Easy, Delicious Sous Vide Yogurt
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- เผยแพร่เมื่อ 1 ธ.ค. 2024
- Looking for a fresh approach to healthy snacks? In this recipe, we teach you to make delicious, super-smooth yogurt using a sous vide bath. chfstps.co/1J2KhDN
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Hi ChefSteps, I made this yesterday and it was 100% crackalackin. I live in Australia and I used local organic milk. So clean and rich, thanks so much! Next time i'm going to infuse cinnamon and vanilla bean into the milk.
Just started my first job in a kitchen cooking two weeks ago, I've been watching this channel for awhile. The techniques learned here are very useful when it comes to advanced, but with the terminology as well as the way they explain the cooking process, it helps alot.
Thanks alot for ya'lls help, hope one of these days I can come to Seattle to shake ya'lls hand.
Tom Clamper Thank you for the kind words!
Not really this video has way to many needless products in it. All you really need to do is put the cultures in to room temperature milk and wait that is all.
Ooh. I came up with using an immersion circulator for making yogurt a while ago (obviously I'm not the first person to do this). I use a stock pot in a big plastic tub and make 8 liters at a time (don't judge). Huge money saver.
A couple of things I've found is that you can freeze some yogurt to be your starter for next time (any safe cook should know that freezing doesn't kill bacteria).
Also you can boil the whey and add some milk into the pot to make ricotta.
The longer you let the yogurt sit in your water bath, the tangier it becomes, but it doesn't become any firmer. A yogurt left for 8 hours will be just as firm as yogurt left for 24 hours.
You don't need to stir your old starter in.
If you don't have any old yogurt, use sour cream.
9 years later and I’m still not judging the quantity of yogurt
The moment you spoon the pure white yogurt, my heart pounded.
Yogurt seems to be something you can make a million ways. Since I already do sous vide, this looks like a great approach. The straining out the whey I think is basically how you make Greek yogurt. I love whole milk yogurt, but it's hard for me to find. Whole milk Greek yogurt sounds awesome!!
His milkshake brings all the boys to the yard, and they're like "hey this yoghurt is good man."
This is amazingly simple. i will have to give it a try.
"..AND YOU DON'T LIKE THEM? USE A BLOWTORCH TO GET RID OF THEM"
- ChefSteps 2015
They should do the same with all the sous vide haters in the comments... ;)
It's the only way to be sure.
My family makes homemade plain yoghurt and they follow the same steps only its more touch based and we just let the yogurt ferment overnight in a draft free place like our bulk food closet or in an oven. Ps raita has a soft 'th' noise in the 'ta' part. Also a good portion of the pronounced 'a' noises are acually 'u' noises like lassi is actually pronounced 'lussi' like lust.
I've been watching for a few years now, I'm only 17 but this has become a dream job.
Kiara join culinary institute of America ..
My mom do this every year in Ramadan for ages without any of the complex temperature thing and it's really yummy, Liked the video thou.
Soso Lee There are many ways to achieve great results, this is just one of our favorites we wanted to share. Thanks for watching!
Soso Lee I do it mostly in Ramadan too :):):) The best.. I do it on weekly basis .. We call it Laban and when u take the water out we call it Labneh ::):)
You eat labne with olive oil on it with a pinch of salt :)
Ramadan Kareem
thank
happy Ramadan for you too
I have no words to describe this awesome channel 😍😍❤️
pop haide Thanks for watching!
Only used about 6 times so far but food turning out great. th-cam.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.
people going crazy over sous vide in 2019 and 2020. while i, an intellectual, knew about it from watching chefsteps since the beginning. 😎
Do u feel special?
Dear Chefsteps, can you do sous vide natto (Japanese fermented soy beans)? I love them and I believe that its something that involves temperature control too!
I did a couple years back, but it's not sous vide it's just with a homemade heated water bath and a stainless steel metal pan holding the natto mixture into the water as it's at temperature. The same setup I used for tempeh, as well.
hi! this is very useful especially the use of coffee filters to achieve the desired consistency. plenty thanks! i have access to fresh water buffalo milk. how to i handle it to make this fantastic youghurt? do you have a recipe for a sous vide custard that i can put in small jars b4 the sous vide process?
thanks!
How to make Yoghurt
Ingredients:
Yoghurt
Actually, you need culture.
