Tag Archives: sous vide yogurt

Sous Vide Yogurt

Courtesy of SousVide Supreme Culinary Specialist, Sophie Makes about 4 cups (240 ml each) INGREDIENTS ½ cup (123g) plain yogurt, at room temperature 4 cups (960ml) milk Note: You will also need 4 8-ounce glass, canning jars.   INSTRUCTIONS Fill the glass jars you are using with water and put them onto the bottom, perforated grill of the SousVide Supreme.  (Raise the grill on a non-rusting baking rack if the jars are very short.) Fill the water oven with enough water to bring the level to within ¼-inch to ½-inch (6 to 12 mm) of the rim of the jars.  Remove, empty, and dry the … Read More

Shrikhand

I have an old defunct yogurt maker, gathering layers of dust somewhere at the back of a cupboard. I was so excited when I first got it, but I used this yogurt maker a few times, before tiring of it. It was messy, time consuming and always gave me mixed and varied results.I love real home-made yogurt; when it turns out well, it’s better than anything you will buy in a supermarket. When I learned that the SousVide Supreme could make yogurt, I knew I had to try it out. I was extremely pleased with the results, and couldn’t believe how … Read More

Shrikhand (Saffron and Cardamom Yogurt)

Courtesy of SousVide Supreme Culinary Specialist, Sophie Makes 2 servings   INGREDIENTS 2 cups (492 g) plain yogurt 1 pinch saffron 1 tablespoon (15 ml) water 1/8 teaspoon (0.5 ml) crushed cardamom seeds 4 tablespoons  (60g ) castor (superfine) sugar GARNISH Fresh mango, cut into cubes Roughly chopped, roasted (unsalted) pistachios   INSTRUCTIONS Thicken the yogurt by straining it through a paper-coffee-filter-lined or cheesecloth-lined sieve/mesh strainer over a large bowl to make ‘Greek-style’ yogurt. Put the strainer and bowl into the refrigerator and allow the liquid to drain from the yogurt for at least 5 hours. Discard the drained liquid and transfer … Read More

Michael Ruhlman Cooks Sous Vide

A guest post by Michael Ruhlman About ten years ago, sous vide cooking, cooking food at low precise temperatures, entered the professional kitchen in America. It’s now solidly in the home kitchen with various devices for sale. For the best price/quality ratio, Sous Vide Supreme has, since its arrival in 2009, been my favorite tool. It’s fabulous for home use. Do you need one to survive? Of course not. Can you do endlessly creative and awesome dishes with it? You bet. What is it that makes you want to own a sous vide machine—slow cooking of tough meat, hitting the … Read More

Michael Ruhlman’s Homemade Sous Vide Yogurt

Courtesy of Michael Ruhlman (www.ruhlman.com) Yield: About 3 cups/ 0.75 liter I always have this on hand and eat some most every day. The bacteria are good for the gut and if you have a stomach bug eat this and it may help (I do). This will be loose yogurt; when you dip into the thick creamy stuff it will be soft , but hold its shape. It will weep whey, which is also tasty and good (I pour it on granola with the yogurt). For stiff-thick yogurt, Greek style, strain it through cloth for an hour, then refrigerate. INGREDIENTS … Read More