Yogurt 101

Precious Nkeih
Precious Nkeih
September 30, 2021
This homemade yogurt is perfect for breakfast, snacking, or adding to smoothies. Since the yogurt is incubated in the Anova Precision Oven, it always sets at a precise temperature and there’s no guesswork involved. Notes: I use milk powder for a thicker final texture. You can leave it out if you’d like. The yogurt listed in the ingredients serves as a starter that will convert the rest of the milk into yogurt. Be sure to use yogurt that contains live and active cultures. It is always started on the container. There is no need to heat up the milk before incubating the yogurt. Just mix up all ingredients and let the steam oven convert them to yogurt. You can skip the beating step if you’d like; I prefer the smoother texture it creates.
Serves
6
Prep Time
00:10
Cook Time
06:00
Yogurt 101
5 (4)
328
Ingredients
4 cups
whole milk
½ cup
whole milk powder (see note)
3 Tbsp
plain yogurt with live and active cultures (see note)
Steps

1. Mix Ingredients

Pour 1/4 cup of the liquid milk into a large bowl. Add the milk powder and yogurt. Whisk until smooth. Add the rest of the liquid milk and whisk to combine. Pour the mixture into a loaf pan.
Mix Ingredients

2. Incubate

Transfer to the oven and start the cook. Incubate until thickened, 6 hours (see note).
Incubate
Sous Vide Mode: On
Steam: 100%
Temp: 110°F
Heat: Rear
06:00 Timer

3. Beat

Transfer the yogurt to a large bowl and, using a whisk or hand mixer, beat until smooth (see note).
Beat

4. Chill

Transfer to the refrigerator and chill at least 4 hours to thicken.
Chill

5. Serve

Serve the yogurt topped with your sweetener of choice and some fresh fruit. I love serving it with a drizzle of honey and fresh berries.
Serve
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