Vanilla Yogurt

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs 30mins
SERVES: 16
YIELD: 4 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Pour 1/2 gallon of milk into heavy bottomed stock pot & heat to 185°-190°F.
  • Measure out sugar & scrape vanilla bean into it. Stir well.
  • Remove milk from heat & place entire pot into sink of cold water. Add sugar/vanilla bean/vanilla extract & stir. Cool to 120°F.
  • Add 1/2 cup starter yogurt & stir thoroughly so there are no little clumps of yogurt.
  • Remove jars from canner & add milk.
  • Add lids & rings to jars and place back into canner.
  • 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.
  • Place yogurt into refrigerator for 3 hours.
  • 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.
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