Ingredients
Vanilla Yogurt
- 1.5 litres full cream milk
- 50-75 g raw sugar
- 20 g vanilla extract , vanilla paste, or split vanila bean
- 100 g natural or greek yoghurt, mundella or good source of active bacteria
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put milk, sugar and vanilla of choice in TM bowl (if using bean, scrape seeds into milk). heat for 12 mins, 80 degrees, Speed 2.
Whisk for 10 secs, speed 4 until a light foam appears on the surface to avoid skin forming whilst cooling, remove lid and leave to cool (this process will take approx 1 1/2 hrs, so set a timer)
Test temperature by placing bowl in TM and turning on...if 37 degree light is on it is probably too hot. wait for light to go out or test like baby milk on your wrist before proceeding.
Add natural yogurt starter, mix gently speed 4, 4 secs. Heat the yogurt base for 10 mins, 37 degrees, speed 2.
Meanwhile boil kettle and place oven on a low heat approx 50 - 70 degrees to warm up (on warm summer nights you can just leave out). Fill Thermo server with boiling water to scold out, then discard the water and place lid on to retain heat until ready to use.
After 10 mins cooking has completed, pour warm yogurt mixture into the pre warmed Thermoserver or flask equivalent. Wrap server in Thermo mat and teatowel to preserve heat during incubation and place in oven or warm place for 6 - 8 hrs or overnight.
After time has elapsed and yogurt thickened, strain through muslin until between 200-400mls of whey has been strained off to get a creamier thicker consistency.
Chill and serve.
Vanilla Yogurt
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
800g full cream milk
1/2 a cup of powdered milk
1/4 cup Greek yogurt
20ml vanilla essence
30g sugar
I put my yogurt in mason jars and off to the hot tub they go sit in there at 104 F for 6 hours -9 hours. I put the mixture through the muslin cloth with a strainer and pot below. I carefully stir the mixture twice in 8 hours and it comes out beautifully. Husband and friends say it's the best yogurt they've tasted! No need to add the vanilla and sugar if you want plain yogurt. I use Monk Fruit/Lou Hand Guo Spoonable Sugar Replacement-5 calories per tsp. Ingredients: Prebiotic soluble vegetable fibre, low glycemic monosaccharide, all natural low glycemic luo han guo fruit concentrate, silica. GLUTEN FREE. A Keto dieters dream. No nasty Stevia, Aspartame, etc. taste. Thanks for posting this creamy dream!
Delicious, I’ve made this so many times!!
Made this yesterday, perfect !
This a regular at my house. Simple to make and lots less sugar than store bought. I use raw sugar so on the first step I cook for 12 min 80 degrees speed 4 otherwise the sugar seems to burn on the bottom of the jug. Thanks
I love this too much...I simply cannot stop eating it - I used my nut milk bag to strain and it was so thick and creamy and perfect with the vanilla. Thank you
Love this! Used long life A2 milk and it worked a treat. Will try with less sugar and vanilla next time as we prefer a more tart yogurt.
I use between 1.5L and 2L of milk, and the starter culture from my previous batch of yoghurt (no vanilla or sugar) using these instructions, and love the yoghurt it makes. Thank you for a great recipe!
Just don't strain it then it will be thinner...stiring it will also losen it if still a bit thick
I love this recipe. I am going to be putting it in reusable pouches for the kids, so wouldn't mind if it was a little more runny. Do I use less of the starter if I want it a little less firm?