Yogurt

7.5 c. UHT whole milk
2 small vanilla (Greek) yogurt
1/4 c. sugar
1 Tbsp. vanilla bean paste
1/2 Tbsp. vanilla extract

Bring milk to 180 degrees F.  Remove pan from heat and add sugar, paste, and extract.  Whisk ingredients together.  Pull yogurts out of the fridge to allow to come to room temperature.  Let milk cool to 110 degrees F, stirring occasionally.  (This usually takes about an hour.)  Once milk is at 110 degrees F, place yogurt in small bowl and carefully add about 1 cup of milk mixture to the yogurt.  Whisk together making sure it is incorporated.  Once it is well-mixed, poor yogurt mixture back into the milk mixture and whisk again.  Pour entire mixture into yogurt maker and "cook" for 11 hours.  Then place yogurt in fridge and allow to cool.  The longer it cools the more it sets up.  I usually try to cool mine for at least 12 hours.

Yields: 2 quarts

modified from original recipe: http://www.thevintagemixer.com/2012/08/homemade-vanilla-bean-yogurt-recipe/