Plain yogurt

Using sous vide to make your own yogurt is the most efficient way of making yogurt at home.

Author

Abraham Kcholi

Prep Time: 24:20

Recipe Time: 24:00

Temperature : 113F / 45C

Ingredients

• 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

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.
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.
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.
4. 24 hours later remove the jars to cool, and you have the best thick yogurt, without draining.

Finishing Steps