Ingredients
Yoghurt
- 1 litre full cream milk
- 100 grams skim milk powder
- 200 grams Jalna pot set greek style yoghurt
- 90 grams cream
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I'm cooking this todayRecipe's preparation
Combine milk & powdered milk and cream in TM bowl for 10 seconds speed 7
Cook for 30 minutes 90degrees speed 3
Place TM bowl in fridge and cool mix to 37 degrees. This step is vital to the sucess of your yoghurt, and may take from 40 - 60 minutes.
Return your TM bowl to the base and wait for the 37 light to go out, the mix must be no hotter than 37 degrees
Add 200 grams pot set yoghurt,combine 4 seconds speed 4
Then heat for 10 minutes 37 degrees speed 3
Warm your thermoserver with boiling water
When cooking is complete, empty your thermomserver and carefully pour in the milk mix. Place the lid on and wrap in towel or small blanket and leave undisturbed for a minimum of 6 hours. I left mine for 10 hours, but you can leave for up to 24 hours. The longer you leave it the thicker it gets.
Chill before serving. Reserve some starter for your next batch, and decant into a plastic container if you prefer. Yoghurt stored in plastic seems to form less whey.
Your yoghurt will last apx 3 weeks in the fridge if you are not doubling dipping, though in my house it doesn't last 3 days. YUMMMM
Tip
Your starter can be frozen, but must never be defrosted in the microwave, or you will kill the culture. Defost in the fridge.
Your yoghurt will get thicker and creamier each time you use it.
Serve with CADA, fruit, muesli
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
toni5623:This is the BEST version....so thick, creamy and luxurious on the palet . Thank you for sharing your version 🙏
How Good is This Yoghurt?
I found a 1.5L bottle of Paul's Farmhouse Gold (with cream on top) milk that was marked down (as it was close to its use by date).
Decided to make Greek Yoghurt instead of ricotta and am so glad I came across this recipe.
I used 1.5L milk, 100g full cream milk powder (didn't have skim), 120g yoghurt starter (that I had in freezer) and 90g cream. Left it in the Thermoserver for about 10 hours and this is the result!
Thanks for a great recipe!
I've made this yogurt this week and it is great!
I am currently testing with Hilo milk so will see how that affects the recipe...
the family loved the first batch!
I've made a couple of other yoghurts but haven't been a huge fan. They've been too tangy. Made this for the first time and it's really nice! Only thing is that it's runny and I'd prefer it thicker like Jalna or close to it. I did leave it to ferment for 20 hours. I did make a mistake with the yoghurt starter - I used one of the little pots of Jalna, thinking it was 220g from memory but when I took it out of the fridge I saw it was 170g. Would this have affected how thick it is? Also, I used UHT milk. Would this have affected thickness?
Incredible. Worked perfectly the first time. I omitted the cream too. Will be using this recipe again and again for sure! thanks for sharing
My go to recipe! Always works
New to this yoghurt making quest...when can i add some flavouring like blended mango..strawberry..vanilla..pineapple and coconut etc...? Can someone help me please
This is my go to for Greek Yoghurt, I make it all the time and it's never failed.
I've even made it once with soy milk and it was still perfect.
I leave it overnight and it's always thick and creamy!
Question,
I doubled the recipe and one mix set per usual the other did not? Tips?
FYI, i don't add powdered milk or cream and it's come out great each time. Thanks
Very easy and very yummy. I found that by the third bacth it was really thick and creamy.
Thank you for sharing. I will be making this over nad over again.
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