Ingredients
Shortcut Vanilla Yoghurt
- 40 grams Rapadura sugar (to taste)
- 50 grams milk powder
- 100 grams Vanilla Yoghurt, I use vaalia.
- 800 grams UHT milk, Any UHT milk will work
- 40 grams vanilla extract
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1) Pour boiling hot water over your TM bowl, lid and your easi-yo yoghurt container (this ensures that everything is clean).
2) Add sugar (you can mill if you prefer but I never do)
3) Add milk powder and the starter yoghurt. Then add milk and vanilla extract.
4) Heat for 18mins at 37 degrees sp 3.
5) In your easi-yo thermos add water that is at around the temperature of 39- 41 degrees. Pour the milk mixture into the easi-yo container and place into the thermos. Wrap in a blanket and leave for 7 hours - I have taken it out after 5 but it wasn't as thick as leaving it for longer.
(I use my easi-yo container as I find this is more successful to keep the yoghurt at a warm temperature for longer - you can use whatever method you use to incubate your yoghurt)
Shortcut Vanilla Yoghurt
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Awesome and easy! Uht milk cuts the steps out of heating and having to wait until it reaches 37 degrees so super quick to do. Love it 😋
My family loves this recipe
Very delicious. No more store yoghurt for me
How much water do you put in the easi-yo thermos base?? Up to the standard line?? have tried a few different ways but can't get it to work. Thankyou
Hi Jaqvan, if you use fresh milk you need to heat the milk to 90C first. Please follow the recipe in your Everyday Cookbook as a guide.
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Why do you use UHT milk? Have you tried fresh milk? Thanks
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