Vanilla yogurt

Pure milk (whole fat) 1 liter	Milk powder (full fat) 10 grams
Bacteria powder (Chuanxiu 7 bacteria) 1g	Vanilla Pod 1 piece 16cm
White sugar 30-70g

How to make vanilla yogurt

Step 1

Prepare the ingredients: I prefer full-fat milk, which makes the yogurt more fragrant.

Step 2

The key to the success of yogurt is the utensils, which must be sterilized at high temperature. I washed them with boiling water and put them in the oven with 100-degree hot air circulation until they were completely dry.

Step 3

Cut out the seeds from the vanilla pod and put them into the milk pot with the skin. Add the milk powder as well. (I made the sugar-free version without adding sugar, you can add between 30-70 grams of sugar to make it taste better)

Step 4

Pour in one liter of milk, mix well and cook over high heat to bring out the aroma of vanilla.

Step 5

When the boiled milk reaches 40 degrees, add 1 gram of yogurt powder and stir evenly.

Step 6

Then pour into sterilized glass jars.

Step 7

Vanilla seeds will sink to the bottom, so stir when pouring to make the seeds more evenly distributed.

Step 8

The oven fermentation setting is 38 degrees and fermented for 7 hours.

Step 9

Check whether it was successful or not after 7 hours.

Step 10

Store the prepared yogurt in the refrigerator.

Step 11

Stir it before eating and stir in the vanilla seeds at the bottom.

Step 12

Every bite is full of vanilla seeds, and the taste is even better than ice cream.

Step 13

Enjoy silky smoothness

Step 14

The version with added light cream is honest and honest.

Step 15

Whether this yogurt is delicious or not, choosing the right herbs is crucial.

Step 16

The purest aroma of vanilla is here (*＞◡❛) Vanilla Yogurt Cooking Tips