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: 00:00

Recipe Time: 24:00

Temperature : 113F / 45C

Ingredients

• 2 Liters milk
• 1 liter whipping cream
• 2 sachets of yogurt culture starter (For the first batch of yogurt ever)
• 4 big spoons of yogurt (after the first batch, and now for the next 100 years)

Directions

1. Set your Anova Sous Vide Precision Cooker to 113ºF / 45.0ºC
2. Never use ultra pasteurized milk. If you use milk bought at the grocery store, it will be pasteurized, no need to heat it to 162 F, if raw milk is used, use sous vide device to heat it to 162 F (~72 C) degrees for 15 to 20 seconds precisely, for pasteurization.
3. Mix milk with cream. I "homogenize" the mixture with a stick blender to prevent a thick heavy top layer of fat (kaymak, although for me its the best part of yogurt).
4. Mix in the yogurt culture
5. I use 4 32 oz Mason jars for the process. To prevent the lids rust I place them in open Ziplock bags so the jars stay dry.
6. Leave for 24 hours. Then remove to cool, and you have the best thick yogurt without draining off water.

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1. Just enjoy