Homemade Vanilla Yogurt

Not too long ago, we started buying raw milk from a local farm. I gotta say, there’s nothing like it. I’m not a big milk drinker–actually, it kind of repulses me to think of drinking a straight glass of milk. However, I can enjoy me a good bowl of gluten free Choco Chimps every now and then. I also have an incredible gluten free pancake recipe that uses milk (stay tuned for that one!). 

And, there’s nothing like homemade yogurt. It just doesn’t compare to store-bought. Not even close. I know a lot of people (previously me included) are intimidated by making yogurt at home, but seriously it is SO easy it’s not even funny. 

I know there are some totally domestic divas out there that can make this stuff without any “real” equipment, but as I’ve said before on my blog, I’m all about simplicity. So, I have a yogurt maker. Shhh…don’t tell. It’s my little secret. It makes this recipe so easy, there’s really no excuse not to make yogurt at home! 

So what are you waiting for? Make your own better-than-Yoplait yogurt today! 

P.S. If you’re wondering what that delightful-looking granola is in my photo, it’s Chex gluten free granola. But if you’re looking for something healthier, you can try my grain-free granola recipe!

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Homemade Vanilla Yogurt

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Prep Time

15 minutes

Cook Time

720 minutes

Servings

MetricUS Imperial

Ingredients

• 1 quart milk I use raw milk from a local farmer
• 2 tsp pure vanilla extract
• 3 TBSP honey optional
• 1 packet of yogurt starter 5g

Prep Time 15 minutes Cook Time 720 minutes Servings MetricUS Imperial Ingredients 1 quart milk I use raw milk from a local farmer 2 tsp pure vanilla extract 3 TBSP honey optional 1 packet of yogurt starter 5g

Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan

Instructions

1. Heat milk to about 180 degrees over medium heat, until just starting to boil (stir consistently to keep from burning on bottom)
2. Remove from stovetop and set into sink filled with cool water (just as high as the milk) and let cool to about 70-73 degrees.
3. Add in vanilla and honey (if desired), then scoop out about 1/2 cup of cooled milk and dissolve the packet of yogurt starter in it.
4. Add back into milk and stir well.
5. Pour into yogurt maker, and follow manufacturer's directions (basically you just let it sit overnight!)

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