Homemade Sous Vide Yogurt
Homemade sous vide yogurt gives a clean cultured texture without overheating or extra thickeners. You only need milk, starter culture, and a stable temperature, while chilling makes the yogurt denser and more convenient for breakfast or snacks.
Warm the milk (1 l) to 38-40 C. It should feel clearly warm but not scalding hot, because overheated milk can weaken the starter and spoil the result.
Add the yogurt starter culture (1 g) and mix thoroughly until it is fully dispersed. Pour the mixture into small glass jars of about 180-200 ml and close the lids without tightening them too firmly.
Preheat the sous vide bath to 43 C, place the jars into the water, and cook for about 4 hours 30 minutes. Then remove the jars carefully, leave them at room temperature for about 1 hour, and chill them completely in the refrigerator.
Serve the yogurt cold. In closed jars it keeps well for up to 5 days, and both flavor and texture improve after proper chilling and stabilization.
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