Home-made Yogurt in a Sous-Vide: Difference between revisions
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[[TL;DR]] - Heat 800ml (800g) full-[[Fat|fat]] ([[Whole milk|whole milk]]) [[Milk|milk]] to [[Simmering|simmering]] - cool milk - stir in 40 ml (40g) live [[Yogurt|yogurt]] - cool - transfer to [[Sterilised|sterilised]] containers - heat at constant 113 °F / 45 °C for 4 to 12 hours - [[Refrigerate|refrigerate]]. | |||
The details: There's nothing very special about a [[Yogurt|yogurt]] maker, it just has to heat, and keep the [[Milk|milk]] at a constant temperature 45 °C / [113 °F] for 6 hours. A [[Sous-vide|sous-vide]] has an extremely accurate temperature controller, better than most yogurt makers, I would bet. | |||
[[Kilner]]-type jars are a good candidate for this, but just ensure they are [[Sterilised|sterilised]] properly first. | |||
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|DatePublished=30th March 2020 | |DatePublished=30th March 2020 | ||
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|TotalCalories = 424 | |TotalCalories = 424 | ||
|PortionCalories = 42 | |PortionCalories = 42 | ||
|Image = [[Image:Homemade Yogurt in a SousVide recipe.jpg|alt=Electus]] | |Image = [[Image:Homemade Yogurt in a SousVide recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Brilliant!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
[[ | <span class="reviewDesc">This really works. Mad!</span> | ||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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[[Image:Strained yogurt.jpg|thumb|300px|right|Yogurt strained through a dishcloth - more like cream cheese]] | |||
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<!-- footer hashtags --><code 'hashtagrev:12032020'>#yogurt #sterilised #cooker #simmering #wholemilk #fat #greekyogurt #refrigerate #dipsandsauces #sweetsanddesserts #whey</code><!-- / | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/yogurt|#yogurt]] [[Special:Search/sterilised|#sterilised]] [[Special:Search/cooker|#cooker]] [[Special:Search/simmering|#simmering]] [[Special:Search/wholemilk|#wholemilk]] [[Special:Search/fat|#fat]] [[Special:Search/greekyogurt|#greekyogurt]] [[Special:Search/refrigerate|#refrigerate]] [[Special:Search/dipsandsauces|#dipsandsauces]] [[Special:Search/sweetsanddesserts|#sweetsanddesserts]] [[Special:Search/whey|#whey]] | ||
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Latest revision as of 16:21, 27 December 2021
TL;DR - Heat 800ml (800g) full-fat (whole milk) milk to simmering - cool milk - stir in 40 ml (40g) live yogurt - cool - transfer to sterilised containers - heat at constant 113 °F / 45 °C for 4 to 12 hours - refrigerate.
The details: There's nothing very special about a yogurt maker, it just has to heat, and keep the milk at a constant temperature 45 °C / [113 °F] for 6 hours. A sous-vide has an extremely accurate temperature controller, better than most yogurt makers, I would bet.
Kilner-type jars are a good candidate for this, but just ensure they are sterilised properly first.
| Home-made Yogurt in a Sous-Vide | |
|---|---|
 |
| Servings: | Serves 10 |
| Calories per serving: | 42 |
| Ready in: | 12 hours, 30 minutes |
| Prep. time: | 30 minutes |
| Cook time: | 12 hours |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 30th March 2020 |
|
Best recipe reviewBrilliant! 5/5 This really works. Mad! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 800 ml full-fat milk (whole milk) [800g]
- 40 ml live active yogurt [40g]
Mise en place
- Sterilise your containers by washing in warm soapy water and drying in a preheated oven 160°C/gas mark 3 for 10 minutes - Soak rubbers in boiling water for a few minutes.
- Fill you sous-vide cooker with warm water and set to 113 °F / 45 °C
Method
- Heat the milk to simmering ( or at least 82 °C [180 °F] )
- Allow to cool to 45 °C [113° F]
- Add the milk to your sterilised containers and fit and close the lids
- Sit the jars in the sous-vide cooker and leave them to incubate the yogurt culture for between a minimum of 5 hours and a maximum of 12 hours.
- Remove from the sous-vide cooker and allow to cool.
- Store in the refrigerator for 12 hours to allow the yogurt to properly set.
- Use as you would normal yogurt.
Variations
Straining the yogurt and removing excess whey, makes it thicker and less acidic, less sharp and more like a Greek yogurt. The only down side is that you will lose maybe 50% during this process.
Chef's notes
Messing about with the temperatures makes slight differences in the type of yogurt created, though you may need to increase the incubation period with lower temperatures. No lower than 30° C [86° F] and no higher than 45 °C [113 °F]
Experiment!
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#yogurt #sterilised #cooker #simmering #wholemilk #fat #greekyogurt #refrigerate #dipsandsauces #sweetsanddesserts #whey