Matsoni yogurt recipe with pre-selected milk, culture and temperature. This matsoni recipe includes a milk heat step before cooling to room temperature.
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 matsoni recipe includes a milk heat step before cooling to room temperature. Use an active Caspian Sea culture and keep the incubation separate from the initial heating.
Prepare the whole milk (3.25%) with this heat step: 82 °C (brief). Cool before adding the starter to 23 °C.
Add Heirloom Matsoni (Caspian Sea yogurt, mesophilic) using the starting dose of 65 g/L starter. Follow the culture supplier's instructions for activation and dosing.
Use Countertop at 23 °C. The simulator explores up to 24 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.