Sous Vide Yogurt
Thick, creamy and nutritious, it’s easy to make sous vide yogurt at home. Great for breakfast, desserts and even as a sour cream substitute.
Ingredients
- 2 Tablespoons inulin optional
- 3 1/2 cups 2% milk
- 1/4 cup nonfat powdered milk
- 2 Tablespoons kefir Lifeways plain
Instructions
- Optional. Heat your milk to 180 F and hold it there for 30 minutes. I heat mine on the stove in a Dutch Oven then move it to a 180F oven. This will denature the milk proteins and result in a (slightly) creamier yogurt. Let it cool to 110F.
- In a blender, mix inulin (if using), powdered milk, and one cup of milk. You want to make sure the the powder is dissolved in the milk. If there is a little residue in the blender, that’s okay.
- Stir 2 cups of milk into the mixture, then whisk in your starter culture by hand (see note)
- Place in a glass jar and cover. Following your sous vide directions, heat at 106F for 24 hours, then cool in refrigerator.
Notes
Some of the milk is added by hand later to avoid creating excessive foam when blended. The culture is also added later to avoid any chance of damage in the blending process.
Nutrition
Calories: 148kcalCarbohydrates: 13gProtein: 9gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 25mgSodium: 131mgPotassium: 396mgSugar: 14gVitamin A: 301IUVitamin C: 1mgCalcium: 330mgIron: 0.1mg
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