1. Heat the Milk

Pour your milk into a saucepan and heat it up to 180°F. This step makes the yogurt super smooth by denaturing the milk proteins.

2. Cool the Milk

Once it hits 180°F, take the milk off the heat and let it cool to 110°F 

3. Add the Starter

After the milk cools to 110°F, mix in 2 tablespoons of plain yogurt with live cultures, and stir well to combine.

4. Set Up the Sous Vide

Fill a large container with water and set your sous vide machine to 110°F.

5. Jar it Up 

Pour the milk mixture into glass jars or a large glass container and seal tightly. Airtight is key to keep water out.

6. Incubate

Place the jars in the water bath. Make sure they’re fully submerged without water seeping in, then let them incubate for 5 to 10 hours. More time means tangier yogurt!

7. Check Consistency

After 5 hours, take a peek. If it’s not thick or tangy enough, let it sit a bit longer.

8. Chill Out

When the yogurt is just right, remove the jars and pop them in the fridge for at least 4 hours to set.