Pleasant Hill Grain

HELPING YOU ACHIEVE YOUR CULINARY DREAMS

Shopping Basket

  • This item was added
  • items in your basket
  • (close)

Talk to a Product Expert!   (866) 467-6123 or chat

Posted: June 3, 2019
Recipe by: PHG Kitchen
Source: Fissler
Homemade yogurt, free of preservatives, with natural sweetner and healthful live cultures.
Total Time
12 hours

Ingredients:

  • 4 c. 3.25% whole milk, room temperature
  • 1/2 c. plain yogurt w/ live & active cultures
  • 1 tbsp. vanilla extract
  • 1/4 tsp. ground cinnamon
  • 2 tbsp. honey

Directions:

  1. 1. In a small saucepan, heat milk over medium-low heat until an 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.
  2. 2. 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.
  3. 3. 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.
  4. 4. 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.

Author's Notes:

Tip: For Greek yogurt, strain yogurt in cheesecloth-lined strainer set over bowl in refrigerator for up to 8 hours.

Images:

Vanilla Yogurt with Honey
Vanilla Yogurt with Honey

Share this recipe:

Comments

Be the first to comment on this recipe.

Your email will not be published.

* Required Fields

Vanilla Yogurt with Honey

Source: Fissler

  • Total Time
    12 hours

Description

"Homemade yogurt, free of preservatives, with natural sweetner and healthful live cultures."

Ingredients

  • 4 c. 3.25% whole milk, room temperature
  • 1/2 c. plain yogurt w/ live & active cultures
  • 1 tbsp. vanilla extract
  • 1/4 tsp. ground cinnamon
  • 2 tbsp. honey

Directions

  1. 1. In a small saucepan, heat milk over medium-low heat until an 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.
  2. 2. 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.
  3. 3. 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.
  4. 4. 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.

Author's Notes

Tip: For Greek yogurt, strain yogurt in cheesecloth-lined strainer set over bowl in refrigerator for up to 8 hours.

Return to Recipe Index
Return to top
Back to top