Yoghurt maker vanilla honey yoghurt

Yoghurt maker vanilla honey yoghurt

Save this recipe

Be the first to make this!

About this recipe: This lovely simple yet elegant vanilla yoghurt is so tasty just by itself, or you can serve alongside crumbles and other desserts.


Makes: 12 servings vanilla honey yoghurt

  • 900ml full fat milk
  • 1 vanilla pod, seeded and split lengthways
  • 2 tablespoons unflavoured natural live yoghurt
  • 2 tablespoons dried milk
  • 3 tablespoons honey

Prep:15min  ›  Cook:8hr  ›  Extra time:3hr chilling  ›  Ready in:11hr15min 

  1. Switch on your yoghurt maker and allow it to heat up while you prepare the milk. Choose a place that you can leave the yoghurt maker undisturbed for at least 8 hours and away from any vibrations or movements.
  2. In a saucepan, bring the milk to the boil and add the vanilla pod then immediately remove from the heat. Place a cooking thermometer into the milk and wait until the milk has cooled to 50 C or just below. At this point, remove the vanilla pod and stir in the unflavoured natural live yoghurt and the dried milk. Give a gentle stir. Transfer to the yoghurt maker and leave covered and completely undisturbed for 8 hours.
  3. After 8 hours incubating, place the yoghurt in the fridge for 3 hours. Remove the yoghurt from the fridge, stir in the honey and serve.

Yoghurt making tips

However tempting, resist the urge to remove the lid and check the yoghurt, this will have a potentially negative effect on the end result. We set the yoghurt on to incubate last thing at night.
By adding the dried milk, this makes the yoghurt creamier.
Do not add anything to the yoghurt before or during incubating such as sugar and fruit, this should all be done afterwards. Yoghurt should last about 4 days in a sealed container in the fridge.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate