Vanilla Yogurt

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 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 yogurt?

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!

To make subsequent batches, do you retain 100g of the previous batch to use in the next batch?

this is officially my new favourite yoghurt recipe! It is delicious, both my kids (1 & 4yo) loved the taste and texture. It is so thick and creamy too compared to others I've made in Thermy, my boys didn't like those ones as they were too runny.

thanks so much, will be making this again many times! 

Turn the oven of after pre heating, I have used an excalibur dehydrator on a low setting and left it in there but oven is usually ok. 

Just use a teatowel, in summer its not important as the nights are warm but now things are cooling down you need to look after it a bit more!

I don't have a thermomat, can I use something else to wrap my thermoserver in?

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.

Does anyone know if the oven should be left on for the duration of the 6 hrs or turned off once pre-heated?

Hi

Just wondering how long does it last for? I found some squeeze yogurt containers through lime tree kids website and want to make some for my kids and maybe add fruit? Am very new to thermo cooking

Thanks
Kristy

Hi Kirsty,

Im very new to this yoghurt making, just wondering if you're able to cool it down quicker by placing it in the fridge? Or does this affect the process in some way?

Got my fingers crossed that my boys will actually like this recipe, unlike the last!

cheers,

Janelle

So Sorry, I was not sent emails to show comments so shocked to see so many!!!!

Pleased it is working for you guys and taking the time to comment...Trish B, funny how we seem to get this title...there is always room for more Yogurt/ yoghurt queens... Crystaldee...hey I'm a pom a case of  Tom A to, Tom R to...not spelt incorectly for the UK version!

Karlee, the whisk is just description....as a consultant I always say its not the description but the speed and time thats important, no need for a whisk, just speed 4 until foams to prevent skinning.

Hi Gina, sorry probably a bit late to answer, but I follow the Indian cookbook method which states it needs to reach 80 degrees for 15 secs (something like that) and cooks for 10 mins but as I have increased the recipe I have increased the time.

Great to have so many versions and tweeks happening!

the best yoghurt receipe....or should I say 'the only one' that has worked for me and my family are finally thankful my quest is over! Thank you ... Highly recommended. 

Yas 

The changes or tweaks i made are: a very thick yoghut and yummy, thank you

1 L UHT Milk
500ml Coles full cream milk
65 g raw organic sugar
120 g of Farmers union All natural pot set yoghurt
Wrapped my thermoserver in tin foil, i folded the tin foil in halves long ways, maybe about 4 layers
Placed in fan forced oven on 55 degrees for 9-10 hrs over night
Strained in muslin wrap for about 20 mins, and lightly sqeezed it out twds the end

I am making this tonight, this is what i have done, will let you know how it goes, LOL i'm praying for a FIVE:

1 L UHT full cream milk and 500 ml Coles brand Full Cream Milk (as this is what I had available)

Vanilla Bean Paste

65g Raw organic sugar

The brand of yoghurt i used is: Farmers Union European style Pot set Natural Yoghurt, i was going to use an organic brand but this one had cream in it so i assume it may help with the thickness

Yoghurt

Hello Kristy ... i have been playing around with some yoghurt recipes and I have been told that yours is the best so I am definitely going to try it ... i was just wondering why the initial cooking process only takes 12 minutes ... other recipes tend to be for between 30 and 60 minutes ... many thanks Gina

Question - when you say 'whisk' for 10 seconds - do you use the butterfly, or just the blades?

OMG how nice is this yoghurt!!  I am a consultant and was known as the "Yoghurt Queen". Well not anymore!!  Will be making this one from now on. 

Hi, I used this recipe today to make greek yoghurt by omitting the sugar and vanilla and followed the same format. It's wonderful. I didn't give it 5 stars only because I didn't actually test the whole recipe!