I recently discussed how sous vide devices are now my preferred device to make our L. reuteri yogurt to boost oxytocin. I was personally reluctant to buy any new devices, as I have made something like 40 batches that have been perfect just by intermittently warming my oven. But, because so many people said that they didn’t have the time to mind the oven for 36 hours because of work or school or found it a hassle, or because some Instant Pots and yogurt makers heat to temperatures that kill L. reuteri (it’s dead at 115 degrees F, way above our preferred temp of 100 degrees F), it became increasingly clear that some direction was needed. (Now, before anyone gets in a huff about promoting a device, I am not selling anything nor do I have any relationship with the manufacturers of any of these devices.)
Shown above is the way our Undoctored Inner Circle health coach, Jennifer, did it using a different sous vide set-up. Rather than the built-in water basin that my Gourmia device has, Jen’s Anova Nano is a stick design with a heating element and digital thermostat. Because it needs to be inserted into a water bath, she combined the sous vide device with the Everie plastic container with a built-in orifice for the sous vide.
She loosely covered her containers of fermenting yogurt with plastic wrap (though don’t confuse this with the plastic bags used in sous vide cooking for meat or vegetables):
Here’s the final result after 36 hours of fermentation that Jen described as perfect: thick, rich, and tart that reflects abundant fermentation by L. reuteri: