Vanilla Yogurt Homemade
Indulge in the creamy, tangy goodness of homemade Vanilla Yogurt, crafted with just four simple ingredients for a wholesome treat you can enjoy anytime. This DIY yogurt recipe combines whole milk, a touch of granulated sugar, and a dash of aromatic vanilla extract, balanced perfectly by the live cultures of plain yogurt for that signature tang. With a straightforward process that includes heating, cooling, and fermenting, this recipe delivers smooth, velvety yogurt with a hint of sweetness and no artificial additives. Ideal for breakfast, snacks, or desserts, this vanilla yogurt is perfect as-is or topped with fresh fruit, granola, or a drizzle of honey. Plus, it’s a budget-friendly, nutrient-packed way to skip store-bought versions while embracing the joys of homemade.
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Recipe Information
Ingredients
- 4 cups Whole milk
- 2 tablespoons Plain yogurt with live cultures
- 2 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
Instructions
Pour the whole milk into a medium-sized saucepan and set it over medium heat.
Heat the milk gently, stirring occasionally, until it reaches about 180°F (82°C). This helps kill any unwanted bacteria and prepares the milk for fermentation. Do not let it boil.
Remove the saucepan from the heat and allow the milk to cool to around 110°F (43°C). To speed up cooling, place the saucepan in an ice bath.
In a small bowl, mix the plain yogurt with 2-3 tablespoons of the cooled milk to create a smooth mixture. This step ensures the yogurt starter blends evenly into the milk.
Stir the yogurt-milk mixture back into the cooled milk gently until fully combined.
Add granulated sugar and vanilla extract to the milk mixture, and stir well.
Pour the mixture into clean jars or containers with lids, then place the jars in a warm location to ferment for 6-8 hours. You can use a yogurt maker, an oven set to the lowest temperature, or wrap the jars in a thick towel for insulation.
Check the yogurt after 6 hours. It should be thickened and have a tangy flavor. If it's still runny, let it ferment for another 1-2 hours.
Once the yogurt has set to your desired consistency, transfer it to the refrigerator to cool for at least 2 hours before serving.
Serve the vanilla yogurt plain, or top it with fruits, granola, or honey for extra flavor.
Nutrition Facts
Calories |
729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 433 mg | 19% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 75.2 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 12.4 mcg | 62% | |
| Calcium | 1140 mg | 88% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 1334 mg | 28% | |
*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.
