Homemade yogurt couldn’t be easier, especially when you use sous vide! I’ve developed a sous vide yogurt recipe that’s done entirely using sous vide, no stovetop.

Three pink bowls filled with yogurt and topped with fruit and granola

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Everyday I think of something new to do with sous vide.

I’ve recently gotten into cheese making and have been thinking about how so many elements of the process would benefit from sous vide. I decided to test that theory with yogurt up first!

There are lots of other recipes for sous vide yogurt out there, but my recipe is special. Those other recipes? They require you also use your stove top. That means dirtying more dishes, more hands on work, and it’s just annoying.

My sous vide yogurt recipe? It uses sous vide from start to finish. No stovetop, no other cooking methods period.

Why use sous vide to make yogurt?

Sous vide is the perfect method for making things like yogurt, sour cream, and cheese because you have to bring milk to such precise temperatures throughout the process.

It’s really difficult to control temperatures on the stove top – you’ll be way too low, then suddenly way too high and your milk is boiling and you’ve ruined it. Not so with sous vide!

What type of milk and yogurt should I use to make yogurt?

You only need two ingredients to make yogurt: milk and a starter yogurt. Once you’ve made your first batch, you can continue using that yogurt as your starter yogurt.

For the milk, get high quality, whole milk. If you’re in Portland or Seattle, I get amazing milk delivered from Milk Run.

For the yogurt, you need yogurt with live, active cultures. This is very important! Your homemade yogurt will have a similar texture as your starter yogurt, so use one you like the texture of. I used Nancy’s, which I also got from Milk Run

What equipment do I need to make sous vide yogurt?

Don’t worry, you don’t need much!

For your sous vide setup, you’ll need:

Outside of that, you’ll need:

  • High quality whole milk
  • Yogurt with live, active cultures
  • A large jar
  • A food scale (we have had this one for like 6 years and have put it through the RINGER, highly recommend)

Optional but recommended:

Yogurt, milk, empty glass jar, and food scale

How to Make Sous Vide Yogurt

There are a couple more steps than your typical sous vide cook, but for the most part this process is very hands off.

There are not set amounts of milk and yogurt. I created this recipe so you could make as much or as little yogurt as you want! That does mean there’s some math, though.

  1. Preheat your water bath to 180 degrees F.
  2. When your water bath is preheated, set your jar on a scale and make sure it’s zeroed out. Set it to grams. Pour milk until the jar is about 2/3 full. Make a note of how many grams of milk you added.
  3. Put the lid loosely on the jar and add to the water bath.  The water should go past the height of the milk but doesn’t need to cover the top of the jar (it’s okay if it does, though). Cook for 30 minutes at this temp.
Step by step of cooking milk
  1. Reduce the heat to 110 degrees F. To speed this up, add ice to the water bath. Once the water bath is 110 degrees F, let the milk sit in the water bath for 15 minutes.
  2. Multiply the number of grams of milk you added to the jar by .05. This is how many grams of yogurt you need to measure out.
  3. Remove the jar from the water bath and whisk in the yogurt. Return the lid, add back to bath, and cook for 5 hours at 110 degrees F.
Step by step of adding yogurt

That’s it! You’ve made yogurt! Well, I guess I’d definitely let it chill in the fridge for awhile before eating it, but you get it.

What to Make with your Sous Vide Yogurt

Top it with your favorites, like granola, fresh fruit, and honey, and enjoy it for breakfast or use it to make a sauce for your favorite dinners.

Three pink bowls filled with yogurt on white surface

Sous Vide Yogurt Recipe

You can also view this recipe as a step-by-step web story.

4.67 from 3 reviews

Get the Recipe:

Sous Vide Yogurt

Prep Time: 15 mins
Cook Time: 5 hrs 45 mins
Yield: 4 -6 servings
Homemade yogurt couldn't be easier, especially when you use sous vide! I've developed a sous vide yogurt recipe that's done entirely using sous vide, no stovetop.

Ingredients
 

Food:

  • 730 grams High quality whole milk
  • 37 grams Yogurt with live, active cultures

Equipment:

  • Immersion circulator
  • Food scale
  • Large jar

Instructions
 

  • Preheat your water bath to 180 degrees F.
  • When your water bath is preheated, set your jar on a scale and make sure it's zeroed out. Set it to grams. Pour milk until the jar is about 2/3 full. Make a note of how many grams of milk you added.
  • Put the lid loosely on the jar and add to the water bath.  The water should go past the height of the milk but doesn't need to cover the top of the jar (it's okay if it does, though). Cook for 30 minutes at this temp.
  • Reduce the heat to 110 degrees F. To speed this up, add ice to the water bath. Once the water bath is 110 degrees F, let the milk sit in the water bath for 15 minutes.
  • Multiply the number of grams of milk you added to the jar by .05. This is how many grams of yogurt you need to measure out using the food scale.
  • Remove the jar from the water bath and whisk in the yogurt. Return the lid, add back to bath, and cook for 5 hours at 110 degrees F.
  • Remove the jar from the water bath and put in your fridge. Refrigerate for at least 6 hours, until it's chilled.
https://youtu.be/zbwN3QSI2Sw

Notes

Use as high quality of milk as you can find.
Your yogurt will have a similar texture to your starter yogurt, so use one you enjoy.
Your starter yogurt MUST have live, active cultures in order for this to work.
Calories assume 730 grams of milk and 37 grams of yogurt with 6 servings.
Course: Sous Vide
Author: Chelsea Cole
Calories: 117kcal, Carbohydrates: 9g, Protein: 6g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 19mg, Sodium: 83mg, Potassium: 255mg, Sugar: 10g, Vitamin A: 305IU, Vitamin C: 1mg, Calcium: 217mg, Iron: 1mg
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.