Ingredients
Gippsland dairy yoghurt clone
- 50-70 g full cream milk powder
- 1 level teaspoons vanilla essence
- 3 heaped tablespoons Vanilla starter yoghurt, Must have live cultures (pot set)
- 1 litres full cream milk
- 150 g Extra yield culinary cream, Extra thick cream
- 50-75 g sugar
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I'm cooking this todayRecipe's preparation
1. Place milk, milk powder, sugar, vanilla, and cream in bowl 25min/90deg/sp3
2. Remove thermo bowl from dock, place the bowl into the refrigerator for about an hour, place back onto dock after an hour to check temp, if 37deg comes up WAIT until the indicator turns out
skim off any settlement on top
3. As soon as the temperature indicator has turned off add your 3tbs yoghurt starter
20min/37deg/sp1.5
(use a good brand of vanilla pot set yoghurt)
it must read on the back ‘live coltures’
for my very first batch I used
‘farm house gold extra cream vanilla’
4. Whilst cooking boil your kettle and with the boiled water fill either 1.5 litres worth of glass jars or a thermo server
5. Once cooking has completed empty out the boiling water and fill jars/thermo server with your yoghurt! Wrap in a towel and pop it somewhere to be undisturbed for atleast 11hrs (I’ve left mine for 14-16 before and turned out beautiful!)
6. After the setting time is up pop in the fridge for atleast an hour before serving!
Remember to remove 3tbs of yoghurt and set aside for your next batch!
Notes**
for the cream I used extra yield culinary cream that I picked up from my local wholesale store, tho I haven’t tried this with normal heavy cream I assume that would work to! Might just not be as thick!
Yes it says a lot of sugar, but if your after the same taste as the Gippsland brand this is what I’ve found to be extremely similar, cutting the sugar back is completely fine for the faint hearted!!
Very creamy and sweet yoghurt (tastes like Gippsland dairy)
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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.
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Comments
anita4766: same for me
k8syiah: I use farmhouse gold for milk you never wrong and cream whatever cream Coles or Woolworths
About to try this on the weekend as I have over 15 people direct me to this recipe. Just a question, What brand do you use for the Extra yield culinary cream, and with the milk, is this cupboard milk or fresh milk? Again what brand do you use please?
Cant wait to try this.
I have tried the twice now and both times it did not set at all. Any suggestions?
Fantastic recipe. Thanks for sharing. Spot on.
Absolutely beautiful, my youngest loved it, will definitely make again. Can you freeze it in little tubs
Hi,
Can I use the fermentation mode to do it? And if yes how many degrees? TIA
Thankyou so much for this recipe. It is the first home made yoghurt that my family will eat...and they love it!
Great recipe, thank you !
This yoghurt is amazing! So so thick and tasty! I used the least amount of sugar, 70g of milk powder and used thickened cream. Curious to try it without the thicken cream next batch.
I let it ferment for 10 hours (because it was bedtime!)
thank you so much Kayla! Definitely a winner!!
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