Yogurt
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I adapted an America's Test Kitchen recipe for homemade yogurt for my sous vide immersion heater.
I use Weck 743 glass canning jars as my yogurt containers, each of which holds about three cups of yogurt. My measurements are based on using four of these jars. Adjust the amount of milk according to the capacity of the jars you use.
Ingredients
| 10 | cups whole milk |
| 1 | cup heavy cream (substitute whole milk if unavailable) |
| ½ | cup nonfat dry milk powder (optional, for denser yogurt) |
| 1 | cup plain yogurt |
Directions
- Prepare sous vide water bath, with 5 quarts of water in the container. Preheat to 120°F.
- Combine the milk, cream, and dry milk powder (if using) in a saucepan. Scald the mixture (bring to 181°F.) Remove from heat, place the saucepan in a cold water bath in the sink to speed cooling, and allow to milk to cool to 120°F.
- Whisk yogurt into warm milk until thoroughly mixed and distribute the mixture evenly between 4 Weck canning jars, approximately 3 cups in each jar.
- Place Weck canning jars into sous vide water bath and cover loosely with lids. Cover water bath to prevent evaporation. Let milk incubate for 15 hours.
- Remove jars from water bath and refrigerate until fully cooled and set, about 8 hours. (Yogurt can be refrigerated for up to 2 weeks.)
Source
Cook's Illustrated - March/April 2022
