Start with whole-milk yogurt, then strain it in the refrigerator for a thicker Greek-style yogurt.
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. These pages describe simulated presets; a modeled ready window does not establish that a cooking procedure has been tested or that a batch is safe.
Starting ingredients and settings
The catalog starter label is unverified; its named cultures or activity may be model assumptions. Check the actual package and supplier instructions before using it.
Milk: Whole milk (3.25%)
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
Refrigerated straining: 8 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 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. This is a modeling horizon, not a validated incubation limit or a measurement of your batch. Follow a tested recipe’s time and temperature limits for your actual milk, culture and equipment; do not keep extending a failed fermentation to match the prediction.
Refrigerate after fermentation to cool the batch and let its texture develop.
Strain in the refrigerator for 8 hours for the greek texture modeled here.
These are starting defaults, not a guaranteed outcome. Check the simulator’s warnings and science sources for your chosen milk and culture.