House-made Vanilla Yogurt Recipe

Directions for House-made Vanilla Yogurt

1. 1

   Prepare the Milk

   In a saucepan, heat the whole milk over medium heat until it reaches about 180°F (82°C). Stir occasionally to prevent scorching.

2. 2

   Cool the Milk

   Remove the saucepan from heat and let the milk cool down to about 110°F (43°C). You can speed up the cooling process by placing the saucepan in a cold water bath.

3. 3

   Add Yogurt and Vanilla

   Once the milk has cooled, whisk in the plain yogurt, vanilla extract, and honey or maple syrup until well combined.

4. 4

   Incubate the Yogurt

   Transfer the mixture to a clean container and cover it with a lid or plastic wrap. Place it in a warm environment (like an oven with the light on or a yogurt maker) for 6-12 hours, depending on how tangy you want the yogurt to be.

5. 5

   Chill the Yogurt

   Once the yogurt has set, transfer it to the refrigerator for at least 2 hours to chill and thicken further.

6. 6

   Serve with Toppings

   Scoop the yogurt into bowls and top with fresh fruit, mixed seeds, and nuts as desired.