A delightful homemade vanilla yogurt recipe, perfect for a healthy and tasty treat.
Set the plain yogurt starter out to reach room temperature.
Using room temperature yogurt starter ensures it mixes well with the milk.
Heat the whole milk in a glass bowl in the microwave for 5 minutes on high, then 2 minutes on medium, until it reaches just below boiling.
Heating the milk helps to denature the proteins, which improves the yogurt's texture.
Cool the milk to a warm temperature, similar to a baby's bath water, using a cool water bath.
Cooling the milk evenly prevents the yogurt culture from being damaged.
Mix in the non-fat dry milk, granulated sugar, and pure vanilla extract into the warm milk, stirring until dissolved.
Ensure the dry milk is fully dissolved to avoid lumps.
Gently stir in the room temperature yogurt starter into the milk mixture until well combined.
Avoid whipping the mixture to maintain a smooth texture.
Pour the mixture into a yogurt maker or slow cooker and let it incubate for 8-12 hours, depending on your desired tartness.
Longer incubation results in a tangier yogurt.
Chill the yogurt in the refrigerator for at least 4 hours before serving.
Chilling helps the yogurt set and enhances its flavor.
Serve the yogurt plain or with your favorite toppings, such as fresh fruit or granola.
Get creative with toppings to make each serving unique.
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