Sous Vide Yoghurt

Tue, Mar 17, 2020

Ingredients

Equipment

Method

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


2. Boil

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.


3. Cool

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


5. Cook

Close the jar up, and set your machine to 30 °C (86 °F) . Set a timer for 18 hours, and go live your life.


6. Set

Remove the jar and let it set in the fridge for a few hours.