Sous Vide Yogurt Recipe (2024)

FAQs

Can I make yogurt in a sous vide? ›

Stir in the yogurt with the live culture, thoroughly. Cover with plastic wrap and sous vide for 24 hours. (Some people suggest going as high as 120˚F; feel free to test for yourself.) Allow to cool, then refrigerate.

Certainly. The heavy processing and use of additives in regular yogurt you buy from store destroy probiotics. On the other hand, you can prepare homemade yogurt by natural fermentation of milk minus the processing and with no additives. The rich probiotics keep getting stronger the longer it stays in the clay pot.

The temperature must be 108°F to 112°F for yogurt bacteria to grow properly. Too high a temperature inactivates bacteria; too low a temperature prohibits growth. Inhibitor substances such as detergent from dishes. Wash and rinse dishes well before making yogurt.

Will heating milk to 110°F / 43°C kill beneficial microbes in the yogurt starter culture? No, but it also will not kill unhealthy microbes. Heating milk to 195°F / 90°C for 10 minutes will kill any unhealthy microbes present.

Harmful bacteria can't grow above that temperature, and at around 135ºF, most bacteria will actually be destroyed after a few hours, making pasteurization possible. The precision temperature control of sous-vide cooking means it actually has the potential to be safer than traditional cooking methods.

In general, the higher the temperature, the thicker you'll yogurt will be. If you are using store-bought yogurt as your starter, it's better to go with around 85 to 90 degrees so that you won't kill the bacteria already there. You can go as high as 100 degrees. Leave it to culture for about 12 hours.

For example, the report indicated it takes 8-25 daily servings of Danone's Activia yogurt (1 billion cfu per serving) to get the needed dosage of probiotic to reduce bloating, gas, and improve stool consistency demonstrated in clinical trials.

Making your own yogurt is way cheaper than buying yogurt at the store. It's easy to calculate the savings, because one litre of milk makes a 750-g tub of yogurt (plus some). I used to spend $6.99 on a container of organic yogurt, but one litre of organic milk only costs me $2.60.

5. It brings you a lot of health benefits – and avoids unhealthy ingredients in your diet. Homemade yogurt making allows you to have healthier and more nutritious food and avoids unhealthy additives and sugars that are often found in regular, store-bought yogurt.

Pasteurized milk is an excellent choice for making yogurt at home. HTST (High-Temperature Short Time) or Flash Pasteurized milk is heated to 161ºF and held there for 15 seconds. If your bottle of milk is labeled “pasteurized,” it has most likely been treated in this way.

Why is my homemade yogurt so sour? ›

Why is my yogurt too sour or not sour enough? A. Culturing temperatures on the higher end of the range and longer culture times will yield a more sour flavored yogurt. To achieve a less sour flavor, culture at the lower end of the range or for a shorter period of time.

You can use plain yogurt in recipes, or you can sweeten or flavor yogurt in a variety of ways. Adding sugar when the milk is first warmed to 120° is the simplest way to sweeten it.

If the temperature is 90℉ or above, yogurt can only sit out for one hour. To prevent yogurt from spoiling, it should be refrigerated immediately after returning from the store.

The temperature is too low. If the temp is below 68 degrees Fahrenheit, the cultures will not ferment properly and the milk will stay runny. The temperature is too high. If the temperature is above 80 degrees Fahrenheit, the yogurt will ferment too fast and will also render the yogurt runny.

Produce that no longer looks completely fresh or already smells strange is, of course, no longer suitable for the sous vide procedure. This particularly applies to fish and meat that is cooked at relatively low temperatures.

Step-by-step instructions. Yogurt is made by heating the milk with a yogurt culture and then left to sit at a warm temperature to help the bacteria grow and cultivate. Raw milk yogurt needs to ferment for a minimum of 8 hours, up to 24 hours, at 110°F (43.3°C).

Yogurt starter is then added into the warm milk and it is allowed to ferment in a warm place for a few hours until it turns into yogurt. With this recipe of cold start yogurt, we can skip the most time consuming step of boiling and cooling the milk and directly make yogurt with cold milk.