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Home Cooking

Sous vide yogurt help

Bonniexx | Jul 13, 201609:49 AM     1

I made sous vide yogurt yesterday using chef steps as a guide. I used about 25 oz whole milk and 70 grams of active yogurt. I heated to 180 then cooled to 110. I tempered the yogurt with the milk then mixed the yogurt in. The milk was placed into two 13 oz glass jars and into the bath at 109 for 5 hours. The jars were put into the fridge over night.

When I got the jars out this morning, the yogurt had a nice, thick texture. To add flavor, I added some vanilla extract by stirring. I put it back in the fridge.

The yogurt is now a thick milk.

Should I not have stirred it after it had cooked at set overnight? Should I have added the flavors prior to the bath? Was it the vanilla extract (I added it in drops!).

How can I keep its thickness while adding flavor? And as an addition on this, what is the best way to add sweetness/flavor?

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