Sous Vide Yogurt

deltadweller

Can the yogurt be made with non-fat or low fat milk? If so does anything need to be adjusted?

fisher23

Hi lance, the answer to your questions is yes you can with low fat, I haven't tried with non-fat. They say you can do it with non fat milk, but I just haven't tried it. My only suggestions is to add about a 1/2 cup of dry milk per quart to make it thicker to make up for the fat content. Heat to 185 to 190 °F, let it sit for about 20 minutes at that temperature, reduce to 104 °F inoculate with either an active culture yogurt or a dry commercial yogurt culture, allow to sit for 5 minutes and stir to combine. I then put it in canning jars and sous vide for 8 to 10 hours at 104 °F. I prefer the full fat milk but the low fat works fine. I do the entire process sous vide, it can be done on the stove but for the fermentation I highly recommend sous vide. I get my cultures at cheesemaking.com, and you can use some of your previously made yogurt to inoculate your next batch. They recommend only doing this for five or so batches as it will get strong flavor after that. Then I just start over with new powdered culture, the culture comes in a pack of five. Good luck and if you have any questions please ask.