• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Savoring The Good®
  • Recipe Index
    • 4th of July
    • Appetizer Recipes
      • Dip & Salsa Recipes
    • Beverages
    • Bread Recipes
    • Beef Recipes
      • Ground Beef Recipes
    • Breakfast Recipes
    • Canning Recipes
      • Pickling Recipes
    • Chicken Recipes
    • Cocktails
    • Cookie Recipes
    • Copycat Recipes
    • Crock-Pot Recipes
    • Dessert Recipes
    • Food Tips
    • How To
    • Low Carb Recipes
    • Mother's Day
    • Pork Recipes
    • Poultry Recipes
    • Recipe Collection
    • Seafood Recipes
    • Side Dishes
    • Snacks
    • Soups
    • Turkey Recipes
    • Vegetarian Recipes
  • Sous Vide
    • Sous Vide Dessert
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • 4th of July
  • Recipe Index
  • About Me
  • Newsletter
  • Amazon Shop
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • 4th of July
    • Recipe Index
    • About Me
    • Newsletter
    • Amazon Shop
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    • Mangonada Recipe (Mango Chamoyada) feature image.
      Mangonada Recipe (Mango Chamoyada)
    • How To Make A Slushie (Kool-Aid Homemade Slushie Recipe)
    • 35 Best Casserole Recipes With Ground Beef.
      35 Best Casserole Recipes With Ground Beef
    • Strawberry Agua Fresca Recipe (Mexican Strawberry Water)
    • spaghetti seasoning mix in a white bowl.
      Spaghetti Seasoning Recipe (Easy Homemade Spaghetti Seasoning Mix)
    • Blackening Seasoning
      Blackening Seasoning Recipe - Homemade Blacken Seasoning Mix
    • Easy Ice Cream Sandwich Cake Recipe With Cool Whip
    • 53 Memorial Day Recipes Beyond Hot Dogs and Watermelon for 2023
    • to go margaritas in a container.
      To Go Margarita Cocktails For A Crowd
    • jungle juice in a gallon jug.
      Easy Jungle Juice Recipe (Gallon & Party To Go)
    • stalks of rhubarb strawberries.
      35 Strawberry Rhubarb Recipes (Savory, Sweet and Tart Desserts)
    • peach salad for peach recipes hero image.
      47 Fresh Peach Recipes From Appetizers To Desserts

    Home | Recipes | Sous Vide

    Sous Vide Yogurt Recipe

    Published: Jan 20, 2020 · Modified: Sep 7, 2021 by Sarah Mock As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

    704 shares
    • Facebook110
    • Twitter
    Jump to Recipe

    Did you know you can make homemade yogurt with the help of your sous vide circulator? Sous vide yogurt is an easy way to make your own yogurt while maintaining all the probiotic benefits that come with incredible homemade yogurt.

    Sous Vide Yogurt in a 4 ounce jar with fruit and honey garnish
    Send Me The Recipe

    💖 Want to save this recipe? 💖 Enter your email below and we'll send the recipe straight to your inbox.

    Here are my step-by-step instructions that will lead you to sous vide yogurt success. This is a basic plain yogurt recipe but feel free to top it with fresh fruit or a scoop of jam and a drizzle of home.

    🥛 Ingredients needed:

    • milk - whole milk is preferred but 2% milk and skim milk can also be used.
    • yogurt - with live cultures.

    What type of milk should I use?

    I use either 2% or skim cow milk to make yogurt for my family. But you are welcome to use whole milk. The higher the fat content the thicker the yogurt will be.

    What is most important about the type of milk you use be either raw or pasteurized. Pasteurized is what I am able to find at my grocery store and raw milk can be found in various states, depending on the raw milk laws. 

    If you find milk that is labeled Ultra pasteurized milk (UP) or ultra-high temperature treatment (UHT) you are going to need to add a starter culture to the milk or the yogurt will not set. With UP or UHT milk, the milk has been heated to 275°F or higher for about one second and has killed any of the good cultures in the milk.