If you need milk and yogurt to make new yogut then how was the first yogurt created? #theyogurtparadox
+Marie Lou This made me laugh :)
+Marie Lou haha^ ^ i was wondering the same thing, but to be fair to them they only needed the live culture. Instead of buying pure live culture its just way more convenient to get it from live culture yogurt.
Well in India people create by putting a piece pf raw tamarind and a fully ripped red chilly to create their first base. Think they help to create the live friendly cultured bacteria:) ! Hope this answers your question.
by milk..
You would probably have trouble figuring out which came first the chicken or the egg!?
Feels great to see Indian dishes on your show. Would like to see more.
Awesome! I will do this today! Thank you!
I'm watching for the food but I also think you guys are so adorable! :D
I tried following this and it was super good! Weird thing though,I got really thick and creamy yogurt on the top of the jar but the bottom became more runny although it had the same taste. Is that expected? I let it sit for about ~16 hours at room temperature before putting it in the fridge.
The whey and proteins separated, just give it a stir and it will be fine.
What happens if you sous vide the yogurt longer that 5 hours... for example, 6 hours plus...
Could you get the milk above the 82 degrees C would that affect the yogurt? and then, if it was simmering for longer to reduce the water content, would it make the yogurt thicker?
PS: I really admire what you guys do, very informative... thank you...
In this video, they say to incubate (sous vide) the yogurt for 24 hours, and that's for the bacteria cultures to ferment the milk into yogurt. The milk being heated to 82 degrees C is before the sous vide incubation, and that is to structure the proteins of the milk along with clean any bacteria already in it. To make yogurt thicker, it's best to strain the whey out after the incubation through a strainer with cheese cloth or cheating like I do with a cheap "greek yogurt maker" strainer for like $25 at Amazon. With that I just toss the yogurt into it and put into the fridge for 4-8 hours then bottle the yogurt up.
Please apply these same principles if you were to obtain an alternate yogurt culture. They're sharing technique above specific ingredients and doing well to reach more people that prefer simple experiments to gain the big picture.
If we start with the video, do a little research and return with variance (starter, milk, etc), we'll understand Chef Steps. Your best bet is to forget recipe specifics and absorb methods, ratios, factors / %.
yasss sous vide is back :))
Love this channel :)
Briljant Chef ! I appriciate the info like "there are two temperatures to watch for... " and the explination... I would like to understand as to why de-naturing (I thought I heard the man say) milk makes for a more firm yoghurt ? Regards, Sander Tel.
If the original batch of milk has bacteria, it will compete with the culture from the yogurt. That might prevent your new yogurt from firming up nicely.
after follow this method, can i use it for another batch from the finish product?? or do i have to use that live cultures yogurt again??
When I was in highschool, the mom of one of my friends used to make yoghurt at home. I didn't even know you can make it tbh, gonna give this a try sometime
I used to work in the Army in Lebanon and we used to do 4 Giant pans ( 100 liter ) each with powder milk. I used to control the thickness with adding less water .. IT was an art for me.
Can you use the sous vide yogurt as your source of live culture for your next batch? (thus allowing you to have an endless supply of yogurt so long as you have milk)
Nice! Going to try it.
aww when they shared the drink
if you are more concerned about health than taste, then leave the yoghurt way longer, up to 36 hours to give the cfu count longer to multiply into the billions, and don't add processed granola .. just a little organic fruit/honey
My yoghurt turned into cottage cheese, and it's very acidic. Is that's what supposed to happen? (I'm not a fan of acidic tastes).
How long it last in fridge?
Good info guys. Il give it a go
Another awesome video guys! Just a quick question, where do you get your chef jackets from?
Thanks in advance
with the right temperature will this work for any ferments like kimchi? for example if I put a proper fermentation bucket in a waterbath can I speed up the process or will I face problems and end up with hot garbage?
Hi there, loved the video!, just wondering though, could I add protein supplements into the milk while heating it?, when should I add it?, while I think greek yogurt tastes awesome, I'm looking to maximize protein/calorie ratio
Thanks!
I would add it later.
Sooo yummy looking. Is it advisable to sweeten the yogurt after the culture develops, or before?
Great video BTW.
Sous vide yogurt, now I've seen it all xD btw. "just grab your blow torch" LOL. And that sucking scene in the end, omg, dead xD
i can get behind this use of sous vide
Have you tried adding a splash of cream to the milk before you heat it, and if so how did that turn out?
Romila Mascarenhas This is the next big project!
what appliance did you use, do you have a link?
So once your yogurt is finished, how long does it last in the sealed jar, before you shouldn't eat it anymore?
