Sous Vide Whole Milk Yogurt


Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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It may seem silly that you need to use store-bought yogurt to make your own homemade yogurt, but you need the live active cultures in the store-bought version as a starter. The good news: once you make your own yogurt, you can use it to start the next batch, and so on. You will need a candy thermometer for this one, to make sure the milk gets to the right temperature on the stovetop before it goes into the Anova Sous Vide Precision Cooker.
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Precision® Cookers

Edge-to-edge perfection. No skill required.

Ingredients for 8

  • 1 quart whole milk

  • 3 tablespoons yogurt with live active cultures, like full-fat Fage


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 115°F (46.1°C).

  • Step 2

    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.

  • Step 3

    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.

    • Finishing Steps

    • Step 0

      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.

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115 F / 46.1 C Recipe Temp
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