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.
Recipe available in collections
Ingredients and steps unlock after purchasing any of these collections.
