Maple Yogurt

There's this yummy maple yogurt that appears in my local supermarket every fall. I considered it a rare treat...but knew there had to be a way to make it more cheaply since the little containers cost dearly, and if I want to enjoy it any time of the year. My version tastes even better and comes out with such a rich creamy texture! It's worth the overnight wait.

• Ready In: 24 hrs 5 mins
• Serves: 3-4
• Yields: 3-4

Ingredients

• 1  quart plain yogurt, strained (see directions)
• 1  teaspoon vanilla
• 1⁄4 cup maple syrup

Directions

1. Line a colander with paper towels or cheesecloth and spoon the yogurt in so all the whey strains off into a bowl. Leave it in the fridge overnight (or for at least 8 hours or so).
2. Discard the whey and put the blob of strained yogurt into a mixing bowl. Add the vanilla and syrup.
3. Whip it up with an electric mixer to beat all the air bubbles out, thoroughly beating all the ingredients together.
4. Makes about 3-4 servings depending on how it's portioned. Doesn't last more than 2 or 3 servings in this house! Doubles nicely in bigger colanders, too!