Homemade Banana Yogurt

I wanted to make flavored yogurt... to add the flavor before fermentation... but almost everyone told me that it would not work.  And indeed, my first attempt (with banana) was a sorry one!  But I decided to try again, after being told by someone in particular who suggested that I simply dice or cube the banana, not crush or mash it.  And, add a splash of vanilla while I was at it.

Well... this time I was successful!

When I opened the container, the cubed bananas had risen to the top.

I drained it overnight (we prefer the thick Greek-style yogurt) and the next day is was thick and creamy... and utterly delicious!  There was a slight tang but the banana flavor was quite pronounced.  The stirring and draining mashed the bananas a bit.  Yummmmy!

The recipe is simple!!!

Add 1/4 cup of yogurt (with live cultures) to about 800 ml of milk.  Stir in (gently!) cubed bananas from 1 to 2 medium sized bananas and about 1 teaspoon of vanilla extract.  Incubate as usual.  Mine was done in about an hour less than my usual (6 hours, thereabouts).