Yogurt from Scratch

You can vary the amount a solid setup a bit by using whole milk, or 2% plus either heavy cream of 1/2&1/2. I used whole milk plus 1/4 cup of 1/2 & 1/2 in this recipe. Make sure when choosing a yogurt to culture from that it says in the ingredients list that it contains 'live and active' cultures.

Author

Doug Henderson

Prep Time: 00:00

Recipe Time: 06:00

Temperature : 109.4F / 43C

Ingredients

• 1/2 gallon whole milk
• 1/4 cup 1/2 & 1/2
• 4 tablespoons live cultured yogurt (TJ French Vanilla)

Directions

1. make sure you're using live cultures
2. preheat water bath to 43 degrees C (109 F)
3. in a separate sauce pan heat milk and cream to 180 degrees F
4. Enjoy small bowl of yogurt while waiting for milk to reach temperature
5. cool sauce pan using ice bath to 109 degrees
6. add live yogurt to cooled yogurt
7. transfer to 2 clean quart jars
8. place into preheated sous vide bath
9. hold at 109 for 6 hours