Homemade Vanilla Honey Yogurt

Course: Breakfast

Keyword: yogurt

Prep Time: 15

Cook Time: 15

Fermenting time: 5

Total Time: 5 30

Servings: 1 cup servings

Calories: 149kcal

A simple old-fashioned homemade yogurt recipe cultured overnight without special equipment. Creamy, mild, and lightly sweetened with honey and vanilla.

Print Recipe

Ingredients

4 cups organic 2% milk
1/3 cup plain yogurt with live active cultures
1 tablespoon honey or to taste
1 teaspoon vanilla extract

Instructions

Pour the milk into a medium saucepan and heat gently over medium heat until it reaches 180°F (82°C), stirring occasionally to prevent scorching.
Remove the milk from the heat and allow it to cool until warm to the touch, about 110–115°F (43–46°C).
In a small bowl, whisk together the plain yogurt, honey, and vanilla.
Add a small ladle of the warm milk to the yogurt mixture and whisk until smooth. Pour the mixture back into the saucepan and whisk gently to combine.
Pour the milk into clean glass jars or containers.
Place the jars into a barely warm oven or another warm, draft-free place. Allow the yogurt to culture for 5–8 hours, depending on how tangy you prefer it.
Once the yogurt has thickened, transfer it to the refrigerator and chill overnight before serving.

Notes

If using an electric oven, preheat the oven to the lowest setting for 2–3 minutes, then turn it off before placing the yogurt inside. The oven should feel warm but not hot.
For thicker yogurt, strain through cheesecloth for a few hours after chilling.
Save a few spoonfuls of yogurt to use as a starter for your next batch.

Nutrition