Sous vide plain yoghurt

A simple recipe for plain yoghurt ready to eat straight from the pot

Author

Sharon Kompier

A happy home based food nerd

Prep Time: 00:00

Recipe Time: 12:00

Temperature : 108.5F / 42.5C

Ingredients

• 2 pints of full fat milk
• 3 tbsp live yoghurt
• 3 tbsp milk powder (optional)

Directions

1. Set your Anova Sous Vide Precision Cooker to 42.5ºC / 108.5ºF
2. In a pan add your milk and milk powder (if using), then heat your milk to 82C/180F to scald the milk without boiling it
3. Cool the milk down to approx 40C/104F then whisk in the live yoghurt
4. Pour into 200ml jars and put the lid on finger tight in order to allow air to escape without water entering

To finish

1. Once cooked put into the fridge overnight to cool and set. Your yoghurt is now ready to eat