- TM 6
- TM 5
Ingredients
Yoghurt
- 1 litres TM5 Automated Yoghurt, (Milk and Yoghurt Starter ONLY)
Infused Oil
- olive oil, Any kind you want. I’ve used light olive oil. You need enough oil to ensure your cheese balls are completely submerged.
- lemon rind, Very little to no white pith. Sliced into very thin slices or matchsticks.
- Fresh Thyme Sprigs, Add a few sprigs according to your own tastes.
- pinch of salt, Stirred through yoghurt after straining
Other items needed
- Yoghurt Strainer, easiest method but not essential OR
- Mesh Strainer
- Cheese Cloth
- Bowl
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- - Make 1 litre of thermomix automated yoghurt. Do NOT add the additional ingredients only the milk and yoghurt starter. You need to ensure you use a starter that contains only milk and live cultures. I use Jalna Greek Yoghurt.
- After fermentation is complete chill your yoghurt in the fridge this usually takes around 8 hours or overnight. - - Once yoghurt is chilled pour your yoghurt into your yoghurt strainer if using one and strain in the fridge for 18 - 24 hours.then tip into a bowl when strained.
If Using Cheese Cloth Method
- Rest your mesh strainer over a bowl (ensure the bowl is deep enough so that the bottom does not tough the whey as it strains)
- Line the strainer with a double layer of cheese cloth, pour your yoghurt in after stirring through a pinch of salt and place it into the fridge and let it strain for around 18-24 hours. As you notice the yoghurt decreasing in volume as it looses its whey start to tighten the cheesecloth around it eventually enclosing it...making it into a ball type shape. If you still feel there is a lot of whey in the yoghurt you can place a can or other heavy object on top to help push it out don't squeeze it or you will squeeze yoghurt through the cloth. - - While the yoghurt is straining you can start to infuse your oil in preparation for the cheese.
- Half fill a clean, air tight glass jar with the olive oil and add the lemon and thyme.
- Top up with extra olive oil if it is needed once cheese balls are added. - - After your yoghurt has strained it should resemble a thick, firm-ish cream cheese consistency.
- Coat your hands in a little olive oil then roll away dropping them into the oil to start taking on the flavour. - The cheese balls can be preserved in the olive oil at room temperature for 2-4 weeks or in the fridge for 4-6 weeks however the olive oil with begin to solidify after a few days. If this occurs just leave on the bench for a few hours and it will return to its liquid state.
Making Your Yoghurt
Straining The Yoghurt
Infuse Your Oil
Rolling The Cheese Balls
Storing Your Cheese
Tip
• Yoghurt can be made in the TM5 using the automated yoghurt option but can also be made in TM6 using yoghurt recipe and fementation mode.
• If you do not have time to make your own yoghurt store bought Greek yoghurt can be strained and used in the same way.
• The flavour combinations for your oil are endless. Experiment with different herbs, or add some chillies the choice is yours!
• The cheese balls can also be rolled in fresh herbs before marinating in the oil.
• Try to keep your hands cool during the rolling process it can get a little messy with warm hands and the cheese will be hard to roll.
• You do not have to make balls, if you prefer simply give the strained yoghurt a stir place into a bowl and serve up with a drizzle of olive oil.
• Use the cheese as you would cream cheese. Serve it up on a platter with meats and crackers, spread into sandwiches,or add cheese balls to salads.
• The infused oil from the jar can also be used for adding flavour to your cooking, shallow frying fish or as a salad dressing don't let the oil go to waste.
• In relation to storage these are guides the cheese normally never last that long in my household. Use your own observations when assessing if it is still fresh enough to eat.
• Dont discard the whey it can be used in so many different ways. Freeze into cubes and add to smoothies, or use in place of buttermilk or milk for recipes that call for it.
Have fun and I'd love to hear about your flavour combinations and results!!
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. -
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.
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