This week, I made half the batch of homemade yogurt with a couple of split vanilla beans and a touch of turbinado sugar. It has been a lovely treat - this batch is not even a taste bud's worth tangy, so it feels like having panna cotta, but with the extra cooling power of yogurt. The vanilla is from Indonesia and tastes dark, velvety, and tropical - nothing like the flavor vanilla extract imparts.
Looks like most of the vanilla seeds settled on the bottom!
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