Sous Vide Yogurt
Serving up some of PA's finest sous vide eats, Justin and Anova are a match made in heaven. With a penchant for delicious desserts, he makes sure they turn out perfect time after time. Justin manages and runs beyondtherecipes.com where he shares this recipe and more!
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Precision® Cookers
Sous vide made easier than ever.
Ingredients for 16
1600g whole milk
100g active yogurt culture (most popular store bought yogurt works!)
Directions
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Step 1
Set Anova Sous Vide Precision Cooker to 110°F / 43.3°C
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Step 2
Add milk to large saucepan. Take your milk and heat it up slowly to 180F. Make sure you’re stirring, scraping the bottom, constantly. Heating it to this temperature helps to denature the protein strands which will help to thicken your yogurt. If you want to add a flavoring to your yogurt, such as vanilla bean or extracts, this is the time to do it. Just steep it in the warm milk.
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Step 3
Remove milk from heat and place it in an ice bath. Chill until milk is below 110°F / 43.3°C.
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Step 4
Take yogurt starter and add to milk. Whisk to combine.
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Step 5
Pour into 4 oz mason jars, and tighten lids until met with resistance. Do not over-tighten.
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Step 6
Place in preheated water bath and cook for 12 hours.
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Finishing Steps
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Step 0
When your timer goes off, transfer to refrigerator and rest overnight.
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Step 1
When yogurt is chilled, top with your favorite toppings and enjoy!