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1. In a large sauce pan, with a thermometer attached, heat milk to 180 degrees F. Maintain the 180 degrees F temperature for at least 10 minutes. Remove the saucepan from heat and cool milk to 110 degrees F. (This will take about 45 minutes.)
2. Stir yogurt and vanilla bean paste into milk. Transfer milk mixture to a yogurt maker. Set fermentation time to 8 hours.
3. Serve immediately or cover and store in the refrigerator for 3 to 5 days.