Caramelized yogurt is one of the most versatile food items in a modern kitchen. Caramelizing the sugars and proteins in the yogurt completely changes the flavor profile. I like using the thicker Greek yogurt. Place the yogurt in a vacuum seal bag and cook at 180f in a circulator for 24 hours. When you remove the bag from the water you will see the water in the yogurt has separated, strain off the yogurt. 32 ounces of yogurt will yield about 10 ounces caramelized yogurt. The caramelized yogurt is coagulated and needs to be blended. You can do this in a blender but need to add more liquid to it: more yogurt, caramel, milk. Using the whipping disk with the pacojet yields a smooth creamy product with a pure taste. Just place the strained yogurt into a beaker and pacotize twice with the whipping disk. Use the finished product in savory and sweet applications. I have used it with Indian spiced lamb chops, fresh berries, and chocolate cake.
