After doing some research, I decided to use our Sous Vide machine to keep the yogurt at a steady temperature throughout the entire process. Plus I have been excited to find new and different Sous Vide recipes.
Milk (with some fat content) – I used 2%
Yogurt (with live bacteria)
Sous Vide Machine
Glass Mason Jars
Purchase Yogurt with Live Bacteria
Cool Milk & Add Yogurt Starter
Divide into Jars
Wait for Yogurt to “Grow”
Set in Fridge Overnight
Flavor (or don’t) and Eat
Step 1: Purchase Yogurt with Live Bacteria
Step 2: Heat the Milk
First, heat your milk slowly until it reaches 180°F (82°C). I poured approximately 6 cups on milk into my pot; which will make 2 mason jars of yogurt. I like to slowly heat the milk to prevent burning the milk. Continuing to stir during this process will also help to prevent your milk from burning and sticking to the bottom of your pot.
Step 3: Cool the Milk & Add the Yogurt Starter
In a new bowl, add 2 teaspoons of your purchased yogurt containing live cultures and pour in approximately half of your milk (okay to guess-timate). Stir well so that your milk and yogurt combine and continue adding in the remaining milk.
Step 4: Divide into Jars
Step 5: Wait for Yogurt to “Grow”
Step 6: Set in the Fridge Overnight
Step 7: Flavor & Eat
Sous Vide Yogurt
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: 6 cups 1x
- Method: sous vide
- 2 Tbsp: Live culture yogurt
- 6 cups: Whole or 2% milk
- Sous vide machine & container
- Medium sauce pot
- Small to medium jars with lids (mason jars)
- Slowly heat milk to 180°. Stir constantly so that milk does not burn to bottom of the pot.
- Once you reach 180°, pull milk off the heat and cool to 109°. I like to put the entire pot into a bowl of ice water (an ice bath) to speed this process up. While you are waiting for the milk to cool, set your sous vide to 109°.
- Combine your live culture yogurt with approximately half of your 109° milk. Stir until mixed.
- Then add the remaining milk and stir until well mixed.
- Pour into mason jars and close.
- Put jars into sous vide water container so that they are submerged. Set timer for 5 hours. You can leave the yogurt in for longer than 5 hours, the longer it goes, the more tart it will be.
- Once your timer has gone off, take the jars out of the sous vide water and place in the fridge for the yogurt to set. I typically leave them in the fridge overnight.
- Enjoy! Mix your yogurt with fruit, granola, and honey for a delicious breakfast or afternoon snack.
*I’ve even put my yogurt in my ice cream maker for a little fro-yo action on hot summer days.