Sous Vide Whole Milk Yogurt
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 8
1 quart whole milk
3 tablespoons yogurt with live active cultures, like full-fat Fage
Set the Anova Sous Vide Precision Cooker to 115°F (46.1°C).
In a medium saucepan over medium heat, heat the milk to 180ºF. Pour the milk into a large canning jar and cool until it reaches 100–120ºF.
Stir in the yogurt, seal with lid, and place in the water bath. Set the timer for 24 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the jar submerged.
When the timer goes off, remove the jar from the water bath and transfer to an ice bath. When cool, transfer to the refrigerator. Yogurt will keep for up to 2 weeks.