Yogurt

Making yogurt can be quite a task, as the correct temperature is crucial. For this recipe, we therefore recommend using a thermometer to make the tastiest sous vide yogurt.

Author	Givan
People	4
Temperature	43
Cooking time	5 hours
Prep time	20 minutes

Ingredients

• 800 ml whole milk
• 50 ml yoghurt with live bacteria
• Ice cubes
• fruit of your choice (optional)
• nuts of your choice (optional)
• honey (optional)
• 1-3 glass jars

Preparation

Heat the bath

Heat the milk in a saucepan to 83 degrees Celsius (180 degrees Fahrenheit). Stir the milk constantly while heating. Once the milk has reached the desired temperature, remove it from the heat.

Cool down

Now we're going to cool the milk back down to 43 degrees Celsius. To speed up this process, you can place the pan in a bowl of ice cubes. If you don't have ice in the freezer, simply let the milk cool to room temperature. When the mixture reaches 43 degrees Celsius, place the yogurt with live bacteria in a separate bowl. Then pour a small amount of the milk into the yogurt and stir well. Then pour in the rest of the milk.

Glass jars

Pour the mixture into glass jars. Depending on the size of the jar, you'll need 1-3 jars. Seal the jars tightly. Place the jars in a sous vide container heated to 43 degrees Celsius.

5 hours at 43 degrees

Leave the jars in the sous vide container for at least 5 hours. After 5 hours, remove the jars from the container and let them cool at room temperature. Then refrigerate them overnight. This will firm up the structure.

Serve

Serve the honey with fruit, honey and nuts!

Use these products

[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]