Yogurt

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.

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.

IMPORTANT: Before starting yogurt fermentation, the milk must first be heated to 180°F / 82°C and held for at least 30 min to pasteurize it and denature proteins. Cool to 110°F / 43°C before adding starter culture. The 110°F / 43°C incubation temperature is for bacterial fermentation only, not pasteurization. After pasteurization, cool milk to 110°F / 43°C before adding starter culture and beginning fermentation. Follow safe cooking practices and USDA guidelines.

See our food safety guide.