Your eyes and nose will tell you
Just want to ask how long will the yogurt last in the fridge? 😊
Can I drink the liquid whey separated from yogurt?
Great information. Can you now reserve some of the yogurt you've made to use as a live culture to make more yogurt?
yes you can.
Dumb question : How was the first yogurt been made, if you need another yogurt to create more ?
Buy it from a shop. Anything with live cultures will do. Even sour cream.
Hamza Boumarouane Yogurt is produced by the bacterial fermentation of milk. Basically the first yogurt was milk that somehow got a certain bacteria in it and just happened to be left to ferment and thicken. Then some dude thought it was a good idea to eat it, and voila, yogurt.
Hamza Boumarouane basically....spoiled milk
Azure Seiryuu well yeah...but spoiled milk also thicker and quite sour (learned that the hard way). So the first yogurt was probably discover from spoiled milk because i doubt that people have knowledge of bacteria cultures back in the old days
+Hamza Boumarouane fermentation of milk, it took longer. they use yogurt to provide the live cultures so the rest turns into yoghurt quicker
2 tips:
1 - To avoid any contamination sterilize everything you uses to make the Yogurt.
2´- with you dont have a water bath like this, roll the jar with some cloths and put it in a cooler, but you dont have the same smootness like show in the video.
What about making homemade mascarpone?
Geez... người quen...
awesome
you can use ultra pasteurized milk and your yogurt culture and skip the step of 180 degrees. Put in sous vide at 115 and bam delish yogurt.
Could this be adapted to make Crème fraîche or is there another method??
Basically créme fraîche is soured cream. So take heavy cream, mix with live bacteria, leave at room temperature and you will get créme fraîche.
Not sure if anybody asks this already, I haven't read all the comments, But couldn't you do all of this in the sous vide?
Cook the milk at 180F, then cook it at 110F? Is the pot and stove necessary?
Are there differences between making by yogurt maker in terms of of the taste/texture/etc?
What temp was the sous vide set at for the water bath?
Amazing
Any idea why my homemade yogurt turned out slimy/stringy even after simmering the milk (while stirring) for about 12min to denature the proteins? Would appreciate any help! I was careful to make sure I sterilized my glass containers
Could you use FF milk or 1%?
So...make yoghurt, using yoghurt. Got it ;) Seriously though, really cool video!
Anyone know the shelf life roughly kept refrigerated and unopened?
is it possible to use glass jars with plastic lids, instead of jars with screw on lids? Thank you in advance for your reply
👍 Haha, thanks, dude! This looks like a fun experiment... I just might make tzatziki soon
Damn it, sous vide, we meet again. YOU win I'm going to invest in one, probably going to buy the Sansaire.
What do you guys of youtube and Chefsteps think of it/ recommend it?
Ihsan Kibar Im pretty happy with my Anova
Ihsan Kibar I am using the Sansaire and it works quite well.
My sansaire display has dead pixels (common, I'm told) and I had an ANOVA fail on me over the fourth on a long cook because it is sensitive to...... Steam! Their touch panel or circuit board is not properly designed for a steamy environment, AFAIK. Caveat emptor.
Thank you guys I will take everything you guys said into consideration!
Ihsan Kibar I love my Sansaire!!! Ive had it for about a year now, and even with long uses
I cant say enough good stuff about it
Where can I get that thermometer?
That laugh at 3:42 though >.
At what point could one add vanilla (and presumably sugar) to flavour the yoghurt?
you say 'Easy' but if i gave my grandma this recipe and she had to pull out charts and a blowtorch, she'd smack me right upside the head
What if I don't have the machine can keep the yogurt in the same temperature,what can I do?
Can you make coconut version?
how does it not end up with whey? Mine ends up with cylindrical body of yogurt surrounded with whey bath.Is it because it's not sous vided,or different culture? I'm using yogurt maker that keeps it's temp about 43C, heat from the bottom
So you need to buy yogurt to make yogurt...I have so many questions. Why not just buy it then? Does making yogurt cost less than buying it? Does homemade yogurt taste better than store bought? If you use store bought yogurt to make the first batch can you then use the first batch to make the next one?
Because the bought yoghurt contains an easily obtainable starter culture. It will taste better, and you can use there yoghurt you've now made to make your next batch.
A) Because all you need to make your own is a tiny bit of yogurt and some milk, so in the end it's cheaper.
