While I wait, I measure up sugar (reserving 2 Tbsp) and vanilla I just pour the vanilla into the sugar to get rid of stuff from my counters. ![]() Then I let the milk cool to 130°, while I prepare other steps. ![]() This is basically the point where the milk is really steaming, but definitely not boiling. I heat the milk to 190° F, using a digital thermometer to guide me along. (You might be able to use low fat milk as well, but it is said that whole milk will produce a thicker, creamier yogurt.) I start out by pouring a gallon of whole milk into a big pot with a heavy bottom. This recipe can easily be halved as well. I like to make a gallon at a time, because it tastes so good that we go through it pretty quickly. Adding pectin powder is one of the secrets! Sweetened yogurt is harder to make, but this recipe helps you make sweet vanilla yogurt that keeps its shape and doesn’t end up a runny mess. Plain yogurt is easy to make, using a tiny bit of yogurt containing live, beneficial bacteria as a culture. I’ll be forever grateful for all of your help and advice, thank you so much, Joyce Vogel and Martha Artyomenko! You also need a great recipe, which I will provide for you with the help of two lovely ladies who not only gave me permission to use their recipe, but also took the time to go through a lot of details in how to make sweetened vanilla yogurt. Personally I have used my cooler with great success! I’m OK with adding a little sugar at home.ĭo you need to purchase an incubator for culturing?Ībsolutely not! There are many ways of culturing without the use of yet another machine (incubator) to take up room in your kitchen. I have found that it doesn’t take near the amount of sugar to satisfy me as what I’ll find in a container from the store. Even though I do believe plain is better for you, personally I love sweetened vanilla yogurt. OR: simply make it at home!! It’s easy, cheap, absolutely delicious, and you decide what goes into it. Weil, MD, yogurt is sometimes heat treated after the fact to increase shelf life, which kills the precious living bacteria that we need. Sure, the culture is alive when it first starts out, but not necessarily by the time the yogurt ends up at the store. As I’ve read about it and looked more closely at ingredients lists, I have found that store bought yogurt often contains loads of sugar, artificial colors and flavorings, and not all of them contain live cultures. What had me wonder was the high sugar content, “other” ingredients, and live cultures, or rather, the lack thereof. Yogurt is good and good for you, isn’t that what we’ve leaned? Looking at the ingredients list at the grocery store, one can begin to wonder if this is really true after all. It helps me out tremendously! Thanks in advance! But how do you make sweetened vanilla yogurt without turning it into a runny mess? In this post, I will show you how to make thick and creamy, wonderful homemade vanilla yogurt using a cooler as an incubator, and of course I will share the recipe as well. If you do try this recipe, I would really appreciate a quick comment with a star rating (option found immediately under each recipe). Homemade, plain yogurt is easy enough to make.
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