Bring the milk with the vanilla pulp and pods to the boil. Stir in sugar, remove from heat and allow to cool to room temperature. Add yoghurt and stir well. Entrust the yoghurt maker for about 10 hours (or let it mature in the oven, on the heater, in the rice cooker, in an insulating box, etc. at 40-45 degrees).
Remove the vanilla pods. Pour or stir in any liquid that has settled. Mix the yogurt well to distribute the vanilla pulp. Chill for at least 2 hours.
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