Sous Vide Yogurt
User Reviews
5
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Servings
5
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Calories
110 kcal
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Course
Breakfast
Sous Vide Yogurt
Description
The process begins by heating milk to 180°F and holding it to denature proteins, creating a creamier final yogurt. After cooling to about 110°F, inulin and nonfat powdered milk are dissolved in a portion of the milk via blending. Additional milk is then stirred in, and kefir—a live culture starter—is added by hand to avoid damage during blending.
The mixture is transferred to a glass jar, covered, and incubated in a water bath or immersion circulator set to 106°F for 24 hours, allowing slow fermentation. After incubation, the yogurt is cooled in the refrigerator to set and develop flavor. This method yields thick, creamy yogurt with fine texture due to the controlled temperature and inulin addition.
The inulin acts as a prebiotic fiber contributing to texture and mouthfeel, while the blend of powdered milk improves body. Using kefir as a starter culture results in a tangy yet smooth yogurt suitable for various uses.
Ingredients
- 2 Tablespoons inulin
- 3 cup milk 2%
- 1/4 cup powdered milk nonfat
- 2 Tablespoons Kefir Lifeways plain
Instructions
- Optional but recommended. 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, 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
- Adding some milk separately after blending prevents excessive foaming in the mixture prior to incubation.
- The starter culture is stirred in by hand to avoid damaging the live bacteria through blending.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 93mg | 4% |
| Potassium | 283mg | 6% |
| Sugar | 10g | 20% |
| Vitamin A | 216IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 236mg | 24% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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