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YIELD 12 SERVINGS
PREP TIME 20 MINUTES PLUS HEATING,
STANDING AND CHILLING
COOKING TIME 14 MINUTES
INGREDIENTS
Yogurt Maker 6
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Yogurt
INGREDIENTS FOR BASIC PLAIN YOGURT PAGE 2
2 3INCH CINNAMON STICKS
2/3 CUP SUGAR
2 TABLESPOONS INSTANT ESPRESSO POWDER
1 TABLESPOON VANILLA EXTRACT
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In a large saucepan over medium-high heat, heat the milk
and cinnamon sticks, stirring occasionally, until small
bubbles appear around the edge of the pan and an instant-
read thermometer inserted into the milk registers 180°F, 14
to 15 minutes. Remove the pan from the heat and whisk in
the sugar, espresso powder and vanilla until the sugar
dissolves. Pour the hot milk mixture into a large metal bowl
and let stand 20 minutes. Place the bowl in a larger bowl
halfway filled with ice water. Cool the milk, stirring
frequently, until lukewarm, and an instant-read thermom-
eter registers 110°F, 2 to 3 minutes. Remove and discard the
cinnamon sticks. Place the yogurt in a medium bowl, and
gently whisk in 1 cup of the lukewarm milk. Gently whisk the
yogurt mixture back into the remaining lukewarm milk.
Divide the milk mixture evenly among 12 glass jars. Place
the jars without the white lids in the yogurt maker and cover
with the clear lid. Turn the yogurt maker ON. Heat 8 hours.
Do not uncover the machine. Turn the machine OFF.
Remove the clear lid, taking care not to drip any accumu-
lated water onto the yogurt. Cover the jars tightly with the
white lids and refrigerate for at least 6 hours.
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