I tracked how many batches of yogurt I was able to make using this, using 1/8 tsp of starter and 32 oz of westsoy or edensoy soy milk (I once used a cheap soymilk brand and it also worked). Worked perfect each time and I think tastes even better then the expensive starter I was buying before! I was able to make 9 batches. BUT the last batch there wasn't enough starter left to use a full 1/8 tsp so I used closer to 1/16 and it still worked perfectly!! Next time I will use 1/16 from the very beginning so that it goes twice as far.

So you can get 8 to 16 quarts of yogurt with this, and there are 4 quarts in 1 gallon. So, 2 to 4 gallons of yogurt.

I have now made two batches of vegan yogurt using Eden Soy Milk (high protein) and 1/16 tsp of this culture. Both came out with a pleasant tartness and yogurt firmness. I filter off the excess water and make soy sour cream from this.
On my next batch i'm going to see how it works with 1/32 tsp. I like the value of this culture but the label does not give any instructions and the packaging was not much help.

I had great results with Westsoy organic plain soy milk. I could not find unsweetened so it had sugar in it. I bought some micro measuring spoons and used 1/32 tbsp for a quart of soy milk. I'd never made yogurt before so I bought a yogurt thermometer, checked it calibrating in boiling water and devise a system to incubate my yogurt jars. I'm using a heating pad with a flat steel tray on top of it topped with a cardboard box lined with foam. If I put a jar of water in there at 110 degrees the setup will maintain very close to that temperature and never exceeds it. The yogurt thickened up beautifully and developed a tart flavor in about 6 hours. It's not as thick as dairy yogurt but I'm not hung up on comparisons. Soy yogurt can be thickened by adding agar, something like tapioca starch, or soy protein isolate if you're looking for a thicker texture.

I had some trepidation but I'm pleased at how easy it was to make the yogurt. Reading reviews of yogurt makers it seemed to me a lot of them have reports of getting too hot when measured with a thermometer, or having hot spots.

Yogurt forms well. The batch is good for propagation 3 more times. Used 1/8 teaspoon for 2 quarts of Westsoy organic soy milk. Stor bought soy milk with gum additives will not set

I get spectacular results with this culture for making soy yogurt. I use organic soy milk that has nothing in it but soybeans and water (I buy Pacific, but there are other brands out there), and I get really nice yogurt. I just warm the milk to 108F (I have a digital thermometer from my breadmaking) then stir in the culture. I pour it into a mason jar, put the lid on, and set it in my furnace closet for about 12 hours, where it stays at about 85 degrees. A yogurt maker probably would work also. Perfect every time, nice flavor. The whey drains off nicely to make a thicker Greek style, too (using a cheesecloth-lined colander). Photo is the latest Greek-style (hung) soy yogurt that is currently in my fridge.