Bulgarian yogurt recipe with pre-selected milk, culture and temperature. Use an already active Bulgarian heirloom culture, not an unactivated dried packet.
The simulator above opens with this recipe's milk, starter, heat step, temperature and taste targets pre-selected. Adjust them to match your ingredients and kitchen.
Why these settings?
Use an already active Bulgarian heirloom culture, not an unactivated dried packet. This warm-incubated recipe is distinct from the room-temperature heirloom recipes.
Starting ingredients and settings
Milk: Whole milk (3.25%)
Starter: Heirloom Bulgarian yogurt starter (thermophilic heirloom)
Starter dose: 20 g/L starter
Heat step: 85 °C · 30 min
Method: Yogurt maker
Incubation: 43 °C; simulation window: 12 hours
Plan your batch
Prepare the whole milk (3.25%) with this heat step: 85 °C · 30 min. Cool before adding the starter to 43 °C.
Add Heirloom Bulgarian yogurt starter (thermophilic heirloom) using the starting dose of 20 g/L starter. Follow the culture supplier's instructions for activation and dosing.
Use Yogurt maker at 43 °C. The simulator explores up to 12 hours; use the predicted ready window and the cook-along to plan your batch rather than treating the full window as a fixed fermentation time.
Refrigerate after fermentation to cool the batch and let its texture develop.
These are starting defaults, not a guaranteed outcome. Check the simulator’s warnings and science sources for your chosen milk and culture.