Ingredients for Homemade Thick Vanilla Yogurt
- Skim Milk
- Nonfat Dry Milk Powder
- Agave Nectar
- 1 teaspoon pure vanilla extract
- Plain Yogurt
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How to Make Homemade Thick Vanilla Yogurt
- In a small saucepan, heat the milk over medium heat until it reaches 180-185°F (82-85°C). Use a thermometer to ensure accuracy.
- Remove from heat and let the milk cool to 110-115°F (43-46°C). This is crucial for successful yogurt fermentation.
- While the milk is cooling, whisk together the yogurt starter and the vanilla extract in a small bowl.
- Once the milk has cooled, whisk in the yogurt starter mixture thoroughly. Ensure it is well combined.
- Pour the mixture into a clean glass jar or container. Cover with a lid or plastic wrap, leaving some space for expansion.
- Place the jar in a yogurt maker (if using) or in a warm place (around 110-115°F) for 6-8 hours, or until the yogurt is set. A warm oven with the light on can also work well. Check frequently, depending on your environment.
- After 6-8 hours, the yogurt should be thick and creamy. If it's still thin, let it sit for a couple of more hours.
- Once set, refrigerate the yogurt for at least 4 hours to further thicken and cool. The longer it chills, the thicker it becomes.
- Serve chilled and enjoy your homemade thick vanilla yogurt! Top with your favorite fruits, granola, or honey.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
111g
Fat
15g
Carbs
27g
