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Export 2 ingredients for grocery delivery
Step 1
Warm the milk to 180 F.
Step 2
Hold the milk there for 30 minutes. Sous vide is amazing for this because of the consistent temperature. This is a step that can be skipped but I find I have a better set to my yogurt.
Step 3
Cool milk to bellow 110 F.
Step 4
Stir in the yogurt with live active cultures.
Step 5
Transfer to clean quart jars or multiple smaller jars. Secure the with clean lids and bands or the no leak lids.
Step 6
Heat the water to 110-115 F. Submerge the jars in the reheated sous vide.
Step 7
Incubate the yogurt for a minimum of 5 hours or up to 24 hours. I prefer 24 hours for more of a tang to my yogurt.
Step 8
Once time is up, remove the yogurt from the water bath and chill in the refrigerator over night.
Step 9
Enjoy the yogurt with your favorite fruit or granola toppings.
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