Oui Vanilla French Yogurt Copycat Recipe – FOOD is Four Letter Word

Step 1

1)Pour 4¾ Cups Whole Milk & ⅓ Cup Granulated Sugar into a saucepan, heat on low until it hits 190°F and hold it around that temperature for 10 minutes. Turn off the heat and let the milk cool to 110°F. Use a kitchen thermometer to monitor the temperatures. You can place your pan into a cold water bath in the sink to help cool it faster. If a film forms on top of the milk, be sure to remove it or it will give your yogurt a stringy texture.

Step 2

2)Place 2 Teaspoons Oui Yogurt into a bowl and add 2 Tablespoons of the cooled milk – mix very well with a whisk, making sure there are no yogurt lumps – this ensures that you’ll end up with smooth yogurt. Pour the yogurt starter and ¾ Teaspoon Vanilla Extract into the saucepan with the milk and stir well. Avoid scraping the bottom of the pan, there’s usually milk solids stuck to the bottom that can give your yogurt a gritty texture.

Step 3

3)Ladle the mixture into your jars. Seal the jars with lids or cover each jar with homemade foil lids. Place the jars directly in into the Instant Pot.

Step 4

4)Press the Yogurt button and make sure it’s on the “Normal” setting, set the Instant Pot for 9 hours. After it’s done, give it a taste—if you prefer it more tart, you can incubate the yogurt for a few more hours.(This recipe can also be made in any Yogurt Maker)

Step 5

5)Refrigerate the jars for at least 6 hours before serving. Enjoy without stirring.