Ingredients
2 litre(s)
Vanilla Yogurt
- 1.5 litres full cream milk
- 50-75 g raw sugar
- 20 g vanilla extract , vanilla paste, or split vanila bean
- 100 g natural or greek yoghurt, mundella or good source of active bacteria
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6
2h 0min
Preparation 2h 0minBaking/Cooking -
7Preparation
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8
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Recipe is created forTM 31
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9
Recipe's preparation
Put milk, sugar and vanilla of choice in TM bowl (if using bean, scrape seeds into milk). heat for 12 mins, 80 degrees, Speed 2.
Whisk for 10 secs, speed 4 until a light foam appears on the surface to avoid skin forming whilst cooling, remove lid and leave to cool (this process will take approx 1 1/2 hrs, so set a timer)
Test temperature by placing bowl in TM and turning on...if 37 degree light is on it is probably too hot. wait for light to go out or test like baby milk on your wrist before proceeding.
Add natural yogurt starter, mix gently speed 4, 4 secs. Heat the yogurt base for 10 mins, 37 degrees, speed 2.
Meanwhile boil kettle and place oven on a low heat approx 50 - 70 degrees to warm up (on warm summer nights you can just leave out). Fill Thermo server with boiling water to scold out, then discard the water and place lid on to retain heat until ready to use.
After 10 mins cooking has completed, pour warm yogurt mixture into the pre warmed Thermoserver or flask equivalent. Wrap server in Thermo mat and teatowel to preserve heat during incubation and place in oven or warm place for 6 - 8 hrs or overnight.
After time has elapsed and yogurt thickened, strain through muslin until between 200-400mls of whey has been strained off to get a creamier thicker consistency.
Chill and serve.
Vanilla Yogurt
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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
Add a comment800g full cream milk...
800g full cream milk
1/2 a cup of powdered milk
1/4 cup Greek yogurt
20ml vanilla essence
30g sugar
I put my yogurt in mason jars and off to the hot...
I put my yogurt in mason jars and off to the hot tub they go sit in there at 104 F for 6 hours -9 hours. I put the mixture through the muslin cloth with a strainer and pot below. I carefully stir the mixture twice in 8 hours and it comes out beautifully. Husband and friends say it's the best yogurt they've tasted! No need to add the vanilla and sugar if you want plain yogurt. I use Monk Fruit/Lou Hand Guo Spoonable Sugar Replacement-5 calories per tsp. Ingredients: Prebiotic soluble vegetable fibre, low glycemic monosaccharide, all natural low glycemic luo han guo fruit concentrate, silica. GLUTEN FREE. A Keto dieters dream. No nasty Stevia, Aspartame, etc. taste. Thanks for posting this creamy dream!
Delicious, I’ve made this so many times!!
Delicious, I’ve made this so many times!!
Made this yesterday, perfect !
Made this yesterday, perfect !
This a regular at my house.
This a regular at my house. Simple to make and lots less sugar than store bought. I use raw sugar so on the first step I cook for 12 min 80 degrees speed 4 otherwise the sugar seems to burn on the bottom of the jug. Thanks
I love this too much...I
I love this too much...I simply cannot stop eating it - I used my nut milk bag to strain and it was so thick and creamy and perfect with the vanilla. Thank you
Love this! Used long life A2
Love this! Used long life A2 milk and it worked a treat. Will try with less sugar and vanilla next time as we prefer a more tart yogurt.
I use between 1.5L and 2L of
I use between 1.5L and 2L of milk, and the starter culture from my previous batch of yoghurt (no vanilla or sugar) using these instructions, and love the yoghurt it makes. Thank you for a great recipe!
Just don't strain it then it
Just don't strain it then it will be thinner...stiring it will also losen it if still a bit thick
I love this recipe. I am
I love this recipe. I am going to be putting it in reusable pouches for the kids, so wouldn't mind if it was a little more runny. Do I use less of the starter if I want it a little less firm?
Hi, I make this using UHT
Hi, I make this using UHT lactose free milk either from Aldhi or Coles. 100% success, very happy
HI, You can halve the recipe
HI, You can halve the recipe no problem if that is easier?
