Begin by lightly greasing the inside of your ramekins with a small amount of vegetable oil. Set aside.

In a small bowl, soak the gelatin sheets in cold water for about 5-10 minutes. Once softened, squeeze out excess water and set aside.

In a medium saucepan over medium-low heat, combine whole milk, heavy cream, granulated sugar, and matcha powder. Stir continuously and simmer for about 3-5 minutes.

Once warm, add the softened gelatin and stir until fully dissolved. Add the vanilla extract and stir to combine.

Strain the warm mixture through a fine sieve into a large measuring cup. Pour evenly into prepared ramekins, filling each about three-quarters full.

Cover molds with plastic wrap and refrigerate for at least 4 hours or overnight until set.

To serve, dip each mold into hot water for 5 seconds. Invert the ramekin onto a serving plate to release the panna cotta.