Makes 1 quart/ 0.9 liters
- 1 quart (0.9 liters) pasteurized whole milk*
- 1 tablespoon (15 ml) inulin powder
- 3 tablespoons (45 ml) prepared ‘starter’ yogurt (from your last batch or store-bought live culture yogurt)
*Use a container of fresh, pasteurized, newly-opened milk to obviate the need to pre-scald the milk to kill other potentially interfering bacterial cultures. To double or triple or quadruple the batch, make each one in its own quart container.
You’ll also need
- 1 (or more) quart glass (wide-mouth is best) canning jar(s) with plastic (non-rusting) screw on lid(s)
NOTE: Always use impeccably clean jars, lids, and utensils to avoid contaminating the yogurt with unfriendly/competing bacteria.
- Fill and preheat the SousVide Supreme water oven to 105F/40C.
- Put about 2 ounces of the milk into the jar, add the inulin powder and whisk well to combine.
- Add the ‘starter’ yogurt and whisk well as you fill the jar to near the rim. (You may not use quite the whole quart.)
- Screw on the lid and submerge the jar in the water oven to cook for 24 to 36 hours. (Check that the depth of the water reaches near the bottom edge of the lid, but doesn’t put it under water.)
- Once the time has elapsed, remove the jar(s) and quick chill in ice-water (half ice/half water) for 20-30 minutes and then refrigerate.
Note: The longer you sous vide the yogurt (within reason) the thicker it will become, as the cultures double in number hour by hour.