Desserts
Thick, tangy homemade yogurt with perfect fermentation for Greek-style breakfast bowls and parfaits.
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Making yogurt sous vide provides unparalleled temperature control for both pasteurization and fermentation. The two-step process—first heating milk to 180°F / 82°C to pasteurize and denature proteins, then cooling to 110°F / 43°C for fermentation—ensures consistent, creamy results that are difficult to achieve with traditional methods. The water bath maintains the perfect incubation temperature for hours, creating thick, tangy yogurt every time.
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110°F
Creamy and scoopable. Thick, tangy yogurt ready for breakfast jars.
For food safety, see our Food Safety Guide.
Temps & times
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Classic Yogurt | 110°F | 6–8 h | 12 h |
| Extra Tangy | 110°F | 10–12 h | 24 h |
| Yogurt Panna Cotta | 176°F | 90 min | 2 h |
Yogurt requires a two-step process: first pasteurize milk at 180°F / 82°C for 30 min, then cool to 110°F / 43°C and add starter culture for fermentation. Yogurt-based jar desserts (like panna cotta) cook at higher temps—see the dessert profile.
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