Making Yogurt with Sous Vide Technology
Yogurt is one of the healthiest foods out there. It does everything from boost your immune system, and aiding your digestive tract with probiotics. Making yogurt the traditional way can take up to months. What if I told you you could have absolutely delicious creamy yogurt in only a few hours? It’s honestly one of the easiest things you could make!
Let's Try It Out!!!!
Equipment:
- Rubber Spatula
- Thermometer
- Saucepan
- Sous Vide Machine
- Mason Jar
Ingredients:
800g Milk, Whole
40g Live-cultured Yogurt
Procedure:
1. Pre Heat the sous vide machine to 43 °C.
2. Heat Milk.
In a pot over low heat, warm milk to 82 °C. As it heats, run a spatula along the bottom of the pot to ensure there’s no scalding on the bottom, but don’t worry too much about overheating. Everything’s going to work out fine.
3. Ice Bath
Remove milk from the stove and transfer to ice bath to cool. You want it to wind up at or below 43 °C.
4. Add Yogurt.
Spoon yogurt into a bowl.
Add some of the milk to the yogurt and mix until smooth.
Add the rest of the milk to the mixture and continue stirring until combined.
5. Transfer to mason Jar.
Carefully pour mixture into a large (1 L) canning jar or a bunch of small ones. Screw the lids.
6. Incubate
Transfer Jar to preheat water. Allow to incubate for at least five hours. You can leave the jars there for a little longer if you get busy. Nothing bad will happen.
7. Chill
Transfer yogurt to the fridge and leave overnight to set.
8. Eat it!!!!!
Serve it with granola and fruit. Mix equal parts yogurt and mango purée for a yummy, Creamsicle-colored lassi. Enjoy!
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