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Homemade Vanilla Yogurt
Homemade Vanilla Yogurt
Homemade Vanilla Yogurt
Homemade Vanilla Yogurt
Homemade Vanilla Yogurt

Prep Time: 15 mins
Cook Time: 6 mins
Total Time: 6 hours 15 minutes (+ 6 hours standing time and 8 hours chilling time)
Serves: 8

Ingredients

  • 8 cups 3.25% whole milk, at room temperature
  • 1 vanilla bean, scraped
  • 1/4 cup active Greek Yogurt starter cultures


methodology

1. Pour milk and scraped vanilla bean seeds into bowl of CRUX 8 QT 10-in-1 Programmable Multi Cooker. Manually set to Saute. Heat until instant-read thermometer registers 160F. Remove cooking pot from Multi Cooker; let cool to 110F. Skim off any film that develops over milk during cooling.

2. Whisk 1 cup warm milk mixture with yogurt cultures; whisk into remaining milk mixture until very smooth.

3. Divide evenly among eight 8-oz Heat Resistant Mason jars or four 16-oz jars. Secure with lids.

4. Clean cooking pot of Multi Cooker. Set the streaming rack inside Multi Cooker. Select Warm for 6 to 8 hours. Turn off unit and let stand for 6 hours.

5. Let cool; refrigerate for at least 8 hours or until thickened (can be refrigerated for up to 3 weeks).

Tips:

  • For Greek yogurt, strain yogurt in fine-meshed strainer lined with cheesecloth and set over bowl in refrigerator for up to 8 hours.
  • Sweeten to taste with honey or maple syrup.

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