Ingredients
Vanilla Yogurt
- 700 grams long life full cream milk, UHT
- 150-200 grams pot set yogurt, or starter from a previous batch
- 1/2 Cup, full cream milk powder
- 1 teaspoon powdered yogurt starter, ( optional )
- 2 tablespoons castor sugar
- 2 teaspoons vanilla bean paste, or vanilla essence to taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. PLACE ALL THE INGREDIENTS INTO THE BOWL
2. HEAT ALL INGREDIENTS TO 5 MINS/40C/SPEED 3
3. WHILE MIXING, PREHEAT EASIYO, OR THERMOSERVER, WITH BOILING WATER. ( I LIVE IN CHILLY MELBOURNE AND HAVE FOUND I NEED TO DO THIS TO GET GOOD RESULTS, IF YOU LIVE IN A WARMER ENVIRONMENT YOU MAY NOT NEED TO DO THIS, I FIND IT HELPS KEEP THE TEMP UP INSIDE.
4. EMPTY THERMOSERVER, OR IF YOURE USING THE EASIYO, PLACE INCUBATOR ON TOP OF THE THERMY JUG WITH THE LID ON, IN ITS CRADLE, TARE THE SCALES AND REFILL WITH 650 GRAMS OF BOILING WATER, NO WATER SHOULD BE PAST THE HOLE IN THE BOTTOM OF THE BAFFLE.
5. TIP THE ENTIRE CONTENTS FROM THERMY JUG INTO THE THERMY SERVER AND PUT THE THERMOSERVER LID ON, OR POUR CONTENTS INTO EASIYO CONTAINER, AND PLACE INSIDE THE INCUBATOR WITH THE LID ON.
( YOU CAN CHOOSE TO LEAVE THE YOGHURT MIX IN YOUR THERMY JUG IF YOU PREFER, JUST SELECT AUTO YOGHURT ON THE RECIPE CHIP SELECT 40C FOR TEMP AND SCROLL THROUGH INSTRUCTIONS UNTIL IT ASKS YOU TO PRESS TO START 8 HOURS COOK TIME, JUST REMEBER IF YOU CHOOSE THIS METHOD YOUR THERMY JUG WILL BE IN USE FOR 8 HOURS SO HAVE A THINK ABOUT WHAT TIME IT WILL END !! )
6. SET ASIDE UNDISTURBED, FOR 8 TO 12 HOURS, HAVE FOUND THIS TO BE THE IDEAL TIME FOR MY TASTE, IT CAN BE LEFT LONGER IF YOU LIKE IT TARTER.
7.RESIST THE URGE TO SNEEK A PEEK, ALL THE GOOD BACTERIA WORK THEIR MAGIC WHILE YOU'RE NOT LOOKING !!!
8. REMOVE YOGURT CONTAINER AND TIP THE ENTIRE CONTENTS INTO A NUTMILK BAG, OR INTO SOME MUSLIN OR CHEESECLOTH, SUSPEND OR PLACE IN A COLANDER ABOVE A BOWL, AND SET ASIDE TO LET IT DRAIN. I DRAIN 100MLS OF WHEY, IF YOU LIKE IT THICKER DRAIN MORE WHEY IF YOU LIKE IT MORE RUNNY DRAIN LESS,THIS IS COMPLETELY A PERSONAL PREFERENCE, YOU WILL FINALLY COME UP WITH AN AMOUNT OF WHEY TO DRAIN THAT SUITS YOU.
9. ONCE THE EXCESS WHEY HAS BEEN REMOVED, PLACE INTO CONTAINER AND PLACE IN THE FRIDGE
10. ONCE CHILLED REMOVE 150GMS AS YOUR STARTER FOR THE NEXT BATCH AND GET STUCK INTO THE REST !!
NOTES :
1. I USE ROOM TEMP UHT MILK IN MY RECIPE, THE MILK HAS ALREADY BEEN HEAT TREATED AND REMOVES THE PROCESS OF PREHEATING MILK IF YOU ARE USING NORMAL MILK. JUST MY PREFERENCE, MAKES IT QUICK AND EASY
