2capsulesAOR Probiotic-3OR you can use 2 tbsp of yogurt from this recipe to seed subsequent batches
1quartA2 Organic Whole Milkroughly, depending on your jar size
2tbspFOS or inulin
½cupGrassfed Half-and-Halfoptional, but recommended
Instructions
If you are using plain whole milk, I recommend doing this step to heat-shock the milk to avoid curd formation in your yogurt. If you are adding the half-and half then skip to step 2.1. Pour the milk into a pan and heat gently over medium-low heat until it reaches 180 degrees Fahrenheit. Turn the heat down slightly and hold the milk at 180 degrees for 20 minutes. You will need to frequently check the milk temperature with a thermometer to make sure the milk doesn't get too hot or too cool. Once the 20 minutes have elapsed, place the pan in the refrigerator and cool the milk to 112 degrees Fahrenheit, checking the temperature every 10 minutes so it doesn't get too cool.
2. Clip the sous vide stick to a large stock pot and add tap water to the minimum water level indicator on the stick. Set the unit to preheat to 112 °F, and set the timer for 24 hours. Sterilize your jar.
3. When the milk has cooled to 112 °F (or if you skipped step 1), put about ½ cup of milk or the half-and-half, if you are using it, into the quart mason jar. Empty two capsules of the AOR probiotic capsules (discarding the capsule shells) into the milk and stir with a non-reactive spoon (wooden or silicone). Or use 2 tbsp of a previous batch of yogurt, whey, or curds as your starter culture. Add the 2 tbsp of FOS or inulin and stir the mixture. Add enough of your (heat-shocked) milk to reach the shoulders of the jar. Loosely cap the jar and place it into the water bath with the sous vide stick.
4. Once the time is up, remove the yogurt from the sous vide bath. Dry the jar and then place the yogurt in the refrigerator to cool and thicken for several hours.