Ingredients
Shortcut Natural Yoghurt
- 2 litres Devondale long life milk, full cream
- 120 g starter culture, (Either reserved from your previous batch or your favourite commercial natural, unsweetened yoghurt)
- 100 grams milk powder
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. To your clean TMX bowl, add the milk powder & culture then pour in milk up to the max mark.
2. Heat 10mins/37degrees/sp3 or until 37 degrees is achieved (plus another 30sec or so to make sure of even heat distribution).
3. While the the milk is heating, boil the kettle then pour 1cm of water into your 2.2L/2.6L Thermoserver and put the lid on to pre-warm it (you are just taking the chill off the metal, so if it's still warm from the dishwasher, you could omit this step).
4. Once the milk reached 37 degrees, tip the water out of your server then place it in the middle of a folded bathtowel or baby blanket somewhere it can sit undisturbed for a minimum of 5hrs (up to 24hrs is OK!).
5. Carefully pour the milk mixture into the server then quickly place the lid on & wrap it in the towel. (I like to place the base upside-down on the top of the towel to stop it coming unwrapped).
6. Leave your server undisturbed for a min of 5hrs - DO NOT be tempted to open it for a peak as you will let the heat out & it may not set properly!
7. Once the 5 hours (or longer) has elapsed, remove the lid and you should find that it has set - check by carefully tilting the server - it shouldn't move.
8. Pop it in the fridge for 3-4hours to COOL COMPLETELY before serving (if you scoop some out while still warm, it will turn back to liquid). ONCE COOL decant yoghurt into another container to store (if you store it in the server, I find there is quite a bit of separation after a few days, plus you can't use your server for anything else!).
9. DON'T FORGET to reserve 120g as the starter for your next batch (starter may be frozen if you're going away but thaw in the fridge not the MW or you will kill the culture. I also like to keep a portion in the freezer as my 'insurance policy' in case someone eats the starter in the fridge).
Shortcut Natural Yoghurt
Tip
Make sure your TMX bowl is very clean before starting - straight out of the dishwasher is good. Same with your Thermoserver. This is especially important if you've used yeast in your bowl recently, as the smallest trace will contaminate your culture & your yoghurt will go stringy.
If you have the tm5, you can add these ingredients to the bowl then skip thru the Automatic Yoghurt recipe until the step where you’re turning it on ... eliminating the need to incubate in thermoserver.
Using Devondale long-life milk instead of fresh means you can skip the intial 90 degree heating for half an hour, the cooling for an hour and the scraping of any skin that has formed on the top! (Other brands that work include Pauls and Farmers Own don’t use ‘no-name’ brands ... they don’t work!)
Also, you can keep 2L of this milk tucked safely away in your pantry - no more opening the fridge only to discover that someone has drunk your milk before you could make yoghurt! Coles & Woolies often sell it $2 for 2L.
This method is so easy that I regularly make it in the morning while feeding the kids their breakfast & making school lunches. Just throw everything in the TMX, boil the kettle, and you're almost done! No more waiting around at home half the day for the next step! It will be ready to go in the fridge when the kids get home from school and nicely chilled for dessert or breakfast the next morning.
Serve over CADA, with fresh or stewed fruit or with berry coulis stirred thru' it. Can be used in place of Greek yoghurt.
If you don't think you'll get through 2L, freeze some in ice cube trays for use in smoothies or Berry Frozen Yoghurt (as per EDC).
If you find your yoghurt doesn't set, it may be your starter that's the problem. Some commercial yoghurts don't have enough live bacteria to get you started - try a different brand of yoghurt or beg a portion from a friend who's successfully making yoghurt.
For a more *natural* yoghurt, the milk powder may be left out. However, I find the result is not so thick.
See Shortcut Vanila Yoghurt variation of this recipe for a sweeter option.
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
I stuggle to make yoghurt, doesn't seem to thicken for me so hoping this will.
I'm using the ferment mode on the TM6, not sure if I can reclaim my TM bowl once the 5 hours are up or if I need to leave it in that overnight to thicken. Will it turn watery if I move it to other containers after the initial ferment time? Thanks.
Use this recipe a couple of times now and sets beautifully. I prepare in thermomix as per step 1 & 2. Then I pour into my Phillips instant pot and use the yoghurt program; set for 7 hours. (I don’t own a thermoserver or yoghurt insulator)
So easy, and worked perfectly. Thanks!!
Great recipe, a lot easier than other recipes I've tried
Will make this my go to recipe! Worked well. It didn’t set as much as the picture on this post but was still thicker than any other recipe I have tried. Super easy too.
Thank you! This is my go-to recipe. I share it with my neighbours who love it as much as I do!
I’ve tried this recipe 3 times and each time the yoghurt has come out very stringy. I’m pretty sure I’m following the instructions properly. Any ideas why it might not be setting properly?
Thank you. This was easy to understand and follow and it worked. I used skim milk powder as that’s what I had and it worked fine.
I can't believe I finally made yoghurt! Thanks so much!!
Perfect. I used Jalna Greek Pot Set as a starter an