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For this week’s Coffee Break, we made homemade vanilla yogurt – which goes splendidly with the Granola we made last week! We don’t own a yogurt maker. The last thing I want is a single-serve appliance taking up my counter space. I do, however, have a sous vide! And what do you know? It turns out that is the perfect appliance to make yogurt.
The first batch we made didn’t have any sugar at all, and it was a bit too tart. So we adjusted our recipe and our results were much better. Now, if you’re looking for a sweet fro-yo type of concoction, this is not it. If you’re looking for a true yogurt with lots of probiotics, this is it. In addition to topping it with our Granola, you could also add whatever fresh fruit you happen to have on hand. It makes a yummy breakfast or snack anytime of day!
This vanilla yogurt is smooth, creamy, tart, with just a hint of vanilla. It’s the perfect base for fresh fruit or granola.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 6 servings 1x
- Category: Puddings and Yogurts
- Method: sous vide
- Cuisine: American
4 cups whole milk
1/4 cup plain yogurt with live cultures
2 Tbsp simple syrup
1 vanilla bean
- Turn on sous vide and set temperature for 109 degrees.
- Scrape vanilla bean into milk and add pod.
- Heat milk and vanilla mixture to 180 degrees, stirring constantly. (You don’t want it to stick or skim over.)
- Remove from heat and allow to cool to any temperature below 110 degrees.
- Stir in yogurt and simple syrup.
- Pour into glass jars and seal.
- Place jars in prepared sous vide and leave for 5 hours.
- Remove from water and refrigerate.
If you want a tangier yogurt, you can leave it in the sous vide longer – up to 24 hours.
Once you make your first batch of yogurt, then you have your own yogurt starter.
If you want to cool the milk and vanilla mixture faster, place it in an ice bath.
We used 8 oz. jars, not quite filled.
If the yogurt is still too tart for your taste, stir in a bit more simple syrup.
Keywords: vanilla yogurt