Plain yogurt
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Ingredients for 0
2 liters milk
1 liter whipping cream
2 sachets of yogurt culture starter - for the first time or
4 spoons of yogurt you already made
Directions
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Step 1
Never use ultra pasteurized milk, if your milk is pastorized no need to do a thing, if it's not, you need to pastorize it first. Using sous vide to bring to exactly 162 (~72C) degrees, for 15 to 20 seconds.
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Step 2
Mix pastorized milk with cream. You can "homogenize" the mixture with a stick blender to prevent a heavy top layer of fat. Mix in the yogurt culture.
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Step 3
I use 32 oz Mason jars for the process, I need 4 jars for said quantity. To prevent the lids rust I place them in open ziplock bags so that the jars stay dry.
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Step 4
24 hours later remove the jars to cool, and you have the best thick yogurt, without draining.