800g - whole milk
40g - live-culture yogurt
my sous-vide cooker
large pot
vacuum sealable bag
(or zipper lock bag)
canning jars
digital thermometer
about 12 hours 5 servings



Heat My Sous-Vide to 109°F/43°C

Heat the milk
Warm milk to 180°F/82°C in a pot over low heat
Run a spatula along the bottom of the pot to prevent
scalding while heating

Cool the milk
Remove milk from stove and leave at room temperature to
cool to at least 110°F/43°C – you can also transfer to an ice
bath to speed up the cooling process

Add yogurt and milk
Spoon yogurt into a bowl
Add a small amount of milk to the yogurt and mix until smooth
Add the rest of the milk to the mixture and continue stirring until combined

Fill jars and seal
Fill jars with the mixture evenly
Tap jars on a table to remove bubbles before placing lids on top
Seal jars finger tight – do not overtighten as they may crack 

Cook and incubate for at least 5 hours
Lower jars into the water

Remove jars from water and transfer to the refrigerator
Leave overnight to set

Serve with toppings as desired