Thick and Creamy Vanilla Yogurt

Make your own thick and creamy vanilla yogurt at home with just a few ingredients! This easy recipe uses whole milk, skyr, and real vanilla beans for a naturally rich, slightly sweet flavor. No special equipment needed — just simple steps for delicious results.

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Recipe

Number of servings: 12 servings (about 1/2 cup each)

Calories per serving: Approx. 140 calories

Total time: 10–14 hours (mostly inactive)

Thick and Creamy Vanilla Yogurt

Ingredients:

• 1 gallon (3.78 L) whole milk (pasteurized once, not ultra-pasteurized)

• 2–3 tablespoons vanilla skyr (or other probiotic yogurt)

• 1/4 to 1/3 cup granulated sugar (adjust to taste)

• 1–2 vanilla beans

Instructions:

1. Heat the Milk

   1. Pour the milk into a large heavy pot. Stir in sugar. Slowly heat over medium heat, stirring occasionally, until the milk reaches 180°F (82°C). Do not boil.

2. Cool the Milk

   1. Remove from heat and let the milk cool to 110°F (43°C).

3. Add Vanilla

   1. Split the vanilla beans lengthwise, scrape out the seeds, and stir them into the cooled milk.

4. Prepare the Starter

   1. In a small bowl, thin the skyr with a few spoonfuls of cooled milk. Whisk the mixture gently back into the pot of milk.

5. Incubate

   1. Pour the milk into jars or keep it in the pot. Maintain at 110°F (43°C) for 6–10 hours, depending on how tangy you want your yogurt.

6. Strain

   1. After incubation, immediately strain the warm yogurt using cheesecloth over a large bowl.

   2. Let it drain for 1–2 hours until desired thickness. (Optional: after 1 hour, you can move the strainer and bowl to the fridge for extra thick results.)

7. Finish and Store

   1. Once strained, gently stir the yogurt until smooth. Taste and adjust sweetness if needed. Transfer to a clean container and refrigerate.

Nutritional Value per Serving (Approximate):

• Calories: 140

• Protein: 8g

• Fat: 7g

• Carbohydrates: 10g

• Sugar: 8g

• Fiber: 0g

Storage Instructions:

• Store yogurt in an airtight container in the refrigerator.

• Best enjoyed within 2–3 weeks.

• Always use clean utensils to scoop to prevent contamination.

• Yogurt may get tangier over time, which is normal.

Heat the Milk

Heat the Milk

Heat the Milk

Prep Vanilla

Prepare the Starter

Prepare the Starter

Prepare the Starter

Cool the Milk

Add Vanilla

Add Vanilla

Add and mix the starter

Mix well

Incubate

Next day

Strain

Strain

Optional- fridge strain

Optional- fridge strain

Finish and Store

Finish and Store

Finish and Store

Enjoy

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Prompt

I've actually made yogurts a few times, but this time I wanted it to be really creamy and thick.

So off to ChatGPT I went:

I bought too much whole milk. Pasteurized once (not ultra). I also have one vanilla skyr. Unfortunately both are not organic. Skyr is sweetened. Can I make yogurt? I like it thick and creamy. Vanilla. Sweetened but not too much. I have vanilla beans

It said yes and gave me a recipe which I found a bit sloppy (no quantities):

Yes, you definitely can make yogurt with what you have! And it sounds like it could turn out really good — thick, creamy, lightly sweet vanilla yogurt.

Here’s how you can do it:

What you have:

• Whole milk (perfect for creamy yogurt)

• Vanilla skyr (sweetened, but can work as a starter)

• Vanilla beans (bonus flavor!)

How to make it:

1. Heat the milkPour the whole milk into a pot and heat it slowly to about 180°F (82°C) — until it’s steaming and you see small bubbles around the edges, but not boiling. This step changes the proteins so the yogurt sets properly.

2. Cool the milkRemove from heat and let it cool down to about 110°F (43°C) — warm to the touch but not hot.

3. Prepare the starterIn a bowl, take about 2–3 tablespoons of the vanilla skyr and mix it with a few spoonfuls of the cooled milk to thin it out.(Skyr is a bit thicker and higher in protein than regular yogurt, but it still contains the live cultures you need.)

4. Flavor the milk (optional but recommended)While the milk is cooling, split a vanilla bean lengthwise, scrape out the seeds, and stir them into the milk for beautiful real vanilla flavor.(You can even toss the scraped pod into the milk while it ferments if you want even more vanilla aroma.)

5. CombineGently whisk the thinned-out skyr mixture into the rest of the cooled milk.

6. IncubateKeep the mixture warm and still at 110°F (43°C) for about 6–10 hours, depending on how tangy you like it.You can:

   • Use an oven with the light on,

   • Wrap the pot in towels,

   • Use a yogurt maker,

   • Or even a dehydrator if you have one.

