Yogurt, a versatile culinary gem, brings a touch of creaminess and a myriad of health benefits to various kitchen adventures. Whether it’s enhancing your morning muesli, serving as a satisfying snack, or transforming into a dip for veggies, yogurt’s adaptability knows no bounds.
While supermarket shelves overflow with yogurt options, there are compelling reasons to venture into the world of homemade yogurt. In its purest form, yogurt boasts a nutrient-rich profile, including proteins, fats, calcium, Vitamin B2, and B12. However, a glance at the ingredient lists of store-bought yogurts often reveals an array of additional components. These commercial yogurts frequently hide substantial amounts of sugar and various additives. Flavors, too, often take a detour into artificial territory.
For those eager to unravel the precise composition of their yogurt and embrace creative exploration, the DIY route offers an inviting and straightforward process.
Making Yogurt with Sous Vide Equipment An Alternative to a Yogurt Maker
Crafting yogurt is an art that revolves around the process of fermentation. In this transformative journey, milk and specific lactic acid bacteria come together, undergoing incubation for several hours at a consistent temperature, typically ranging from 40 to 45 degrees Celsius.
Traditionally, yogurt-making relied on the assistance of a dedicated appliance called a yogurt machine. However, if limited space or resources discourage you from acquiring such a device, there’s a readily accessible method to create your yogurt using a sous vide water bath or a compact sous vide stick, like the LX.20. These devices have been thoughtfully designed to maintain an exceptionally stable temperature for extended periods, making them a suitable alternative for yogurt enthusiasts.
Simple Homemade Plain Yogurt Recipe Using Sous Vide
Ingredients:
- 1 liter UHT milk
- 50 ml natural yogurt with live cultures (Look for “Lb Bulgaricus” on the packaging) or yogurt powder from a health food store
- Yogurt jars
Step 1: Attach a sous vide stick to a suitable pot or container filled with water, and preheat the water to 45 degrees Celsius. Ensure the stick remains stationary and free from vibrations during yogurt preparation to prevent the yogurt from remaining liquid.
Step 2: Gently heat the UHT milk in a saucepan over medium heat until it reaches approximately 38 to 40 degrees Celsius (about body temperature), stirring continuously. If you don’t have a thermometer, you can use your finger to test the temperature. Remove the saucepan from heat and blend in the natural yogurt or yogurt powder.
Step 3: Pour the milk into clean jars and seal with lids.
Step 4: Place the sealed jars into the pot with the attached sous vide stick.
Step 5: Set the sous vide stick to 45 degrees Celsius and 12 hours.
Now, all that’s left is to wait. Afterward, you’ll have delicious homemade plain yogurt ready to be stored in the refrigerator for up to 10 days. Enhance its flavor by adding fresh fruits, nuts, jam, honey, or muesli to your liking.
Bon appétit!
Additional Tips:
- The longer the yogurt matures, the more intense its taste becomes. However, avoid letting it steep for more than 14 hours to prevent bitterness.
- Higher fat content in the milk leads to creamier results.
- If using non-UHT milk, heat it to at least 90 degrees Celsius before making yogurt. Then, let it cool to 45 degrees Celsius and incorporate the yogurt cultures or natural yogurt.
- Always set aside some homemade yogurt as a starter for your next batch.
- Feel free to experiment with lactose-free milk, soy milk, oat milk, or coconut milk to make yogurt according to your preferences.