Ingredients
Full cream milk
- 1000 grams
Full cream milk powder
- 100 grams
Vanilla Yogurt (Greek Style - with cultures)
- 120 grams
Sugar
- 20 grams
Vanilla paste
- 10 grams
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Put 1000g full cream milk into bowl, place lid with measuring cup in place and 30min/80degrees/speed1.5
- Cool milk down by 60min/45°C/speed 2 with measuring cup out of lid
- Once milk is cooled add 100g Full Cream Mill Powder 120g Vanilla Yogurt (Greek Style - with cultures) 20g sugar 10g vanilla paste and 5 min/45°C/speed 3
- Once mixed set to fermentation setting (
"Ferment" ) at 40 degrees for 12 hours in winter and 45 degrees for 12 hours in summer. - When finished, mix at 2 min/40°C/speed 5 to smooth mixture and mix through vanilla bean. Once mixed, pour mixture into a sealable container and store in the fridge.
Bowl-set Vanilla Yogurt (Greek Style)
Tip
Thermomix Model
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Recipe is created forTM 7
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Recipe is created forTM 6
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.
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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