Master Sous Vide Yogurt in Six Simple Steps

Description

Discover how to make perfect sous vide yogurt with easy-to-follow instructions and enjoy masterful results in just 6 simple steps.

Ingredients

Units Scale

1/2 gallon (1.89 liters) whole milk (or 2% fat milk if you prefer)
1/2 cup live-culture yogurt

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Instructions

Prepare milk: Preheat water to 180°F (82.2°C) using a sous vide immersion circulator. Prepare a large sous vide bag, and pour the milk into the bag. (If you opt for Ziploc bags, double-bag the milk.) Lower the milk into the water bath using the water displacement method until the milk is completely submerged under the water. Clip the top part of the bag on the side of your sous vide container or cooking vessel. You don’t need to wait until the water is ready to do this. Once the water reaches 180°F (82.2°C), set the timer for 30 minutes to hold the milk at that temperature.
Cool the milk: Once the timer goes off, remove the milk from the sous vide bath and let it cool at room temperature to 110°F(43°C) or below. To cool it down faster, transfer the milk from the sous vide bath to an ice-water bath. You may pour the milk into a large container before setting it in the ice-water bath or after.
Add the live culture: Once the milk temperature has gone back down to 110°F(43°C) or below, you are ready to add the bacteria for fermentation. In a medium bowl, add ½ cup yogurt with live culture, then scoop up some of the milk and add it into the bowl. Mix well until there are no yogurt lumps. Pour the smooth mixture back into the milk container and give it a gentle stir to let the live culture be evenly distributed.
Pour into jars. Prepare a few Mason jars with good lids. The size of your jars doesn’t matter. Pour the milk into the jars, stopping about ½ inch from the top. Use your fingertips to screw on the lid until you feel the resistance.
(Optional) Add flavors. To have some more varieties, you can add 1 or 2 tablespoons of your preferred jam with different flavors to the bottom of your jars before pouring the milk mixture in.
Incubate. Set the temperature of the same sous vide bath between 110°F (43°C) to 115°F (46°C). I usually do 112°F (44°C). If your water temperature is still pretty high, you can add some ice water to it to drop the temperature quickly. Once the water is ready, slowly submerge the jars under the water. Set the timer for at least 5 hours, up to 24 hours.
Chill the yogurt and enjoy. Remove the jars from the water bath and let the yogurt chill in the fridge overnight to set. Open up a jar and enjoy!

Nutrition

Serving Size: 1 cup
Calories: 167
Sugar: 13.1g
Sodium: 111.6mg
Fat: 8.9g
Saturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 12.4g
Fiber: 0g
Protein: 9.3g
Cholesterol: 26.8mg