7. Check and RefrigerateOnce it sets (thickens and looks like yogurt), move it to the fridge for at least 4 hours to chill and firm up.

Notes:

• Thickness: Since you like it thick, you can strain it after it chills — like making Greek yogurt — using cheesecloth or a fine mesh strainer.(Though it might already be thick thanks to the skyr culture.)

• Sweetness: After it’s done, taste it. If it's not sweet enough, you can gently stir in a little honey, maple syrup, or sugar before eating.

• Texture: Stir very gently after setting if you want it creamy; stirring too much can break it into a looser texture.

Would you like me to also give you an idea for how to make it even thicker — almost like a dessert-style vanilla yogurt — if you want?(It's super simple, just an extra trick during heating!)

As I said, sloppy:

What about sugar, and how much milk? I have the large Costco jug

It updated:

Got it — that helps a lot!

The large Costco jug of whole milk is usually about 1 gallon (3.78 liters).

For sugar:Since your skyr is already sweetened, and you want your final yogurt sweetened but not overly sweet, I would recommend adding about 1/4 to 1/3 cup sugar per gallon of milk.

• 1/4 cup sugar = lightly sweet (good if you don't want it too dessert-like)

• 1/3 cup sugar = sweeter, more like a store-bought vanilla yogurt

You can adjust later:If you’re worried, start with 1/4 cup sugar while heating the milk.Once the yogurt is finished, you can always add a little more to taste. Updated quick plan for you:

Step	Details
Milk	1 gallon (3.78L) whole milk
Heat	Warm to 180°F (82°C), stirring occasionally
Add sugar	Stir in 1/4 to 1/3 cup sugar while heating — make sure it dissolves fully
Cool	Let milk cool down to 110°F (43°C)
Vanilla	Scrape 1–2 vanilla beans and stir seeds into milk
Starter	Mix 2–3 tablespoons of vanilla skyr with a bit of cooled milk, then whisk into the rest
Incubate	6–10 hours at around 110°F (43°C)
Chill	Refrigerate at least 4 hours

If you want extra creamy yogurt (like almost dessert-style thick without even needing to strain), I can tell you a small trick you can add during the heating step.

Would you like to hear it? (It’s optional but really nice.)

I was intrigued by the small trick:

Yes

It then shared the trick:

Awesome — here’s the trick:

During the heating step, when your milk is getting hot (around 150°F and climbing toward 180°F),stir in 1/4 cup of powdered milk (a.k.a. dry milk) per quart of liquid.

Since you have a gallon (which is 4 quarts), that would be 1 cup powdered milk total.

Why?

• It boosts the milk's protein content without watering it down.

• This makes your yogurt naturally thicker and creamier without needing to strain it later.

• It also helps the yogurt set firmer and creamier without a grainy texture.

Important:

• Make sure to whisk it really well so it dissolves fully and doesn’t clump.

• Add it once the milk is warm but before it reaches 180°F.

But if you don't have powdered milk on hand, no big deal — your yogurt will still turn out thick, especially since you're starting with whole milk and using skyr as your starter.

Do you want me to also suggest a small optional finishing trick for a super glossy, velvety texture after it sets? (It’s easy, just how you stir it after chilling.)

Gross. I said:

I don't have powdered milk. How about straining it in a cheesecloth?

ChatGPT complimented my idea:

Perfect — yes, straining with cheesecloth is the classic and best way if you don't have powdered milk!

Here’s what you can do:

After your yogurt finishes incubating:

1. Chill it first:Put the whole container in the fridge for at least 4 hours (this helps it firm up and set properly).

2. Strain it:

   • Line a fine mesh strainer with cheesecloth (or even a clean thin kitchen towel if you don't have cheesecloth).

   • Set the strainer over a big bowl.

   • Pour the chilled yogurt into the lined strainer.

   • Let it drain in the fridge for 2–4 hours (or overnight if you want it really thick).

3. Check thickness:

   • The longer it strains, the thicker it gets — like Greek yogurt or even skyr-thick if you wait long enough.

   • Save the drained liquid (whey) if you want — you can use it for smoothies, baking, or just toss it if you don't want it.

4. Stir gently:

   • After straining, transfer your thick yogurt to a container and give it a very gentle stir to make it smooth and creamy.

   • Be careful — stirring too hard will break the texture and make it runnier.