As far as how long....mine goes pretty quickly, but I would say about a week.
Hi there Just wondering how
Hi there
Just wondering how long this lasts in the fridge for? I don't want to make a big batch then it go off.
Thank you
Perfect! So easy to make. I
Perfect!
So easy to make. I make this yogurt every week with lactose free light milk and it works perfectly every time. Thanks so much for this amazing recipe.
I added 8 heaped tsp
I added 8 heaped tsp Strawberry Nesquik powder at the same time as adding the natural yogurt starter to make strawberry flavor
Hi yes you can half the
Hi yes you can half the recipe easily no problem... when you half a recipe you can reduce times by 20% as a general rule. Good luck... remember its a living culture so may not always thicken as you want without the milk powder (which I do not use) but a think yogurt is great in smoothies!
Hi Fairly new thermo owner
Hi
Fairly new thermo owner here. I made the yogurt out of EDC but it didnt thicken up, plus my boy wasn't fan. As there is only one little boy eating yogurt in our house I was wondering if this receipe can be made with 1/2 amount of ingredients? If so, do I cook it for the same amount of time?
Thanks in advance
Hi Fairly new thermo owner
Hi
Fairly new thermo owner here. I made the yogurt out of EDC but it didnt thicken up, plus my boy wasn't fan. As there is only one little boy eating yogurt in our house I was wondering if this receipe can be made with 1/2 amount of ingredients? If so, do I cook it for the same amount of time?
Thanks in advance
Worked a charm first time
Worked a charm first time around - brilliant recipe! very easy to follow thank you!
Thanks Kirsty your recipe
Thanks Kirsty your recipe works brilliantly! So much simpler than having to heat and then cool the milk first.
Great recipe and instructions
Great recipe and instructions are easy to follow! Thank you for sharing!
Really great recipe thanks.
Really great recipe thanks. My kids werent fans of the EDC recipe so we tried this and it was a real success. I reccommend chilling the yogurt in the fridge for a few hours before putting through muslin/nutmilk bag. I have made the recipe a few times, usually start at lunch and put finished yogurt in the fridge overnight before straining out the whey. This last time I started at night and left yogurt overnight in oven, then strained straight away the next morning but the whey was full of creaminess instead of being that translucent yellow colour. I think chilling would have helped it thicken that bit more, and made it easier to separate the true whey. But, great recipe overall.
Perfect yogurt. It even got
Perfect yogurt.
It even got the nod of approval from my kids.
I had failed with 2 other recipes....i must say this was well written and was easy to follow for someone new to yogurt making like me.
thanks for sharing.
yummo!!!!!!!
yummo!!!!!!!
Joelene Mackie<span style="color: #113c2b; font-family: 'Arial',
I have made yoghurt weekly
I have made yoghurt weekly with this recipe and it has always turned out great!
Yesterday I extended the initial cooking time to 20mins and also added 50g of full cream milk powder and the end result is the creamiest yoghurt I have ever made! Yummo!!
Currently making this now.
Currently making this now. The cooking time seems considerably less than all other yoghurt recipes and a lower cooking temp than edc. Wondering why this is?
Really hoping it turns out creamy and thick. Will update after, thanks.
This was a great recipe. I
This was a great recipe. I put a little less sugar to be healthier and got a slight Greek yoghurt taste. But once I add some fruit or muesli to the yoghurt it is perfect.
Hi, I have never made it with
Hi, I have never made it with longlife milk so not sure but Yogurt can be subject to fail as its a living thing....this time of year is harder as you have to work at the ambient climate to keep it at that 'warm' temp to reproduce the bacteria in the yogurt. Use the yogurt drink which did not work in smoothies etc and keep trying.
Its worth the effort once you get the hang of it, you can add the milk powder as per EDc for a more 'sure thing' set but I prefer not to. Good luck next time....I have heard of people using wheat pack and allsorts of options to keep it warm !!!!
Mine is still runny after
Mine is still runny after 10hrs I dont know what went wrong, I followed recipe exactly
Does it make a difference if I used life long milk rather than one from the fridge?
