August 17 National Vanilla Custard Day #NationalVanillaCustardDay

With school back in session I want to get back to making sure Charlie and I learn something new everyday. We also need to make sure our home is cleaned everyday and dinner is started so David doesn’t always have to cook when he gets home and clean on his day off.

When I found out the food #Holiday for August 17th was National Vanilla Custard Day #NationalVanillaCustardDay I knew this would be the perfect cooking recipe for Charlie this week. David and Charlie both love Yogurt as for me I don’t like Yogurt. Do you?

Quick Vanilla Yogurt (No Fermentation)

Perfect for a fast snack or breakfast!

Ingredients:

• 1 container (32 oz) plain Greek yogurt
• 1 teaspoon vanilla extract
• 3 tablespoons powdered sugar (or honey/maple syrup)
• ¼ teaspoon cinnamon (optional)

Instructions:

1. Combine all ingredients in a bowl.
2. Mix thoroughly until smooth.
3. Taste and adjust sweetness or spice as desired.
4. Serve as is or top with fruit, granola, or nuts.

Homemade Vanilla Yogurt (Fermented)

For a deeper flavor and creamy texture.

Ingredients:

• 1 quart whole milk
• 2 tablespoons white sugar
• 2 tablespoons vanilla extract
• 2 tablespoons plain yogurt (with live cultures)

Instructions:

1. Heat milk in a saucepan until it begins to boil. Stir in sugar and vanilla.
2. Let the milk cool until warm (not hot).
3. Stir in the plain yogurt until well combined.
4. Pour into a container, cover, and place in a warm oven (turned off) for 8–16 hours.
5. Refrigerate before serving.

Now, I have a question for you. Would you like a dairy-free version or tips for turning this into frozen yogurt?

Now that my sister is Gluten-Free a lot of times she can’t celebrate these #foodholidays with my family. But that isn’t the case today I have Gluten-Free Yogurt recipes for you to try as well. as the regular Vanilla Yogurt recipes.

Here’s a simple and delicious recipe for Gluten-Free Vanilla Yogurt that you can make at home:

Homemade Gluten-Free Vanilla Yogurt

Prep-Time

• Prep: 10 minutes
• Cook: 5 minutes
• Fermentation: 6–8 hours
• Yield: 4 servings

Ingredients

• 4 cups whole milk (use lactose-free or plant-based if needed)
• ¼ cup granulated sugar (or adjust to taste)
• ½ tsp pure vanilla extract
• 2 tbsp plain yogurt with live cultures (as starter) or 1 yogurt starter packet

Instructions

1. Heat the Milk In a saucepan, gently warm the milk over medium heat until it reaches 110–120°F (43–49°C). Stir occasionally to prevent scorching.
2. Add Sugar and Vanilla Remove from heat. Stir in the sugar until fully dissolved, then mix in the vanilla extract.
3. Add the Starter Whisk in the yogurt starter or plain yogurt until evenly distributed.
4. Ferment Pour the mixture into a clean glass jar or container. Place it in a warm spot (like an oven with the light on or use the yogurt setting on an Instant Pot). Let it ferment for 6–8 hours until set.
5. Chill and Serve Refrigerate for a few hours before serving. Enjoy plain or topped with fresh fruit, granola, or honey!

I wanted to let you know this recipe is naturally gluten-free and customizable. Would you like a dairy-free version or ideas for toppings? Leave me a comment below and I will see what my family can find for you to use.

Thank you,

Glenda, Charlie and David Cates