Plain yogurt
A mild, set yogurt made by inoculating warm pasteurized milk with live-culture yogurt and holding it until it gels. This US extension method uses a short ingredient list and controlled incubation.
Built structures · Incubators and warm holds
Several jars in one bath
jar bath · multi-jar incubator
A circulator tank holding a rack of identical jars, so several small batches share one temperature for side-by-side trials of cultures, milks, ratios or flavourings.
Overview
One controlled bath can run several trial batches at once: two starters, two milks, two doses, or three syrup flavourings. All the jars sit in water at one temperature, but each jar lags the water according to its size and fill.
Lavender and lemon-rosemary syrups use the same 135 °F (57 °C) for one hour, and could share a bath.
How it works
A jar added later cools the bath and delays the others. Chilled pouches dropped a restaurant bath by 3.7 °C, with 25 minutes to recover. The BC Centre for Disease Control asks that pouches not touch, so water circulates between them, and that a batch of eggs not exceed what the circulator can heat.
Sources for this section
Documented and proposed uses
Yogurt in preheated circulator jars is documented by Justin Borecky of Anova. Starter and milk comparisons in identical jars follow from it.
Amazake: koji-to-water ratio trials at a 50 to 60 °C hold (Marukome). The koji and water ratio is the variable compared.
Sources for this section
Measuring
Log the sentinel jar's centre temperature over time against the display. Run a water-only test before the first food batch.
Sources for this section
Limits
This bath cannot compare two temperatures. No published temperature log for a rack of jars in a home circulator was found, so the edge-to-centre differences are unknown.
Foods with different temperature needs cannot share a bath: amazake at 50 to 60 °C and jiu niang at 30 to 34 °C.
History
Yogurt in jars in a preheated circulator bath is documented in a manufacturer's recipe. The rack, spacing, lid and sentinel arrangement is proposed from manufacturer and food-safety guidance.
Site
SettingA kitchen counter: a deep lidded container holding a water bath for a sous-vide circulator, with a rack of identical jars inside.
ClimateWater at one controlled temperature, held by the circulator.
NotesThe sources give no container size and no published temperature log for a rack of jars in a home circulator.
A build is made where it stands: moving it means building it again.
How it is built
Risks and precautions · Standard risk
Food in water rather than in its own container
Food must be packaged in a bag or container separated from the water.
Hazard sourcePackage the food in a bag or container separated from the water.
Control sourceDo not let pouches touch: water must circulate between them.
A batch of eggs must not exceed what the circulator can heat.
Materials
- 1 Deep container with a lid — Cut for the circulator. Filled so the water stays between the circulator's MIN and MAX marks after the jars displace it.
- 1 Sous-vide circulator — Holds the bath at one temperature.
- 1 Rack or trivet — On the floor of the container, so water moves under and around the jars. Proposed.
- Identical jars — One size, filled to one level, spaced so they do not touch.
- 1 Sentinel jar — One extra jar of the same size and fill, with a probe through the lid.
- Fill the container so the water stays between the circulator's MIN and MAX marks after the jars displace it.
- Set the rack or trivet on the floor so water moves under and around the jars.
- Fill identical jars to one level and space them so they do not touch. Add one sentinel jar with a probe through the lid.
- Run a water-only test before the first food batch.
- Put all jars in together at the same starting temperature.
Places
Documented for international use, with no single place of origin assigned.
Related
Used for
Rice-koji amazake
Cooked rice, rice koji and water are held warm for hours so koji enzymes turn the rice starch to sugars, giving a naturally sweet Japanese drink with no added sugar and no second fermentation.
Read more
One bath, many small jars
A sous-vide circulator holds a tank of moving water at a set temperature. With jars instead of bags it can incubate yogurt, set eggs, extract kombu and steep syrups, once you know what it does and does not control.
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Modern era
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Sources
Anova CulinaryMethod
Ultra-Simple Sous Vide Yogurt from #anovafoodnerd Justin BoreckyCited in: Overview; Documented and proposed uses; Measuring; Limits
Breville USA (Breville|PolyScience)Method
the HydroPro™ Plus & the HydroPro™ Instruction Book - CSV750/CSV700BC Centre for Disease ControlMethod
Guidelines for restaurant sous vide cooking safety in British ColumbiaCited in: How it works; Limits