Cumin Orange Yoghurt

 

Ingredients

4 cups milk – (1 quart). whole milk

3 tablespoons plain yoghurt, – (purchased or homemade-get one with live cultures) or powdered yoghurt starter

4 tablespoons cumin seeds

1 tablespoon orange peel, dried

1 orange fresh orange peel – alternative

1/4 cup heavy cream – optional

 

Method

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 with steralising tablets.

Set Oliso Smart Hub induction plate to heat setting 5.  Pour milk into a saucepan and place on top of Oliso Smart Hub induction plate. Allow milk to come to 85°C.  Takes about 5-10 min.

Remove the milk from the heat and allow it to cool to 44°C. Place the bath on top of the induction plate and set the temperature on Sous vide waterbath to 44°C.

To speed the cooling process, place sauceban in 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 yoghurt 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 yoghurt 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 a mason jar or vacuum bag and seal. 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 yoghurt during incubation. Once done remove bag from water bath refrigerate until cold, 3 to 5 hours. (For thicker, Greek-style yogurt, after incubation, spoon the yoghurt 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 yoghurt so I drain it for about three hours.

Yoghurt 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 yoghurt ages, it becomes more tart. If more whey separates out of the yoghurt, 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.

 

Notes

The whey that drains from the yoghurt 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 yoghurt, whisk in 3 or 4 tablespoons nonfat powdered dry milk when you add the starter.

I serve this as an accompaniment 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.

 

By Chef Gavin, Photos by Oliso