Ingredients
Extra Thick and Creamy Greek Yoghurt
- 1 litres full cream milk, (Long Life/UHT)
- 2 tbsp Greek yoghurt, (either store bought or from previous batch)
- 1 tbsp milk powder, (optional)
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Take the yoghurt out of the fridge and add to a bowl or mug to come to room temperature.
Cook milk for 20 minutes, 90 degrees, speed 3.
Pour warmed milk into a 1.2L or larger mixing bowl inside a bigger bowl filled with ice and water to allow it to cool rapidly.
Reduce the temperature of the milk to around 40 degrees. Check this with either a thermometer or pouring back into the mixing bowl to check in the thermomix.
Wash and clean the thermomix mixing bowl and add ~1.5 L of water, plus a slice of lemon/dash of vinegar (to avoid long term discolouration of your bowl).
Once the milk has reached 40 degrees (don't let it go below 35), add around half a cup of the heated and cooled milk to the reserved yoghurt and mix together removing all lumps. Pour back in with the rest of the milk and gently mix together.
Portion out yoghurt into ~8 small containers and place into the varoma (I use the glass jars from the mix shop/plastic jelly containers from kmart for the kids to take to school).
"Ferment" for approximately 12 hours,and then place in the fridge ready for consumption.
Tip
The first few yoghurt recipes I tried either used regular milk (heated with the thermomix then cooled to kill bacteria) or just Long Life (allready pasturised) milk. I found when I combine both long life AND cooking and cooling the milk it made for an extra creamy yoghurt. In other recipes the first spoonful at the top was always nice and thick, but got runnier as you worked your way through the jar. This recipe however, remains thick all the way through.
Plus being made from Long Life milk I can just whip up a batch as soon as I'm almost out, using dregs of the last batch, and a carton of milk from the cupboard. No need to go to the shops for fresh milk.
The recipe works perfectly fine without milk powder, but the powder just makes the yoghurt slightly smoother.
This recipe is very forgiving. I use a 1 L container of milk and then just a couple of dollops off yoghurt and a smidge of milk powder (no measuring). I normally make in the afternoon/evening and leave to ferment overnight ready to put in the fridge before I leave for work. This means sometimes it will be for less than 12 hours, and sometimes slightly longer.
This recipe was very loosely based from this recipe: https://kitchnthyme.com.au/thick-greek-yoghurt/
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.
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