A2 Whole Milk Greek Yogurt

Ingredients for 4

• 2 quarts (0.5 gallon) A2 whole milk (minimally pasteurized)

• Active yogurt starter or yogurt with active cultures (e.g., plain Fage yogurt)

• 1.5 tsp vanilla paste per quart (optional)

• Fresh fruit or fruit puree (optional)

• Granola (optional)

• Greek yogurt strainer (Euro Cuisine GY60) or cheesecloth and colander

Directions

• 

  Step 1

  Set your Anova Sous Vide Precision Cooker to 185ºF / 85.0ºC

• Step 2

  [2] Denature Milk Protein at 185 (F): * Using two 1-quart mason jars, pour 1-quart of A2 whole-milk into each jar. Place jars in sous vide water bath. Heat at 185-degrees for 30-minutes. NOTE: This step denatures the proteins in the milk, which allows the yogurt to thicken.

• Step 3

  [3] Cool Milk to 105 (F): * Create an ice bath by filling a large bowl/container with cold water and ice. Place jars containing heated-milk in the ice bath, ensuring water doesn't go over lip of jars. Cool milk to 105-degrees, using a kitchen thermometer to measure. NOTE: This step gets the liquid to the ideal temperature for activating the yogurt culture.

• Step 4

  [4] Create Yogurt Culture: * Remove approx. 0.25-cup milk (@ 105-degrees) from each jar and pour into a clean bowl. Add active yogurt culture to bowl and whisk to combine. NOTE: You can use either a yogurt starter packet or your favorite Greek yogurt with active cultures (e.g., Fage, Chobani).

• Step 5

  [5] Introduce Yogurt Culture: * Add cultured-mixture back into each mason jar containing milk (i.e., evenly distributed between jars). Stir lightly to combine.

• Step 6

  [6] Prep Sous Vide Water: * Cool your sous vide water bath down to 105-degrees (F). Set Anova Sous Vide Precision Cooker to 105-degrees (F). NOTE: To cool the water bath quickly, pour out about half of your water and replace with water from your ice bath used in Step 3. Check temp with a kitchen thermometer.

• Step 7

  [7] Ferment Milk: * Return jars containing cultured-milk to sous vide bath (105-F). Ferment at 105-degrees (F) for 4 to 8 hours to activate culture. NOTE: When using active cultured-yogurt, I got ideal results at 8-hours. However, if using a yogurt starter packet, you may want to ferment closer to 4 hours for milder yogurt, as closer to 8 hours may result in a more sour-tasting yogurt.

• Step 8

  [8] Strain Yogurt: * After fermented for 4 to 8 hours, transfer yogurt to a Greek yogurt strainer. Strain yogurt in refrigerator until it reaches your preferred consistency with longer time straining equaling thicker consistency. NOTE: I use a Euro Cuisine strainer (GY60); however, you can accomplish straining using a cheesecloth lining a colander.

• Step 9

  [9] Store A2 Greek Yogurt: * When desired thickness is reached, remove strained yogurt from strainer and transfer to a storage container. Discard liquid whey remnants or save for another recipe. NOTE: Whey remnants can be used as a protein source in a different recipe (e.g., baking, smoothies, soups).

• Finishing Steps

• Step 0

  Mix in favorite flavorings (e.g., vanilla, fruit purees, honey). Top with favorite granola. Enjoy!

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