Michael Ruhlman’s Homemade Sous Vide Yogurt

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Courtesy of Michael Ruhlman (www.ruhlman.com)
Yield: About 3 cups/ 0.75 liter

Homemade Sous Vide Yogurt #sousvide

I always have this on hand and eat some most every day. The bacteria are good for the gut and if you have a stomach bug eat this and it may help (I do). This will be loose yogurt; when you dip into the thick creamy stuff it will be soft , but hold its shape. It will weep whey, which is also tasty and good (I pour it on granola with the yogurt). For stiff-thick yogurt, Greek style, strain it through cloth for an hour, then refrigerate.


  • 1 quart/liter whole milk
  • 2 tablespoons Fage Greek yogurt (or any yogurt that notes on label that it contains a living culture, or if you have a wonderful Indian neighbor with a live culture as I do, ask for a little of hers (thanks Tripta!!!)



  1. Fill and preheat the SousVide Supreme to 104F/ 40C.
  2. Pour the milk in a pot and bring it to a simmer on the stovetop (at least 180 degrees); careful, it’s easy to forget and leave yourself with a mess on the stove it if boils over; stick around. (Donna gets really mad at me when I leave the kitchen and she hears it boil over.)
  3. Pour it into a four-cup glass measuring cup or appropriate bowl {Ed: a quart/liter glass snap-lid canning jar works well, too} and allow it to cool to at least 120˚F/48˚C or room temperature.
  4. Stir in the yogurt with the live culture, thoroughly.
  5. Cover with plastic wrap and sous vide for 24 hours. (Some people suggest going as high as 120˚F; feel free to test for yourself.)
  6. Allow to cool, then refrigerate.
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