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
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)
Paper Coffee Filter
Fine Mesh Strainer (Chinois)
Jar Lifter for Canning (optional)
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.
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.
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.
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.
Continue to stir the mixture until it has cooled to 116°F/46.7°C.
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.
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.
Cover the bath and cook for 7 hours.
Carefully remove the jars from the bath and refrigerate the jarred yogurt until it has reached 40°F/4.4°C.
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.