GUIDE, step-by-step: How to make VANILLA YOGURT from scratch
WHAT YOU NEED – 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)
HOW TO 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) – Let it chill 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!
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