Sous Vide Goat Milk Yogurt

(22)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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It may seem silly that you need to use store-bought yogurt to make your own homemade goat’s milk yogurt, but you need the live active cultures as a starter. The good news: once you make your own yogurt, you can use it to start the next batch, use that batch for the next, and so on.
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Ingredients for 8

  • 1 quart whole goat milk

  • 3 tablespoons goat milk yogurt with live active cultures

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 115°F (46°C).

  • Step 2

    In a medium saucepan over medium heat, heat the milk to 180ºF. Pour the milk into a large canning jar and cool until it reaches 100–120ºF.

  • Step 3

    Stir in the yogurt, seal with lid, and place in the water bath. Set the timer for 24 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the jar submerged.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the jar from the water bath and transfer to an ice bath. When cool, transfer to the refrigerator. Yogurt will keep for up to 2 weeks.

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115 F / 46.1 C Recipe Temp
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