Ingredients
TM6 Vanilla Yoghurt Pot Set
- 900 grams UHT full cream milk
- 50 grams Yoghurt (with live cultures)
- 60 grams full cream milk powder
- 80 grams raw sugar
- 1 tablespoons vanilla essence
Accessories you need
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Varoma
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Add all ingredients to mixing bowl and heat 4:30/37degs/sp3
2. Pour mixture evenly between 9 yoghurt jars or one large bowl, place in varoma dish and set aside
3. Wash mixing bowl and add 250g water, put varoma in place and select Fermentation Mode 8-10hours/70degs
4. Once finished place in the fridge
Tip
Recipe can be doubled if you have a 2l container that will fit inside your varoma
Thermomix Model
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Recipe is created forTM 6
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.
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
This is my favourite vanilla yoghurt recipe that I've tried so far. I used full cream milk as I didn't have UHT and left it to ferment for 8hrs. It set perfectly in the little jars. Going into my favourites folder. Thanks for posting.
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