Caramelized Yoghurt

• 500 g (1 lb) Greek yoghurt
• 500 g (1

Place the ingredients in a blender and blitz until smooth, then transfer to a vac bag and seal. Set a sous vide to 85°C (185°F) (be careful). When the water bath has reached temperature, add the vac bag and set a timer for 20 hours. At this point the yoghurt should be brown and have the consistency of dulce de leche. Strain and bottle.