Start by cleaning and sterilizing all your work surface. Most utensils and storage containers can be sanitized in the dishwasher (some machines have a sanitize setting). Alternatively, sterilize everything in boiling water.
Fill Oliso Sous vide machine with water and set to180°F or 82°C. Place milk in a Oliso vacuum bag. Vacuum the bag to remove all air. Place in water bath and allow to come to temp(180F). Takes about 1hr
Remove the milk from the heat and allow it to cool to 110°F to 115°F. Set the Temperature on Sous vide to 112∞F.
To speed the cooling process, place the bag in the prepared ice bath and stir the milk occasionally. (If the milk temperature drops too low, return it to the heat.)
If using yogurt as a starter culture: In a small bowl, combine about 1 cup warm milk with the yogurt and stir to combine. Add the yogurt-milk mixture to the remaining warm milk with cumin seeds and orange peel and stir until completely incorporated. Do not stir vigorously.
If using a powdered yogurt culture: Follow the manufacturer's instructions and add the specified amount of powdered culture to the warm milk; whisk until completely incorporated. Do not stir vigorously.
Pour or ladle the mixture into the bag and reseal and vacuum. Return to Sous vide and leave for 5 to 10 hours, depending on the desired flavor and consistency longer incubation periods produces thicker, more tart yogurt. Do not disturb the yogurt during incubation. Once done remove bag from water bath refrigerate until cold, 2 to 3 hours. (For thicker, Greek-style yogurt, after incubation, spoon the yogurt into a cheesecloth-lined colander set over a bowl and let it drain, covered in the refrigerator, for at least 1 hour or overnight. Discard the whey that drains out of the yogurt or reserve it for another use.) I prefer a thicker yougurt so I drain it for about three hours.
Yogurt can be stored in the refrigerator, in covered glass, ceramic, or plastic containers, for up to 2 weeks, but the flavor will be the best during the first week. As yogurt ages, it becomes more tart. If more whey separates out of the yogurt, just stir it back in before serving.
If you want a creamier yoghurt, add the cream after it has sat in the waterbath for 5-10 hrs.
The whey that drains from the yogurt is full of vitamins and minerals and can be added to smoothies and lassis, used as a cooking liquid, or made into a simple drink with a bit of sugar or salt.
As an alternative way to thicken yogurt, whisk in 3 or 4 tablespoons nonfat powdered dry milk when you add the starter.
I serve this as an accompanipent to my moroccan tagines, curries, to make my tzatziki, falafels etc. Alternatively you can make this yoghurt plain and add fruit, honey, etc at the end.
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