Yogurt from Scratch

(1)

Doug Henderson

Portland, OR

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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.
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Ingredients for 0

  • 1/2 gallon whole milk

  • 1/4 cup 1/2 & 1/2

  • 4 tablespoons live cultured yogurt (TJ French Vanilla)

Directions

  • Step 1

    make sure you're using live cultures

  • Step 2

    preheat water bath to 43 degrees C (109 F)

  • Step 3

    in a separate sauce pan heat milk and cream to 180 degrees F

  • Step 4

    Enjoy small bowl of yogurt while waiting for milk to reach temperature

  • Step 5

    cool sauce pan using ice bath to 109 degrees

  • Step 6

    add live yogurt to cooled yogurt

  • Step 7

    transfer to 2 clean quart jars

  • Step 8

    place into preheated sous vide bath

  • Step 9

    hold at 109 for 6 hours

    • Step 0

Latest Comments

109.4 F / 43 C Recipe Temp
Recipe Time
Prep Time