Did you know that it is possible to make delicious home cooked sous vide yogurt? Well you can if you follow this great recipe. You will need to follow a two step process here, which begins by heating and stirring milk on a conventional stove.
The reason for this first step is that it makes the yogurt denser and finer. When you buy yogurt from the store, it often contains agents to make it thick. With this recipe you will not use any additives like this.
- Sous Vide Machine – our favorite right now is the Anova or the Joule.
- Container – not necessary, but nice to have for bigger cuts of meat. We recommend the Lipavi as it is large and sturdy. You can also use a pot.
- Vacuum sealer and bags, or a freezer Ziploc bag. If you only have a Ziploc make sure to check our our article on the water displacement method. You can find our favorite vacuum sealers here – 5 Best Sous Vide Vacuum Sealers (Reviews Updated 2021)
Best Sous Vide Yogurt Recipe
The benefit of creating your yogurt sous vide is that it is very quick. You may be aware that you can make yogurt at room temperature, but it takes a number of days to do this properly. With sous vide you can control the cooking temperature, and you will create wonderful yogurt in just five hours.
The best part? The yogurt made from sous vide comes out better than even the best yogurt maker can produce!
You will need some live culture yogurt to make your home made yogurt. You need this for the bacteria in it as it will act as a “starter”. You need to change the milk into yogurt by letting it ferment with this culture. The bacteria in the culture will ferment the lactose (milk sugar) and create lactic acid for that tart yogurt taste.
So you will need:
- 2 pints or around 0.8 liters of whole milk
- About 40 grams of yogurt that has live culture
Sous Vide Yogurt Cooking Times, Temperature, and Preparation
- The first thing to do is fill your sous vide water bath, and then set the temperature of your sous vide cooker to 109°F (43°C). It will take a while for the water to reach the required temperature, so you can prepare the milk while you are waiting.
- Put the milk in a saucepan and warm it up until it reaches 180°F (82°C). You will need to stir the milk, and check that it is not burning at the bottom of the saucepan. The temperature is a guide, and there is no need to concern yourself about the milk being on too high a heat.
- Take the milk off of the heat and let it cool down to 110°F (43°C). You can use a cooking thermometer to check this. Add the cultured yogurt into a bowl, and add some of the milk and then stir it until it has a smooth consistency. Keep doing this until all of the milk has been added.
- You will now need to add this mixture into canning jars in preparation for sous vide cooking. Check that the temperature of your water bath is correct, and then add the canning jars to the bath. Leave them in for at least five hours. If you go over the five hour mark then it is OK.
- Remove the canning jars after the elapsed cooking time. You will want to transfer them to the fridge now and let the yogurt set overnight. Your yogurt is now ready. You can add fruit and granola to make it taste really great. If you prefer a savory taste then add spices, lemon, salt and cucumber. Your yogurt will be healthy and fresh, and you can eat it over the next few days.