Skip navigation

sous vide yoghurt temperatures

These jars of milk, left to right, were heated to 45, 55, 65, 75 and 85°C respectively, prior to being cultured at 45°C for 8 hours. Then a teaspoon of each placed on an incline plane tilted to about 30° for a few seconds to see how far each would run.

In a previous post I lamented that the thickness of the yoghurt I culture at home varied widely in viscosity. I suspected that heating the milk prior to culture was the variable.

Heat does indeed appear to prepare milk proteins for yoghurt culture. Holding the milk at 85°C for 30 minutes before cooling to 45°C for culturing results in a very thick consistency.

Link: Culturing yoghurt en sous vide …

One Trackback/Pingback

  1. […] understand how heat affects the viscosity of the culture, read my other post Yoghurt: The temperature you heat milk to affects how thick it ends up … […]

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s