Home-made Yogurt in a Sous-Vide

TL;DR - Heat 800ml (800g) full-fat (whole milk) milk to simmering - cool milk - stir in 40 ml (40g) live yogurt - cool - transfer to sterilised containers - heat at constant 113 °F / 45 °C for 4 to 12 hours - refrigerate.

The details: There's nothing very special about a yogurt maker, it just has to heat, and keep the milk at a constant temperature 45 °C / [113 °F] for 6 hours. A sous-vide has an extremely accurate temperature controller, better than most yogurt makers, I would bet.

Kilner-type jars are a good candidate for this, but just ensure they are sterilised properly first.

Home-made Yogurt in a Sous-Vide

Servings:	Serves 10
Calories per serving:	42
Ready in:	12 hours, 30 minutes
Prep. time:	30 minutes
Cook time:	12 hours
Difficulty:
Recipe author:	Chef
First published:	30th March 2020

Best recipe review Brilliant! 5/5 This really works. Mad! The Judge

Yogurt strained through a dishcloth - more like cream cheese

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 800 ml full-fat milk (whole milk) [800g]
• 40 ml live active yogurt [40g]

Mise en place

• Sterilise your containers by washing in warm soapy water and drying in a preheated oven 160°C/gas mark 3 for 10 minutes - Soak rubbers in boiling water for a few minutes.
• Fill you sous-vide cooker with warm water and set to 113 °F / 45 °C

Method

1. Heat the milk to simmering ( or at least 82 °C [180 °F] )
2. Allow to cool to 45 °C [113° F]
3. Add the milk to your sterilised containers and fit and close the lids
4. Sit the jars in the sous-vide cooker and leave them to incubate the yogurt culture for between a minimum of 5 hours and a maximum of 12 hours.
5. Remove from the sous-vide cooker and allow to cool.
6. Store in the refrigerator for 12 hours to allow the yogurt to properly set.
7. Use as you would normal yogurt.

Variations

Straining the yogurt and removing excess whey, makes it thicker and less acidic, less sharp and more like a Greek yogurt. The only down side is that you will lose maybe 50% during this process.

Chef's notes

Messing about with the temperatures makes slight differences in the type of yogurt created, though you may need to increase the incubation period with lower temperatures. No lower than 30° C [86° F] and no higher than 45 °C [113 °F]

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