Yoghurt

Author

ivanb

Prep Time: 06:00

Recipe Time: 03:00

Temperature : 130.1F / 54.5C

Ingredients

• Full Fat Milk 1L
• Live culture yoghurt natural 1tbl spoon

Directions

1. Set your Anova Sous Vide Precision Cooker to 54.5ºC / 130.1ºF
2. Heat milk to 180F slowly in pot, stirring occasionally
3. Place milk in 1L glass jar
4. Allow milk to cool to 43.5 C
5. Add 1 table spoon of live culture yoghurt to milk and stir
6. Immerse jar and Sous Vide for 5 hrs
7. Refrigerate over night

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