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Never Fail Thick & Creamy Vanilla Yoghurt


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4

Ingredients

12 portion(s)

Yohurt

  • 1000 grams whole milk
  • 70 grams milk powder
  • 40 grams raw sugar
  • 1 tablespoon Vanilla Paste, (I use TMX made)
  • 200 grams Starter Yoghurt
5

Recipe's preparation

  1. 1. Place milk, milk powder, raw sugar and vanilla paste into bowl and heat 25min/90deg/sp3.


     


    2. Remove bowl and allow mixture to cool in bowl to 37deg. Skim off any skin that has formed on top of the mixture.


     


    3. Replace bowl and add yoghurt starter to the mixture. Heat 20min/37deg/sp1.5.


     


    4.Meanwhile, pour boiling water into thermoserver and place lid on.


     


    5. When timer is finished, pour water out of thermoserver and dry. Pour mixture into thermoserver from tmx bowl, ensuring you get all vanilla beans from the bottom of the bowl.  


     


    6. Place lid on and wrap thermoserver in towel. Allow to sit undisturbed for 8-12 hours.


     


    7. Scoop into airtight container and keep in the frdige for up to 10 days.


     


    Remember to retain 200gms as starter for next batch.

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Tip

I use Barambah Organic yoghurt as my starter, and usually get 12-15 batches before having to buy another starter.

You could omit the sugar, or adjust to suit taste or health preference.

For an even creamier result, add 100gms cream to step one.

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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.
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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Comments

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  • Great recipe. I have made it always without the...

    Submitted by AEK on 1. November 2018 - 10:30.

    Great recipe. I have made it always without the sugar. If I want it sweet...two to three drops of liquid stevia and it's perfect! (I use both liquid stevia and or vanilla flavoured liquid stevia)

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  • Has anyone tried making this with less milk...

    Submitted by Lisa_anne89 on 7. September 2018 - 14:12.

    Has anyone tried making this with less milk powder? If so, did it work?

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  • Without doubt the best yoghurt I have made, thick...

    Submitted by Relledallas on 20. April 2018 - 14:17.

    Without doubt the best yoghurt I have made, thick and creamy, absolutely perfect.

    Relle

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  • Perfect yogurt - I usually make a half batch by...

    Submitted by 365Days on 2. November 2017 - 11:08.

    Perfect yogurt - I usually make a half batch by reducing the time by 5 minutes (in each section) - works perfectly everytime - Thanks for an awesome recipe tmrc_emoticons.)

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  • Perfect result! Thank you! Can I double this...

    Submitted by MagsRod on 2. November 2017 - 08:32.

    Perfect result! Thank you! Can I double this recipe & get the same result?

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  • Fantastic recipe, so easy and very tasty...thank...

    Submitted by Margie1 on 31. October 2017 - 20:47.

    Fantastic recipe, so easy and very tasty...thank you.

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  • So disappointed as this NEVER FAIL recipe was a...

    Submitted by J_du83 on 18. June 2017 - 10:24.

    So disappointed as this NEVER FAIL recipe was a complete failure for me. I followed recipe to the letter but I used Gippsland dairy yoghurt and my guess is not enough active live cultures as it is such a creamy yoghurt. I'm trying again today with automated recipe on the chip so fingers crossed it works out this time. I've used natural Greek yoghurt today.

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  • Perfect

    Submitted by Hello2jen on 2. June 2017 - 11:12.

    Perfect!

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  • jhouston1002...

    Submitted by ebony johnson on 9. May 2017 - 23:30.

    jhouston1002:

    I dont think it will work as the heat will kill the live cultures

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  • I have accidentally put the yoghurt instep one...

    Submitted by jhouston1002 on 9. May 2017 - 17:21.

    I have accidentally put the yoghurt instep one ahhhhhh! Does anyone know if it will still work??

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  • Does any1 know how to measure the protein value...

    Submitted by ebony johnson on 3. May 2017 - 18:03.

    Does any1 know how to measure the protein value for this recipe ? And if u can add protein powder to increase the protein ? Thank you kindly

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  • Such a great recipe I make it once a fortnight at...