Quick Recap for You:

Step

Details

Heat milk + sugar

180°F, dissolve sugar fully

Cool

110°F

Add vanilla bean + skyr

Whisk gently

Incubate

6–10 hours at ~110°F

Chill

4+ hours

Strain

2–4+ hours in cheesecloth over bowl

Stir	Gently for silky texture

Honestly? This way might give you even better results than using powdered milk —especially since you're after creamy, vanilla, lightly sweet yogurt.

Do you want me to help you estimate exactly how much finished yogurt you’ll get from a gallon once you strain it? (It shrinks a little because you lose some whey.)

Ok ok, great, can you share the recipe again so I don't have to scroll?

For better access do you mind sharing the full recipe here at the bottom so it's easier for me to follow the steps? Including quantities times etc

And it did:

Of course — here’s your full yogurt recipe written cleanly so you can easily follow it:

Thick and Creamy Vanilla Yogurt

(Using whole milk, vanilla skyr, and vanilla beans)

Ingredients:

• 1 gallon (3.78 L) whole milk (pasteurized once, not ultra-pasteurized)

• 2–3 tablespoons vanilla skyr (sweetened)

• 1/4 to 1/3 cup granulated sugar (adjust depending on how sweet you like it)

• 1–2 vanilla beans (depending on how strong you want the vanilla flavor)

Equipment:

• Heavy pot

• Thermometer (helpful but not absolutely necessary)

• Cheesecloth and strainer

• Large bowl

• Whisk

Instructions:

1. Heat the Milk

   • Pour 1 gallon of whole milk into a large heavy pot.

   • Stir in 1/4 to 1/3 cup sugar (start with 1/4 cup if you want it lightly sweet).

   • Heat slowly over medium heat, stirring occasionally, until the milk reaches 180°F (82°C).(You’ll see bubbles around the edges and light steam — don’t let it boil.)

2. Cool the Milk

   • Remove from heat.

   • Let the milk cool down naturally to about 110°F (43°C).(It should feel very warm but not hot if you touch it.)

3. Prepare the Vanilla

   • While the milk is cooling, split 1 or 2 vanilla beans lengthwise.

   • Scrape out the seeds and stir them into the cooling milk.(Optional: Toss the empty pods into the milk too for extra flavor, and remove them later before straining.)

4. Prepare the Starter

   • In a small bowl, mix 2–3 tablespoons of vanilla skyr with a few spoonfuls of the cooled milk to thin it out.

5. Inoculate the Milk

   • Whisk the thinned-out skyr mixture back into the pot of cooled milk gently but thoroughly.

6. Incubate

   • Pour the mixture into jars or keep it in the pot.

   • Keep it at 110°F (43°C) for 6–10 hours.

     • 6 hours = mild flavor

     • 8–10 hours = more tangy

   • You can use:

     • Oven with light on (and pot wrapped in towels)

     • Yogurt maker

     • Dehydrator

     • Insulated cooler with warm water

7. Chill

   • After it has thickened and set, move it to the fridge for at least 4 hours to firm up fully.

8. Strain

   • Line a fine mesh strainer with cheesecloth over a large bowl.

   • Pour the chilled yogurt into the strainer.

   • Let it drain in the fridge for 2–4 hours (or overnight if you want extra thick yogurt).

9. Finish and Store

   • After straining, transfer the thickened yogurt to a container.

   • Stir it very gently to make it smooth and creamy.

   • Taste: if you want it sweeter, you can stir in a little extra sugar, honey, or maple syrup.

Final Yield:

• You’ll probably end up with about 2.5 to 3 quarts (around 2.5–3 liters) of thick yogurt from 1 gallon of milk after straining.(It depends how long you strain it and how thick you want it.)

Would you also like a simple "quick print" version without the explanations, just a checklist style, in case you want to save it too?(Kind of like a recipe card.)

I wanted the recipe to be more simple and accessible. I asked:

Why does it have to be strained in the fridge? I'm trying to make this recipe simple. Is there any way to simplify it? Without compromising on the texture and taste...

It explained:

Good thinking — you're totally right to ask that.

Straining in the fridge is mainly about food safety:

• Warm yogurt sitting out can grow bacteria you don’t want.

• Plus, cold yogurt firms up and strains more cleanly (you lose less good yogurt into the whey).

BUT you’re smart to want to simplify.Honestly? You can absolutely skip chilling first if you strain carefully right after incubation — just strain it right away while it’s still warm, then immediately refrigerate it once it’s thickened enough.You'll still get great thick yogurt, just slightly softer at first (it will firm up more after chilling).

