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Home » Breakfast » Homemade Vanilla Yogurt

Homemade Vanilla Yogurt

July 6, 2014 by Tracy | Updated November 5, 2020 This post may contain affiliate links. Read my disclosure policy.

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With a simple tool, you can make your own Homemade Vanilla Yogurt from scratch, much easier than you'd think!

DIY Foods: Homemade Vanilla Yogurt from Scratch!Have I mentioned how awesome my blog fairy Mona is?  She's pretty amazing.  And hilarious.  I have a lot of things to thank her for, and now we've added homemade yogurt to that list!  She sent us this sweet Yogourmet maker which means now we can make homemade yogurt!  With my studly husband about to take on some more serious IronMan training, which will include early morning gym routines, he's already said he wants to switch to a yogurt or cottage cheese breakfast.  Yogurt, check.  Cottage cheese, next on the list.DIY Foods: Homemade Vanilla Yogurt from Scratch!So with our awesome new yogourmet and some yogurt cultures I picked up from Homebrew Exchange, I heated up some milk to 180 degrees, cooled it to 115 degrees, added the culture then scrapped out the beans from about 4 vanilla beans and about a tablespoon of our homemade vanilla extract, gave it a good mix, and then put it into the yogourmet to do it's thing. About 12 hrs later, we had yogurt!I removed the yogurt from the yogourmet, transferred it to a couple of large mason jars to refrigerate.  After a couple of hours, it was cooled and ready to go and is the perfect topping for my homemade muesli!  This first round wasn't as creamy as I'd like, but I didn't have any dry powdered milk to add to thicken it. I also will probably make a sweeter yogurt next time with a natural sweetener like honey or agave.  But not bad for our first or soon to be many yogurts!DIY Foods- Make your own Vanilla Yogurt from Scratch!

 

Vanilla Yogurt from Scratch

DIY Vanilla Yogurt!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Servings: 2 cups
Author: Tracy

Equipment

  • Yogourmet or Yogotherm

Ingredients

  • 1/2 gallon of whole milk
  • 1 package of yogurt culture
  • 4 vanilla beans*
  • 1 tablespoon of vanilla extract*
  • OPTIONAL 4-6 tablespoons of Honey / sugar / splenda / other sweetener for a sweeter yogurt
  • OPTIONAL 1/2 cup of powdered dry milk to create a thicker creamier yogurt

Instructions

  • Slowly heat milk to 180 degrees, stirring often to prevent heating. Once milk is 180 degrees, remove from heat and cool to 115 degrees.
  • Add yogurt culture package and stir well.
  • Add scraped beans from vanilla beans, vanilla extract, sweetener of choice, and dry milk and mix well.
  • Pour milk into Yogourmet container, cover, and let sit for 12 hours.
  • After at least 12 hours, transfer yogurt from yogourmet container to a storage container and refrigerate for a couple of hours before serving.

Notes

*Leave out Vanilla beans and extract to make Plain Yogurt!
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Comments

  1. Chitra Jagadish

    July 09, 2014 at 12:30 am

    Wow perfect for summer. ...

    Reply
  2. MamaD1xx4xy

    July 08, 2014 at 10:00 am

    Sounds yummy! We love yogurt and I use plain or vanilla the most, adding homemade jam or sauces to flavor as we eat. Can't go wrong with 4 vanilla beans!

    Reply
  3. Stephanie @ The Cozy Cook

    July 07, 2014 at 11:01 am

    YUMMMM this sounds soooooo good, I love yogurt, especially in the summer !!!

    Reply
  4. Traditionally Modern Food

    July 06, 2014 at 7:06 pm

    Delicious:) homemade is always best

    Reply
  5. But That's For Another Blog

    July 06, 2014 at 5:52 pm

    OMG that Mona sounds amazing!!!!!

    Reply

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