Preparation time
1h 0min
Total time
5h 0min
Portion
8
jar(s)
Level
easy
Ingredients
Pot set yoghurt
- 1 litre full cream milk
- 120 grams milk powder
- 60 grams raw sugar
- 1 tablespoons vanilla extract
- 90 grams yoghurt full fat
Accessories you need
-
Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Clean your TM bowl with 1L H2O and a dash of lemon juice. 10 minutes/veroma/speed 2
- 1. Add 1L full fat milk, 60g raw sugar, 120g milk powder and the vanilla extract. 10minutes/70°C/speed 4.
Once that is completed, allow milk mixture to cool to 37°C. This can be done by allowing it too cool for roughly an hour, depending on house temperature or placing into fridge to cool.
2. Once milk mixture has cooled to 37°C add the 90g yoghurt starter. 10minutes/37°C/speed 2. - 1.While waiting for the yoghurt mixture on the TM, boil 1.5L of H2O.
2. Divide the now yoghurt mixture evenly between the 8 TM glass ramikins. Place the plastic lids on.
3. Fill
"Closed lid" with the 1.5L boiling H2O. Place lid and veroma on top. Place the 8 ramikins in veroma (ensure some holes are visible so the steam circulates around the ramikins). Set TM 4hrs/70°C/ speed 2. The yoghurt is thick enough when you can tip the ramikin to the side and the yoghurt moves little or none. Place the ramikins in the fridge, allow to cool. Enjoy 
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Clean bowl
Milky bit
fermentation
Tip
Add or subtract vanilla extract and sugar too liking. Add fresh fruit or additional flavouring after the yoghurt has set and cooled. Over frementing the yoghurt has led to multiple failed attempts by myself.
Thermomix Model
-
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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Comments
Delicious! It was very rich, thick and creamy ie like a European yoghurt.
I made it with UHT milk at room temp so I went straight to warming up the milk to 37 deg.
No sugar and added Jalna Greek yoghurt and followed the recipe.
It took me some googling to set it to 4 hrs for the fermentation as the TM5 in manual mode only goes up to 99 mins.
I found under automated recipe there is a yoghurt recipe. Even though it was different weight, I skipped all of the steps to the step where it goes for 8 hrs. It only heated it up to 70 deg for a short while. If it had to continuously keep heating, I would have considered buying an Easy-Yo. So next time I mIgor start it the night before and place the yoghurt in the fridge in the morning.
It's easy and the cost is about $3 to $6 per 1 kg vs $8 to $9 per Jalna 1 kg pot depending on the milk and milk powder. But the opportunity to make the yoghurt how we like is the big plus.
Thank you for sharing.
This is the best yoghurt I have ever made. Not the weird tart stuff this is thick & creamy
& absolutely delicious!
thank you for the recipe.
I absolutely love it
I can't figure out how to put a picture up but I can recommend this recipe
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