Homemade Thick Vanilla Yogurt
Indulge in creamy, velvety goodness with this easy-to-make Homemade Thick Vanilla Yogurt—a healthier, customizable alternative to store-bought options. Crafted with just four simple ingredients, including whole milk and live active cultures, this recipe delivers a rich and tangy treat with a delightful hint of vanilla. The slow incubation process ensures a thick, luscious texture while allowing you to control the sweetness with sugar or honey. Perfect for meal prep or a quick snack, this versatile yogurt pairs wonderfully with fresh fruit, granola, or a drizzle of your favorite syrup. Make it a staple in your kitchen and enjoy the satisfaction of creating your own probiotic-rich yogurt from scratch!
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Recipe Information
Ingredients
- 4 cups Whole milk
- 2 tablespoons Plain yogurt with live active cultures (starter yogurt)
- 1 teaspoon Vanilla extract
- 2 tablespoons Sugar or honey (optional)
Instructions
Pour the whole milk into a medium saucepan and place it over medium heat.
Heat the milk gently, stirring occasionally to prevent scorching, until it reaches 180°F (82°C). This helps to kill any unwanted bacteria and improve the yogurt's texture.
Remove the saucepan from heat and allow the milk to cool to about 110°F (43°C). You can speed up the cooling process by placing the saucepan in an ice bath and stirring occasionally.
While the milk is cooling, place your starter yogurt (plain yogurt with live active cultures) in a small bowl. Add 1/4 cup of the cooled milk to the plain yogurt and whisk until smooth and well combined.
Once the milk has cooled to 110°F, pour the yogurt mixture into the saucepan with the rest of the milk. Whisk gently to combine.
Stir in the vanilla extract and, if desired, sugar or honey for sweetness. Mix until fully dissolved.
Pour the mixture into clean jars or containers. Cover them with lids or a clean kitchen towel.
Place the jars in a warm environment to incubate the yogurt. Options include using a yogurt maker, dehydrator, oven with the light on, or a warm spot in your kitchen. The temperature should remain around 100–110°F (37–43°C).
Allow the yogurt to incubate for 6–12 hours, depending on how tangy and thick you prefer it. The longer you let it sit, the thicker and tangier it will become.
Once the yogurt has thickened to your liking, remove the jars from the warm environment and refrigerate them for at least 2 hours to fully set.
Serve your homemade thick vanilla yogurt as is or with your favorite toppings like fresh fruit, granola, or nuts.
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 394 mg | 17% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 74.1 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 11.1 mcg | 56% | |
| Calcium | 1261 mg | 97% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 1543 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
