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    Healthy Little Cravings » Recipes » healthy breakfasts » How To Make Homemade Vanilla Yogurt

    · This post may contain affiliate links ·

    How To Make Homemade Vanilla Yogurt

    Want to learn how to make vanilla yogurt with me today? Then keep reading, my dear friend!

    Jump to Recipe Print Recipe

    As of today, I stopped counting the times I've made this recipe: I've tried making it with a yogurt maker and without, I've tried using whole milk and semi-skimmed, UHT and fresh milk, greek yogurt and regular yogurt...basically every combination possible!

    So, by now, I know a few things, included how to flavor homemade yogurt.


    Let's learn how to make vanilla yogurt together

    First, let me say: I'm not claiming I'm a "yogurt expert" (or whatever it's called), but I've learned from experience, from my mistakes, and now I can finally share with you some tips.

    As I mentioned before, I've tried developing my yogurt recipe with all sorts of ingredients and combinations: whole milk and regular yogurt, whole milk with greek yogurt; semi-skimmed with regular yogurt; UHT and greek yogurt and so on.

    Oh, also with or without yogurt maker.

    I started making my own yogurt about 3 years ago, when I decided it was time to start eating healthy. Before that, I used to eat store-bought ones, but they're usually packed with sugars and I'm more a I'll-sweeten-it-by-myself kinda girl.

    In simple terms, if I have to eat something sweet, I prefer to add sweeteners like ripe fruit, honey, maple/date/agave syrup and not buying the "already sweetened" stuff.

    Consequently, when my boyfriend noticed I was constantly making homemade yogurt every week, he gifted me a yogurt maker (very similar to this one).

    Best practices for making your own yogurt

    Making yogurt at home can be tricky sometimes. In fact, I failed several times before finding the perfect ratio and brands of ingredients that worked.

    So, my advice for you is: the first time, try to make a small amount of yogurt, like 250 gr. In case of failure, you "only" wasted that (I know, throwing away food is heartbreaking).

    When you'll start, you'll never stop!

    Recipe ingredients

    When making homemade vanilla yogurt, you have to use these ingredients and keep in mind these few things:

    Milk

    In so many posts out there, I've read people advising against the usage of UHT, a.k.a ultra-pasteurized milk. Honestly, I've never had problems with it.

    On the other hand, unluckily, I had some problems using fresh local milk (that people always suggest). I've tried 3 times and every time it basically turned into curd (what a waste of good milk! sigh).

    So, try with your favorite milk and let me know if UHT works for you as well!

    Yogurt

    I have no preference here: I've tried both plain yogurt and greek, and didn't notice any particular difference.

    The most important thing is to use a yogurt with a lively active cultures: it has to be at least 15 to 20 days before the expiry date. The "younger" the yogurt, the better.

    Then, when you'll re-make this recipe, use a jar of the final product as a yogurt starter.

    Vanilla

    After all, you're here to learn how to make vanilla yogurt, right?
    I've tried using both vanilla extract and vanilla bean. Using the latter gives definitely more flavor, in my opinion. Alternatively you could try vanilla bean paste (which I love!).

    Tips and tricks to make the best yogurt

    Container

    Try to use a container that holds the heat (like ceramic) and, if you use the oven with only the light (obviously don't turn the oven's heat on!), wrap it in a cotton cloth/blanket.

    This will give the active cultures a hand to convert milk to yogurt during fermentation.

    Even though I've never tried, I know that a lot of people use an instant pot to make their yogurt. This helps holding a constant warm temperature.

    Temperature

    If you use fresh milk, boil it first so you kill any bad bacteria (they would "compete" with the good ones).

    Follow the directions in the recipe below: first bring it to 180° F (82° C), then add the yogurt starter only when it cools down to 115° F (46° C).

    Resting time

    Resting time really depends on different factors, like temperature or how alive the bacteria (active cultures) are. Sometimes the yogurt will be ready in 4 to 6 hours, some other days in 8 or 12.

    Manually check the thickness every once in a while (like every couple of hours) and turn off the yogurt maker (or oven's light) when it's nice and creamy.

    For a thick yogurt

    Use whole milk and plain yogurt. A higher amount of fats will help with the overall creaminess. Some people also use cream or sour cream (I've never tried).

    How to store

    I store my homemade yogurt into the fridge for about ⅘ days. For this reason I usually only make half a liter of yogurt (because I'm the only eating it here).

    To preserve it, I use the container of my yogurt maker, but you can use small glass jars as well.

    To make your own vanilla yogurt at home you can use a yogurt maker.

    Yogurt toppings? What should you choose?

