Yogurt Sous Vide
Home made Yogurt using Sous Vide
Equipment
- 1 Sous Vide Water Circulator
Ingredients
- 800 gr Milk Whole Full Fat
- 1 Tbsp Yogurt Culture Yokult, Kefir, Probiotics, Live Yogurt etc
- 20 gr Milk Powder Full Fat
- 40 gr Honey Floral varieties work well
Optional
- 5 gr Vanilla Paste
Instructions
PREP
- Add Milk to clean glass yogurt containers800 gr Milk
- Warm Milk to around 20c-30c to aid in mixing of Milk Powder and Honey
- Add Milk powder and Honey and stir in, use small fine sieve to remove any lumps.20 gr Milk Powder, 40 gr Honey
- OPTION - Add Vanilla paste and stir in5 gr Vanilla Paste
- Cover jars with their lids loosely.
Denature and Sterilisation
- Heat Milk to 85c and then hold for 30 mins in Sous Vide
- Allow Milk to cool to 37c - approx 1 Hour
- Skim any skin from the 37c milk
Culturing Yoghurt
- Mix in yogurt culture and gently parse any lumps through a fine sieve.1 Tbsp Yogurt Culture
- Gently cover all the jars with their lids
- Hold milk at 37c for 4~6 hours in Sous Vide until fully set.
- Allow covered jars to cool to room temperature.
- Refrigerate.
Nutrition
Calories: 701kcal (35%)Carbohydrates: 78g (26%)Protein: 32g (64%)Fat: 31g (48%)Saturated Fat: 18g (113%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 115mg (38%)Sodium: 380mg (17%)Potassium: 1487mg (42%)Fiber: 0.1gSugar: 79g (88%)Vitamin A: 1483IU (30%)Vitamin C: 2mg (2%)Calcium: 1169mg (117%)Iron: 0.3mg (2%)