    Submitted by Demid on 13. March 2017 - 08:31.

    Such a great recipe I make it once a fortnight at least. I can't remember the last time I bought yoghurt! Thanks

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  • Brendy M wrote:...

    Submitted by astarra on 3. February 2017 - 17:03.

    Brendy M wrote:

    Can this recipe be used with soy milk?





    soy milk and soy yoghurt works well tmrc_emoticons.) I used coconut milk powder to keep it DF Smile

    yummy yoghurt Party

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  • Can anyone tell me how long it takes to get down...

    Submitted by nicholeatchison on 27. January 2017 - 18:25.

    Can anyone tell me how long it takes to get down to 37deg in a tm31? Thanks

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  • After our first batch of this was such a success,...

    Submitted by Decembergirl on 9. January 2017 - 16:50.

    After our first batch of this was such a success, I've come back to make a second, three weeks later. I've had my starter (taken straight from the first batch and kept in a glass jar untouched) in the fridge for three weeks, will it still be ok to use?

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  • Easy to make and tastes great! Mine came out a...

    Submitted by ClaireLamont on 5. January 2017 - 15:11.

    Easy to make and tastes great! Mine came out a little lumpy but I think that was more to do with the starter I used (Jalna low fat, which had been open for a few days). Will be making this again with a fresh little full fat pot as the starter!

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  • This is my second time making this yoghurt and my...

    Submitted by saxon on 3. January 2017 - 10:13.

    This is my second time making this yoghurt and my husband love it thank you

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  • I've just made my first batch of this and it's...

    Submitted by Decembergirl on 13. December 2016 - 14:04.

    I've just made my first batch of this and it's worked perfectly! I currently have it straining just to take out a bit of extra whey and make it a touch thicker, because that's how we like it, but it would have been perfectly fine to eat as per the recipe. Thank you for a great recipe and thanks to DASAA for her tips about waiting until the 37 degree light went out. tmrc_emoticons.)

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  • Worked perfectly, thank you!

    Submitted by BeesAreCool on 25. November 2016 - 14:11.

    Worked perfectly, thank you!

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  • Great recipe!! Have done this

    Submitted by Mrs Goz on 17. November 2016 - 11:26.

    Great recipe!! Have done this twice now - both successfully tmrc_emoticons.) The second time I used UHT and skipped the first step and it worked perfectly also. Next time I'm going to try add honey instead of sugar and see how it goes tmrc_emoticons.) 

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  • Wohoo! Second go at the

    Submitted by warlie89 on 3. November 2016 - 08:38.

    Wohoo! Second go at the yohgurt and it worked perfectly!!! Tried it with Coconut Sugar for something different! Perfect thankyou!

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  • So is Starter Yoghurt simply

    Submitted by Charmaine9898 on 31. October 2016 - 18:05.

    So is Starter Yoghurt simply a tub of (plain) yoghurt? 

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  • I made this yesterday and put

    Submitted by Jude23 on 18. October 2016 - 08:32.

    I made this yesterday and put it in the thermoserver wrapped in a towel and then sat it in a completely cool oven. I meant to take it out before I went to bed but forgot! Its been in there 17 hours and is beautifully thick, will it be OK to still eat it after the longer incubation time? I also noticed when I decanted it that there are lots of grainy black bits on the bottom but I am asuming this is the vanilla seeds from the paste I used.

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  • I was so nervous about my

    Submitted by Alana622 on 15. August 2016 - 11:05.

    I was so nervous about my first attempt at making yoghurt and in the end I couldn't be happier with the result... My yoghurt is think and creamy and delicious! Thank you!

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  • Love this as my go to

    Submitted by Meldan1 on 31. July 2016 - 11:05.

    Love this as my go to youghurt recipe

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  • I make this every week and my

    Submitted by Hannah631 on 21. July 2016 - 18:49.

    I make this every week and my husband & sisters love it! I was thrilled to replace my regular store-bought yoghurt with this recipe.

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  • I love this recipe. I make it

    Submitted by mrsmjb on 28. April 2016 - 19:40.

