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Joule for yogurt?

jmloesch_2000

Can I use Joule to make yogurt? i.e. put it in milk to bring to 180 and keep it there for 15 minutes? Or, would having milk go through Joule be a bad thing for it? I assume I'd have to run water through it after I'm done to clean it out.

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Comments

HammeredChef_DEFINITELY_does_NOT_work_at_22134

DO NOT RUN ANYTHING except water thru Joule. Bag the milk and put it in the water bath....as the yogurt thickens it couldn't be circulated anyway

FrankM_3301

Excellent results with this: https://www.chefsteps.com/activities/easy-delicious-sous-vide-yogurt

Mitch_Smith_278053

I've put the milk in glass jars and heated it to 82°C, held it there for half an hour and then cooled to 43°C and held there for a while. Next I stirred in the yogurt starter and then transferred to smaller 8oz jars to incubate for convenience. Worked out very nice.

I've also followed the recipe from ChefSteps that FrankM posted. Heated the milk on the stove, cooled, and then transferred to the smaller jars for the incubation period. That's worked out nicely as well, for the most part.

fisher23

I make yogurt all the time with Joule. DO NOT RUN ANYTHING other that water with Joule or any other sous vide for that matter. It will void your warranty and ruin it. I cook the milk in a bag as I find it transfers heat better. I get it up to 185'F , hold the milk there for 25 minutes, then reduce Joule to 110'F and add some ice to cool quicker. When milk reaches 110'F I add the yogurt culture (either dried yogurt culture (www.cheesemaking.com) or live culture yogurt) and agitate the bag. Allow to set for 5-10 minutes. I then poor the cultured milk into canning jars, seal them just hand tight and back into Joule at 105 to 109'F for 8 to 12 hours to incubate. Remove, cool and refrigerate.

ChefSteps even made a video of me cooking yogurt.

Mitch_Smith_278053

You're the one I should talk to! Is there a way to direct message users on this forum?

fisher23

Not here but you could message me on the Cook With Joule facebook page I am John Tina Fisher on there.

Mitch_Smith_278053

I'll head over there! Thanks!

FrankM_3301

John (or anyone else), is holding the milk at 185F/80C for a period of time (as opposed to reaching 185, then chilling) significant for the consistency of the final product? The CS recipe has you cool immediately. If so, has anyone played with the times and temps?

fisher23

I have made yogurt for years and I have always held it at 185F for 20-25 minutes. It is my understanding that this will prepare the whey proteins which are largely responsible for the thickening of the yogurt body. Here is the New England Cheese making recipe, I have adapted it to use sous vide.