Homemade Vanilla Yogurt

Name: Homemade Vanilla Yogurt
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 liter Milk; 2 teaspoons Brown Sugar; 1 Vanilla Pod; 2½ tablespoons Natural yogurt

30 min·212 ViewsTranslated

Narindra

63 Recipes

An easy recipe to make creamy, homemade yogurt with just a few ingredients. Perfect for a healthy breakfast or as a snack.

Allergens

Vegetarian

Pescatarian

Halal

Gluten-Free

692kcal

4 Portions · 910 g

Protein

38 g

Carbohydrates

50 g

Fat

37 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

4

g

Milk1 liter
Brown Sugar2 teaspoons
Vanilla Pod1
Natural yogurt2½ tablespoons

Preparing the Yogurt Base

1
Put the milk, brown sugar (if you like it sweet), and the slit vanilla bean into a pot. Bring the mixture to a boil.
2
Remove the pot from the heat and strain the milk to remove the vanilla bean and any skin that might have formed. Let the milk cool down to about 50°C. You can use a thermometer or put a finger in: If you can hold it for about 5 seconds without burning yourself, the temperature is right.
30 s
3
Add 3 tablespoons of the cooled milk to the plain yogurt in a separate bowl and stir until smooth, with no lumps. This tempers the yogurt.
4
Carefully pour the tempered yogurt-milk mixture into the remaining cooled milk and stir everything well.

Fermentation

5
Pour the yogurt-milk mixture into clean jars with lids. Place the jars on a baking sheet or in a casserole dish.
6
Cover the jars with a blanket and let them sit at room temperature for about 12 hours (or overnight). During this time, the milk will ferment into yogurt.
12 h

Finishing and Chilling

7
After fermentation, place a piece of paper towel on the surface of the yogurt in each jar to absorb excess liquid (whey). Leave the paper towel on the yogurt in the fridge for about 3 hours.
3 h
8
Remove the paper towel and the yogurt is ready to enjoy.

Serving

9
Serve your homemade yogurt plain or enhance it as you like with fruit puree, fresh fruits, or granola.
10
You can save some of the homemade yogurt and use it again next time.
11
Enjoy!

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