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.