Vanilla Yogurt Recipe

Preparation

1. 1

   Heat the Milk and Cream

   In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is warm but not boiling (around 180°F or 82°C). Stir occasionally.

2. 2

   Cool the Mixture

   Remove the saucepan from heat and let the milk and cream mixture cool down to around 110°F (43°C). You can use a kitchen thermometer for accuracy.

3. 3

   Add Yogurt Starter

   In a small bowl, mix the plain yogurt with a small amount of the cooled milk mixture to create a smooth paste. Then, whisk this back into the saucepan with the remaining cooled milk and cream. Stir in the vanilla extract and honey or maple syrup.

4. 4

   Incubate the Yogurt

   Transfer the mixture to a clean yogurt maker, or divide it into clean glass jars and place them in a warm spot (like an oven with the light on or a cooler with warm water). Let it sit undisturbed for 6-12 hours, depending on how tangy you want your yogurt.

5. 5

   Chill and Serve

   Once the yogurt has thickened to your liking, remove it from the warm spot and refrigerate for at least 2 hours before serving. Serve chilled.