• UHT MILK 1200g
    • Whipping Cream 362g
    • Milk Powder 65g
    • Cassonade 252g
    • Glucose Powder 38g
    • Dextrose Powder 76g
    • Neutral SP 6g
    • Salt 2g
    • SOSA Smoke Powder 5g
    • NOROHY Vanilla bean 2
    • Apple Wood Chips As needed
    • Smoke Gun As needed

    Cold smoke the milk for 40 minutes

    Mix all the dry ingredients well.

    Add to the milk and cream

    Pasteurize the mix at 82°C and cool immediately

    Allow to age overnight before churning

Save recipe

If you want to enhance your Norohy Vanilla, download this recipe!

Download the recipe in PDF