Cold-start UHT yogurt recipe with pre-selected milk, culture and temperature. This version skips the heat hold using shelf-stable UHT whole milk.
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?
This version skips the heat hold using shelf-stable UHT whole milk. It keeps the Instant Pot incubation and live yogurt starter of the cold-start preset.
Starting ingredients and settings
Milk: Whole milk, UHT (shelf-stable)
Starter: Generic Plain yogurt (S. thermophilus + L. bulgaricus)
Starter dose: 15 g/L starter
Heat step: No heat step
Method: Instant Pot
Incubation: 43 °C; simulation window: 10 hours
Plan your batch
Use whole milk, uht (shelf-stable) without a separate heat step for this preset. Bring it to 43 °C before adding the culture.
Add Generic Plain yogurt (S. thermophilus + L. bulgaricus) using the starting dose of 15 g/L starter. Follow the culture supplier's instructions for activation and dosing.
Use Instant Pot at 43 °C. The simulator explores up to 10 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.