    Sous Vide Yogurt with fresh raspberry garnish

    How to make Sous Vide Yogurt:

    yogurt in canning jars in a sous vide water bath
    1. Use a large gallon Ziploc bag or several quart-size glass jars, warm the milk to 180 F in the sous vide bath.
    2. Set a timer and hold the milk there for 30 minutes. 
    3. Add ice to the water bath to cool it and drop the temperature of the milk to below 110 F. 
    4. Stir in the starter culture yogurt. 
    5. Transfer to clean quart glass mason jars or multiple smaller glass jars.
    6. Reheat the sous vide water bath to 110-115 F
    7. Submerge the jars in the reheated sous vide making sure the water level is above the jars.
    8. Incubate the yogurt for a minimum of 5 hours or up to 24 hours.
    9. Chill in the refrigerator overnight. 
    10. Enjoy the yogurt with your favorite fruit or granola toppings.
    Sous Vide Yogurt with fruit and honey comb horizontal image

    📝 Frequently asked questions

    Why isn't my sous vide yogurt exactly like the flavored yogurt cups I find at the grocery store?

    The yogurt you find in the grocery store is not the same recipe. This sous vide yogurt recipe does not have added thickeners, stabilizers or flavorings.

    What is the difference between 5 hours and the 24 hour incubated yogurt?

    yogurt to have a distinct yogurt tang, incubate it for 24 hours. The longer the incubation the more tang it will have. Additionally, if you are looking for a firmer set to your yogurt, go with a 115 incubation versus the 110 that will give you a softer, more pourable yogurt. 

    Which yogurt has live and active cultures?

    I have found that most commercially made yogurts at my grocery store will be labeled 'live and active cultures on the side of the container. It may be in small print but it should be there. This is what you are going to be looking for when you are looking to use a yogurt starter.

    👩‍🍳 Chef Tip

    To make the yogurt thicker in consistency without adding thickeners, drain the yogurt in a strainer lined with cheesecloth or several layers of paper towels. 

    click to visit my amazon store front as an amazon associate I earn from qualifying purchases.
    Send Me The Recipe

    💖 Want to save this recipe? 💖 Enter your email below and we'll send the recipe straight to your inbox.

    Sous Vide Yogurt Recipe

    Sous Vide Yogurt

    Sarah Mock
    Sous vide yogurt is an easy way to make homemade yogurt with your own ingredients. Here are my step by step instructions that will lead you to sous vide yogurt success.
    4.83 from 17 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep time for the recipePrep Time 30 minutes mins
    Cook time for the recipeCook Time 1 day d
    total time to prep and cook the recipe.Total Time 1 day d 30 minutes mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Sous Vide
    Cuisine French
    Makes 8 cups
    Per Serving 67 kcal

    HELPFUL KITCHEN TOOLS

    Joule Sous Vide
    Anova Culinary Sous Vide Cooker
    Sous Vide Water Bath
    Lid for Sous Vide Container
    4 ounce ball jars

    Ingredients
     

    • ½ gal milk
    • ½ cup live active yogurt

    Instructions
     

    • Warm the milk to 180 F.
    • Hold the milk there for 30 minutes. Sous vide is amazing for this because of the consistent temperature. This is a step that can be skipped but I find I have a better set to my yogurt.
    • Cool milk to bellow 110 F. 
    • Stir in the yogurt with live active cultures. 
    • Transfer to clean quart jars or multiple smaller jars. Secure the with clean lids and bands or the no leak lids.
    • Heat the water to 110-115 F. Submerge the jars in the reheated sous vide. 
    • Incubate the yogurt for a minimum of 5 hours or up to 24 hours. I prefer 24 hours for more of a tang to my yogurt.
    • Once time is up, remove the yogurt from the water bath and chill in the refrigerator over night. 
    • Enjoy the yogurt with your favorite fruit or granola toppings.

    Notes

    To make the yogurt thicker in consistency with out adding thickeners, drain the yogurt in a strainer lined with cheese cloth or several layers of paper towels. 

