Sous Vide Tzatziki

(7)

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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Tzatziki, a Greek yogurt sauce with garlic and herbs is great as a dip, on sandwiches, and with many fried foods, including fish. This one calls for homemade sous vide yogurt. You’ll need a candy thermometer to ensure that your milk doesn’t scorch on the stovetop before everything goes into the water bath. NOTE: When you’re cooking something for this long, be sure to check the water level in your pot from time to time. You’ll most likely lose some to evaporation and you need to keep enough water in your vessel to keep your Anova Sous Vide Precision Cooker running. We’ve found that covering it with plastic wrap or foil really helps with water loss.
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Ingredients for 12

  • 1 quart whole milk

  • 3 tablespoons yogurt with live active cultures, like whole-milk Fage

  • 1 English cucumber, seeded and finely diced

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons fresh chives, minced

  • 2 tablespoons fresh dill, minced

  • 2 tablespoons freshly squeezed lemon juice

  • 2 cloves garlic, minced and divided

  • Kosher salt and freshly ground black pepper

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 115°F (46.1°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 or foil to minimize water evaporation. Add water intermittently to keep the jar submerged.

    • Cool and mix.

    • Step 0

      When the timer goes off, remove the jar from the water bath and transfer to an ice bath.

    • Step 1

      When cool, measure out two cups yogurt and place in a large bowl. Reserve remainder for another use.

    • Step 2

      Add the cucumber, olive oil, chives, dill, lemon juice, and garlic to the yogurt. Mix well. Season to taste with salt and pepper. Serve.

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115 F / 46.1 C Recipe Temp
Recipe Time
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