Thanks for commenting, thats
Thanks for commenting, thats really good to know it works with Lactose free...Glad your little one likes it too
Great recipe! I make this
Great recipe!
I make this with lactose free milk for my son and he loves his 'special yogurt'. So much cheaper than buying LF yogurt. Thanks heaps
Fantastic recipe thank you. I
Fantastic recipe thank you. I did not strain but yoghurt still amazing! Thickened right up in the fridge when chilled
Delicious! I made popped it
Delicious!
I made popped it into the oven at about 2pm intending to strain it before I went to bed. I forgot, I checked it at 6am and it was the creamiest most fabulous yohurt ever. I still strained it but only got about half as much whey as normal. I will definitely be leaving it for this long from now on.
Thanks.
Delicious! I made popped it
Delicious!
I made popped it into the oven at about 2pm intending to strain it before I went to bed. I forgot, I checked it at 6am and it was the creamiest most fabulous yohurt ever. I still strained it but only got about half as much whey as normal. I will definitely be leaving it for this long from now on.
Thanks.
Delicious! I made popped it
Delicious!
I made popped it into the oven at about 2pm intending to strain it before I went to bed. I forgot, I checked it at 6am and it was the creamiest most fabulous yohurt ever. I still strained it but only got about half as much whey as normal. I will definitely be leaving it for this long from now on.
Thanks.
Make this every week, slowly
Make this every week, slowly cutting own the sugar. I leave it sit for approx 1/2 hr to drain out the whey. Lovely and creamy.
Not sure what I did wrong but
Not sure what I did wrong but mine is still really runny. Is there anything I can do? Ta x
I'm new at this, never made
I'm new at this, never made yogurt before, do you then use this yogurt as the starter for the next batch?
This is so easy and tasty.
This is so easy and tasty. Have made it twice in my first week of having Thermie. Thank you!
:love:the best! Yum! Thank
Keep smiling & bye for now!
From Teresa
Hi Mixing it up....Thats
Hi Mixing it up....Thats basically what I do in the main...2ltrs, No Sugar or Vanilla and keep it plain so I can top or flavour separatelly!!!
The vanilla was for my go getters talk and in response to those wanting a stepping stone between Thermo yogurt and commercial.
So pleased so many are finding success at Yogurt as once you have 'cracked it' theres no going back and save me heaps
This is a weekly in our house
This is a weekly in our house and I even increase milk to almost 2L. I find better to only add 30g sugar and have stopped adding the Vanilla so I can use it in dinners and dips as well.
:) i have made this a
I have made it with HILO
I have made it with HILO before and worked pretty well from memory, just make a smaller batch first time....remember todays failed yougurt is tomorrows smoothie!!!!
Is it possible to use Lite
Is it possible to use Lite milk to make this recipe? Has anybody tried it with Lite successfully?
Great recipe! I made a
Great recipe! I made a slight variation by adding 50g of full cream milk power. This is something I noticed amongst other recipies so thought I'd give it a try based on this recipe. It was a great success. The yogurt was very thick and creamy and I didn't need to strain it. In fact it has continued to thicken over the two days since I made it. I don't think it's going to last too much longer though cause my Boys can't stop eating it ... they said that it is so much better then the bought stuff. Absolutely fantastic ... I highly recommend this recipe. Thank you
Sorry missed this completely
Sorry missed this completely Kristy....I keep mine for a week or so, it doesnt usually last longer than that I have been known to get through 3-4 litres per week so never really an issue!
Weuse the squeezems some times and its fine in those assuming similar to yours. Hope it has been working well for you..
Straining gives a thicker
Straining gives a thicker consistency, it is not essential...I don't usually bother unless I want it really thick or the batch has not thickened as much as I would hope. Optional...depends on the batch!
Is it necessary to strain the
Is it necessary to strain the yogurt?
Yes, You always need a
Yes, You always need a starter so this can be a shop bought or retain 100mls of the last batch....obviously if you want plain it will have a mild flavour of vanilla!