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.
- High quality whole milk
- Yogurt with live, active cultures
- Immersion circulator
- Food scale
- Large jar
- 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.
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.
Keywords: sous vide yogurt