Explore how unheated raw milk changes yogurt texture and fermentation in this educational simulation.
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, raw
Starter: Generic Plain yogurt (S. thermophilus + L. bulgaricus)
Starter dose: 20 g/L starter
Heat step: No heat step
Method: Yogurt maker
Incubation: 43 °C; simulation window: 10 hours
Plan your batch
Use whole milk, raw 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 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 10 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.
Raw milk can contain harmful organisms. Fermentation does not establish its safety; this page models texture and timing rather than recommending raw milk consumption.
These are starting defaults, not a guaranteed outcome. Check the simulator’s warnings and science sources for your chosen milk and culture.