    When it comes to yogurt toppings on vanilla flavored yogurt, you have a lot of choice:

    • fresh fruit
    • caramelized/baked fruit
    • dried fruit
    • nuts
    • chocolate
    • muesli/granola
    • seeds
    • honey/maple syrup
    • cookies (it was my favorite topping when I was a kid!)

    Choose one of the above or have fun combining them. I am 100% confident you'll love this vanilla yogurt recipe!:)


    My recommendation:

    My yogurt maker is similar to this one below (mine is by brand Ariete).
    It's cheap and easy to use. Highly suggested if you want to start making your own homemade yogurt!


    Do you have other questions?

    It's not easy to answer all the questions you may have, so PLEASE leave a comment below and I'm glad to reply! Thank you.


    If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy!  🙂

    Remember: if you try one of my recipes, tag me on Instagram or DM me the photos! 


    Don’t forget to pin and share this easy and delicious recipe!

    One bowl of vanilla yogurt with raspberries, blueberries and currants with granola.

    Homemade Vanilla Yogurt Recipe

    Learn how to make vanilla yogurt from scratch with this step-by-step simple guide.
    Print Pin
    Prep Time: 5 minutes minutes
    Resting time: 8 hours hours
    Total Time: 8 hours hours 5 minutes minutes

    Ingredients

    • 2 cups UHT or fresh whole milk for a thicker yogurt (but you can also use semi-skimmed) - 500 gr
    • ¼ cup (approximately) Store-bought plain yogurt (with no sugar) - (after the first time, use the yogurt you produced as a starter) - 65 gr
    • half a bean Vanilla (you can also use vanilla bean paste or vanilla extract) - to taste - I usually use about 1 teaspoon

    Instructions

    • To find yogurt makers: click here.
    If you use a yogurt maker:
    • Combine milk, yogurt and vanilla (split and scrape the bean), gently stir using a whisk or spoon. 
    • Pour into the jar/mini jars of your yogurt maker and let it thicken for 4/6 hours.
    If you don't use a yogurt maker:
    • Heat the milk to 180°F (about 80°C), remove the pot from the heat and let it cool down to 115°F (approximately 45°C). 
    • Pour the yogurt into a bowl of ceramic, add a bit of milk, stir and add the rest of the milk + vanilla and keep stirring to evenly distribute the yogurt.
    • Cover with plastic wrap and a cloth or a blanket, and put it into your oven with just the light on. Ideally, the oven should be at 85°F (30°C) - check with a thermometer.
    • Let it set for about 8-12 hours or until it thickens.
    • IMPORTANT: sometimes - depending on the temperature - the yogurt will be ready in just 4/6 hours, some other times in 8 or 12. Check the thickness every once in a while, and turn off yogurt maker (or oven) when it's ready.
    • Let it cool down at room temperature and then put it into the fridge: it will thicken even more!

    Nutrition

    Nutrition Facts
    Homemade Vanilla Yogurt Recipe
    Amount Per Serving (1 serving (considering this recipe divided in 4))
    Calories 84 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Carbohydrates 6g2%
    Protein 4g8%
    * Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
    Tried this recipe?Mention @roberta.dallalba on Instagram or DM me!

    © Healthy Little Cravings – Roberta Dall’Alba.
    I own all content and photos’ copyright.

    Before using my photos and recipes, please email me.
    If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.

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    Reader Interactions

    Comments

    1. Meli says

      September 09, 2024 at 5:53 pm

      What about straining it?

      Reply
      • Roberta says

        September 12, 2024 at 5:34 pm

        Hi! There's no need to do that:)

        Reply
    2. Mike Halsey says

      January 22, 2024 at 7:32 pm

      Can I put protein powder in this?

      Reply
      • Roberta says

        May 22, 2024 at 10:21 am

        Try!:) and let me know of course

        Reply
      • Roberta says

        May 22, 2024 at 10:21 am

        Try!:) but AFTER making it

        Reply
    3. Chris says

      July 28, 2023 at 5:04 am

      I just made my first attempt; haven’t yet tasted the results. I’m worried that the alcohol content of vanilla flavoring will affect the probiotics in the yogurt

      Reply
      • Roberta says

        August 24, 2023 at 5:02 pm

        Let me know Chris!:)

        Reply
      • John Spadaro says

        December 05, 2024 at 4:53 pm

        5 stars
        Yes, adding vanilla with alcohol can kill bacteria and yogurt Make sure you’re using alcohol, free, vanilla

        Reply
    4. Cinnamon Leigh says

      June 22, 2023 at 1:11 pm

      5 stars
      I make yogurt in my Instant Pot weekly. I always use UHT milk, I've used skim, 2,%, and whole. I then pour/ spoon it into yogurt strainers and strain overnight. By the next day I have thick Greek yogurt and a bunch of whey. I store some of the whey in the refrigerator, and use a 1/2c to start my next batch. Works every time.
      Can't wait to try adding vanilla at the start. One of my favorite flavors is lemon, my daughter loves coconut, and my husband (who hated yogurt) loves the peach.

