Ingredients
- •1 quart (4 cups) whole milk
- •2 tbsp plain yogurt with live active cultures (starter)
- •3 tbsp honey
- •1 tsp vanilla extract
- •Granola for serving
- •Fresh berries for serving
Instructions
Pour milk into saucepan and heat to 180°F (82°C)
Hold at 180°F for 30 min to pasteurize
Remove from heat and cool to 110°F (43°C)
In a small bowl, whisk together yogurt starter, honey, and vanilla
Add a cup of the cooled milk to starter mixture and whisk smooth
Pour starter mixture back into remaining milk and whisk thoroughly
Divide mixture into four 8-oz mason jars
Finger-tighten lids
Preheat sous vide water bath to 110°F (43°C)
Place jars in water bath, ensuring they're submerged
Incubate for 7 h for mild, creamy yogurt
Remove jars from water bath
Refrigerate for at least 4 h to set completely
For Greek-style thickness, line colander with cheesecloth
Pour yogurt into cheesecloth and let strain 2–4 h
Transfer strained yogurt to serving bowls
Top with granola and fresh berries
Drizzle with additional honey if desired
Store in refrigerator up to 1 week
Notes
- •Use whole milk for the creamiest results
- •Don't skip the 180°F pasteurization step - it's essential
- •The longer you strain, the thicker your Greek yogurt becomes
- •Save 2 tbsp of this batch as starter for your next batch