Cream-top yogurt recipe with pre-selected milk, culture and temperature. Non-homogenized whole milk can form a cream layer.
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?
Non-homogenized whole milk can form a cream layer. Avoid stirring the warm set if you want to keep that layer; stirring after chilling gives a different texture.
Starting ingredients and settings
Milk: Whole milk, cream-top (non-homogenized)
Starter: Generic Plain yogurt (S. thermophilus + L. bulgaricus)
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, cream-top (non-homogenized) with this heat step: 85 °C · 30 min. Cool before adding the starter to 43 °C.
Add Generic Plain yogurt (S. thermophilus + L. bulgaricus) 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.