Vanilla Yogurt
Homemade vanilla yogurt. It's cheaper, better for you, and easier than you thought. Plus, it tastes good. Who knew?
Homemade vanilla yogurt. It's cheaper, better for you, and easier than you thought. Plus, it tastes good. Who knew?
- Carbohydrate 7.04419561124571 g
- Cholesterol 0.728987736857143 mg
- Fat 0.188861832021429 g
- Fiber 0.289285711526871 g
- Protein 0.63840426975 g
- Saturated Fat 0.121587956142857 g
- Serving Size 1 1 Serving (149g)
- Sodium 8.58585693 mg
- Sugar 6.75490989971884 g
- Trans Fat 0.0100438364914286 g
- Calories 33 calories
Step-by-step
- Heat milk to 180 degrees F, stir frequently to prevent scorching.
- Hold at 180 degrees F for 10 min. Turn off heat.
- Add powdered milk, stir well.
- Place pan in a sink of cold water to reduce milk temp to 110 deg F, or just let it sit until the temp has dropped
- Remove from cold water
- Stir 1/2 to 1 cup of the warm milk into the plain yogurt until yogurt is smooth & dissolved
- Pour yogurt and milk mixture into the heated milk
- Add vanilla, stir very well
- There are many ways to incubate your yogurt. You don't need a yogurt maker but if you have one, follow your machines instructions. Allow the yogurt to incubate, undisturbed, for 9-10 hrs. Refrigerate.
- If you don't have a yogurt maker you can use a crock pot on low. You want to maintain the temp around 110 degrees during the incubation period. I've been successful by bring the crock pot yogurt temp up to 110 degrees then wrapping the crock in a heavy towel and sitting it in my oven (turned off) for 10 hours. Others use a cooler with a heating pad and yogurt inside and all wrapped in a blanket. I've never tried this but they say it works. Search the Internet for ideas, there are a lot of them out there
- Have fun and enjoy better yogurt and extra $$ in your pocket.
Adding live-culture yogurt directly into boiling dairy kills the beneficial bacteria instantly, yet home cooks repeat this precise error constantly. Skepticism toward homemade dairy is entirely rational after watching batches separate into watery curds because temperature control was neglected. Proper technique requires rigorous thermal management rather than guesswork to encourage Lactobacillus bulgaricus and Streptococcus thermophilus to multiply without dying off or failing to set.
- Heat the milk precisely to 180 degrees Fahrenheit and hold it there for ten full minutes to denature whey proteins like lactoglobulin, which restructuring creates a firmer, less watery final gel.
- Stir the milk continuously while bringing it up to temperature to prevent milk solids from scorching at the bottom of the pan, imparting an acrid burnt flavor that no amount of agave or vanilla can mask.
- Temper the plain yogurt by whisking a small amount of the warm dairy into it before combining everything, ensuring the cold starter does not experience thermal shock when introduced to the main batch.
- Maintain an incubation temperature of approximately 110 degrees Fahrenheit for nine to ten hours by utilizing an oven turned off with a heavy towel wrap or a dedicated yogurt maker.
Scaling this recipe requires attention to container volume and heat retention since larger or smaller quantities alter how quickly the liquid cools down to the crucial inoculation threshold. Patience during the chilling phase after incubation solidifies the delicate protein matrix into the desired spoonable consistency.
