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.