Sous Vide Yogurt

This sous vide yogurt recipe makes an amazingly creamy, tangy yogurt that you just don't get with store bought yogurt.

📝 Ingredients

• 7 cups whole milk (good quality pasteurized milk)
• 1-4 ounce container plain Greek yogurt (with cultures)

👨‍🍳 Instructions

1. 1Heat a sous vide water bath to 110F degrees.
2. 2Place the milk in a pot and heat to 180F degrees, whisking regularly to prevent it from scalding and sticking to the pot.
3. 3Once it's at 180F degrees, remove the pot from the heat and place in an ice bath to cool to 110F degrees.
4. 4Once at 110F degrees, whisk in the Greek yogurt.
5. 5Pour the mixture into either cleaned 4 ounce balls jars for individual servings, or larger balls jars, as long as they have lids.
6. 6Tighten the lids "finger tight," or tight just to where your finger tips feels the lid grab the threads. *Don't overtighten or your jars may crack under the pressure. Don't leave too loose or water can get into your jars. You'll feel it when it's right.
7. 7Place the jars in the sous vide water bath and cook for 12 hours. If you like less tangy yogurt, cook for only 8 hours, and more tangy you can cook up to 24 hours.
8. 8Remove the jars from the water bath and wipe the moisture off them.
9. 9Store in the fridge overnight to fully cool.
10. 10For extra thick yogurt, you can strain it through cheesecloth to remove any extra moisture.
11. 11Otherwise, serve it garnished with drizzled honey and fresh fruit.