Sous vide plain yoghurt
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Pro-level cooking techniques made simple.
Ingredients for 6
2 pints of full fat milk
3 tbsp live yoghurt
3 tbsp milk powder (optional)
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 42.5ºC / 108.5ºF
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Step 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
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Step 3
Cool the milk down to approx 40C/104F then whisk in the live yoghurt
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Step 4
Pour into 200ml jars and put the lid on finger tight in order to allow air to escape without water entering
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To finish
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Step 0
Once cooked put into the fridge overnight to cool and set. Your yoghurt is now ready to eat