    Nutrition

    Serving: 1/2 cupCalories: 67kcalCarbohydrates: 7gProtein: 5gFat: 2gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 10mgSodium: 69mgSugar: 1g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    Sarah Mock of savoringthegood.com headshot 2018

    👩🏻‍🍳 Sarah Mock

    CEO/Owner/Founder/Culinary Blogger

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

    • Visit Website (opens in a new tab)
    • Visit Facebook account (opens in a new tab)
    • Visit Instagram account (opens in a new tab)
    • Visit Pinterest account (opens in a new tab)
    • Visit Google account (opens in a new tab)

    More The Ultimate Collection of Sous Vide Recipes

    • sous vide filet mignon
      Sous Vide Filet Mignon
    • Beef Liver and onions simple
      Beef Liver And Onions Recipe
    • square images of 4 Sous Vide Beef Recipes
      Best Sous Vide Beef Recipes
    • Sous Vide Brisket
      Best Sous Vide Brisket Recipe (24 Hour Brisket)
    704 shares
    • Facebook110
    • Twitter

    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. AaronMsf

      May 10, 2022 at 8:49 pm

      5 stars
      Hello,

      Adding powdered milk/cream gives a thicker consistency to the yogurt while increasing the protein (and fat depending on powdered dairy used). Different brands of powdered milk can lend different flavors to the yogurt, experimenting can add fun. I generally add the powder while its still hot then shake or stir to mix.

      I find it to help make a thicker Greek and frozen yogurt.

    2. Paul Welby

      June 20, 2021 at 12:15 pm

      5 stars
      Hi Pam,
      I have found with making yogurt that if the product comes out runny or lumpy - I stir it up, briskly sometimes, to make it creamier which mixes in the whey and yogurt base, and if I want it thicker I strain it through cheesecloth (to remove some of the whey - the more whey you remove the thicker it will get). The stirring and addition/removal of the whey is going to be your variables to get the product that you want - just right. Hope this helps. :)
      Paul W.

    3. Pam Tanner

      May 18, 2021 at 2:46 pm

      5 stars
      I have made this several times now and love having this delicious ,healthy yogurt with homemade granola, fruit and nuts to top it off! Thank you!! One question however, I have yet to get my yogurt to come out as thick as I would like. It is always a little soupy and with small lumps. Neither of these issues affect the great taste of it but I prefer a thicker, smooth yogurt. Any suggestions??
      (I use whole milk in our Sous Vide and let it sit for 30 min at 180* and then in jars, back in the Sous Vide for about 8 hrs. )

    Primary Sidebar

    Sarah Mock

    Sarah Mock Headshot 2022 SavoringTheGood.com

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
    Learn More about me!

    4th of July

    • smoked shotgun shells recipe stack.
      Smoked Shotgun Shells Recipe (Don't Skip The Barbecue Sauce!)
    • Hormel chili cheese dip in a glass pie plate with chips to the side on a marble like surface.
      Chili Cheese Dip Recipe 3-Ingredient Easy Chili Dip
    • 4th of july food recipes
      85 Festive Fourth of July Recipes
    • Cherry Bomb Shot square image.
      Cherry Bomb Shot Recipe (Easy Party Shot)
    • Boat Dip recipe square image
      Boat Dip Recipe (Viral Tiktok Boat Dip)
    • one buffalo chicken dip egg roll sliced open, showing texture inside stacked on top of other egg rolls
      Buffalo Chicken Egg Roll Recipe (Air Fryer & Stovetop Instructions)
    See more 4th of July →

    Popular Recipes ⭐

    • Boat Dip recipe square image
      Boat Dip Recipe (Viral Tiktok Boat Dip)
    • 20 Best Cube Steak Recipes
    • 35 Best Cuisinart Ice Cream Maker Recipes
    • Rhubarb Crumble Recipe
      Rhubarb Dump Cake Recipe Without Jello
    • imitation crab recipes.
      35 Easy Imitation Crab Recipes To Try Beyond Seafood Salad 🦀
    • Amish Broccoli salad hero image. square.
      Amish Broccoli Salad Recipe With Cauliflower, Cheese And Bacon

    Most Recent 🆕

    • Homemade Poultry Seasoning Recipe
    • Delicious Rice Cooker Recipes square.
      35 Delicious Rice Cooker Recipes To Make
    • Best Smoked Sausage Recipes square image.
      30 Best Smoked Sausage Recipes (Easy Weeknight Dinner Ideas)
    • orange fluff salad in a white bowl, square image.
      Orange Fluff Salad Recipe (Orange Jello Salad)
    Savoring The Good, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Savoring The Good, LLC makes no claims of expert status and the owner will not be liable for any losses, injuries, or damages from the use of the information found on this website.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy
    • Amazon Shop

    Newsletter

    Contact

    • Contact
    • Media Kit

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Savoring The Good®