Homemade Honey Vanilla Yogurt

Homemade Yogurt

I have always enjoyed yogurt but this summer when I started making my own it became an all out yogurt obsession.  Usually plain yogurt is too tart for my taste but homemade yogurt is absolutely delicious just plain.  My kids do like some sweetness so I came up with this honey vanilla yogurt recipe that has just the right sweetness.  I use a Euro Cuisine YM80 Yogurt Maker.  There are 7 little jars that each make 3/4 cup yogurt.  To make yogurt you need a starter.  The easiest thing to do is use some store bought yogurt with live active cultures.  I typically use Fage 2% plain yogurt but I have tried other brands as well.  Each brand gives you a slightly different taste so experiment until you find one you like.  You can also save some yogurt from each batch to start the next batch.  I find that I get a yogurt that is more tart when I do this.


  • 5.25 cups whole milk
  • 1/2 cup yogurt with live active cultures
  • 1 tsp vanilla extract
  • 1.3 cup honey


Heat the milk in a soup pot on the stove until it just starts to foam around the edges (about 180F).  While the milk is heating up you can go ahead and add the vanilla extract and honey.  Once the milk has started foaming allow it to cool to just under 100F.  I usually fill up the sink with cold water and put the pot in there to cool rapidly.  Once the milk is 100F take a ladle full out and mix with the yogurt in a separate bowl.  Once it is mixed well return it to the pot with the other milk and stir.  Fill up the cups for the yogurt maker (leave the lids off) and all to “cook” for 8-12 hours.  The longer it cooks the thicker it will become and the more tart it will become.


To make greek yogurt, allow the finished yogurt to cool in the fridge.  Once it is cool you can strain the whey off the yogurt through a cheesecloth.  The longer you strain it the thicker it will become.  If you strain it for 24hrs you will have yogurt cheese (about the consistency of cream cheese).

Leave a Reply

Your email address will not be published. Required fields are marked *