wash and dry a 1L container each time, and you'll sometimes want to start the next batch before it's fully dry. Whether spare containers are sold separately is a minor point, but it makes a real difference.
On the other hand, bigger households do tend to branch out beyond yogurt. If amazake, shio koji or even low-temperature cooking of chicken breast are on your radar, choosing an adjustable model that sets roughly 25–70°C in about 1°C steps saves you from later regretting "it can't reach this temperature." Yogurt-only fixed models are smaller and cheaper, but if your family will use it heavily, an adjustable model usually ends up getting more use.
Not sure how often you'll use it / worried you'll give up
If you think "I'm not sure I'll keep it up but I want to try," buy a model with a low setup barrier rather than one with lots of features. Specifically, one where you can put the milk carton straight in and just add a few tablespoons of store-bought plain yogurt as starter. A routine that depends on ordering special powdered starter stops the moment you run out.
Also check whether the timer automatically stops heating at the set time. If it keeps heating, yogurt can get too sour or separate into lots of whey. If you'll start it at night and take it out in the morning, auto-stop is effectively a must-have.
While you're still not sure you'll use it, deliberately starting with a milk-carton model is a good option. With no container to wash, the mental hurdle is lower, and "too much hassle today, skip it" happens less.
Small kitchen / no set spot for it
A yogurt maker needs to be tall enough to hold a 1L milk carton upright. That puts the body at roughly 25–30-something cm tall, so even with a small footprint it takes up space as a "tall appliance." If you want to keep it permanently under a wall cabinet, measure first whether there's enough height.
If you can't secure a spot, taking it out only when you use it and putting it away afterward is the realistic approach. In that case, what helps is a light body, a power cord that winds onto the body or stores in the base, and accessories (stirrer, inner lid, container) that fit inside the body. Models whose accessories have to be stored separately don't work well with this approach; you end up hunting for parts and stop using it.
Conversely, if you can leave it out permanently, dedicated-container models become more practical. Count the space for drying the container upside down as part of its footprint, and you're less likely to misjudge.
Hygiene is the real job of this appliance
A yogurt maker is less "buying an appliance" and more a tool for growing bacteria at home. 25–70°C is also an ideal breeding range for unwanted bacteria. That means not only the bacteria you want, but any contaminants that get in, can multiply too—a risk unique to this product among kitchen appliances. This directly affects safety, so take it the most seriously.
Before you start
- Sterilize the container, lid and spoon with boiling water: Boil them, or pour boiling water over heat-resistant containers. This alone prevents a large share of failures
- Wash your hands well: Use soap before adding the starter. Don't touch the inside with bare hands
- Use fresh milk, handled cleanly: Don't use a carton someone drank from directly, or milk that's been open for a while
After it's done
- Refrigerate as soon as fermentation ends: Don't leave it at room temperature for long. Chilling stops fermentation and slows unwanted bacteria
- Aim to finish within 2–3 days: Don't make too much at once. Always use a clean spoon to serve
- If anything seems off, don't eat it: An unusual smell, excessive separation, discoloration or sliminess are signs to stop
Limit re-culturing to a few rounds. Using finished yogurt as the starter for the next batch is economical, but each round adds to the risk of contamination and throws off the original balance of bacteria. After a few batches, it's safer to reset with fresh store-bought yogurt or starter. Also, for infants, pregnant people, older adults, and anyone with health or immunity concerns, store-bought yogurt may be the safer choice. If you have health concerns, don't force yourself to make it—consult a doctor or other professional. This article provides general information only and does not guarantee safety.
Won't set or too runny? It comes down to the milk and starter
When yogurt doesn't set properly, the cause is almost always the combination of milk and starter, not a faulty machine. Knowing how it works cuts down a lot of trial and error in your first few batches.
Unadjusted whole milk is the standard
The most reliable for setting is unadjusted milk (成分無調整牛乳). It has plenty of milk fat and protein, giving a firm, jiggly texture. Low-fat, non-fat and processed milk (加工乳) set poorly and tend to come out runny. Remember that anything labeled "adjusted (成分調整)" is a step down for making yogurt set.
Soy milk yogurt has its own rules
You can make it with soy milk, but it sets differently and needs a different starter from dairy. The shortcut is to use a starter labeled for soy milk yogurt (豆乳ヨーグルト対応), and choosing unadjusted soy milk (無調整豆乳, which sets more easily than 調整豆乳) gives more stable results. Households that need to watch for allergies should also check the ingredient labels on starters and milk.
Starter: the same bacteria multiply into the same type
When you use store-bought yogurt as a starter, you generally get more of the same type of yogurt. Cheaply mass-producing the flavor of your favorite brand is the real joy of this product. As mentioned, though, limit re-culturing to a few rounds. Powdered starters have fewer contaminants and are more consistent, so they're an option if you want the same result every time.
Three main fixes when it's too runny: (1) Extend fermentation by 1–2 hours (2) Take the milk out of the fridge and let it get closer to room temperature before starting (3) Review your sterilizing. Using cold milk straight from the fridge means it takes time to reach the set temperature, so fermentation often falls short. If it's still runny, switching to unadjusted milk usually stabilizes things quickly.
Does it really save money? A rough cost check
The core reason yogurt makers are popular is that the savings add up the longer you use one. Exact amounts change over time, so we won't state figures, but looking at the structure helps you judge whether it suits your household.
Households that eat a decent amount of store-bought yogurt every day spend a fair amount each month. Making it in a yogurt maker, the running cost is just "1L of milk + a little starter + a tiny bit of electricity". Since 1L of milk makes about 1L of yogurt, it's easier to keep the cost per serving down than buying store-bought by the box. The more you eat, the bigger the gap, and the machines themselves are fairly affordable, so the general rule of thumb is that daily eaters gradually recoup the cost over time.
On the other hand, people who only eat yogurt occasionally, or find the hygiene routine a burden, tend to stop using it before any savings kick in. Value depends on frequency. A sensible approach is to try a cheap fixed-temperature model first to see if it becomes a habit, then upgrade to a multi-function model once it sticks.
A caution if you're hoping for "functional" benefits like R-1
People say "use R-1 as a starter and you'll grow the same bacteria," but there's no guarantee that homemade yogurt has the same functional benefits as the store product. Bacteria count and condition vary with how it's handled, so it's best not to count on health benefits and to treat it simply as a tool for cheaply making yogurt in a flavor you like.
What to check before buying—where to look on the product page, and in what order
Yogurt makers have short spec sheets, and at first glance they all look the same. But those short specs hide several details that matter later. Here's the order to check them in, along with what actually happens if they don't match your needs. Go through them top to bottom and you'll avoid almost any serious mismatch.
- Temperature range and step sizeFirst, "from what °C to what °C, in what steps." For yogurt only, around 40°C is enough, but the temperatures you need vary widely: amazake at 55–60°C, shio koji around 60°C, Caspian Sea yogurt near room temperature at 25–27°C. Try to make Caspian Sea yogurt in a model that only goes down to 30°C and it over-ferments into something different that doesn't get that stringy texture. With 5°C steps, you can't aim precisely for, say, 59°C versus 60°C.
- Maximum timer length and auto-stopNext, the timer. Yogurt takes about 8 hours, amazake 6–8 hours, shio koji 6+ hours, and if you include straining or low-temperature cooking, a model that goes up to 48 hours is handy. A 12-hour maximum covers everyday use, but the real question is whether it stops heating when time's up or keeps warming. With a model that doesn't stop, if you fall asleep you'll wake up to sour, separated yogurt.
- Milk carton, dedicated container, or bothThis decides your routine. For carton models: is the interior big enough for a 1L carton to stand, and does it also handle 500ml? For container models: capacity and number of containers, material (glass or plastic), and whether spare containers are sold on their own. If spares aren't available, breaking or damaging one can make the whole machine unusable.
- What accessories are included, and how easy they are to washStirrer (long spoon), measuring cup, inner lid, container lid. The hardest to clean is usually an inner lid with narrow grooves or complicated gaskets. If the gasket can't be removed, milk residue stays in the gaps and becomes a breeding ground for bacteria. Check the product page for whether it can be taken apart and whether it's dishwasher-safe.
- Is there a heating/sterilizing mode?Some models have a high-heat mode that sterilizes the container in place of boiling, or automatically heat the milk first and then cool it to fermentation temperature. This saves you boiling things in a pot or pouring boiling water over them. You can manage without it, but then you'll need to build sterilizing into your own routine.
- Any mention of uneven heating insideSide heater or bottom heater? Does it surround the whole interior? This often isn't in the specs, but if it is, it's worth reading. With bottom-only heating, the top of the carton may not fully set, and the texture can differ between top and bottom.
- Body height and installation spaceFinally, the physical side. Fitting a 1L carton requires the height of the body plus lid, and you also need clearance above to open the lid. If you plan to put it under a wall cabinet, measure the height with the lid open.
What to look for when reading reviews
Specific failure stories are more useful than star ratings. These three are especially worth picking out.
- Does a "didn't set" review say why?—If it mentions the type of milk (unadjusted or low-fat), the starter or the temperature setting, you can tell it's a usage issue, not a problem with the model. On the other hand, if several reviews say "unadjusted milk and store-bought plain yogurt, the specified temperature and time, and it still didn't set," suspect that the interior isn't reaching the advertised temperature.
- How the lid closes and where the inner lid sits—Whether the inner lid fully covers the carton opening affects how much condensation and dust fall inside. Reviews saying "condensation collects inside the lid" signal extra wiping.
- Noise and smell—Yogurt makers are generally quiet, but some models click from the temperature-control relay. If you'll run it overnight in a kitchen near a bedroom, these comments are worth checking.
Even if it says "adjustable in 1°C steps," that refers to the setting increments—it doesn't mean the interior is actually held to that precision. If you want to get serious about low-temperature cooking, a dedicated sous-vide machine is the more reliable choice than a yogurt maker.
Choosing the right capacity, and when to buy
Once you've narrowed down features and value, the last points are capacity and when to buy. Here we'll focus only on what's specific to this product.
Work backward from how much you can finish
Bigger isn't better here, because making too much means you can't finish it and it spoils. For 1–2 people, a 1L-carton model is plenty; for families eating a good amount every day, a large dedicated-container model is more efficient. If you make various fermented foods, having multiple containers makes it easier to run yogurt and amazake at the same time.
A realistic approach to timing
These are already reasonably priced appliances, so there's little need to keep waiting for a sale. That said, stacking point rewards during Rakuten's Shopping Marathon (お買い物マラソン) or other big mall sales to lower your effective cost is worthwhile. Prices, reward rates and campaign conditions change over time, so check the current price and terms on each online store's official page before buying. If rewards depend on paid memberships or services with annual fees, don't assume—check the latest official terms to be safe.
- List the fermented foods you plan to makeJust yogurt, or also amazake, shio koji and Caspian Sea yogurt? This decides fixed vs. adjustable.
- Match the container style to your lifestyleCarton type for minimum effort; dedicated container for volume and variety (dual-use lets you switch).
- Pick a capacity you can finishWork backward from household size and frequency. Making too much is also bad for hygiene.
- Check how easy it is to cleanDishwasher-safe parts and fewer parts make a big difference in whether you keep it up.
- Stack points during salesIt's an affordable appliance, so think of rewards as lowering your effective cost. Check the latest prices and terms on each official site.
Avoid "the milk carton doesn't fit": measuring size and outlets
Most "problems after buying" with yogurt makers are about size, not performance. This appliance has to fully hold a 1L paper carton—something that seems standardized but actually varies—and it also needs a lot of vertical clearance. This is something you can definitely avoid by measuring before you buy, so let's go through it step by step.
Milk cartons don't actually come in just one size
The standard 1L gable-top carton in Japan is roughly 7cm square and a little over 20cm tall. But there are differences of a few millimeters between brands and products, and once you open the spout, the top widens. If the yogurt maker's interior is a tight fit, the carton gets squeezed as you insert it and the contents can spill over the edge.
Be especially careful with cartons other than 1L. 500ml cartons come in both shorter versions with the same cross-section and taller, slimmer ones. Slim ones tip over easily inside and move along with the stirrer when you mix. If you plan to use 500ml cartons, check whether an attachment or spacer is included to hold them in place.
Also, wide-mouth cartons and paper containers with screw caps may not let the inner lid fit properly. Picture the shape of the milk you usually buy while reading the specs, and you're less likely to misjudge.
Measure height with the lid open
The height listed on product pages is with the lid closed. In actual use, you open the lid to put things in and take them out, and insert a long stirrer from above to mix. The stirrer has to reach the bottom, so it's around 25cm long. In other words, the real height you need is body height + clearance to insert and remove the stirrer.
If you plan to put it somewhere with something above it—under a wall cabinet, on a lower shelf under the microwave, or in the middle of a cupboard—you may come up nearly 20cm short. On the other hand, if you'll bring it out to the counter to use it and only store it in a cupboard, you can go by the closed height. Decide which way you'll use it first, then measure.
Some lids come off completely, while others open on a hinge. Hinged lids open backward, so if there's a wall behind it, it may not open fully. If it'll sit against a wall, a removable lid is more flexible.
Power: cord length and outlet location
Most yogurt maker cords are around 1 meter, which may not reach in a deep corner of the kitchen or where outlets are only above the counter. Since it stays plugged in for 8+ hours, try to avoid running it through an extension cord and find a spot where you can plug it in directly.
Power consumption is small—only a few dozen watts—so it's nothing like a high-power appliance such as an electric kettle or microwave. Even with other appliances on the same circuit, you generally don't need to worry about tripping the breaker, but since it runs continuously for a long time, it's best not to plug it into the end of a daisy-chained power strip. Also, depending on the outlet's orientation (facing up or down) and the plug shape, the cord can bend awkwardly and be more prone to breaking, so picture how the cord will run when choosing where to put it.
