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.
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
How To Make Cold-Start Yogurt In Sous Vide:
- Wash all your utensils, bowls, and jars.
- Whisk together milk, sweetened condensed milk, and starter.
- Divide the milk mixture into jars.
- Place in preheated sous vide for 8 hrs.
- 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!
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!
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
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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.
Ingredients
- 1 bottle of Fairlife or other UltraPasturized milk
- 1 can of sweetened condensed milk
- 3 tbsp fresh greek or skyr yogurt
Instructions
- Prepare your sous vide water bath - and heat the water to 108f.
- In a large, freshly cleaned bowl, whisk all ingredients together.
- Divide the milk mixture between a few freshly washed jars - it fits into 3 750ml (24oz) jars perfectly!
- Close the lids finger-tight and place in the preheated sous vide water bath.
- Heat the milk mixture in the sous vide bath for 8 hours.
- After 8 hours, remove the jars from the sous vide and place in the fridge to chill until set.
- Enjoy!
Notes
This yogurt will keep well in the fridge for up to 2 weeks - if it lasts that long!
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Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 28 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 3mg Sodium: 23mg Carbohydrates: 3g Net Carbohydrates: 0g Fiber: 0g Sugar: 2g Sugar Alcohols: 0g Protein: 2g
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Leigh-Anne says
What size bottle of milk do you use? Thanks so much, looking forward to trying.
Ally says
Hey Leigh-Anne, I use the 1.5L version of Fairlife! Any ultra pasteurized milk will work, and if you use slightly more or slightly less, it won’t matter too much!
Heather says
I would love to try your recipe, but would like to add vanilla bean. At what point would I add the vanilla bean and then at what point would I take it out? Thanks for the info, new to all of this!
Ally says
I would scrape the seeds from the pod, and then add them to the milk, while whisking all the ingredients together.
It would be hard to use a vanilla pod because this is a cold start method, so you’d be unable to actually steep the pod, it would just end up in the bottom of the yogurt!