- 500ml Full cream milk
- 1 Sachet of yoghurt starter culture
- Sous vide setup
- 1 500ml jar
This is a recipe I have been using lately for a very creamy consistent yoghurt.
With this approach you won’t see much whey separation.
In my experience you don’t really need to strain it either.
Note that this is a very low temperature recipe, so I make no guarantees how safe it is. Use this recipe at your own risk.
1. Pour the milk in the jar
Leave the jar open, and put it in your sous vide bath. Make sure no water gets into the jar.
Set your machine to 90 °C (194 °F) , with a 10 minute timer.
Set your machine to 43 °C (109 °F) , and let it cool down until it reaches that temperature.
4. Add your yoghurt starter, stir well
Close the jar up, and set your machine to 30 °C (86 °F) . Set a timer for 18 hours, and go live your life.
Remove the jar and let it set in the fridge for a few hours.