Forum Thick automated TM5 Yoghurt
Posts:
Hi! I am having the same results with my thermy the past 3 times I've attempted the automated recipe. I have made a thick creamy yoghurt possibly 5+ times before and had a great result, using my yoghurt as the culture. i have typically used a lot culture prior to having my own and it still worked so not sure why they would recommend a European drinking yoghurt? I am really annoyed though that the last 3 batches have curdled! i may also have to put in a call to the company to hear their thoughts as this is disappointing if the jeating element is broken / inaccurate already... I've onLY had the machine for 7 mths!
Posts:
Thick yoghurt using the automated function on the TM5
http://www.recipecommunity.com.au/basics-recipes/tm5-automated-thick-yoghurt/220281
Posts:
Has anyone managed to combined the optioned thick creamy yoghurt and fruit?
Posts:
Yes but because the automated recipe goes to 50C or more, a lot of the good bacteria is killed off. Depends on what you want, but I want the yoghurt to contain as much good bacteria as possible. If you just want thick "yoghurt" then adding gelatine is fine.
Posts:
My consultant said she just adds 2 teaspoons of gelatine at the start of the automated recipe when putting all ingredients in. Works for me :)
Once it has finished you will find it thicker but not that thick
Once it is in the fridge for couple of hours it thickens up a lot more 
Posts:
I have been making yoghurt successfully for the past year in th TM31, however this batch separated and appeared to be bubbling inthe container. What have I done wrong?
Posts:
Oh i wish i had read these posts before making the yoghurt! #frustrated.
My kids were hoping for yoghurt this morning
Posts:
Update - I had my information incorrect - Page 70 of the basic cook book tells you how to make the thick yoghurt manually - not using the automated function.
I have been told by Thermomix that the automated function can only be used to make the thin European style drinking yoghurt - as the programme includes raising the temperature to 50 degrees it is unsuitable for any other style of yoghurt.
I have advised Thermomix that their advertising/marketing should have stated that fact as most Australians would be unfamiliar with the drinking style yoghurt. That was a key selling point for me to upgrade from TM31 to TM5 was that I could use the automated function but unfortunately this will not work if you are making thick yoghurt.
Posts:
Hi Cooky Chook - you have to leave the yoghurt for 24 hours in the thermoservor undisturbed - not sure whether you left it long enough?
Posts:
I tried the thick set yoghurt last night but it didn't cool quick enough from 90to 37 so I chilled it in the fridge over night (since it was already 11.30) and added the yoghurt culture and cooked at 37 degrees this morning. I put it in my thermoserver this morning before work and put it inside the microwave wrapped in a towel to keep it still and safe. However... It never seem to set. It's now in the fridge and hopefully it sets overnight. Do you think that will work? Hubby loves a REALLY thick yoghurt with fruit compote so I want to be able to find a good recipe to make. What success have you had?
Posts:
Well after much tooing and fro-ing I have received an email from Thermomix to conduct some tests for myself to see if the heating element is operating correctly. Hmmm.... - well I didn't do year 11 or 12 science but it seems to me that this test is very unscientific and liable to have very vague and unreliable results....
No mention at all of starting temperature of the water - seeing I live in the hills and it is winter now I would think that my rainwater would be very cold - would have some bearing on my results?
Also my machine has just been in for a service to rectify the C160 problem and I have been told that the temperature/heating function has already been checked and that it was found to be 'withing normal operating levels'.
Anyone also had problems with their scales? Thought these ones were supposed to be more accurate.
The test criteria if anyone is interested:
Boiling Water TestBowl Dry and at Room TemperatureAdd Water 1 litreSet Timer 9 minutesSet Temperature 100 degreesSpeed 1 to 2Water should boil in less than 9 minutes (usually closer to 7 minutes).Please do this test over 3 days, recording the time showing on the screen at which point, the next temperature setting is reached.This will allow the Service Team to determine closer as to where the problem may be.
Posts:
As I said before - I have tried the method on page 70 of the basic cook book many times and each time it curdles. What is the use of making a machine with this facility if the temperatures reached by the machine is too hot for the yoghurt culture??????
Posts:
Hi Connockety
Thank you for your feedback. This is a European style drinking yoghurt. For a thicker Greek-style yoghurt, please follow the recipe variation on page 70 of The Basic Cookbook, for Plain Yoghurt. The variation is called ‘Thick set yoghurt’.
Kind regards
Posts:
Hi, I have tried many times to make yoghurt with the automated function in the TM5. Every time I get curds which means that the TM5 is reaching temperatures over 37C. I know that this happens because I have looked at my machine when I have 37C set and have found that the actual temperature reading is 40C. If the yoghurt ever gets over 37C the yoghurt will go to curds. I returned my machine recently (for the C160 fault) and mentioned it to the technician. The controller was replaced and tested and I was told that the test resulted in the temperatures being"within the normal limits" which to my way of thinking is another way of saying - it's not that accurate
I regularly make thick greek yoghurt this way:
Heat 2 litres of full cream milk to 80C 20 mins speed 2.
Let cool to 37 - don't cheat, if it is still 40 it will spoil and produce curds.
Add 120gms of plain greek yoghurt you already have and cook 20 mins 37C at speed 1.
Immediately decant into a thermoserver and cover with a wool blanked and DO NOT DISTURB for 24 hours. Then put into your desired containers into the fridge - remembering to put by 120gms first into a clean glass jar in fridge for next batch.
The first heating and cooling activities make the yoghurt thicker. I have tried doing this and then using the automated 8 hour function but it still curds up. What's the use of making the automated function if you can't ensure that your machine is not going to go over the set temperature?
Hope this helps you.
Posts:
I would also like to know if anyone has successfully made thick plain yoghurt using the automated function on the TM5???? The automated function makes the yoghurt much too thin. Any success stories????
Posts:
@joanne, What do you mean doubling ingredients? Is it the same with mixing ingredients for yoghurt? Yogurt can be stored in the refrigerator for about 10 days and this ecipe can be doubled or tripled with no loss of quality, but make sure you can use that amount in 10 days or less.
Posts:
Has anyone tried doubling ingredients for yoghurt?
Posts:
The automated function only makes a runny yoghurt. If you want a thick set yoghurt you need to manually heat to 90 deg like the TM31 and allow it to cool back to 37 deg. You can then use the automated yoghurt function. The EDC gives the details. I have only tried the thick set once and it looked slightly lumpy but tasted fine. A fully automated option for thick set yoghurt would be awesome
Posts:
Just wondering if anyone has successfully made thick plain yoghurt using the automated function on the TM5. I've seen some great suggestions for achieving fool-proof thick yoghurt using the TM31 and thermoserver. Does anyone know what sequence of settings the automated function follows? It seems strange that you put the starter in at the start. Does the automated setting still heat to 90 degrees at the beginning?