B) Because there's a greater degree of control you can have with the ingredients, consistency, flavor, etc. of the yogurt.
Yes, you can use the first batch to make the next one. Basically what's going on is that you take a small batch of bacteria and introduce it to milk, where it'll reproduce. So you take that same bacteria and make a new batch.
Possible to make Panna Cotta this way?
at 1:30, is there a reason you pour the milk onto the spatula? or is it just habit?
Nice
can i add sugar during flavoring?
Why heat it up if the milk has already been ultra-pasteurized? Do the proteins need to be denatured twice?
"whey proteins will denature and coagulate to enhance the viscosity and texture of the final product" - "makes for a richer end product"
@@ExploreSoilLife As they have previously been pasteurized, how can they be denatured again?
@@pkuchnicki "HTST pasteurization, which is the most common in regular milk, only heats to 160F. Not hot enough to denature albumin proteins. UHT, on the other hand, is heated to 275F. More than hot enough. UHT in fact makes fantastic yogurt"
@@ExploreSoilLife Then if I am reading the label on the carton correctly, heating UHT milk really does nothing, but it does work if doing HTST.
2:50 could somebody tell me what he said the name of the sauce he made for the lambshanks is called
+john taylor "raita"
so you need yogurt... to make the yogurt.... thats helpful :/
***** That's the easiest way. You can alternatively buy Yogurt starters.Some info about it here: www.culturesforhealth.com/choosing-a-yogurt-starter-culture
+Tammy Orthrodat you got to collect dem bacteria some how
Yeah, but you'll end up with lot more yogurt...
I bet you could use rejuvilac or kombucha even
Any reason not to heat up to 82°C in sous vide too?
Because that temperature is too high for the yogurt culture and it wouldn't incubate.
One day I hope that you guys will love me as much as I love you
Can we leave out the water bath and just let it set in room Temperature
No, room temperature is too cold.
The first yogurt was made my accidental lacto bacillus inoculation to milk...
Why not use the sous vide to heat the milk to 82° C?
The video says 5-24 hours. I can leave this thing going over night?
Can we leave out the water bath and just let it set in room temperature ???
If your room temperature is 110-115 degrees Fahrenheit, yes.
Yogurt can be made much simpler and without gadgets. Heat the milk up until it starts to bubble, then let it cool until it's as warm as a hot shower, then add the yogurt to the milk, and finally wrap the vessel that holds the milk in a blanket and wait half a day.
Thankfully, I have one of those newfangled thermometers.
Would it actually work if you crumble a lactic acid bacteria pill into the milk?
The '24 hour' way would just be to leave it at room temperature instead?
Chefsteps got a little homoerotic at the end there!
Matthew Smith no joke lol, i got a little turned on
Did you make yogurt?
you know it ;)
sucking
dude busts in and sucked down all his yogurt...
Even using a sous vide I still ferment for 24 hours. You get better nutrition out of it that way.
@Becky Carlin The temps are between 110-115 Fahrenheit for incubation. I know it's 2 years later, but figured I'd post it.
Why didnt you guys use the joule? Im a bit impressed that you didnt to be honest. But that model is an expensive one you have there.
This video is pre-Joule. They were making videos long before they released Joule.
If you remove the whey from the yogurt, does it make the yogurt turn into "greek yogurt"?
greek yogurt, strained yogurt, and make other names.
How can u put berries/fruit in this?
Andrew Cook What? Just put in berries and honey and granola in this yoghurt like you put potatoes and rice and noodles into a soup. Difficult? 😉😁
I tried this for 18 hours and the yogurt is a bit sour. Did I put it in too long?
It just means that it is more bacteria in it. That is very popular in my country.
Much easier to heat the milk in the sous vide. No need to stir.
Five hours is way too soon for thermophilic yogurt. 8-12 hours is more realistic.
I've watched many of your sous vide videos and I still don't get it - how do you avoid growing unwanted bacteria in the foods you cook sous vide at low temperatures? Steaks and other meats are often cooked in the bacteria growth range for hours...
+Alon Tako I may be wrong but I think they always compliment the sous vide cooking process with a high-heat technique first. To use the specific example of a steak, you'd sear the outside first before then cooking it sous vide: This not only gives it the desired flavor (whereas sous vide would be used to bring meat to a much more exact level of doneness than you'd otherwise be able to get) but kills the bacteria. The only real time you need to thoroughly cook meat IIRC is in the case of chicken and other birds, otherwise you wouldn't have people eating their steaks rare.