Vanilla Yogurt

Name: Vanilla Yogurt
Prep time: 6 h
Cook time: 30 min
Total time: 6 h 30 min
Yield: 4 pints, 16 serving(s)
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

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Recipe by Coraniaid

Smooth, thick, & creamy with only a little bit of that yogurt tang and a easy-peasy to turn into Greek style yogurt, too! Most of the time is spent on heating/chilling & you can be taking care of other things like errands, a quick hockey game, laundry, or even watching tv.

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READY IN: 6hrs 30mins

SERVES: 16

YIELD: 4 pints

UNITS: US

INGREDIENTS

Nutrition

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

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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