Homemade Vanilla Yogurt

Ingredients

• 1.7 L Whole milk (3.5% fat, preferably fresh)
• 80 g Brown sugar (cassonade) (Adjust sweetness to taste)
• 30 g Milk powder (Adds body; can be reduced for a softer texture)
• 1 bean Vanilla bean (Split lengthwise and scrape seeds; reserve pod for flavoring milk)
• 1 sachet Lactobacillus starter (ferment lactique) (Typically 5 g; contains live cultures)
• 30 ml Plain yogurt (previous batch) (Use a yogurt that contains live active cultures; can be store‑bought)

Instructions

1. Measure all ingredients

   Gather the milk, brown sugar, milk powder, vanilla bean, starter sachet and plain yogurt. Have a whisk, saucepan and thermometer ready.

   Time: PT5M

2. Combine milk and flavorings

   Pour the 1.7 L whole milk into the saucepan. Add the brown sugar, milk powder and the scraped vanilla seeds (reserve the pod). Stir until everything is dissolved.

   Time: PT2M

3. Heat the milk mixture

   Place the saucepan over medium heat and warm the mixture, stirring constantly, until it reaches about 85‑90 °C. Do NOT let it boil.

   Time: PT10M

   Temperature: 85-90°C

4. Cool to inoculation temperature

   Remove the pan from the heat, discard the vanilla pod and set the saucepan aside. Cover with a damp cloth and let the milk cool to 36‑37 °C, stirring every few minutes to prevent a skin from forming.

   Time: PT35M

   Temperature: 36-37°C

5. Add starter and yogurt

   Sprinkle the lactobacillus starter sachet into the cooled milk, add the plain yogurt, and whisk vigorously until fully incorporated.

   Time: PT3M

6. Blend for a smooth texture

   Use the immersion blender for a few short pulses to obtain a perfectly homogeneous mixture, being careful not to incorporate air.

   Time: PT2M

7. Transfer to pourer

   Pour the yogurt base into a container with a spout for easy dispensing.

   Time: PT2M

8. Fill the jars

   Distribute the mixture evenly among the 12 clean jars (about 150 ml each). If desired, sprinkle a few extra vanilla seeds into each jar for extra specks.

   Time: PT5M

9. Incubate in the yogurt maker

   Place the filled jars in the yogurt maker, close the lid and select the Classic P2 program (approximately 42 °C) for 9 hours.

   Time: PT9H

10. Cool and refrigerate

    After the 9‑hour cycle, remove the jars, let them sit uncovered at room temperature for about 30 minutes, then refrigerate for a minimum of 4 hours before serving.

    Time: PT4H30M

Nutrition Facts

Calories

120

Protein

5 g

Carbohydrates

18 g

Fat

3 g

Fiber

0 g

Ingredient Substitutions

• Instead of Whole milk: 2% milk (will be less creamy), unsweetened soy milk (texture will change)
• Instead of Brown sugar (cassonade): white sugar, honey (reduce amount)
• Instead of Milk powder: powdered skim milk, none (yogurt will be thinner)
• Instead of Vanilla bean: 1 tsp pure vanilla extract (added after cooling)
• Instead of Lactobacillus starter (ferment lactique): 1 tbsp plain yogurt with live cultures (as starter)
• Instead of Plain yogurt (previous batch): 2 tbsp kefir (will change flavor)

Equipment Needed

• Saucepan
• Whisk
• Immersion blender
• Food thermometer
• Pouring container with spout
• Yogurt maker
• 12 small yogurt jars with lids
• Damp kitchen cloth

Critical Steps — Do Not Skip

• 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)

Chef Tips from the Video

• Use a high‑quality Madagascar vanilla bean for authentic specks and aroma
• Glass jars help maintain a steady temperature during incubation
• Do not shake the jars after incubation – it can break the set texture

Troubleshooting

Storage

Refrigerator: Up to 7 days in sealed jars

Freezer: Not recommended – texture becomes grainy

Room temperature: Do not exceed 2 hours after incubation; keep covered with a damp cloth

Make-Ahead Tips

• The milk‑sugar‑powder mixture can be prepared up to the cooling stage and stored in the fridge for up to 24 hours; add starter just before incubation
• Yogurt can be frozen for up to 1 month, but expect a slightly grainy texture after thawing