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–+ servings

Sous Vide Yogurt

Created by: Sarah Mock
Sous Vide Yogurt Recipe
prep time30 minutes
cook time1 day
total time1 day 30 minutes
Makes 8 cups

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. 

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