Creamy vanilla yoghurt

Step 1

Set aside 8 small glass jars (120 ml - see Tips) with lids.

Step 2

Place a small bowl onto mixing bowl lid and weigh yoghurt into it. Set aside.

Step 3

Place milk and vanilla bean into mixing bowl, then heat 10 min/80°C/speed 3, without measuring cup. Allow to cool in mixing bowl until temperature drops to 45°C (approx. 45 minutes - see Tips).

Step 4

Remove vanilla pod and scrape seeds into bowl with reserved yoghurt. Add a little of the cooled milk and stir to combine. Add yoghurt mixture, milk powder and sugar (optional) to mixing bowl, then mix 5 sec/speed 4. Divide between glass jars, seal with lids, then place into Varoma dish. Rinse mixing bowl.

Step 5

Place water and lemon juice into mixing bowl (see Tips). Place Varoma dish with jars into position, secure Varoma lid and start Fermentation /10 h/70°C. Remove Varoma, then place yoghurts in the fridge for a minimum of 2 hours or until completely set and chilled (see Tips). Garnish with toppings of choice before serving.