Creamy Vanilla-Maple Yogurt

🕒 Prep: 15 min
🔥 Cook: 10 hours
🍽 Serves: 8
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This Creamy Vanilla-Maple Yogurt is a delightful twist on homemade yogurt that's perfect for breakfast or a snack. With a hint of maple sweetness and the comforting aroma of vanilla, it’s an irresistible treat.

Ingredients for Creamy Vanilla-Maple Yogurt

Whole milk is the base of our yogurt, providing a creamy texture and rich flavor. Heavy cream adds extra richness and smoothness, making each spoonful a delight. Pure maple syrup sweetens the yogurt naturally and adds a subtle, earthy flavor. Vanilla extract enhances the sweetness and adds a warm, aromatic touch. Finally, plain yogurt with live cultures acts as the starter, introducing the beneficial bacteria that turn milk into yogurt.

Tips & Tricks

  • Use a thermometer for precise temperature control — it’s key for perfect yogurt.
  • For a thicker texture, strain the yogurt through cheesecloth after chilling.
  • If your kitchen is cool, wrap the jar in a towel to maintain a warm environment during incubation.

Serving Suggestions

Try topping your yogurt with fresh berries, a sprinkle of granola, or a handful of nuts for a satisfying crunch. It's also great drizzled with a bit of extra maple syrup or served alongside a warm slice of banana bread.

Frequently Asked Questions

Can I use low-fat milk?
Yes, but the yogurt will be less creamy. Whole milk gives the best texture.
How long does homemade yogurt last?
It can last up to two weeks in the refrigerator, but it's best consumed within the first week for optimal freshness.
What if my yogurt is too runny?
Try straining it through a cheesecloth to remove excess whey, which will thicken it up.

Creamy Vanilla-Maple Yogurt Recipe Walkthrough

Start by pouring the whole milk and heavy cream into a medium saucepan. Heat it over medium heat, stirring now and then to prevent scorching. Keep an eye on it until it reaches around 180°F. This heating process is essential to denature the proteins, which helps the yogurt set nicely.

Once your milk mixture hits 180°F, take it off the heat. Now, patience is key. Let it cool down to about 110°F. This temperature is just right for the live cultures to thrive.

When it’s at the perfect warmth, stir in the maple syrup and vanilla extract. These will mix better at this stage and infuse their flavors throughout the yogurt.

Now, it’s time to add the magic ingredient — the plain yogurt with live cultures. Whisk it in gently until everything is well combined. This introduces the good bacteria needed for fermentation.

Pour the whole mixture into a clean glass jar or your yogurt maker, if you have one. Incubate it for 8-10 hours. The longer it sits, the tangier it will become, so adjust to your preference.

After incubation, chill the yogurt in the refrigerator for at least 4 hours. This helps it firm up and develop its creamy texture.

Why You'll Love This Recipe

  • Simple ingredients you probably already have at home.
  • Rich, creamy texture that store-bought options can't match.
  • An easy way to incorporate probiotics into your diet.
  • Customizable tanginess to suit your taste.

Ingredients

4 cups whole milk
1/2 cup heavy cream
1/4 cup pure maple syrup
1 teaspoon vanilla extract
2 tablespoons plain yogurt with live cultures

Step-by-step Instructions

1. In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally, until it reaches around 180°F. Remove from heat and let it cool to about 110°F.
2. Stir in the maple syrup and vanilla extract.
3. Once cooled, add the plain yogurt with live cultures, whisking gently until combined.
4. Pour the mixture into a clean glass jar or yogurt maker.
5. Incubate for 8-10 hours, or until the yogurt reaches your desired level of tanginess.
6. Chill in the refrigerator for at least 4 hours before serving.

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