4 -
5 mins
255 mins
4 hrs 20 mins
Ingredients
For the dough
- Milk (low fat or whole milk) 960 ml
- Plain Greek Yogurt (with active culture) 75 g
Tools that you will need
General Equipment
- Large (3L) pot
- Rubber Spatula
- Small bowl
Cooking Steps Prep Cooking
Prepare the Probe
Insert the probe into the clip attached to the side of the pot making sure it doesn't touch the bottom.
Measure and Add the Milk
| Whole milk (or low fat) | 960 ml |
1. Connect the Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Boling/ Cooking with Water and set the temperature to 100°C.
2. Begin Cooking the Milk
Lower the temperature to 98°C, and cook for 10 minutes. This step will help develop better flavors later on.
3. Allow the Milk to Cool Down
Set the burner on Slow Cooking/Sous Vide and set the temperature to 37°C. Allow the milk to rest for 50 minutes to 1 hour. This step will help the culture to form the yogurt correctly.
4. Skim the Milk
Remove any skin that has formed on top of the milk.
5. Prepare the Yogurt Culture
| Plain Greek Yogurt (with active culture) | 75 grams |
| Warm Milk | 60 ml |
6. Make the Yogurt
While still set at 37°C on Slow Cooking/ Sous Vide, allow the culture to sit for 3 hours or until the milk has thicken. If needed, add more time or tunr burner off after timer is completed.
7. Serve as desired
Once the yogurt is chilled, remove it from the cheesecloth (or container) and enjoy it by itself or with fruit, honey, granola, or in savory preparations.
Finished cooking!
Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!
