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Warm the milk to 180 F.
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.
Cool milk to bellow 110 F.
Stir in the yogurt with live active cultures.
Transfer to clean quart jars or multiple smaller jars. Secure the with clean lids and bands or the no leak lids.
Heat the water to 110-115 F. Submerge the jars in the reheated sous vide.
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.
Once time is up, remove the yogurt from the water bath and chill in the refrigerator over night.
Enjoy the yogurt with your favorite fruit or granola toppings.