Ingredients
Shortcut Vanilla Yoghurt
- 35 g raw or refined sugar, (add more or less to taste)
- 100-120 grams milk powder
- 120 grams starter culture, (either reserved from your previous batch or your favourite commercial pot-set, natural, unsweetened yoghurt)
- 2 litres Pauls or Farmers Own or Devondale long life milk, full-fat
- 2 teaspoons vanilla, (essence or paste)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Before starting, I suggest reading the tips!
There is a video tutorial on my FB page:
https://www.facebook.com/thermochatter/
1. Make sure your bowl is very clean (see tips). Add the sugar & mill 5-10sec/sp9, depending on what type of sugar you're starting with, to create icing sugar.
2. Add the milk powder (100g for TM31 or 120g for TM5/TM6) plus yoghurt starter/culture & vanilla, then pour in milk up to the max mark.
3. Heat 6-10 mins/40°/sp3.
4. While the the milk is heating, boil the kettle then pour 2cm of boiling water into your 2.2L / 2.6L Thermoserver and put the lid on to pre-warm it (you just want to take the chill off the metal - if it's straight out of the dishwasher & is still warm, you could omit this step).
5. Once the milk is warmed to 40°, tip the water out of your Thermoserver then place it in the middle of a doubled-over bathtowel, somewhere out of the way where your yoghurt can sit undisturbed for 5hrs (place in-situ before you fill it as it will be tricky to move once full).
6. Carefully pour the warm 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).
7. Leave your server undisturbed for a minimum of 5hrs (up to 24hrs is OK) - DO NOT be tempted to open it for a peak as you will let the heat out & it may not set properly!
8. Once the 5+ hrs have elapsed, remove the lid and you should find that it has set - check by carefully tilting the server - it shouldn't move.
9. Pop it in the fridge -lid cracked or off - for 4+hours to COOL COMPLETELY before serving (if you scoop some out while still warm, you will get a lot of whey forming & your yoghurt won’t stay thick). ONCE COOL transfer 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!).
10. DON'T FORGET to reserve 120g as the starter for your next batch.
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 recently, as the smallest trace will contaminate your culture & your yoghurt will go stringy. Alternately, boil a litre of water in your Thermomix before starting, to ensure it's clean. DON'T dry it with a tea towel as it will no longer be sterile!
Play around with the amount of sugar - you might start with more & reduce it as your tastebuds get used to a more natural yoghurt instead of highly sweetened commercial yoghurts (which my kids refuse to eat anymore!).
Using Devondale or Pauls or Farmers Own long-life milk instead of fresh milk, 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! Hence ‘shortcut’! (I find the non-name brands of long-life milk taste strange, so stick with the brands suggested above, if possible).
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. You may find it needs a stir if you used vanilla paste, to evenly distribute the 'black specs'!
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. Don’t add cream ... it actually makes it runnier!
Starter may be frozen if you're going away but thaw in the fridge not the microwave or you will kill the culture. I also like to keep a 2nd portion in the freezer as my 'insurance policy' in case someone eats the starter in the fridge!!
See also Shortcut Natural Yoghurt variation of this recipe.
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Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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
AniRow: I'd probably try with full cream milk powder until you get a successful batch. I've not tried skim milk powder before.
Hi Nannuya, I have just made 1L in my dehydrator at 40C for 6 hours and it's very runny. I have to put it at 45C for another 6 hours to have it set. I got the best result when I have put the yoghurt mixture in thermoserver and place it in varoma, fermentation mode at 70C for 6.5hrs. If using dehydrator, 45C for 6.5 hours will make the yoghurt set, althought the result is not as good as using TM fermentation mode (I'm not sure why).
I use 1L milk, 60g sugar, 60g milk powder, 10g vanilla extract
Nannuya:
Thanks for your suggestions. I think i will give the thermoserver method a miss next time and just use my dehydrator instead, and up the milk powder. Do you think skim milk powdered would make any difference?
AniRow:
Hmm... some ideas to try:
- make a half batch and increase the milk powder
- maybe try another method to keep it constant at 40C undisturbed
- also, make sure you don't mix/scoop the yoghurt until it's cooled and been in the fridge overnight
Hope that helps!
Nannuya: thank you for your reply.. it's just really runny. I set it in the thermoserver for 5hrs (pre warmed) wrapped in a towel (I am in Qld, so its not cold) on the last batch, when I saw it was still runny, i put it in my dehydrator on 40c for another 5hrs, then put it in the fridge. Top layer looked nice and firm, but underneath was the consistance of pouring cream.
AniRow:
Can you describe the result of your yoghurt?
I halved my batch as I found 2L too much for us. I also increased my milk powder amount to 120g (for 1L milk). I used farmers union greek yoghurt too.
Maybe your incubation temp is not warm enough? I put my oven running on at 40C and put the thermoserver in there with the lid on.
I followed this recipe twice, to the letter and both times, it was a flop. First time I used Farmers union greek yoghurt, the second time I used Jalna pot set neither worked.
I did a vinegar wash on my bowl prior to starting, and my thermoserver was fresh out of the dishwasher.
Can anyone suggest where i've gone wrong? thank you
After failing other recipes, this one finally gave me success!!
I halved my batch: 1L milk/120g milk powder/60g starter yoghurt/50g raw sugar
I found running the oven at 40C kept the yoghurt perfectly warm.
Has anyone tried adding fruit/strawberries to this recipe?
kmcgibbon: Thanks Kirstie! My kids say this is the best yoghurt ever and ask me not to buy the store bought yoghurt anymore.
I put the yoghurt mixture into the 1 litre thermoserver and 2 small glass jar, then put them in the varoma and use fermentation mode at 70 degrees for 6 hours.
TheQuail: it's time I update this recipe with TM6 method! If using TM6 Fermentstion mode to incubate the yoghurt in the bowl, you'll need to turn the temperature down to 37 or 40 degrees - 70 degrees is too hot & will kill your culture. However, another option is to transfer the yoghurt mixture into jars or one large pot & incubate in the varoma. In that case, leave the fermentation temperature on 70 degrees & add 1L water in the bowl - it will produce a very gentle steam to keep the yoghurt in the varoma above, at the right temp to incubate.
Independent Thermomix Consultant
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