- 1 litre Lactose-free milk
- 3 tablespoons Mundella or Jalna Pot-Set Natural Yoghurt - this is your starter culture
Place milk into TM bowl and cook for 30 minutes at 90c, speed 1. Remove TM bowl from base unit and place on bench. Allow to cool until no temperature registers on the base unit when TM bowl is put back in place. This will take approx. 30 minutes. Keep checking on the temp once it registers 37c. As soon as no temperature registers or it has been at 37c for at least 10 minutes, you are ready to proceed with the next step. If the milk is not allowed to cool correctly it will kill off the live bacteria in the starter culture.
Pull off and discard the 'skin' which will have formed on top of the milk. Add the Natural Yoghurt and blend gently for 4 seconds, speed 1. Cook for 10 minutes, 37c, speed 1.
While your yoghurt is 'cooking', boil the kettle and tip the boiling water into a Thermos and put the lid in place.
Once the yoghurt is cooked, pour it straight into the Thermos and leave it overnight or for up to 24 hours. The Thermos should not be touched or bumped in any way during this time.
Line a colander with cooking muslin and pour the yoghurt into the muslin. Leave to drain for approx. 15-30 minutes. Tip your yoghurt into a container and store in the fridge. Reserve 3 tablespoons of this yoghurt to use as your starter culture for your next batch. If your intolerance to lactose is quite high give-away the first couple of batches. I found that the 3rd batch was fine for me to eat. Obviously this may change with each individual.
Yoghurt can be served with fresh berries/fruit or 'Mixed Berry Topping' - the recipe for which I have uploaded onto the Recipe Community
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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.
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