2. I ALSO USE FULL CREAM UHT MILK, MILK POWDER AND INITIAL YOGURT STARTER.
3. PLEASE USE A GOOD QUALITY YOGURT TO START WITH, IT NEEDS TO CONTAIN AT LEAST 300 MILLION LIVE BACTERIA TO GET A GOOD END RESULT. I INCLUDE THE POWDERED CULTURE TO GET THAT NUMBER UPWARDS OF 2 BILLION
4. I HAVE INCREASED TEMP AFTER RESEARCH TO 40C, WHICH IS STILL WELL WITHIN THE TEMP RANGE FOR BACTERIA GROWTH, TO ENSURE A THICK AND CREAMY RESULT
5. EXCESS WHEY CAN BE KEPT AND USED IN A VARIETY OF OTHER THINGS INCLUDING BAKING CAKES AND THE LIKE, ITS FULL OF LOTS OF NUTRIENT, DONT THROW IT OUT !
6. I GET THE BEST RESULTS WITH 5AM YOGURT, BLACK SWAN NATURAL GREEK STYLE YOGURT, FARMERS UNION POTSET YOGURT, AND JALNA VANILLA OR BIO ORGANIC YOGURTS.
7. IF YOU ARE USING YOUR THERMOSERVER YOU MUST ENSURE YOU KEEP IT AS WARM AS YOU CAN FOR THE TIMEFRAME. SIT IT ON A HEATBAG, WRAP IT IN TOWELS , LEAVE IT IN A WARM PLACE. OUT OF THE EASIYO, THERMOJUG AND THERMOSERVER, IT IS MY LEAST PREFERRED METHOD.
TM5/EASIYO RECIPE
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
Wow amazing doubled the batch easily and used the automated yoghurt recipe. It is so thick and creamy amazing will make often
Used whole milk heat and then cooled in fridge before starting recipe
So thick and creamy, easy and cost effective to make. I am reducing the sugar with each batch and use a couple of drops of liquid stevia to sweeten and it is delicious. It tastes like the thick bit around the rim of the vanilla Gippsland (my favourite commercial yoghurt). I use the automated yoghurt feature on my TM5 and that works fine although I don't think I can increase the temp to 40.
Sorry if this has already been asked - but if I follow the automated yogurt recipe on chip - Craig, you have suggested to increase the temp to 40 - how do I do this please?
I've been making this yoghurt for the past 16 months 3-4 nights a week. Best recipe around. I use 175g of 5am greek yoghurt as my starter, 1 inner health plus capsule and everything else as listed. I use the automatic setting on my thermomix. Once the 8 hours are up I then line a colander with a chux and put it in a bowl and tip the entire batch of fresh yoghurt in. I strain in the fridge for another 12 to 24 hours. Super thick and beautiful.
So I made this last night and was so excited because of the smell it's the first yoghurt that's actually smelt amazing. I followed the recipe even the straining of whey as I love thick yoghuty. But when I woke this morning to check in the fridge it was runny and looked separate. The only change I made and followed the advice of was the heating of full creamilk as I didn't have long life. Could this be the issue??
This is a great easy recipe with perfect thick yoghurt. I didn’t add any vanilla or sugar to mine and set it for 8 hours in the thermoserver and it wasn’t too tart. I also strained some whey off to make it extra thick 👌🏻 Just right. Will be my new go to yogurt recipe. Thank you!
Perfect! So easy!
I made this for the first time today and it worked perfectly! I used 200g of 5am Organic Vanilla yoghurt, which is the one I always buy, but didn't add the starter as i didn't have any. I didn't have to drain any whey off as it's already beautifully thick and creamy and tastes just like the expensive bought yogurt. I put it in my EasiYo incubator to process.Thanks so much for sharing this incredibly easy recipe.
I've never really enjoyed yoghurt from the supermarket, so it wasn't something I ate very often, but now, after making this yoghurt your way Craig...wow, it is delicious and I feel as though I have 'achieved' something great, being able to make this at home.
Thank you so much.
I tried to rate 5 stars, it wouldn't let me
First yoghurt I tried in thermie and no need to look any further. It's thick, creamy and very delicious. I actually found it sets better in thermoserver than leaving overnight in thermie on automatic yoghurt program (not sure why). Thank you for creating and sharing this recipe!
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