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French Yogurt Recipe

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3.8 from 8 reviews

This French Yogurt Recipe offers a simple way to make creamy, homemade yogurt using whole milk and plain yogurt as a starter. Infuse subtle flavors like vanilla during the heating process for a delicate taste. The recipe involves gentle heating, incubation in a yogurt maker or oven for fermentation, and refrigeration to set, resulting in smooth and tangy yogurt perfect for breakfast or snacks.

  • Total Time: 8 hours 15 minutes to 12 hours 15 minutes
  • Yield: 6 servings

Ingredients

Milk Base

  • 1 quart Whole Milk

Starter Culture

  • 8.8 ounces Plain Yogurt (with live cultures)

Optional Flavoring

  • Vanilla Bean (or other flavoring of choice)

Instructions

  1. Heat the Milk: Gently warm the whole milk until it is hot but not boiling. To infuse flavor, add vanilla beans to the milk and allow it to steep before removing the beans.
  2. Cool the Milk: Allow the heated milk to cool until it is warm to the touch, approximately 110°F (43°C), which is ideal for adding the yogurt starter culture.
  3. Mix Yogurt Starter: In a mixing bowl, combine the warm milk with plain yogurt. Whisk thoroughly to evenly distribute the live cultures.
  4. Prepare Containers: Place your containers or pots into the yogurt maker or on a tray if using an oven. Pour the milk and yogurt mixture evenly into these containers.
  5. Incubate: Turn on your yogurt maker and cover it. Typically, heat is applied for about 3 hours, then the device is turned off to allow the yogurt to continue setting. If using an oven, turn on the oven light to provide gentle warmth and place the covered pots inside. Let the yogurt ferment for 8 to 12 hours depending on your device and desired tanginess.
  6. Refrigerate and Serve: Once the yogurt has set, refrigerate it until chilled. Save some yogurt to use as starter culture for your next batch.

Notes

  • Use whole milk for creamier yogurt; low-fat or skim milk can be used but will yield thinner yogurt.
  • The yogurt used as a starter must contain live, active cultures for proper fermentation.
  • Vanilla beans or other flavorings are optional but add a subtle aromatic profile.
  • Incubation times vary; longer fermentation results in tangier yogurt.
  • Temperature during incubation should ideally be around 110°F (43°C) for best results.
  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes (heating milk) plus 8–12 hours (incubation)
  • Category: Dairy
  • Method: No-Cook
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://avascooking.com/french-yogurt-recipe/