- 2 cups whole milk, preferably organic
- 5 kaffir lime leaves, thinly sliced
- 1 ¼ cups water
- ¾ cup condensed milk
- ½ cup whole-milk plain yogurt with live active cultures
- Fresh berries, for serving
In a medium saucepan, heat the milk and lime leaves to 180 degrees F. Remove from the heat and allow to cool to 120 degrees F.
While the milk is cooling, preheat a sous vide water bath to 46 degrees C.
When the milk has cooled to 120 degrees F, whisk in the water, condensed milk, and yogurt until smooth. Strain the mixture through a fine mesh sieve into 3 or 4 Mason jars. Lower the jars into the water bath, adding water or removing water from the bath so that the water level is at the same level as the yogurt mixture in the jars. Cover the jars with plastic wrap and pierce a hole or two in the plastic to allow condensation to escape. Cook the jars in the water bath for at least 12 and up to 24 hours, adding warm water as necessary to keep the water level about even with the yogurt in the jars. The longer the yogurt cooks, the tangier it will be.
Remove the jars from the water bath and allow to cool to room temperature, then refrigerate (covered) to chill.
Serve the yogurt with fresh berries.
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