Homemade Vanilla Bean Yogurt
You'll be surprised at how easy it is to make your own creamy, delicious yogurt at home!
Equipment
- Canning Jars and lids (2 quart size and 1 pint size)
Ingredients
- 1/2 gallon milk
- 1 Madagascar Bourbon vanilla bean (split and scraped)
- 3 tbsp pre-made yogurt with live cultures
Instructions
- Heat milk and vanilla bean scrapings in a stainless steelpan over medium heat until it reaches 180 degrees.
- Pour warm milk into clean canning jars and cool to 115 degrees. This can be done either by leaving on the counter, or placing in a cool water bath.
- Add pre-made yogurt and stir until just incoporated into milk.
- Place the jars into the oven, and turn on the oven light (but don't turn on the oven itself!). Let sit for 12-24 hours.
- Remove jars from oven, and refrigerate until yogurt is set.
- Once set, pour off liquid from the top. You can optionally strain through cheesecloth for a thicker consistency. Yogurt will keep in fridge for up to 7 days.