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 110F/43C.
- 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 -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.