Vanilla Yogurt

Name: Vanilla Yogurt
Ingredients: 1/2 gallon whole milk; 1/2 cup yogurt, plain or 1/2 cup vanilla yogurt; 1/2 cup sugar; 1 teaspoon vanilla extract; 1/2 vanilla bean

5 ingredients

10 steps

Ingredients

1/2 gallon whole milk
1/2 cup yogurt, plain or 1/2 cup vanilla yogurt
1/2 cup sugar
1 teaspoon vanilla extract
1/2 vanilla bean

Directions

1

Place 4 pint glass canning jars (lids & rings, too) into your canning pot with about an inch of water. Cover and boil for 10 minutes. Turn heat off & leave to sit until you are ready to use jars.
2

Pour 1/2 gallon of milk into heavy bottomed stock pot & heat to 185°-190°F.
3

Measure out sugar & scrape vanilla bean into it. Stir well.
4

Remove milk from heat & place entire pot into sink of cold water. Add sugar/vanilla bean/vanilla extract & stir. Cool to 120°F.
5

Add 1/2 cup starter yogurt & stir thoroughly so there are no little clumps of yogurt.
6

Remove jars from canner & add milk.
7

Add lids & rings to jars and place back into canner.
8

Fill with 1 gallon of the hottest tap water you can get and place back on stove at the warm setting. Let sit for 3 hours.
9

Place yogurt into refrigerator for 3 hours.
10

Enjoy or place strainer & cheesecloth over an empty bowl & allow yogurt to strain for 1-2 hours in refrigerator & place yogurt back into jar for thicker Greek style yogurt.