Discover the simplicity of making your own yogurt with this sous vide method. Creamy and delicious, it’s perfect for breakfast or a healthy snack.
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While a sous vide machine might not be a common kitchen appliance, it makes creating homemade yogurt incredibly easy. The result is a smooth and flavorful yogurt that pairs perfectly with honey, fruit coulis, or can be enjoyed on its own.
Equipment:
- Sous vide machine
Ingredients:
- 400g full-fat milk (for a creamier yogurt)
- 20g yogurt with live cultures (store-bought or from a previous batch)
Instructions:
After 5 hours, remove the jars from the water bath and refrigerate for several hours to allow the yogurt to fully set and cool.
Set your sous vide machine to 43°C (109.4°F).
Heat the milk, stirring constantly, until it reaches 82°C (179.6°F).
Remove the milk from the heat and let it cool down to 43°C (109.4°F).
Whisk the yogurt into the cooled milk until well combined.
Pour the mixture into canning jars, ensuring they are properly sealed. (Weck jars work great for individual servings.)
Place the jars in the sous vide water bath and set the timer for 5 hours.
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Sous Vide Yogurt
Equipment
- sous vide
Ingredients
- 400 g Milk Full fat will give a creamier yogurt
- 20 g Yogurt With live cultures, either bought of from a previous batch
Instructions
- Set up the sousvide to 43 C
- Heat up the milk until it reaches 82 C, stir while it heats up. Then remove from the heat and let it cool until the temperature drops to 43 C
- Mix the yogurt with the milk stirring well, and place in canning jars closing adequately. I used Weck individual glasses.
- Put the glasses in the 43 C water bath, and set timer to 5 hours.
- Put the yogurt into the fridge for several hours to cool down.
Enjoy!