Vanilla yoghurt, with a real pod
Flavour plain yoghurt with a cooled vanilla infusion. This version needs no starter culture or yoghurt maker.
4 small bowls
10 min preparation · 3 min heating · 10 min infusion and 1 h chilling
Your turn to prepare it.
Split and scrape
Split the half pod lengthwise. Put the seeds and pod in the small saucepan with the milk and sugar.
Infuse in the milk
Heat gently while stirring. At the first simmer, remove from the heat, cover and infuse for 10 minutes.
Cool the infusion
Remove the pod and pour into a small bowl. Cool quickly in a cold-water bath. Do not pour hot milk directly into the yoghurt.
Flavour the yoghurt
Briefly whisk the plain yoghurt to loosen it. Fold in the cold vanilla milk, taste and adjust the sugar if needed.
Serve well chilled
Divide between the four bowls, cover and refrigerate at 4 °C for one hour. Serve the same day, on its own or with a little coconut granola.
Make it your own.
- For a thicker texture, use strained yoghurt and add the infusion in small amounts.
- For a quick version, mix a little homemade vanilla sugar into plain yoghurt.