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Sous Vide Yogurt

Don't have the Yogurt button on your Instant Pot? Don't worry - This cold start sous vide yogurt recipe has got your back! It's only 3 ingredients and 3 minutes of prep time to incredible homemade yogurt.

There's yogurt.

Then...

There's homemade yogurt.

It's one of those things that once you start making yourself, you have a reeeeally hard time going back.

And this awesome method is literally less work than getting out of your car to go into the grocery store.

Adapted from Frieda Loves Bread's amazing Cold-Start Instant Pot Yogurt because my Instant Pot does NOT have a yogurt setting!

This recipe is dedicated to brilliant recipes.

A sous vide yogurt parfait with layered yogurt, raspberries, sliced almonds and maple syrup drizzle.

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Sous Vide Yogurt Tips & Tricks

GET yourself a sous vide circulator! I have this Instant Pot version. Your Instant Pot with the Sous Vide function will also work perfectly!

WASH your stuff. No seriously, we're growing bacterial cultures, you want to make sure only the ones we want will grow. Wash all jars, bowls, whisks, and lids with hot soapy water, rinse then dry with a clean towel.

DON'T try this method with anything other than ultra-pasteurized milk.

I like this yogurt specifically with Fairlife milk. Because it has a higher protein content, you get a nice thick yogurt without additional straining.

GET these awesome 24 oz mason jars, they are fantastically perfect for this recipe. 1 batch fits into three jars flawlessly!

Homemade Yogurt Ingredients:

  • ultrapasturized milk - I use 3% Fairlife milk
  • sweetened condensed milk
  • fresh yogurt
Overhead view of sous vide yogurt in a slender cup - topped with raspberries and slivered almonds.

How To Make Cold-Start Yogurt In Sous Vide:

  1. Wash all your utensils, bowls, and jars.
  2. Whisk together milk, sweetened condensed milk, and starter.
  3. Divide the milk mixture into jars.
  4. Place in preheated sous vide for 8 hrs.
  5. Refrigerate.

How Long Does Homemade Yogurt Last?

This homemade sous vide yogurt will keep in the fridge for up to 2 weeks. I'm sure it would last longer BUT... I don't like to fool around with expiry dates.

Why Don't I Need To Boil This Yogurt?

I'm glad you asked! Because you are using ultra-pasteurized milk that has rapidly been heated to 280f and then cooled, we are able to skip the boiling process. Heating the milk to 280f effectively kills off any bacteria that would bloom during the yogurt incubation time. This method ONLY works with ultrapasteurized milk!

So... Using ultrapasteurized milk makes this process much easier. Good news? YUP!

Tall narrow cups with sous vide yogurt, fresh raspberries, sliced almonds layered.

What Starter Do I Use?

I personally love Skyr yogurt. It's thicker and smoother than Greek yogurt. It's also slightly less tangy. The taste is closer to creme fraiche than a truly tangy yogurt. Skyr is where it's at. Trust me!

No Strain?

WOO for one less step!

This recipe, if made with Fairlife needs NO straining. Check the picture below for the consistency of this yogurt fresh out of the jar!

A spoon with thick sous vide yogurt showing the texture.

Love Your Sous Vide? Try these!

Dig The Parfaits?

I simply layered raspberries, sliced almonds, fresh sous vide yogurt and topped with a drizzle of maple syrup. Where's the drooling emoji when you need it?

My kids walked by while I was taking photos of these and each laid claim to one; Kevin and I be damned! lol

LOVE THIS RECIPE?

Use the stars in the recipe card below to rate it ⭐⭐⭐⭐⭐

Sous vide yogurt in a tall slender cup, layered with raspberries, slivered almonds and maple syrup
Yield: 9 cups

Sous Vide Yogurt

Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes

Don't have the Yogurt button on your Instant Pot? Don't worry - This cold start sous vide yogurt recipe has got your back! It's only 3 ingredients and 3 minutes of prep time to incredible homemade yogurt. 

Ingredients

  • 1 bottle of Fairlife or other UltraPasturized milk
  • 1 can of sweetened condensed milk
  • 3 tbsp fresh greek or skyr yogurt

Instructions

  1. Prepare your sous vide water bath - and heat the water to 108f.
  2. In a large, freshly cleaned bowl, whisk all ingredients together.
  3. Divide the milk mixture between a few freshly washed jars - it fits into 3 750ml (24oz) jars perfectly!
  4. Close the lids finger-tight and place in the preheated sous vide water bath.
  5. Heat the milk mixture in the sous vide bath for 8 hours.
  6. After 8 hours, remove the jars from the sous vide and place in the fridge to chill until set.
  7. Enjoy!

Notes

This yogurt will keep well in the fridge for up to 2 weeks - if it lasts that long!

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 28Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 23mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 2g

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Sous vide cold start yogurt pinterest graphic.

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