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Homemade Vanilla Yogurt
A classic French‑style homemade vanilla yogurt made with whole milk, brown sugar, milk powder, real vanilla bean and a live‑culture starter. The recipe yields 12 smooth, creamy pots that are firmer than store‑bought yogurts and can be enjoyed plain or with your favorite toppings.
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Cost Breakdown
Critical Success Points
- • Heat the milk without letting it boil (Step 3)
- • Cool the milk to exactly 36‑37 °C before adding starter (Step 4)
- • Fully dissolve the starter and yogurt (Step 5)
- • Maintain a steady 9‑hour incubation at the correct temperature (Step 9)
Safety Warnings
- • Hot milk can cause severe burns – handle with care
- • Use a clean thermometer to avoid contaminating the milk
- • Ensure all utensils are thoroughly cleaned to prevent unwanted bacteria
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