Vanilla Yogurt with Honey
Preparation time : 12 hours 5 minutes
4 cups 3.25% whole milk, at room temperature
1/2 cup plain yogurt with live and active cultures
1 tbsp vanilla extract
1/4 tsp ground cinnamon
2 tbsp honey
Step by step
- In small saucepan, heat milk over medium-low heat until instant-read thermometer registers 160˚F. Let cool to 110˚F. Skim and discard any film that develops over milk during cooling. Whisk together 1 cup warm milk with yogurt, then pour back into remaining milk. Whisk until very smooth.
- Pour milk mixture into removable pot and place in multi pot. Close the lid, then secure it by turning it counter-clockwise to lock it in place. Turn the vent knob to SEAL.
- Press the COOKING MODE button until the YOGURT indicator light is illuminated. 10:00 (10 hours) will show on the LED display; increase the cooking time to 12 hours. Wait 3 seconds. It will start cooking and the timer will start counting down. When cooking is complete, multi pot will beep.
- Remove the removable cooking pot using oven mitts for safety. Stir vanilla and cinnamon into the yogurt; transfer to clean jars and cover with lids. Let cool and refrigerate for about 8 hours or until thickened. Can be refrigerated for up to 3 weeks. Drizzle honey over top before serving.
Tip: For Greek yogurt, strain yogurt in cheesecloth-lined strainer set over bowl in refrigerator for up to 8 hours.
Per 1/2 cup / 125 mL (1/8 recipe)
Saturated Fat 2.5g