Sous Vide Greek Yogurt
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Pro-level cooking techniques made simple.
Ingredients for 4
1 quart whole cow or goat’s milk, preferably organic
3 tablespoons full fat yogurt (with live active cultures), preferably organic, at room temperature
Heat milk in a large saucepan over medium heat until it reaches 185°F (85°C) on a digital or candy thermometer.
Immediately remove milk from the heat and transfer to a 1-quart glass canning jar. Let cool to 110° to 100°F (43° to 39°C). To accelerate the cooling process, place jar of yogurt in an ice bath. Keep an eye on the thermometer, as you do not want the temperature to fall below 100°F (39° C).
Meanwhile, set the Anova Sous Vide Precision Cooker to 115ºF (46ºC).
Whisk the yogurt into the milk and seal the jar. Place in the water bath and 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.
When the timer goes off, remove the jar from the water bath. Line a fine mesh strainer with a double layer of cheese cloth and set over a bowl.
Carefully pour the yogurt into the cheesecloth-lined strainer. Refrigerate until much of the whey is drained and the yogurt is thick, at least 4 hours.
Spoon strained yogurt into a quart-sized container or four individual jars (1 cup each). Refrigerate for up to 1 month.