- 1000 g full cream milk, or light, or skim milk
- 120 g natural yoghurt
- 250 grams Fresh or frozen fruit, Strawberries, nectarines, raspberries, mangoes, kiwis, etc
- 60 grams brown sugar or honey
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.
When finished, remove TMX lid and let the mixture cool down to 37 degrees (lukewarm). This takes around 30 to 60 minutes.
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.
Mix for 4 seconds on speed 4. Cook 20 minutes/37C/speed 2.
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.
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.
Great served with fresh fruit or fruit coulis!
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, .
Optional Simple Fruit Coulis
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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