Homemade Sous Vide Yogurt
13–16 hours
Yogurt made using the sous vide method at 43°C — a stable, controlled temperature yields perfect texture. Yield: 4 jars of 250 ml each. Keeps for 7 days and works great as a base for sauces, dressings, and breakfasts.
What is in it
- Milk
- Starter culture
Exact amounts and step-by-step cooking come with the collection.
Recipe available in collections
Amounts and step-by-step cooking unlock after purchasing any of these collections.
