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Sous Vide Yogurt
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.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.
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Sous Vide Yogurt Recipe
Prep Time30 minutes
Cook Time1 day
Prep Time1 day 30 minutes
servings8 cups

Ingredients

  • ½ gal milk
  • ½ Cup live active yogurt

Instructions

  1. Warm the milk to 180 F.
  2. 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.
  3. Cool milk to bellow 110 F. 
  4. Stir in the yogurt with live active cultures. 
  5. Transfer to clean quart jars or multiple smaller jars. Secure the with clean lids and bands or the no leak lids.
  6. Heat the water to 110-115 F. Submerge the jars in the reheated sous vide. 
  7. 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.
  8. Once time is up, remove the yogurt from the water bath and chill in the refrigerator over night. 
  9. Enjoy the yogurt with your favorite fruit or granola toppings.

Nutrition

Serving: 1/2 cup | Calories: 67kcal | Carbohydrates: 7g | Protein: 5g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 69mg | Sugar: 1g

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. 
CourseSous Vide
CuisineFrench
Keywordsous vide yogurt recipe
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