Ingredients
- •1 quart (4 cups) whole milk
- •1 vanilla bean, split and scraped
- •2 tbsp plain yogurt with live active cultures
- •2 tbsp honey or sugar
- •2 cups mixed berries (strawberries, blueberries, raspberries)
- •¼ cup sugar (for compote)
- •1 tbsp lemon juice
- •Fresh mint for garnish
Instructions
Pour milk into saucepan
Add vanilla bean pod and seeds
Heat to 180°F (82°C), stirring occasionally
Hold at 180°F for 30 min to pasteurize
Remove vanilla pod and cool milk to 110°F (43°C)
In small bowl, whisk yogurt starter with honey
Add 1 cup cooled vanilla milk to starter and whisk
Pour starter mixture into remaining milk and whisk well
Divide into six 6-oz jars
Finger-tighten lids
Preheat sous vide bath to 110°F (43°C)
Place jars in bath, fully submerged
Incubate for 8 h for perfectly tangy yogurt
While yogurt incubates, make berry compote
In saucepan, combine berries, sugar, and lemon juice
Cook over medium heat for 10 min until berries break down
Cool compote completely
Remove yogurt jars from bath
Refrigerate at least 4 h
To serve, layer yogurt with berry compote in glasses
Garnish with fresh mint
Can be made 3 days ahead
Notes
- •Real vanilla bean creates incredible depth of flavor
- •Adjust sweetness to your preference
- •Berry compote can be made ahead and refrigerated
- •Try layering with granola for added crunch