Home Made Vanilla Yogurt
Homemade vanilla yogurt is easy! The best part is it will save you tons of money at the grocery store.
Homemade vanilla yogurt is easy!
The best part is it will save you tons of money at the grocery store.
Okay, let’s get started.
Put 8 cups of milk in a pot. I use 2 per cent, but any kind will do.
Add 1/3 cup powdered milk. (This is optional but it makes the yogurt richer.)
Stir well.
Scald the milk over medium heat. Do not let it boil.
You want to cool the milk down quickly, so fill your sink with ice water and place the pot of milk in the sink. Stir until it is lukewarm (100 F.)
I love saving jars. The large one pictured here is a Classico Spaghetti Sauce jar.
Add 1 cup of white sugar or maple syrup, ½ cup of plain yogurt (make sure it has an active bacterial culture) and 1 tbsp of vanilla. Stir well.
Place the mixture in 4 500-ml mason jars, or whatever you have on hand. (I love saving jars. The large one pictured here is a Classico Spaghetti Sauce jar.)
Next place the jars in the oven with the light turned on and leave it UNDISTURBED for 10 to 12 hours. It’s best to do this overnight.
Chill the yogurt in the refrigerator for at least 4 hours before eating to let it set. I find if I stir it, it gets runny, so don’t add fruit or honey until you’re ready to serve it.
Delicious!!
Home Made Vanilla Yogurt
Type
Sauce
Ingredients
- 8 cups of milk
- 1/3 cup powdered milk
- 1 cup of white sugar or maple syrup
- ½ cup of plain yogurt
- 1 tbsp of vanilla
Instructions
- Put 8 cups of milk in a pot. I use 2 per cent, but any kind will do.
- Add 1/3 cup powdered milk. (This is optional but it makes the yogurt richer.)
- Stir well.
- Scald the milk over medium heat. Do not let it boil.
- You want to cool the milk down quickly, so fill your sink with ice water and place the pot of milk in the sink. Stir until it is lukewarm (100 F.)
- Add 1 cup of white sugar or maple syrup, ½ cup of plain yogurt (make sure it has an active bacterial culture) and 1 tbsp of vanilla. Stir well.
- Place the mixture in 4 500-ml mason jars, or whatever you have on hand. (I love saving jars. The large one pictured here is a Classico Spaghetti Sauce jar.)
- Next place the jars in the oven with the light turned on and leave it UNDISTURBED for 10 to 12 hours. It’s best to do this overnight.
- Chill the yogurt in the refrigerator for at least 4 hours before eating to let it set. I find if I stir it, it gets runny, so don’t add fruit or honey until you’re ready to serve it.
