How I Make My Honey Vanilla Yogurt

I am finally in the habit of making yogurt on a regular basis, so that it is easily accomplished and thus will actually occur on a regular basis without reverting back to purchasing the stuff. We can consume a great deal of yogurt when the mood strikes us, which gets rather expensive as well as not quite optimal healthy-wise.

We like vanilla yogurt, thus this recipe for already slightly-sweetened, ready-to-eat right out of the jar, vanilla yogurt. I bought a set of pint sized canning jars for this purpose, and it is convenient that folks can just grab a jar to take on the road and it is good to eat as is (not to mention fun to eat out of the quaint jar). We like it especially with my homemade granola, making for a substantial breakfast or lunch or snack, or even supper if one has had a heavy midday meal and is just looking for something light at night.

This is my simple recipe/method.

Heat a gallon of whole milk in a large pot until it reaches 180 degrees F, using a candy thermometer to check your temperature. This takes about twenty minutes at a medium-high temperature on my stove. Stir it occasionally and keep yourself in the general vicinity lest your milk boil over unto a grand mess. (!)

After it reaches 180, remove from heat and let it cool to about 120 degrees F.

In the meantime, prepare your jars and have a glass pint measuring cup handy. You want your jars to be very clean, washed in hot soapy water and rinsed well, or in a dishwasher.

I set my jars up like so, placing them on a cookie sheet lined with a clean dish towel. I incubate my yogurt in the oven, so this works very well.

After the milk has cooled I stir in one cup of honey and a couple of tablespoons of vanilla. (The exact amount will depend on your personal preference and the potency/quality of your vanilla.)

I then measure out a cup of yogurt in the glass measuring cup. If this is your first batch you have to start with purchased plain yogurt, one that contains 'live active cultures' as stated on the label. I usually use Stoneyfield brand and it has always worked well for me. After the first batch, I of course just save half a jar of my own yogurt and use that as the starter for the next batch.

Add about a cup of the cooled milk to the cup of starter yogurt and stir gently, then pour it back into the pot of milk. Stir gently to blend the cultures throughout the milk.

Then simply fill your jars with the mixture. I've found it easiest to just use the same measuring cup as a dipper/ladle, as it's easy to pour the milk into the jars this way with no mess.

I set the lids on the jars (but don't add the bands just yet).

Then I place the whole tray into a warm oven. To warm the oven, I turn it on for about a minute and a half and then turn it off. I use a timer and stand right next to the oven paying attention so it doesn't get too hot! Too hot will kill your cultures. (Another method is to leave the pilot light on while you're incubating, which provides enough warmth to incubate the yogurt, but I don't like to wear out the oven lights in this way.) After about four or five hours I repeat the turning the oven on and off for a minute or so to keep the oven warm enough. Don't disturb the yogurt while it's incubating or try to check on it. I usually leave my yogurt to incubate overnight for about twelve or maybe even sixteen/eighteen hours; the yogurt should look firm.

Then I put the bands on the jars and put them in the refrigerator to chill.