Work out yoghurt culture instantly with clear inputs, formula shown and shareable results.
Starter is dosed as a percentage of the milk weight, taking milk at about 1.03 kg per litre, and incubation time roughly halves for every 8 C rise around the 43 C reference. More starter is not better: overdosing crowds the culture and gives a grainy, sour set, while temperature does far more to control the finished tang.
Starter quantity
starter grams = litres x 1030 x starter percentage
Incubation time
hours = 6 x 2 ^ ((43 - temperature) / 8)
starter grams = litres x 1030 x starter percentage. Starter is dosed as a percentage of the milk weight, taking milk at about 1.03 kg per litre, and incubation time roughly halves for every 8 C rise around the 43 C reference.
More starter is not better: overdosing crowds the culture and gives a grainy, sour set, while temperature does far more to control the finished tang.
Enter milk, starter as a share of the milk, incubation temperature. The defaults shown are a realistic worked example — swap in your own figures to get a result you can use.