Steam Oven Yogurt 101

This homemade yogurt is perfect for breakfast, snacking, or adding to smoothies. Since the yogurt is incubated in the Anova Precision Oven, it always sets at a precise temperature and there’s no guesswork involved. Notes: I use milk powder for a thicker final texture. You can leave it out if you’d like. The yogurt listed in the ingredients serves as a starter that will convert the rest of the milk into yogurt. Be sure to use yogurt that contains live and active cultures. It is always stated on the container. If you’d like to speed up the oven cooking time, you can heat the milk to 185°F (85°C) over medium-high heat on the stovetop. Stir frequently to prevent scorching. Transfer the milk to a bowl set in an ice bath and let cool to 110°F (43°C). At this point, you can proceed with the recipe at step 1. Reduce the oven cooking time to 6 hours. You can skip the beating step if you’d like; I prefer the smoother texture it creates.