How to Make Homemade Vanilla Yogurt from Scratch: A Step-by-Step Guide

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Are you ready to discover how easy and rewarding it can be to make homemade vanilla yogurt from scratch? Not only is this recipe healthy, but it also allows you to control the ingredients, leaving you with a perfectly creamy and naturally flavored yogurt that’s free from unnecessary additives. Let’s dive into the process of creating your own rich and creamy vanilla yogurt right at home.

Ingredients You’ll Need

To make homemade vanilla yogurt, you’ll need a few simple ingredients:

• Whole milk (or any type of milk you prefer)
• Plain yogurt with live active cultures (this acts as a starter) to start you can use a single-serving container of plain yogurt, for future batches save a cup of the yogurt you just made. I used Kroger brand plain Greek yogurt
• Dry milk powder adds richness and thickness, you don’t have to use it (I’ve made it without but I think it helps give more body to your yogurt (this is my GO-TO brand)
• Vanilla extract (or vanilla bean paste, I used THIS ONE, or the seeds from scrapped vanilla beans)
• Honey or sugar (optional, for sweetness, I used sugar)
• A candy thermometer (I have THIS ONE)
• A large pot, mixing bowl, and whisk

Why You Should Make Your Own Yogurt

Before we jump into the steps, consider the benefits of making your own vanilla yogurt:

• Control over ingredients: No hidden preservatives, fillers or artificial flavors
• Customizable flavor: Add more or less vanilla, sweetness, or even fresh fruit (add fruit in after incubation)
• Cost-effective: Making your own yogurt is cheaper than buying high-quality yogurt at the store

Now, let’s move on to the process!

Step 1: Heat the Milk

Pour 1 gallon of whole milk into a large pot. Using a candy thermometer, heat the milk slowly over medium heat until it reaches 190°F (87.8°C). This step is crucial because it kills any unwanted bacteria and ensures that the milk proteins can set properly into yogurt.

I like to stir it every so often so it doesn’t get a weird thick skin on top.

Once the milk reaches 190°F (87.8°C), remove it from the heat. Allow the milk to cool down to about 115°F – 125°F (46°C-51.7°C). You can speed up this process by placing the pot in an ice bath, but make sure you don’t let the milk cool too much.

If you are using vanilla beans split them and put them in when you start to heat the milk.

Step 2: Infuse with Vanilla

Now comes the magic! Add 1 tablespoon of pure vanilla extract OR vanilla bean paste to the milk mixture and stir well. You can also use vanilla bean paste or even scrape a fresh vanilla pod for a more intense vanilla flavor. This is where you’ll start to smell that rich vanilla aroma blending into the creamy milk mixture. If using vanilla beans put that in with the milk at the beginning, before heating the milk.

Step 3: Add the dry milk powder & sugar

Stir in 1 cup of dry milk powder now. I used 1 cup of sugar for a gallon of milk. I used a whisk for this.

If you like your yogurt on the sweeter side, this is the time to stir in honey, sugar, or even maple syrup to taste. Keep in mind that sweetness will mellow as the yogurt sets, so feel free to add a little extra.

Step 3: Add the Starter Yogurt

Once the milk has cooled to 115°F – 125°F (46°C-51.7°C), take 1 cup of plain yogurt with live active cultures. Whisk it gently into the milk until fully combined. The live cultures in the yogurt are what will ferment the milk and turn it into yogurt. Make sure the starter yogurt you use is unflavored and contains no added sugar.

Step 4: Let the Yogurt Ferment

Put the lid on the pot or pour the milk mixture into clean, sterilized glass jars or a large container. Cover the jars with a clean towel or cloth to allow air circulation while protecting them from contaminants.

Place the jars in a warm environment to let the yogurt ferment. You can use an oven with the light on, a yogurt maker, or even place the jars in a cooler with warm water bottles. The key is to maintain a consistent temperature of about 110°F (43°C). I used my oven with the light on.

Let the yogurt ferment for 6 to 12 hours, depending on how tangy you like it. The longer it ferments, the tangier the yogurt will become. Check the yogurt after 6 hours by gently tilting the jars. If it has thickened to your liking, it’s ready. If not, give it a bit more time. I left it undisturbed for 12 hours and it was perfect.

Step 5: Chill and Serve

Once the yogurt has fermented, remove the jars from the warm environment and place them in the refrigerator for at least 4 hours to set fully. This chilling step also allows the yogurt to thicken and develop a rich, creamy texture.

After the yogurt has chilled, give it a quick stir. You can taste it now and adjust the sweetness or vanilla flavor if necessary by adding a little more honey or vanilla extract.

Optional: Add Toppings for Extra Flavor

While vanilla yogurt is delicious on its own, you can easily elevate it with some flavorful toppings. Try adding:

• Fresh berries like strawberries, blueberries, or raspberries
• Granola or crushed nuts for added crunch
• A drizzle of honey or maple syrup
• Chia seeds or flaxseeds for an extra boost of nutrition
• Dried fruits like apricots or raisins

Customize your yogurt based on your taste preferences or the season!

Storing Your Homemade Vanilla Yogurt

Homemade yogurt will last for up to 7 to 10 days in the refrigerator when stored in an airtight container. If you plan on making yogurt regularly, reserve about a cup of your homemade yogurt to use as a starter for your next batch. The fresher your starter, the better your yogurt will turn out.

Tips for the Perfect Vanilla Yogurt

• Consistency is key: For thicker, Greek-style yogurt, strain your yogurt using a cheesecloth to remove excess whey after it’s chilled. We didn’t do that because the whey contains protein.
• Use whole milk: While you can make yogurt with lower-fat milk, whole milk will give you a richer, creamier texture. Whole milk is our go-to!
• Experiment with flavors: Don’t stop at vanilla! Try mixing in cinnamon, cocoa powder, or fresh fruit puree during the fermenting process for unique flavor variations.

Final Thoughts

There’s something truly satisfying about making your own vanilla yogurt from scratch. Not only can you enjoy the creamy, tangy results of your efforts, but you can also feel good knowing exactly what went into your delicious homemade treat. Whether you enjoy it on its own, mixed with fresh fruit, or layered with granola, homemade yogurt is sure to become a staple in your kitchen.

Now that you’ve mastered how to make homemade vanilla yogurt, it’s time to share your beautiful homemade yogurt with your friends and family. Get creative, experiment with flavors, and enjoy the simple pleasure of yogurt made with love.

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