Greek Yogurt

Greek yogurt all the rage in your home? Try making it yourself and save a few dollars!

Cooking Time: 7.5 hours

Yield: 2 qts unstrained/ 1.75 qt strained


2 qts (2.8 L) Whole Milk
1 C (120 g) Buttermilk Powder
6 T (90 mL) Live Active Culture Yogurt (Room Temperature)
2 – Quart Sized Screw-Band Preserving Jars

Equipment needed:
Sous Vide™ Professional CREATIVE, CLASSIC or CHEF Series
Bath Volume of 10-18L
4 qt Saucepot
8 qt Stock Pot or Similar (large enough to place jars in and cover with water)
Silicon Spatula
Paper Coffee Filter
Fine Mesh Strainer (Chinois)
Jar Lifter for Canning (optional)

Step 1:

Set the Rear Pump Flow Switch to fully closed and the Front Pump Flow Switch to the minimum flow to ensure gentle circulation. Set the temperature of the Sous Vide™ Professional to 116°F/46.7°C.

For more information on food safety, please click here.

Step 2:

Sterilize your preserving jars by boiling them first. Place the glass jars and lids in a pot of cold water. Bring water to a boil and hold for 5 minutes.

Step 3:

Carefully remove the jars from the boiling water and let drain on a clean paper towel. Using a jar lifter will make this step easier and safer. CAUTION: The glass will be extremely hot! Do not touch the inside of the jars or lids, as they have been sterilized during this step.

Step 4:

Place the whole milk into a saucepot and place the pot over medium heat on a stove or induction burner. Slowly whisk the buttermilk powder into the milk.

Once combined, switch from a whisk to a spatula to avoid creating excessive amounts of froth. Continue stirring the mixture to avoid scorching.

Bring the milk mixture to 180°F/82.2°C and remove the pot from the heat.

Step 5:

Continue to stir the mixture until it has cooled to 116°F/46.7°C.

Step 6:

Whisk the live active culture yogurt or home made yogurt into the cooled mixture and divide evenly into 2 jars. Place lids on jars and secure tightly.

Step 7:

Place the lidded jars into the water bath, taking care that the water level is even with the level of the milk in the jars.

Step 8:

Cover the bath and cook for 7 hours.

Step 9:
Carefully remove the jars from the bath and refrigerate the jarred yogurt until it has reached 40°F/4.4°C.

Step 10:

After you strain it, your yogurt should look just like this.

Strain the yogurt through a coffee filter set in a fine mesh strainer until the desired consistency has been reached.

Yogurt should keep under refrigeration for 14-21 days.

Serve with fresh or dried fruit, honey, basil or mint. Enjoy!



Follow PolyScience Innovative Culinary Technology:
Like PolyScience on Facebook!Follow @PolyScience on Twitter!Follow @PolyScience on Pinterest!Watch PolyScience on YouTube!