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Essential Ingredients for Homemade Vanilla Yogurt. Making your own vanilla yogurt recipe from plain UHT milk is a delightful way to enjoy a creamy and flavorful treat. To achieve the perfect balance of taste and texture, it's important to use the right ingredients, including cinnamon powder. High-Quality Milk: The Foundation of Great Yogurt
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Place the vanilla bean yogurt starter and plain yogurt in an Instant Pot with a cup of water to make a delicious homemade vanilla yogurt recipe. Set the Instant Pot on "Yogurt" mode for 8-10 hours.
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Instructions. Start by adding the desired amount of plain yogurt into a mixing bowl. Then, add a few drops of vanilla extract and your sweetener of choice. Mix everything together until the vanilla and sweetener are evenly distributed throughout the yogurt. Once everything is mixed well, you can taste the yogurt and adjust the sweetness or.
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Tips for Success. If you want to turn a whole 32 ounce container of plain yogurt into vanilla yogurt, simply double the recipe. I've found that the perfect vanilla to yogurt ratio is ½ teaspoon of vanilla for 1 cup of yogurt. But if you like your yogurt more vanilla-y, then feel free to add more. Adjust the sweetness level - when making.
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You don't want the milk to be very hot. It must feel warm to the touch. Now add about three tablespoons of yogurt in it and stir until the two ingredients are well combined. Now add vanilla extract and give it a stir. Cover the saucepan with a lid and place it in a warm, dry place overnight or for at least 8 hours.
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Pour 1/2 gallon of milk into your crock pot and turn it on low. Let it sit for 2 hours and 45 minutes. Set a timer and walk away from the crock pot at this point. When the timer dings, turn the crock pot off and unplug it. Whisk in sugar and vanilla. Let the yogurt sit for 3 hours.
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Mix the Ingredients. Begin by scooping your desired amount of plain yogurt into a mixing bowl. Add a splash of milk and a few drops of vanilla extract, then stir until everything is well combined. Taste the mixture and add sweetener as needed, stirring until the sweetness is to your liking.
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Once the milk is cool, use a measuring cup scoop out about a cup of warm milk from the Dutch oven and put it into a bowl. Add the yogurt and vanilla extract to the bowl and stir or whisk until smooth and the yogurt is dissolved. Pour the milk/yogurt mixture from the bowl back into the Dutch oven and stir/whisk gently.
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When the mixture reaches 108°F to 112°F, whisk in the starter yogurt until it's completely incorporated. It's important not to add the yogurt too early, as high temperatures can kill the active cultures. Pour mixture immediate into jars and incubate for 6-8 hours. Do not disturb the jars while they are incubating.
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Pour the yogurt into a bowl of ceramic, add a bit of milk, stir and add the rest of the milk + vanilla and keep stirring to evenly distribute the yogurt. Cover with plastic wrap and a cloth or a blanket, and put it into your oven with just the light on. Ideally, the oven should be at 85°F (30°C) - check with a thermometer.
Homemade Vanilla Yogurt
To begin, start with one cup of plain yogurt in a bowl. Add in one to two tablespoons of vanilla extract, depending on how strong you want the vanilla flavor to be. Next, mix in your sweetener to taste, blending it well with the yogurt and vanilla extract. Once the ingredients are fully combined, cover the bowl and place it in the refrigerator.
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Step 1. Place the long, thick vanilla bean - sometimes called a pod - on a cutting board. Slice off each end with a paring knife. Carefully slice through the vanilla bean lengthwise, but only halfway through the depth, to reveal the tiny black seeds inside.
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Directions. Heat up the oven by turning on for 3 to 4 minutes; turn the oven off. Bring milk to a boil over medium-high heat in a large saucepan. Stir in sugar and vanilla extract until blended. Turn off heat and let sit until warm but not cool. Place yogurt in a large container; pour in milk mixture. Cover and place in the oven until yogurt.
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You can use a colander and a coffee filter to strain the remaining liquid out. The longer you let it sit, the thicker the yogurt will become. If you are really thinking ahead, you can do this the night before. Then, for a full 32 oz container, I add: 1 teaspoon vanilla. a little less than a 1/4 teaspoon cinnamon. and 3 tablespoons powdered sugar.
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Instructions. Turn your crock pot to low to let it heat up. Take your yogurt starter out of the fridge and put it into a measuring cup to warm up. Pour 8 cups of milk into a pot and heat over medium heat, stirring occasionally, until it reaches 185°F. While the milk is heating, fill a sink half full with cold water.
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add as much or as little sweetener as you like (with honey) 2 min to make. 2 (or 3) ingredients. can be made from plain yogurt, greek yogurt, goat yogurt or vegan. use it for Yogurt Blueberry Overnight Oats for Baby or to make Frozen Blueberry Yogurt Popsicles. If you like this recipe you will also like homemade banana yogurt and mango yogurt.
