Ingredients
Creamy Vanilla Yoghurt
- 1000 g Long Life Milk, (Full Cream or Low Fat)
- 150 grams milk powder
- 100 grams cream
- 50 grams white sugar
- 15 grams Vanilla Bean Paste
- 160 grams Starter Yoghurt
Accessories you need
-
Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Place milk, milk powder, cream, sugar and vanilla bean paste into the Thermomix bowl and heat to 45•C (approx 5-8mins) on speed 3.
2. Add the starter yoghurt and cook again for 3 minutes at 45•C on speed 3.
3. Place the white thermoserver (or any sealable container that will fit in the Varoma with the lid on) into the Varoma dish and pour the yoghurt mixture in. Rinse out the Thermomix bowl.
4. Pour 1 litre of water into the Thermomix bowl and squeeze in the juice of half a lemon to reduce corrosion risk.
5. Place the Varoma into position ensuring your yoghurt container has the lid on and then place the Varoma lid on top.
6. Set the TM6 onto fermentation mode for minimum of 8 hours at 45•C (I leave mine anywhere between 8-12 hours overnight) and switch it on. Note - if it's cold where you are you will need to use a higher temp. I have been using 50•C lately in Melbourne and still getting a great result!
Tip
This recipe was inspired by the yoghurt expertise of the fabulous Jeanette Pearce at Thermogroovers. For more of her inspiration check her out on Facebook at https://m.facebook.com/Thermogroovers/.
I’ve edited this recipe in May 2022 to simplify things after trying to cut some corners and it still worked perfectly!
If making a double batch then double all the ingredients except the starter yoghurt where the quantity can stay the same.
I use Farmers Union Greek Yoghurt as my starter yoghurt as I like how it comes in a 4 pack so I'm not wasting a bigger container when only using 160-200g.
I'm not always perfectly precise with my measurements (as you may have noticed if you've watched my Facebook videos making yoghurt and many other gluten free goodies lol) so don't stress if things are slightly out, I haven't had a failure yet and have full confidence in you!
You can use fresh milk if you prefer, both work but long life milk works out cheap and easy. I used to use full cream but now use light milk to reduce the calories.
I often end up leaving mine to ferment for longer and I've never been worried about this but if you are concerned make sure you start it late so the finishing time coincides with you waking up. I've left mine for many more hours and have never had spoiled yoghurt.
I have tried the yoghurts that have the fruit compote/coulis fermented in with the yoghurt but hubby felt that it tasted a bit weird this way (although looks incredible, see my photos for proof!) so I have since always made the compote separately and everyone adds their own when serving.
I've read that yoghurt can last several weeks in the fridge but we don't tend to like it after around 7-10 days and if there is any left after this time I usually make it into icy poles, frozen yoghurt bites, frozen yoghurt bark or anything else!! The kids are in heaven and I know they are way healthier than store bought (and always gluten free!)
Check out my Facebook/Instagram pages for inspiration @Gluten Free and Coeliac Mixing with Lisa - Thermomix Consultant
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 recipe is AMAZING so easy and tasty. It a seems to be foolproof and so easy to make variations. It's on high rotation at this house.
We make this yoghurt regularly and it's Devine so creamy, very easy to follow 😋 highly recommend
Fantastic recipe! And it just keeps getting better! I was so afraid of Yoghurt making, but this was so simple and straight forward. Great job and thanks for posting it!
Love this yoghurt. It's my favourite!
Very tasty, made without the cream and still worked. Thanks for the recipe.
I love this recipe. Thank you so much. I followed your recipe exactly the first time I made this and only fermented for 8 hours. Was delicious and my whole family enjoyed it. The next time i made it I adapted a little. I wanted to try using Stevia (sweetener) instead of sugar. And I fermented for 11 hours. This still tasted delicious and was thick and creamy, just how i love my yoghurt. I need to work out the right amount of sweetener cause i may have added a little too much. Really happy with the success i have had making my own yoghurt from scratch.
Finally, a quick and easy yoghurt recipe that actually works! I’ve tried SO.MANY yoghurt recipes in search of one that would work. And I had so many failures before I found this recipe. I love that I can use long life milk. I love that I don’t have to heat it up to 90° and then wait hours for it to cool. I love that it has a beautifully think and creamy pot set texture. I love that it isn’t too sweet or too tangy. And I LOVE that all the powdered milk actually dissolves properly!
I used raw sugar instead of white sugar, long life cream instead of fresh cream, and 1tsp of vanilla essence instead of vanilla bean pasted (because that’s all I had access to). And it still worked perfectly!
Making yoghurt in the tropics can be challenging. The humidity wreaks havoc on everything. But I had brilliant success with this recipe on a ridiculously hot and humid December day in typical Darwin build-up conditions.
Thank you Lisa, your recipe is amazing! I will be making this every week!
I used the little glass jars to ferment and they turned out perfectly. Super creamy and definitely pot set consistency. I will be using this recipe often ☺️
This is a recipe is the bomb..... Very fussy father hard to please ate a second bowl. Thick and creamy.
Thank you Lisa
So quick and easy and very tasty end result
I can see this becoming a regular in our hoouse!