A smooth and flavorful yogurt made simply at home without additives or preservatives. This traditional French recipe transforms milk into a creamy, wholesome dessert that's perfect for the whole family.
⏱️490 min
📊Easy
👥6 servings
🍽️Dessert
vegetarianbudget-friendlyfamily
Ingredients
1 litrewhole milk
150 gplain yogurt (active cultures)
30 gsugar
1 cuillère à caféliquid vanilla
Instructions
1MILK PREPARATION: Pour the milk into a saucepan and heat it to 85°C while stirring regularly with a wooden spoon. You should see small wisps of steam rising, but never allow it to boil. This step kills unwanted bacteria and improves the final texture of your yogurt. Use a kitchen thermometer to be precise—this is crucial for success.
2COOLING: Let the milk cool to room temperature for approximately 20 minutes, then place it in the refrigerator until it reaches 40-45°C. This temperature is ideal for the lactic ferments to develop properly. You can test with your finger: the milk should feel lukewarm, neither hot nor cold.
3INCORPORATING THE CULTURES: In a bowl, whisk the plain yogurt with 4 tablespoons of the lukewarm milk vigorously to obtain a smooth paste without lumps. Pour this mixture into the remaining milk and gently blend with the wooden spoon using broad, regular strokes. Add the sugar and liquid vanilla, then mix for a few seconds.
4INCUBATION IN YOGURT MAKER: Pour the mixture into your yogurt maker pots, close them, and let rest for 8 to 12 hours at 43°C. Do not shake the pots during this time as it may prevent proper setting. Fermentation occurs slowly but steadily as the lactic cultures transform lactose into lactic acid.
5FINISHING AND STORAGE: After the incubation time, remove the pots and place them immediately in the refrigerator to stop fermentation and stabilize the texture. The yogurt will continue to thicken slightly as it cools. Store in the cold for 5 to 7 days in tightly sealed containers.