Desserts

Yogurt

sous-vide-yoghurt

Author: Givan van Souvy

Persons: 6

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:

  1. Heat the bath -

    Heat a pan with the milk to 83 degrees. Keep stirring the milk well while heating. When the milk has reached the desired temperature, remove the milk from the heat.

  2. Cool down -

    Now we are going to cool the milk back to 43 degrees. To speed up this process, you can place the pan in a bowl with ice cubes. If you don't have ice cream in the freezer, simply let the milk cool to room temperature. When the mass has a temperature of 43 degrees, place the yogurt with live bacteria in another bowl. Then pour a small part of the milk into the yogurt and stir well. Then pour in the rest of the milk.

  3. Glass jars -

    Pour all the mass into glass jars. Depending on the size of the pot you will need 1-3 pots. Close the glass jars tightly. Place the pots in the sous vide container that has a temperature of 43 degrees.

  4. 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 place it in the refrigerator overnight. This will make the structure a bit firmer.

  5. To serve -

    Serve the honey with fruit, honey and nuts!

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