Yoghurt

Yoghurt is an ideal superfood that isn't only tasty, but also healthy. It strengthens an immune system, enriches the digestive tract with probiotics and makes you feel healthy. Standard yoghurt recipes take too much time to make, but a sous vide technology can reduce this time to just a few hours.

• Mount a sous vide thermostat upon a water bath to preheat the water to 43.3°C.
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  Pour milk into a large saucepan and heat it over a low heat to 82°C stirring it constantly (it may burn otherwise). This heating helps to thicken the yoghurt by changing the protein filaments of the product.
• Add flavorings to the milk if you're up to use any of them.
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  Put the saucepan with the milk to an ice bath cooling it down to 43.3°C.
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  Add the yoghurt starter to the milk and mix thoroughly.
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  Pour yoghurt into jars of 100gr each and attach lids untightly. Don't overtighten!
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  Immerse the jars to the preheated water bath for 12 hours.
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  When the thermostat shuts off, cool the jars down and shelve them in a fridge overnight.

You can top the yoghurt with, for instance, jam, fruits or berries before starting to eat it.