Want to learn how to make vanilla yogurt with me today? Then keep reading, my dear friend!
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).
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.
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!
Homemade Vanilla Yogurt Recipe
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
© 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.
Chris says
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
Roberta says
Let me know Chris!:)
Cinnamon Leigh says
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.
Roberta says
PEACH sounds amaaaazing!
Rena says
I’ve always wanted to make my own! Finally! This was good
Roberta says
YAY! I'm so happy!:)
Jessica R. says
Hello thanks for this!
Love how easy it was to make!!!!! I'm a huge yogurt lover
Roberta says
Hey Jessica!:) thanks for much for your positive feedback! Isn't this a game changer!
Sarah says
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.
Roberta says
Nice idea if you have plenty of sun 🙂 ☀️
Eshaan says
Would you happen to know the calorie and protein content? I saw it said 300 calories but is it per cup?
Roberta says
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)
Sandy Putnam says
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? 🙁
Roberta says
Hi Sandy! Try with this one! Even though I've never tried monk fruit sweetener and I don't know how it behaves=)
Rose says
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.
Roberta says
Let me know! I will also update this post soon!:) with new tips
Jen says
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.
Roberta says
Hi Jen!
Let me know!
Mike says
Is it necessary to strain the vanilla solid out of the yogurt, and when would I do that?
Roberta says
Hi Mike!:) since you only need the "paste" inside the vanilla bean you don't need to remove it!:)
x
Roberta
Jenny says
If I don’t have a vanilla bean how much vanilla extract or paste should I use
healthyLC says
Hi! I think one teaspoon or two is enough!:)
Kylie says
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!
healthyLC says
Let me know! <3