Picture: albahacaycanela – Liliana Fuchs
Our corporative chef received the following question has been received:“I have a sous vide and I would like to know how to pasteurise milk and make yogurt.”
Answer from Enrique Fleischmann:
It is very easy to pasteurise milk; however, there are many types of pasteurisation. Of all the different methods, I would choose the following, because it is the best suited for the SmartVide system and low temperature.
First, place the milk into a vacuum bag or other container that allows a vacuum to be made. Next, heat to 65° for 30 minutes. It is very important that the internal temperature reaches 65 degrees and the temperature is constant during the 30 minutes.
Once the time is up, cool it as quickly as possible to 4ºC.
The milk can now be used to make yogurt using a traditional artisan method.
