For plain yogurt you need 2 ingredients (milk, and yogurt), and 2 temperatures (180F and 110F).
Ingredients
- 4 cup of Whole Milk
- 3 Tablespoons of yogurt with live cultures
Directions
- Warm the water bath to 180F
- Pour your whole milk into your jars and close them to only finger tight. This is an important step to ensure that the jars don’t crack under pressure. - Carefully lower the jars into the water bath at 180F for 40mins or until up to temperature.
- Cool the milk to 110F. You can do this in the sous vide by adding ice or cold water. Otherwise just leave it out on the counter until room temperature.
- Keep the sous vide running at 110F. This temperature will get you store bought consistency. If you want it thicker, you can go down in temperature.
- Once the milk has cooled, it’s time to add the cultures. Stir in the yogurt, close the lid, and drop back into the sous vide for 6 hours.
- Chill, and serve. For yogurt that’s thicker, strain out the whey for a few hours until you reach your desired consistency. Then chill.
If you want to keep this process going, reserve some yogurt for your next batch.