Here's a simplified version without hurting the final taste or texture:

Updated Simpler Plan:

1. Heat milk + sugar to 180°F.

2. Cool to 110°F.

3. Add vanilla bean and vanilla skyr starter.

4. Incubate for 6–10 hours at ~110°F.

5. Strain immediately (warm yogurt into cheesecloth over a bowl).

6. Once it drains to the thickness you like, move the strained yogurt into a container and refrigerate it.

Key points for making it work:

• Use 2 layers of cheesecloth or a very fine cloth so you don’t lose any yogurt while it’s still warm and softer.

• Don’t leave it straining at room temperature too long — once it's firm enough (say 1–2 hours), refrigerate it.

• If you want it very thick, you can move both the strainer + bowl into the fridge after the first hour.

Short Answer:

• Yes, you can strain right after incubation instead of chilling first.

• Just watch it closely and refrigerate it as soon as it firms up.

Would you like me to rewrite the full "simple" version of your recipe for you too, based on this? (It would be even easier to follow step-by-step.)If yes, I can make it super clean — like a real working recipe card.

I preferred this, and wanted the shorted fridge straining method:

Yes please, just make the part of moving to the fridge after 1 hour optional

It complied:

Sure thing! Here’s your simplified recipe with the optional step about moving to the fridge after 1 hour:

Simple Thick & Creamy Vanilla Yogurt

(Using whole milk, vanilla skyr, and vanilla beans)

Ingredients:

• 1 gallon (3.78 L) whole milk (pasteurized once, not ultra-pasteurized)

• 2–3 tablespoons vanilla skyr (sweetened)

• 1/4 to 1/3 cup granulated sugar (adjust depending on how sweet you like it)

• 1–2 vanilla beans (depending on how strong you want the vanilla flavor)

Equipment:

• Heavy pot

• Thermometer (optional but helpful)

• Cheesecloth and strainer

• Large bowl

• Whisk

Instructions:

1. Heat the Milk

   • Pour 1 gallon of whole milk into a large pot.

   • Stir in 1/4 to 1/3 cup sugar (start with 1/4 cup for a milder sweetness).

   • Heat slowly over medium heat, stirring occasionally, until the milk reaches 180°F (82°C).(You’ll see bubbles around the edges and light steam, but don’t let it boil.)

2. Cool the Milk

   • Remove from heat.

   • Let the milk cool down to 110°F (43°C) — warm to the touch but not hot.

3. Prepare the Vanilla

   • While the milk is cooling, split 1 or 2 vanilla beans lengthwise and scrape out the seeds.

   • Stir the seeds into the cooling milk.

4. Prepare the Starter

   • In a small bowl, mix 2–3 tablespoons of vanilla skyr with a few spoonfuls of the cooled milk to thin it out.

5. Inoculate the Milk

   • Gently whisk the thinned-out skyr mixture back into the pot of cooled milk.

6. Incubate

   • Pour the mixture into jars or keep it in the pot.

   • Keep it at 110°F (43°C) for 6–10 hours (depending on how tangy you like it):

     • 6 hours = mild flavor

     • 8–10 hours = tangier flavor

7. Strain

   • After incubation, strain the yogurt immediately while it’s still warm:

     • Line a fine mesh strainer with cheesecloth over a large bowl.

     • Pour the yogurt into the strainer.

     • Let it drain until it reaches your desired thickness (usually 1–2 hours).

   • If you prefer extra thick yogurt, you can move the strainer and bowl to the fridge after 1 hour to continue draining.

8. Finish and Store

   • After straining, gently stir the yogurt to make it smooth and creamy.

   • Taste and add more sweetener if desired (e.g., honey or maple syrup).

   • Transfer the yogurt to a container and refrigerate.

Final Yield:

• You’ll get about 2.5 to 3 quarts (2.5–3 liters) of thick yogurt from 1 gallon of milk.

This version cuts down on waiting time and extra steps but keeps the thick, creamy texture you love! You can tweak it as you go to make it just the way you want.

Does this work better for your needs?

Lastly, I was curious about shelf life. I asked:

Yes that's perfect. Small question, how long can I store the yogurt in the refrigerator? Does it have the same expiration as the actual milk? Shorter? Longer?

And it explained:

Great to hear the recipe works for you!

For storage, homemade yogurt usually lasts about 2–3 weeks in the refrigerator. It will not last as long as the original milk because of the live cultures, but it stays good for quite a while if properly stored in an airtight container.

To make sure it lasts:

• Store in a clean, airtight container.

• Check for signs of spoilage like off smells, mold, or separation (a little liquid on top is normal and can be stirred back in).

If you notice it getting too tangy over time, it’s still fine to eat, but the flavor will be sharper the longer it sits. Fresh yogurt tends to be at its best during the first 1–2 weeks.

Would you like any tips on ways to use it up if it gets close to the end of its shelf life?

Scroll to the top or click the link below for the final recipe.

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