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5 from 1 vote

Vanilla Yogurt from Scratch

DIY Vanilla Yogurt!
Course Breakfast
Servings 2 cups
Author Tracy


  • 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


  • 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.


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