🥛 Yogurt
Starter culture calculator & incubation timeline
🌡 Ambient temperature
No weather data — using default 22°C — enable location for local temps (thermophilic — use a heat source at 40–45°C)
Starter Culture
🌡 Thermophilic (40–45°C) — needs a heat source
🏠 Mesophilic (20–25°C) — ferments at room temperature
🇧🇬
The classic. Lactobacillus bulgaricus + Streptococcus thermophilus — the original partnership. Tangy, creamy, and endlessly versatile.
Milk
🥛
Whole cow's milk
4% fat · 3.5% protein
🥛
Semi-skimmed cow's milk
1.7% fat · 3.6% protein
🥛
Skimmed cow's milk
0.3% fat · 3.6% protein
🐐
Whole goat's milk
4.1% fat · 3.3% protein
🐐
Semi-skimmed goat's milk
1.5% fat · 3.5% protein
🐑
Whole sheep's milk
7% fat · 6% protein
🐑
Semi-skimmed sheep's milk
3% fat · 6.5% protein
Typical: 2L for thermophilic, 1L for mesophilic
Previous batch starter
Use yogurt from your last batch instead of freeze-dried sachets
Auto-calculated: 1 sachet per 2L recommended
Pre-heat milk
Heat to 85°C for 30 min — denatures proteins for thicker set