Reduced-fat yogurt recipe with pre-selected milk, culture and temperature. Two-percent milk is a middle ground between whole and skim.
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.
Why these settings?
Two-percent milk is a middle ground between whole and skim. This recipe retains the long heat hold to develop body while leaving milk powder out.
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: 2% reduced-fat milk
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 2% reduced-fat milk 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.
These are starting defaults, not a guaranteed outcome. Check the simulator’s warnings and science sources for your chosen milk and culture.