Ingredients
- 800 ml full-fat milk (preferably UHT)
- 200 ml cream
- 1 vanilla bean
- 125 g greek natural-yogurt (without added sugar)
Preparation
1. Mix the milk and cream in a suitable pot. Slice the vanilla bean lengthways, scrape out the seeds and add to the milk mixture. Stir well with a whisk and add vanilla bean also to the pot.
2. Bring milk mixture to the boil, stirring occasionally. Remove the pot from the hob, close with lid and leave everything to cool until lukewarm.
3. Remove the vanilla bean and remove the milk skin with a slotted spoon or pass everything through a sieve. Stir in the yogurt, divide the mixture between eight jars (140 ml) and seal with lids.
4. Place pot on Navigenio, add approx. 150 ml of water and place Softiera insert inside. Arrange the jars in the Softiera insert and close with lid.
5. Switch Navigenio to "A". Using the Audiotherm, set the fermentation mode and adjust the timer for 8 hours.
6. Allow the fermentation process to proceed uninterrupted. Do not open, move or disturb the pot or the Navigenio during the 8-hour fermentation period (this can also be done overnight).
7. After the fermentation is complete, carefully remove the jars from the Softiera insert. Refrigerate the yogurt for at least 1 hour before serving.
Tip
- The milk and cream mixture and Greek yogurt as a starter culture make the vanilla yogurt particularly creamy, thick and intense in flavour. If you prefer it less rich, you can also prepare the vanilla yogurt using the basic recipe (whole milk and whole milk yogurt only).
This recipe has been tested and approved by AMC.
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