Homemade yogurt is a pretty hot trend right now—and for good reason. I’d never met a plain yogurt I liked until making my own a few months ago. The tangy, creaminess is a rewarding treat after a patient waiting period. If you’re kids are anything like mine, though, their budding palates may not be as inclined to lap it up. Necessity being the mother of invention, I set out to make my own vanilla yogurt—their favorite, from scratch.
Here’s the base plain yogurt recipe to get you started. Love vanilla yogurt too? Click this link and get the recipe for my vanilla bean syrup—a few drops is all you need to transform it into healthier sweet treat, perfect for eating alone or drizzled over maple syrup poached peaches.
Makes about one quart
originally published on my Relish Magazine blog
Some recipes like homemade yogurt actually let you multi-task your sleeping hours too. All the work is done overnight, and no fancy gadgets are needed. Yes, there are yogurt makers on the market. Some people have even used their slow cookers. There’s one appliance, though, that most of us all already have—an oven. Simply using the light in your oven, creates the perfect setting to make yogurt.
This recipe makes an American-style yogurt. If you prefer a thicker, Greek-style texture, place a piece of cheesecloth in a strainer, then set the strainer over a bowl. Pour the yogurt into the strainer, let it sit overnight in the refrigerator and get ready to wake up to homemade Greek yogurt.
2 cups whole or 2% milk
3 tablespoons plain American-style yogurt
1 quart sterilized glass mason jar, with ring and lid
Instant read thermometer
Turn the light on inside your oven to “preheat” it 30 minutes before starting.
Pour milk into a 2-quart pot and heat over low flame until it reaches 170ºF. Remove from stove and let sit until it cools to between 105ºF and 110ºF.
Meanwhile, set the yogurt out in a small dish to let it come to room temperature (about 70ºF).
Stir the yogurt into the cooled milk, and pour into the mason jar. Cover and screw on top. Place jar on a rimmed baking sheet and place on the center rack of the oven for 8 to 10 hours. Stir, then store in refrigerator for up to one week.