Sheep milk Greek yogurt recipe with pre-selected milk, culture and temperature. Sheep milk starts with more solids, so straining it does not behave exactly like straining cow milk.
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?
Sheep milk starts with more solids, so straining it does not behave exactly like straining cow milk. Compare the modeled yield as well as the final thickness.
Starting ingredients and settings
Milk: Sheep 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
Refrigerated straining: 8 hours
Plan your batch
Prepare the sheep 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; 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.
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.