Sous Vide Tzatziki
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
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
Set the Anova Sous Vide Precision Cooker to 115°F (46.1°C).
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.
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.
When the timer goes off, remove the jar from the water bath and transfer to an ice bath.
When cool, measure out two cups yogurt and place in a large bowl. Reserve remainder for another use.
Add the cucumber, olive oil, chives, dill, lemon juice, and garlic to the yogurt. Mix well. Season to taste with salt and pepper. Serve.