Where you put it affects fermentation
A yogurt maker keeps its interior at a constant temperature, but its insulation isn't as good as a thermos. The surrounding temperature slightly affects how stable the inside stays.
| Location | What tends to happen | What to do |
|---|---|---|
| Right next to the stove | Gets dirty from cooking heat and grease. Interior temperature tends to run high | Move it where cooking and fermenting times don't overlap |
| By a window / in direct sunlight | Interior may rise above the setting during the day, making it extra sour | Move to a shelf or wall out of the sun |
| Cold entryway (土間) or north-facing hallway | In winter, it takes longer to reach the set temperature and comes out runny | Move somewhere warm indoors. Preheat before starting |
| On top of the fridge | Some fridges warm up from released heat, making the interior temperature unpredictable | Use a flat surface unaffected by released heat |
For dedicated containers, include space to wash and dry them
With dedicated-container models, you constantly need space not just for the machine but for washing and drying the container. A 1L glass container takes up a lot of room in a dish rack, and narrow-mouthed ones dry slowly, so you often end up starting the next batch with water droplets still inside. Containers with leftover moisture are prone to bacteria, so whether you can build in time to dry them completely actually matters a lot.
If the model offers spare containers, you can start a batch in another container while one dries. For households running it daily, this one step can clear up the bottleneck. Checking before you buy whether separately sold containers are available keeps your options open later.
FAQ
If I only make yogurt, is a cheap fixed-temperature model enough?
Yes. Plain yogurt ferments best at around 40°C, which fits right in the core range of fixed-temperature models. In fact, one-button simplicity suits a daily habit. Only consider an adjustable model if you plan to branch out into amazake (55–60°C) or Caspian Sea yogurt (around 25°C).
I want to make amazake. What temperature do I need?
Rice-koji amazake needs roughly 55–60°C. Above 60°C the koji enzymes weaken and it won't get sweet; too low and unwanted bacteria can grow. So you need an adjustable model that reliably holds this high range (or one with a 55–60°C setting). Assume a 40°C fixed yogurt model basically can't make amazake.
Can I use store-bought yogurt (like R-1) as a starter? Will it have the same effect?
Using it as a starter lets you cheaply make more yogurt of the same type. However, there's no guarantee that homemade batches have the same functional or health benefits as the store product, because the bacteria's condition depends on how it's handled. It's best to think of it as a cheap way to make a flavor you like, limit re-culturing to a few rounds, and regularly start over from fresh store-bought yogurt or starter.
My yogurt won't set or is runny. What should I fix?
Usually it's the milk and temperature. First, switch to unadjusted milk; low-fat and processed milk set poorly. Next, let the milk come closer to room temperature before starting, and extend fermentation by 1–2 hours. If that doesn't work, review how you sterilize the container and spoon—contamination can also stop it from setting.
Can I make it with soy milk? Is the method the same as with milk?
Yes, but it sets differently and needs a different starter. Use a starter labeled for soy milk yogurt, and choose unadjusted soy milk, which sets more easily than adjusted soy milk, for more stable results. Using a dairy starter as-is can leave it runny or not set at all. Households with allergy concerns should also check starter and ingredient labels.
I'm worried about hygiene. What exactly should I watch out for?
Sterilize the container, lid and spoon with boiling water every time, wash your hands well, and don't touch the inside with bare hands. Use fresh, clean milk, refrigerate right after fermenting, and finish it within 2–3 days. Don't eat it if it smells off, separates excessively, changes color or turns slimy. For infants, pregnant people, older adults or anyone with health concerns, store-bought yogurt may be the safer choice.
I heard you can make natto too. Anything to watch out for?
An adjustable model can make it at 40–45°C over about 20–24 hours. But natto bacteria are very strong, and if you make yogurt in the same container next, they can transfer and affect the flavor and result. It's practical to keep separate containers for natto, or a separate machine. The smell is strong too, so consider where you'll make it.
Can I make Caspian Sea yogurt in a regular model?
Caspian Sea yogurt ferments at a low 25–30°C for 20+ hours, so 40°C fixed models generally aren't suitable. You need an adjustable model that goes down to around 25°C. Long, low-temperature fermentation also raises the risk of unwanted bacteria, so be extra careful with sterilizing and refrigerating promptly.
How much can I make each time, and how should I store it?
Models that use a 1L milk carton make about 1L; large dedicated-container models can make more in one go. Move it to the fridge right away, scoop with a clean spoon, and aim to finish within 2–3 days. Making too much leads to leftovers that spoil, so work backward from household size and how often you eat it, and make only what you can finish—better for hygiene and your wallet.
How many times can I use homemade yogurt as a starter for the next batch?
The general guideline is about 2–3 times. Each round raises the risk of contamination, and the lactic acid bacteria lose strength, so it may set poorly or taste different. If it turns watery, or the sourness or smell seems different from usual, go back to store-bought plain yogurt or fresh starter right then. When re-culturing, the basic rule is to take it from the surface with a clean spoon.
* This article is for reference only. Sale dates, point rates and campaign terms can change, so check each store's official page for the latest details.