      Reply
      • Roberta says

        June 23, 2023 at 3:38 pm

        PEACH sounds amaaaazing!

        Reply
    5. Rena says

      April 19, 2023 at 7:31 am

      5 stars
      I’ve always wanted to make my own! Finally! This was good

      Reply
      • Roberta says

        April 26, 2023 at 8:51 am

        YAY! I'm so happy!:)

        Reply
    6. Jessica R. says

      November 14, 2022 at 5:18 pm

      5 stars
      Hello thanks for this!
      Love how easy it was to make!!!!! I'm a huge yogurt lover

      Reply
      • Roberta says

        November 14, 2022 at 5:26 pm

        Hey Jessica!:) thanks for much for your positive feedback! Isn't this a game changer!

        Reply
    7. Sarah says

      August 15, 2022 at 11:06 pm

      I’ve always used fresh milk, popped it in a thermos and sit it in the sun for the day. It sets once sitting in the fridge overnight. I’m looking forward to trying vanilla bean.

      Reply
      • Roberta says

        August 18, 2022 at 8:52 am

        Nice idea if you have plenty of sun 🙂 ☀️

        Reply
    8. Eshaan says

      November 30, 2020 at 1:50 am

      Would you happen to know the calorie and protein content? I saw it said 300 calories but is it per cup?

      Reply
      • Roberta says

        November 30, 2020 at 9:03 am

        Hi!
        I'm not a pro at counting calories so it's only an estimate. It's like a regular yogurt!:)
        I adjusted the macronutrients, take a look =) (I calculated the calories using only the milk macros)

        Reply
    9. Sandy Putnam says

      November 27, 2020 at 5:05 pm

      I made homemade yogurt last week, using my crockpot (and it turned out Wonderful!). But I added vanilla extract and a hint of monk fruit sweetener to the whole thing without thinking to keep some out to start my next batch. So....CAN I use this to make a new batch, or do I have to go buy more plain yogurt to start again? 🙁

      Reply
      • Roberta says

        November 27, 2020 at 9:13 pm

        Hi Sandy! Try with this one! Even though I've never tried monk fruit sweetener and I don't know how it behaves=)

        Reply
    10. Rose says

      July 21, 2020 at 1:18 pm

      I often make yogurt since my family eats a lot of it. Although lately I’ve been hungry for vanilla yogurt and I’m excited about trying this recipe out! I always do mine on the stove and then pour it into a six liter jug and set it in a bucket of hot water for about ten hours.

      Reply
      • Roberta says

        July 21, 2020 at 2:40 pm

        Let me know! I will also update this post soon!:) with new tips

        Reply
    11. Jen says

      June 23, 2020 at 1:36 am

      5 stars
      I always use UHT milk to make yoghurt as I am too absent minded to heat and cool fresh milk within the specified temperatures. The results are absolutely fine. If I'm after a thicker yoghurt I add half a cup of powdered milk per litre of milk.

      I've never tried making flavoured yoghurt because I was under the impression that adding sugar messed with the fermentation. I'll give your recipe a try though, my daughter was asking after vanilla yoghurt.

      Reply
      • Roberta says

        June 23, 2020 at 8:01 am

        Hi Jen!
        Let me know!

        Reply
    12. Mike says

      May 19, 2020 at 6:44 pm

      Is it necessary to strain the vanilla solid out of the yogurt, and when would I do that?

      Reply
      • Roberta says

        May 20, 2020 at 9:41 am

        Hi Mike!:) since you only need the "paste" inside the vanilla bean you don't need to remove it!:)
        x
        Roberta

        Reply
    13. Jenny says

      April 04, 2020 at 3:54 pm

      If I don’t have a vanilla bean how much vanilla extract or paste should I use

      Reply
      • healthyLC says

        April 06, 2020 at 4:18 pm

        Hi! I think one teaspoon or two is enough!:)

        Reply
    14. Kylie says

      May 20, 2019 at 7:40 pm

      5 stars
      I've always wanted to make my own yoghurt but I've been too fearful to try! I can't wait to try this, wish me luck!

      Reply
      • healthyLC says

        May 21, 2019 at 9:12 am

        Let me know! <3

        Reply

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