Set up the sousvide to 43 C
Heat up the milk until it reaches 82 C, stir while it heats up. Then remove from the heat and let it cool until the temperature drops to 43 C
Mix the yogurt with the milk stirring well, and place in canning jars closing adequately. I used Weck individual glasses.
Put the glasses in the 43 C water bath, and set timer to 5 hours.
Put the yogurt into the fridge for several hours to cool down.