It is so easy to make vanilla yoghurt at home using your oven. I am so pleased with the results that I doubt I will ever buy yoghurt again. And at least this way I can add the flavourings I like without having to worry about the sugar.
Do you have a kitchen appliance sitting at the back of your cupboard never to be used again? This is always the issue when buying something new. My juicer does not get used as often as it should. I blame the drought for this as there are so many components to wash. My bread maker is another less used appliance as I prefer making sourdough bread. When I bought Dave the sous vide cooker I was worried that the novelty would wear off quite soon. But it hasn’t, and I love experimenting with it. I reckon that I use the sous vide at least 3 times per week for steaks, chicken fillets and slow cooking. On Christmas day we heated up the smoked brisket in it which meant I did not have to worry about the sauce drying up. Chicken fillets are amazing when prepared in the sous vide.
They come out nice and moist, albeit pale. All we do is finish them off in the pan to add colour. The other afternoon I was distracted. I had the milk on the stove to make this vanilla yoghurt, at the same time as playing around with curing crayfish tails. I turned the sous vide cooker on, set the temperature and time and walked away. An hour later, after having had my coffee the water should have been up to temperature. I paid very little attention when I dropped the vacuum sealed bag into the cooker. A couple of hours later we were ready for supper and I took the bag out of the sous vide using my hands. I did not need tongs as I had forgotten to hit the start button. We had a good laugh, cooked the fillets the ‘old fashioned’ way and ate supper.
Click on the links for conversions and notes.
- 1 l UHT milk *
- 150 g thick yoghurt with live cultures **
- 20 mls vanilla paste
- Remove all trays from your oven and preheat to 40° Celsius
- Place the milk into a sauce pan and over a low temperature heat to 40° Celsius
- Remove from the heat and stir in the yoghurt and vanilla
- Transfer to oven proof jars and cover with cling film
- Place the jars into the oven and leave to cook for 11 hours
- Remove from the oven and place into the fridge to cool
- Once cool, remove the cling film and put the lids on the jars
- Remember to set aside 150g to use for your next batch
** Lactobacillus bulgaricus and Streptococcus thermophilus