Steam Oven Yogurt 101

Precious Nkeih
Precious Nkeih
September 19, 2023
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.
Prep Time
Cook Time
Steam Oven Yogurt 101
5 (7)
4 cups
whole milk
½ cup
whole milk powder (see note)
3 Tbsp
plain yogurt with live and active cultures (see note)

1. Mix Ingredients

Pour 1/4 cup of the liquid milk into a large bowl. Add the milk powder and yogurt. Whisk until smooth. Add the rest of the liquid milk and whisk to combine. Pour the mixture into a loaf pan.
Mix Ingredients

2. Incubate

Transfer to the oven and start the cook. Incubate until thickened, 12 hours (see note).
Sous Vide Mode: On
Steam: 100%
Temp: 110°F
Heat: Rear
12:00 Timer

3. Beat

Transfer the yogurt to a large bowl and, using a whisk or hand mixer, beat until smooth (see note).

4. Chill

Transfer to the refrigerator and chill at least 4 hours to thicken.

5. Serve

Serve the yogurt topped with your sweetener of choice and some fresh fruit. I love serving it with a drizzle of honey and fresh berries.
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