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Homemade yogurt in a sous vide device

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Ingredients for 4 servings:

  • 1 liter of UHT milk, lactose-free, 3.5%
  • 50 g yogurt, lactose-free, 3.5%

Instructions

Working time approx. 5 minutes; Rest time approx. 20 hours; Total time approx. 20 hours 5 minutes

lactose-free

Set your sous vide device to 45°C and set it for 12 hours. Whisk the ingredients thoroughly and divide them between preserving jars (approx. 3 x 440 ml). Seal tightly and then place them in the sous vide device for the specified time. You can experiment with shorter or longer times. Place in the refrigerator for about 10 hours to cool. Reserve 50 grams of the remaining mixture for making the new yogurt. Regular milk also works, of course.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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