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Sous Vide Yogurt

Rebeca Joaquin Grana
Prep Time 5 mins
Cook Time 5 hrs
Course Breakfast, Dessert, Snack
Servings 4 people


  • sous vide


  • 400 g Milk Full fat will give a creamier yogurt
  • 20 g Yogurt With live cultures, either bought of from a previous batch


  • 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.
Keyword sous vide, sousvide, yogurt