{"id":8009,"date":"2019-05-16T11:53:34","date_gmt":"2019-05-16T10:53:34","guid":{"rendered":"https:\/\/healthylittlecravings.com\/?p=8009"},"modified":"2024-10-01T15:47:03","modified_gmt":"2024-10-01T14:47:03","slug":"how-to-make-vanilla-yogurt","status":"publish","type":"post","link":"https:\/\/healthylittlecravings.com\/en\/how-to-make-vanilla-yogurt\/","title":{"rendered":"How To Make Homemade Vanilla Yogurt"},"content":{"rendered":"\n

Want to learn how to make vanilla yogurt <\/strong>with me today? <\/strong>Then keep reading, my dear friend!<\/p>\n\n\n\n

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!<\/p>\n\n\n\n

So, by now, I know a few things, included how to flavor homemade yogurt.<\/p>\n\n\n\n

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Let's learn how to make vanilla yogurt together<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

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

Oh, also with or without yogurt maker.<\/p>\n\n\n\n

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<\/em> kinda girl.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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

Best practices for making your own yogurt<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

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

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When you'll start, you'll never stop!<\/figcaption><\/figure>\n\n\n\n

Recipe ingredients<\/strong><\/h2>\n\n\n\n

When making homemade vanilla yogurt, you have to use these ingredients and keep in mind these few things:<\/p>\n\n\n\n

Milk<\/strong><\/p>\n\n\n\n

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

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

So, try with your favorite milk and let me know if UHT works for you as well!<\/p>\n\n\n\n

Yogurt<\/strong><\/p>\n\n\n\n

I have no preference here: I've tried both plain yogurt and greek, and didn't notice any particular difference.<\/p>\n\n\n\n

The most important thing is to use a yogurt with a lively active cultures<\/strong>: it has to be at least 15 to 20 days before<\/span><\/strong> the expiry date. The \"younger\" the yogurt, the better.<\/p>\n\n\n\n

Then, when you'll re-make this recipe, use a jar of the final product as a yogurt starter.<\/p>\n\n\n\n

Vanilla<\/strong><\/p>\n\n\n\n

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

Tips and tricks to make the best yogurt<\/h2>\n\n\n\n

Container<\/strong><\/p>\n\n\n\n

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<\/strong>.<\/p>\n\n\n\n

This will give the active cultures a hand to convert milk to yogurt during fermentation.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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Temperature<\/strong><\/p>\n\n\n\n

If you use fresh milk, boil it first so you kill any bad bacteria<\/strong> (they would \"compete\" with the good ones).<\/p>\n\n\n\n

Follow the directions in the recipe below: first bring it to 180\u00b0 F (82\u00b0 C), then add the yogurt starter only when it cools down to 115\u00b0 F (46\u00b0 C).<\/p>\n\n\n\n

Resting time<\/strong><\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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

For a thick yogurt<\/strong><\/p>\n\n\n\n

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).<\/p>\n\n\n\n

How to store <\/strong><\/h2>\n\n\n\n

I store my homemade yogurt into the fridge for about \u2158 days. For this reason I usually only make half a liter of yogurt (because I'm the only eating it here).<\/p>\n\n\n\n

To preserve it, I use the container of my yogurt maker, but you can use small glass jars as well.<\/p>\n\n\n\n

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To make your own vanilla yogurt at home you can use a yogurt maker.<\/figcaption><\/figure>\n\n\n\n

Yogurt toppings? What should you choose?<\/strong><\/h2>\n\n\n\n

When it comes to yogurt toppings on vanilla<\/span> flavored yogurt, you have a lot of choice:<\/p>\n\n\n\n