According to Carmen, yogurt in North America isn’t very good… and we’ve tried all kinds. We decided to try making our own yogurt to see if it comes out any better. It’s ridiculously, laughably ... simple - for plain yogurt you need 2 ingredients (milk, and yogurt), and 2 temperatures (180F and 110F).
Instagram: Carmen @harrocarmen Kevin @kindof_cooking
Ingredients - 4 cup of Whole Milk - 3 Tablespoons of yogurt with live cultures
Recipe - Warm the water bath to 180F - Pour your whole milk into your jars and close them to only finger tight. This is an important step to ensure that the jars don’t crack under pressure. - Carefully lower the jars into the water bath at 180F for 40mins or until up to temperature. - Cool the milk to 110F or room temperature. You can do this in the sous vide by adding ice or cold water. Otherwise just leave it out on the counter until room temperature. - Keep the sous vide running at 110F. This temperature will get you store bought consistency. If you want it thicker, you can go down in temperature. - Once the milk has cooled, it’s time to add the cultures. Stir in the yogurt, close the lid, and drop back into the sous vide for 6 hours. - If you’re lazy like us, you can stop here, Chill, and serve. - If you feel like greek or yogurt that’s thicker, strain out the whey for a few hours until you reach your desired consistency. Then chill. - Protip: if you want to keep this process going, reserve some yogurt for your next batch.
This is the easiest homemade yogurt ever.
Sous vide yogurt. Yeah it's the simplest way to make yogurt and if you do it right you can
have yogurt for the rest of your life. I think what we're making today is a very plain and basic
yogurt like the very base model which only requires a milk and some existing yogurt.
There's other ways to do it with starter but I'll start with that. I always found that the
North American yogurt, I mean I lived in North America for about 10 years now, always tastes
like crap. What do you mean it tastes perfect? No, I mean that's one of the things I miss the most
when I go back home to Australia. The yogurt there is so much more creamy. I don't know,
there's just something wrong with the yogurt here. I don't know what it is. It tastes like normal to
me. Well you've tried Australian yogurt. It's true. Australian yogurt is pretty good. Let's
give it a try. Fairly simple, we have one cup of whole milk. So we'll take one cup and pour it
into our mason jar like so. Another thing that's weird is like milk comes like this. Like what is
this? Like how do you even open this? Like what do you do with it? You put it into the milk container.
Apparently I heard it's to save plastic. Isn't that plastic? Yeah but it's less than a
container. It's like in Asia when you go and drink your soup, it comes in a plastic bag.
I think it's the same concept. No? Okay. I'll tell you a story. When I was a kid,
we have to cut the bags as you saw. So I used to always cut on the wrong side. I used to cut on
this side and my dad used to get so pissed because once you cut it, it's really hard to remove the
bag from the container. What? How can you cut in the wrong side? Well because you just cut the bag
and because you have to pour like this. That's only two sides. Yeah and I cut on the wrong side.
All the time? A lot of the times. Anyhow, we'll never talk about that again. You close it up.
So there's two temperatures that we need to be aware of for doing yogurt. The first one is to
heat the milk until 180 degrees Fahrenheit. So we're going to do that with the sous vide
and then we're going to bring down the temperature to 110. You can do this by adjusting the sous vide
to 110 degrees and adding ice or cold water. Leave the milk in there for another 40 minutes.
And so the next step is to add your cultures. All yogurt has live cultures in North America.
If you live somewhere else, just make sure it has this. Okay so what we all we need to do is add two
teaspoons into each milk. Okay that's a giant teaspoon. The first one is already two teaspoons.
Not exact science here guys. Is it not? It works. Okay close her back up. Place the jars back in
the 110 degree water for six hours. After time is up, chill in the fridge for at least four hours.
Yogurt is done. I actually left it in there a little longer than I should have because
I wanted to sleep. So usually we keep it around five, six hours. I think I did like eight. So
what would the difference be? Well see if you leave it in too long, it can get a little grainy.
But the whole purpose of it is to make it creamy Kevin. I know but there's ways around it which
we'll go over. So let's have a look at the texture.
Okay. Yeah. Plain yogurt. Plain yogurt. Tart, nothing else. No sugar, no nothing.
But it's not too tart. I like this. What you actually can do to make different textures. So
this is the plain yogurt. If you want to make Greek yogurt let's say. Let's say you want it
thicker. What you do is you get a strainer, put a coffee filter or cheesecloth, put it in there
and leave it to strain a couple of hours until overnight. The longer you leave it, the thicker
and drier it will get. And that's how you get like Greek yogurt consistency is they strain it
for let's say 12 hours or something along those lines. I think the texture of this is pretty good
already. Yeah. Just a little bit grainier than I want. Okay. So if you have left it in too long,
what you do is you pour out whatever, you know, the whey or milk, the milk, leftover milk,
liquid. Okay. And then you stir it up until it's smooth. Put it back in the container. It'll be
good and nice and smooth. So I should just stir it up now to make it creamy? Let's give it a try.
Why not? It looks creamier. It's creamy. What do you think? Yeah, it's creamier.
It's ridiculous. What's ridiculous? I don't know. I just really like this. It's like, oh,
you would think, oh, yogurt, blah, blah, blah. That's it. If you wanted the fruit bottom,
I use jam, like a fruit jam, but I guess you can cook up your own fruits. And I think you can use
this for like cooking as well since it's plain flavor. Exactly. Yes. You can do like tzatziki,
like put it on the curries, marinate your tandoori chicken. We should do that in the sous vide.
All right. Well, have fun. I still can't believe that it became creamy
just by mixing it. This is ridiculous. It's like, is this even cooking?
