Homemade Vanilla Bean Yogurt - SCD legal

4 Cups (1 Quart) of Half and Half
4 Cups (1 Quart) of Whole milk (no additives incl. vitamins)
*vanilla bean is optional
**Will need yogurt starter

You will need a yogurt maker, yogurt starter and thermometer for this recipe. I use the Yogourmet yogurt maker and 'freeze dried yogurt starter and creme bulgare starter culture' (the package is blue with yellow around the sides of the box. It has a picture of fresh yogurt in a small white cup with red raspberries being used as a light topping.

Combine milk and half-and-half in a medium sized saucepan and heat milk on medium until it reaches a temperature of 89 degree celsius. Let cool to room temperature (follow instructions on yogurt starter). Gently whisk 1/2 cup of the now cooled milk with the yogurt starter then add back to remainder of milk. Gently whisk together all. Poor into container for the yogurt maker and let cook for 24 hours. Extract from the yogurt maker and refrigerate for 8 hours. Eat!You could top with fruit and drizzle with honey for sweetness.

Serving Size: makes approximately 14 1/2 cup servings

Number of Servings: 14

Recipe submitted by SparkPeople user UCDIET1.