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Overview
This page currently covers the panna cotta method only. The yogurt times remain for reference, but the guide does not yet include a complete fermentation and storage method.
Time and temperature
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| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Classic Yogurt | 110°F | 6–8 hours | 12 hours |
| Extra Tangy | 110°F | 10–12 hours | 24 hours |
| Yogurt Panna Cotta | 176°F | 90 minutes | 2 hours |
These times are not a complete cooking method. Read the Cook safely section before using this page.
Choose your texture
- 110°FClassic Yogurt
- Reference only: this page does not include a complete yogurt fermentation method.
- 110°FExtra Tangy
- Reference only: use a separately tested yogurt recipe for this texture.
- 176°FYogurt Panna Cotta
- A soft, spoonable panna cotta that sets gently in the refrigerator.
Best for
- Panna cotta
- Jar desserts
Notes
- Let the mixture cool slightly before adding yogurt to prevent curdling.
- Chill at least 4 hours to fully set.
Tips
- Cover jars tightly to prevent water bath splashes.
- Keep water level below the rim so no water seeps in.
- Strain before cooking for the smoothest texture.
Get it ready
- For panna cotta, warm pasteurized cream with sugar until the sugar dissolves.
- Whisk in the bloomed gelatin, then pour into clean jars.
- Close the jars fingertip-tight and keep them upright in the water bath.
Cool and serve
- Take the panna cotta jars out of the bath and let them cool enough to handle.
- Chill until cold and softly set.
- Serve with fruit, honey, or toasted nuts.
Useful tips
- Use only dairy products explicitly labeled as made with pasteurized milk, keep them at 40°F or below until preparation, and use clean hands, utensils, jars, and work surfaces.
Questions
QClassic Yogurt: Is a shelf life authorized?
No. The complete cultured-dairy path remains closed.
QExtra Tangy: Is a shelf life authorized?
No. The complete cultured-dairy path remains closed.
QYogurt Panna Cotta: Why does yogurt panna cotta need chilling after cooking?
Chilling finishes the gelatin set and gives the dessert its clean, sliceable wobble.
QYogurt Panna Cotta: How do I avoid a grainy texture?
Let the dairy base cool slightly before whisking in yogurt, then strain before portioning into jars.
Cook safely
Do not use the yogurt times on this page as a complete fermentation method. Follow only the panna cotta directions made with pasteurized dairy. Use a separately tested yogurt recipe for fermentation, chilling, and storage.