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Creamy Perfect Yoghurt & Simple Fruit Coulis



10 portion(s)


  • 1000 g full cream milk, or light, or skim milk
  • 120 g natural yoghurt

Optional Simple Fruit Coulis

  • 250 grams Fresh or frozen fruit, Strawberries, nectarines, raspberries, mangoes, kiwis, etc
  • 60 grams brown sugar or honey

Recipe's preparation

  1. Cook milk for 25 minutes at 90 degrees at speed 3. Place the yoghurt in a separate covered bowl and leave it to fall to room temperature while the milk is cooking.

  2. When finished, remove TMX lid and let the mixture cool down to 37 degrees (lukewarm). This takes around 30 to 60  minutes.

  3. Mix 150ml of the luke warm milk into the room temperature natural yoghurt. If using skim milk, at this point, you can choose to add a 1/4 to 1/2 cup of skim milk powder for a thicker, more nutricious yoghurt. Add this yoghurt milk mixture to the milk in the TM bowl.

  4. Mix for 4 seconds on speed 4. Cook 20 minutes/37C/speed 2.

  5. Rinse the culturing container with boiling water to sterilise, let it cool, and pour the mixture into the container. A thermos is a very useful tool for maintaining a stable temperature for the setting of the yoghurt, but it is not essential. If you do not use a thermos, in summer leave the yoghurt on warm space, eg your bench top overnight, and in winter leave in a warm place or inside an oven. You are trying to maintain the 'lukewarm' temperature, but not any warmer than lukewarm. DO NOT DISTURB the yoghurt while it is setting.

  6. When the yoghurt has set overnight, line the Thermomix steamer basket with the muslin cloth or tea towel. Pour the "pot set" yoghurt mixture into the lined steamer basket. Let strain for 20 minutes.

    Keep the whey for something else or discard it, and pour the freshly made yoghurt into storage container/s.

    Refrigerate the yoghurt and it will last at least one week. Nice served with fruit and honey for breakfast or dessert.

  7. Great served with fresh fruit or fruit coulis!

  8. Optional Simple Fruit Coulis
  9. Place fruit & sugar or honey in TM bowl. Cook 5minutes/90C/speed 3. If you prefer whole fruits in your coulis, do this step using the reverse mechanism, .


Accessories you need

  • Simmering basket
    Simmering basket
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  • Spatula TM31
    Spatula TM31
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This home made pot set yoghurt will cost up to 1/5 the price you would pay in a store. I recommend purchasing a nice quality yoghurt with good cultures as the base starter as this will be the "culture" starter for your yoghurt. I have used Barambah and Harris Farm plain yoghurts with excellent results.

Reserve 120g of your home made yoghurt for your next yoghurt batch. this is best made within seven days.

When making the coulis, I double it & use a 500 grams pack of frozen fruit to make my fruit coulis, and store it in the fridge to be used as a fruit sauce, and it could also be frozen.

Toghurt is a 'practice makes perfect' food. Try it a few times to get it right with your equipment . If you overheat the milk and yoghurt in the TM you can deactivate the yoghurt cultures. If you have the culturing temperature is too warm, you will get too much whey. The whey is nutritios & can be used instead of water in other recipes, eg breads etc

The longer you allow the yoghurt to set, the thicker it will be. 4-5 hours will give you a drinking yoghurt, and 8 hours or so will give you a thicker serving yoghurt.

The yoghurt can be placed to drain in a muslin cloth  to remove the whey, the longer you do this, the thicker the yoghurt will be.

Thermomix Video - //www.youtube.com/watch?v=mOVXbF_uhfk

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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  • The information you've

    Submitted by Karen2277 on 27. August 2013 - 09:11.

    The information you've provided with your recipe is extremely helpful, thanks. I'm wondering how long the whey would keep in a jar in the fridge? I would assume the same length of time as the yoghurt, but just checking, thanks. Leanka's comments are helpful too, thanks! 

    So many recipes to try, but so little time!

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  • Hi Anniebee - I'm wondering

    Submitted by Leaneka on 9. August 2013 - 14:48.

    Hi Anniebee - I'm wondering if you've noticed different results when using 'pasteurised' whole milk against  'homogenised-and -pasteurised' whole milk for your yoghurt making?  I have and it shows itself up when straining off the whey.  The homogenised-and-pasteurised milk gives off a creamier whey and in one of my experiments I ended up with lots more whey. Please readers don't throw your whey away.  Use it wherever water is asked for - especially delicious in the Mushroom Risotto EDC.  Or, water it down and feed it to your plants.

    Of late I've been having trouble with my yoghurt not setting properly.  Or if it does, when I strain it, I get just as much milk/cream/curds escaping into the collection jug as whey.  I use Mungalli Organic pasteurised milk from the Atherton Tablelands.  I notice you use 6 Aussie tablespoons of starter.  I've tried 2, 3, and 6.  Do you use a full-cream pot-set starter?  I only heat my milk to 80 degrees for 10 minutes and again at 37 degrees for 10  (Indian Cookbook).  The only thing I haven't done is bring my starter to room temperature before using.  I've often wondered if you should do that.  Will try it next week and see if I have more success.  I'm frustrated because I've had success for the last couple of years but for the last three weeks have been having disaster after disaster.  Any tips you may have will be gratefully accepted and tried.  Many thanks ...  P.S.  I use a pool sock to strain my yoghurt - it stretches over a jug so you can easily pour the yoghurt into it and then I hang it over the jug from a conveniently placed head-height kitchen cupboard.  This way you can easily keep an eye on the amount of whey being strained off.  When my yoghurt works I usually strain off 400 to 500 ml before tipping it out of the sock (easy peasy) and then whisking it to get that lovely glossy Greek Yoghurt look.


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  • No the straining is really

    Submitted by anniembee on 3. July 2013 - 14:22.

    No the straining is really unnecessary & can be really just to suit to your own taste. 


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  • Hi, just made my first batch

    Submitted by mylittlemod on 3. July 2013 - 08:28.

    Hi, just made my first batch of this overnight following the Thermomix video link and your recipe.  They didn't strain it on the video.  I didn't have any whey settled on top although my yoghurt is not as firm set as I thought it would be.  Do I still need to strain it to make it firmer?  Thanks


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  • Hi Wendy, absolutely! Really

    Submitted by anniembee on 3. May 2013 - 07:52.

    Hi Wendy, absolutely! Really all you are doing is trying to maintain a stable lukewarm temperature, so anything that achieves that will work.


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  • Would it be OK to use the

    Submitted by Wendy Whelan on 16. April 2013 - 11:40.

    Would it be OK to use the EasiYo system for the overnight step?

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