Ingredients
Yoghurt
- 1000 g full cream milk
- 50 g natural yoghurt
- Almond bag or old tea towel
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Cook milk for 60 minutes at 90 degrees at speed 2.
When finished, remove TMX lid and let mixutre cool down to 37 degrees. Takes around 30 minutes. When reached 37 degrees put a clean finger in and check that its luke warm not HOT. If still too warm wait a bit longer.
Add 50g of natural yoghurt.
Mix for 4 seconds on speed 4.
Cook for a further 10 minutes at 37 degrees on speed 2.
Rinse a container with boiling water to sterilise and pour the mixture into the container.
In summer leave on your bench top overnight, in winter leave inside an over. DO NOT DISTURB.
You will have pot set yoghurt. Put in fridge to chill before eating.
If you want the yoghurt thicker then line the rice basket with a cheese cloth, nut bag or old tea towel.
Pour the "pot set" yoghurt mixutre into the lined steamer basket.
Put the container inside another container with something underneath so its not touching the bottom.
Let strain for 20 minutes
Keep whey for something else or discard. Pour mixture back into a storage container and there you have thick yoghurt!
Serve with strawberry jame (EDC cookbook), drizzle honey, fruit or whatever you fancy.
RESERVE 50g FOR THE NEXT BATCH.
YOU WILL NEVER BUY YOGHURT AGAIN!
YOU CAN DOUBLE THE QUANTITIES BUT COOK THE MILK FOR 60 MINUTES IN THIS CASE
Yoghurt
Thermomix Model
-
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
My husband eats yoghurt every day. He loves the yoghurt I make with this recipe. To sweeten it, he adds maple syrup or a little jam. This is a simple, straightforward recipe - very easy to make. I suggest that users purchase a candy thermometer to monitor the temperature of the milk.
Whey keeps for about the same length as the yoghurt. Freeze in ice cube trays and it lasts even longer!
Thanks for a great recipe. I have been making every week for about a month using low fat unhomogenised milk and it turns out great!
One question....the recipe says if you double the quantity then cook the milk for 60 minutes. But the recipe for the 1000gm says to cook for 60 minutes already so just a bit confused?
Thankyou for a yoghurt recipe without milk powder or long life milk!
Looking forward to trying it now, and will set it in my EasiYo maker, with the warm water around it
I love this recipe for yoghurt as no need for milk powder, just some of your favourite preThermomix yoghurt. The taste of your yoghurt is the same as the one you have chosen to add to the cooked milk. Then, never buy yoghurt again because you can put aside some of your own yoghurt for the next batch. I haven't tried straining the yoghurt yet, but have added a probiotic to the final mix (Inner Health capsule's insides) and it seemed to set better and thicker.
Erin WilliamsBrisbane Consultant
Is it possible to use vanilla yoghurt rather than natural?
We have a temperature probe which my husband uses when cooking meat in the Weber, so I put that in the cooked and cooled milk to check its just below 37deg (cleaned of course!). One question I have pleae - does the whey keep as long in the fridge as the yoghurt? I assume it does, but would like others thoughts please.
So many recipes to try, but so little time!
I have made the EDC yoghurt several times, the first time it wasn't very thick, but the second time when I emptied the boiling water out of the thermo server I didn't dry it ( I think drying it cooled it down) and I used the base as the lid to make it an airtight seal and wrapped it in a teatowel. I also made sure that my table spoons are generous. Have made with both skim and full cream and skim worked just fine. I don't bother to strain it is thick enough.
Please need tips, I have attempted to make the yoghurt twice and both times a disaster, it is not thickening and too runny, more like drinking yoghurt. I followed instructions in the Everyday cookbook. I used Brown's Full Cream milk and natural yoghurt?
Help!
Thanks
Temperature of the TM is the key to making the yoghurt work. I've just read that the 37 degree light needs to go off, indicating the TM is less than 37 degrees, before you move onto adding the pot set yoghurt.
I haven't made this yoghurt yet, but I've made the creamy yoghurt in the Everyday Cookbook, and it's worked a couple of times, but more often than not it it really runny, like milk. Anyone got any tips?
Are you sure to delete this comment ?