Preparation time
1h 30min
Total time
13h 30min
Portion
0
piece(s)
Level
advanced
Ingredients
EDC Yoghurt with Greek Starter
- 1 l Milk, full fat
- 150 grams Greek style yoghurt, full fat
Sweetener and Flavouring
- 1-3 tablespoons honey, add to your sweetness preference
- 1 teaspoon vanilla extract, optional
- 50-150 grams Fresh or frozen fruit, I make half plain and half berry
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- I find when I make the EDC yoghurt that the yoghurt I use as a starter determines the yoghurt I get. So I used Greek for a batch a while back and now I use keep a little of each batch for the next (so I don't have to buy more Greek all the time).
- Place the milk into the mixing bowl and heat for 25 mins./90°C/speed 3. Removed the lid and leave to cool to 37°C (takes about an hour). You can pop it in the fridge if you prefer, with the lid on, for 20 minus. Make sure you dry the plugs on the bottom of any condensation that forms on them.
- If your yoghurt is the last bit in a tub then add a little of the cool milk and mix, otherwise do so in a small bowl. Add the yoghurt mix to your mixing bowl and heat for 20 mins./37°C/speed 2.
- Warm your Thermoserver by pouring in boiling water and leaving for a minute then tipping out. Pour your warmed yoghurt-milk into your Thermoserver and put the base on as a lid (more secure). Leave somewhere warm for 5-7 hours (best done during the day if you are home as its warmer).
- For thicker and denser yoghurt drops 'hang' your yoghurt. Otherwise chill until ready to make your drops.
- Before putting your yoghurt away spoon it into a sieve lined with a strong serviette or cheese cloth. Suspend over another bowl and put in the fridge to drain for a few hours or overnight.
- If you use the yoghurt 'unhung' it still works great (as pictured later), you will get flatter drops. If you hang it they will be more plump and dense.
- Add 1 to 3 tablespoons of honey to your yoghurt, depending on how sour it is and how sweet you like it. Stir well. Add other flavourings like vanilla extract or paste. I recommend making a few rows of plain or vanilla ones then flavouring the second half of your yoghurt with fruit puree so you get a mix.
- Any fruit can be used but don't use too much or it will make your mix runny and your drops flatter. Unless you hang it with the yoghurt as per the previous steps.
- If you are not going to hang it then in bowl of your Thermomix puree 20-50 grams fruit. Puree for 5 secs./speed 6 then add the yoghurt and repeat.
- If you want a lot of fruit in your drops then puree 100-150g of seasonal fruit or berries for 10 secs./speed 7 increasing to 10. Add your yoghurt to the bowl and stir for 10 secs./speed 4 before you scoop into a sieve to hang in the fridge.
- Make them the size of a 10c coin but plump as they will get flat as they dry.
- Place into your dehydrator and set to a medium heat if it has a setting. Dry for 12 hours or until dry to the touch on the base. Once they are mostly dry you can take them off the silicon and turn them over to dry on the other side.
- Store in the pantry for a week or the fridge for two or freeze and eat/pack for lunch straight from the freezer if you make a big batch.
- Pack as a snack in your kids Lunchbox or use to make a trail mix to pack.
Greek Style version of EDC yoghurt
Hung Yoghurt for Thicker Drops
Flavour your Yoghurt
Pipe & Dry
Tip
Good flavours to make: seasonal or frozen berries. Cooked apple or rhubarb and a pinch of cinnamon. Cooked or raw peach or plum. Nectarine or mango.
Thermomix Model
-
Recipe is created forTM 31
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
14 month old granddaughter loved them, no hidden nasties
Would this work with milk kefir?
You could do them in an oven if yours is fan forced and can go as low as 50C. They wont be exactly the same, and an oven is a lot less energy efficient but toally doable. Just set your oven to 50C and leave in until dry. I would do them during the day and keep an eye on them. Let us know how it goes!
www.facebook.com/stonesoupmelbourne
Anyone know if you can do them in the oven? Don't have a dehydrator or even know of anyone with one.
Hi, I used a "silpat mat" as I forgot to grab the sheets that came with the dehydrator when I borrowed it. You can use baking paper for sure (if it is a good quality one). Or use the solid dehydrator sheets.
A silpat mat is the same as a Thermomat, I am just not lucky enough to have the latter (YET).
Let me know how you go! I would love to see a pic on my facebook page: www.facebook.com/stonesoupmelbourne
www.facebook.com/stonesoupmelbourne
Do you use paraflex sheets? Not sure if I should invest in some or just work with baking paper?
These went down a treat and I am already getting request's from friends who saw me post the recipe on my facebook page for some for them! https://www.facebook.com/stonesoupmelbourne
www.facebook.com/stonesoupmelbourne
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