According to Carmen, yogurt in North America isn’t very good… and we’ve tried all kinds. We decided to try making our own yogurt to see if it comes out any better. It’s ridiculously, laughably … simple – for plain yogurt you need 2 ingredients (milk, and yogurt), and 2 temperatures (180F and 110F).
4 cup of Whole Milk
3 Tablespoons of yogurt with live cultures
- Warm the water bath to 180F
- Pour your whole milk into your jars and close them to only finger tight. This is an important step to ensure that the jars don’t crack under pressure.
- Carefully lower the jars into the water bath at 180F for 40mins or until up to temperature.
- Cool the milk to 110F or room temperature. You can do this in the sous vide by adding ice or cold water. Otherwise just leave it out on the counter until room temperature.
- Keep the sous vide running at 110F. This temperature will get you store bought consistency. If you want it thicker, you can go down in temperature.
- Once the milk has cooled, it’s time to add the cultures. Stir in the yogurt, close the lid, and drop back into the sous vide for 6 hours.
- If you’re lazy like us, you can stop here, Chill, and serve.
- If you feel like greek or yogurt that’s thicker, strain out the whey for a few hours until you reach your desired consistency. Then chill.
- Protip: if you want to keep this process going, reserve some yogurt for your next batch.