In this video, the ChefSteps team shares how to make simple and delicious sous vide yogurt.
[MUSIC] I was really surprised how easy it was to make your own yogurt to the flavor and texture that you prefer. Here's how to do it. I am choosing to do. About 800 grams of milk. Heat our milk up to 82 degrees Celsius. There's two temperatures to keep in mind. 43 degree Celsius and 82 degree Celsius. What you want to do is you heat your milk up to denature the proteins. So you get a firmer yogurt. And then you chill it down to 43 degrees Celsius and that's when you add your yogurt. That temperature range is where the cultures love to live. Makes them a lot more active and it makes the yogurt finish faster. Slowly rake the bottom of the milk just to make sure there's no proteins coagulating. This stage right here where I'm heating up the 82 degrees celsius is a great time to put in tea and other aromats that you'd like to To steepen your yogurt. So my milk has reached 82 degrees Celsius so now I need to chill it down to 43 degrees Celsius. You don't wanna use ice or don't have it, don't worry about it. Just let it sit at room temperature. When making yogurt using this method, make sure you're using yogurt that has live cultures in it. Right around 40 grams of yogurt. If you add more than 40, don't sweat it. It just means your yogurt's going to be done a little bit sooner. Get a little bit of milk in here to start. My favorite thing about yogurt is when I. Remove the lid and remove that plastic seal on it it's perfectly white. It's beautiful to me so that's why I like to just do it inside mason jars so that way when I go to open it and eat it I have that pristine white top to it. So if you have lots of bubbles on the surface still for whatever reason and you don't want them there use a blow torch to get rid of them, but the bubbles aren't gonna effect it in anyways. It's just gonna be Appearance less. [MUSIC] So it's very important to keep that at the start 43 degree celsius and that's for having water-bath comes in. [MUSIC] Traditional method may take about 24 hours. With this way of a sous vide I can get my yoghurt done in about five hours. [MUSIC] A simple granola is great. Crumble it up and put it on top, some fresh fruit is really good. [MUSIC] I also love making raito with it. So we add a little shaved up cucumbers, cumin, black pepper. Maybe a little bit of garlic, lemon juice, and salt. And then put that on some lamb shanks, it's really good. If you're looking for a thicker yogurt, you just take that and you pour it into a chemix. It's coffee filter, fine mesh strainer, cheesecloth, whatever you want to do. And that's gonna pull the whey out. Whey is the moisture that has separated from the milk proteins. And you're gonna be left with this kind of gloppy, thick, creamy yogurt on top. My favorite [LAUGH] way to eat yogurt is actually blend it with equal parts mango juice to make mango lassi. That's nice and creamy. Was really cool on a summer day. It's really refreshing to me. Hey man, you need a hand with that. Mm-hm. [SOUND] All right. [LAUGH] [MUSIC]