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Keto Sous Vide Yogurt

Keto Sous Vide Yogurt

Making yogurt at home with a sous vide cooker is a great way to make inexpensive, lower milk sugar yogurt without all the additives and adulteration of a commercial process -- all with very little mess and cleanup.
Course Breakfast, Dessert
Cuisine Keto, Low Carb, Paleo
Prep Time 1 hour
Cook Time 1 day 1 hour
Total Time 2 days 2 hours
Servings 8 cups
Calories 139 kcal

Ingredients

Ingredients

  • 2 quarts whole milk
  • Fage whole milk yogurt (we are using this as the mother culture)

Equipment

  • sous vide cooker
  • 100 ping pong balls
  • Cambro food storage container (4.75 gallon)
  • 2 canning jars (1 quart)
  • 3 quarts ice
  • instant read thermometer

Instructions

  1. Make sure the jars are very, very clean. I hand wash the lids, but put the glass through my dishwasher on the sanitary cycle.
  2. Fill each of the two jars to the 800ml line with whole milk and place into the Cambro container with the lids screwed on very loosely. We will need to probe them intermittently for temperature, and so we don't want to have to struggle to get the lids off. They'll be pretty hot.
  3. Place your sous vide machine in your water container, which in my case is a 4.75 gallon Cambro food container.
  4. Place the milk jars in the container and fill with water up past the level of the milk in the jars by 2-3mm. We want to make sure the glass touching all the milk is being heated adequately by the water.
  5. Turn your sous vide cooker up to 180 degrees F and let the water heat. Wait about 15 minutes after it reaches temperature and probe the inside of the milk jars. If they have reached 180 degrees F also, you can move on to the next step. Otherwise, lightly reseal and try again in 15-20 minutes until you measure 180 degrees F. Repeat this as necessary.
  6. Shut off your sous vide, remove three quarts of water, add in the three quarts of ice to bring the heat down in the water. Add cold tap water to bring the water level back to the previous level approximately 2-3 mm above the milk level. Turn the sous vide back on, turning the temperature down to 110 degrees F.
  7. After about 15 minutes after the water temperature reaches 110 degrees F, test the milk temperature. If it is 110 degrees F, you can move on to the next step. Otherwise, lightly reseal and wait another 15 minutes with the sous vide running before testing again. Repeat this as necessary.
  8. Temporarily remove both jars from the water, and add two level tablespoons of active culture yogurt to each, whisking vigorously to disperse. I like the flavor that comes from the active culture in Fage whole milk, but you can use whatever you want as long as it is an unflavored yogurt with active bacterial cultures. Seal the jars tighter this time and place back into the water.
  9. Leaving the sous vide set at 110 degrees F, cover the surface completely in ping pong balls to insulate and minimize evaporation. I found that I only had to add about 8 ounces of water every 12 hours with this setup to counteract evaporation from the vessel.
  10. After at least 24 hours and as much as 36 hours, remove and place into your refrigerator to chill. Serve and enjoy.