    I love this recipe. I make it a few times a week.I have one special container for the next starter to ensure nothing contaminates it. I use smaller containers (about 120ml) and place them into my thermoserver to set. This gives me lovely snack sized pot set yoghurts for my family. 

    Thanks for the recipe

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  • Amazing first try! Thanks

    Submitted by Felicity2904 on 26. April 2016 - 21:41.

    Amazing first try! Thanks

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  • A bit time consuming. Don't

    Submitted by sher96 on 19. April 2016 - 20:06.

    A bit time consuming. Don't start it late at night lol. Recipe worked perfectly though. Yummy. 

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  • Made this last night, so easy

    Submitted by urspieta on 1. April 2016 - 11:49.

    Made this last night, so easy and very creamy. It is beautiful.

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  • Will this recipe work if I

    Submitted by Chan on 29. March 2016 - 18:58.

    Will this recipe work if I use low fat milk? I really want to make it but would like to make a lower fat version? 

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  • Just thought id let you know

    Submitted by Cam80 on 29. March 2016 - 15:27.

    Just thought id let you know that you can buy A2 Milk Powder tmrc_emoticons.-) 

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  • I may be having a vague day,

    Submitted by ardijo on 19. November 2015 - 15:53.

    I may be having a vague day, but it says to remove the bowl until it drops to 37 degrees. But how do you know it's dropped? Then it says to add the bowel again. Please help tmrc_emoticons.)

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  • Tried this again after trying

    Submitted by Berylandme on 16. August 2015 - 08:55.

    Tried this again after trying several other 'no fail' recipes which all failed! This one however, is always perfect!

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  • I always make this yoghurt

    Submitted by Leahjet on 27. May 2015 - 15:41.

    I always make this yoghurt but thought I'd make a half batch today. I halved the recipe and cut the cooking time by 5 mins. Turned out perfect. Will try to reduce the milk powder over the next few batches as suggested in another comment. Hope this cuts down on the stringy/gluey texture that it sometimes gets.

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  • Thank you, this worked well

    Submitted by vice_ruski on 6. May 2015 - 18:16.

    Thank you, this worked well for me. I hate to say it, but I added a bit more sugar 60 instead of 40 as it was too natural tasting for my kids to have with nothing (which is their preference) 

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  • Make sure that the 37degree

    Submitted by DASAA on 25. April 2015 - 22:33.

    Make sure that the 37degree light is 'OUT' before adding the starter.

    If it's ON, then the temp could be anywhere from 37-49degrees which would kill the bacteria in the starter.

    I use a similar recipe to this one, but no milk powder (as i'm trying to make the whole batch from A2 milk), and I use less starter 100g, and add 40g honey as well as the 40g raw sugar. (Iactually double the whole lot and use 2L milk). 

    UHT milk shouldn't make a difference. In fact, I've seen a recipe which used UHT milk, add the starter and then leave to set. This is because UHT milk is sterile already, so no need to cook.

    Make sure  that the starter is fresh too. When I've made mine, I put 100g aside straight away, and freeze it. So that it's fresh. Otherwise, if using from the common pot int he fridge, make the next batch within a week. (don't want to take out the next starter after double dipping, or any risk of contamination with other bacteria/yeast etc, so best to put aside straight away)

    Hope this helps. I make it every week, with this exact starter (Burumbah), had many fails with other yoghurts before.

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  • I've tried this recipe twice

    Submitted by Kateldriver on 9. April 2015 - 11:28.

    I've tried this recipe twice without success.  The first time it set as a runny yoghurt.  The second time, I used the original batch as the starter and it was 90% milk with some blobs of thickened yogurt throughout.  Not sure where I've gone wrong.  I did use UHT milk, do you think that would make a difference?  Otherwise followed the recipe exactly, except with less sugar....help!

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  • Thank you so much for sharing

    Submitted by boots1331 on 28. March 2015 - 10:35.

    Thank you so much for sharing this recipe it is the creamiest and thickess yougurt.  I don't add the sugar and it's still yummo  tmrc_emoticons.)

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  • Used this recipe on the tm5

    Submitted by amygeorge on 17. March 2015 - 08:48.

    Used this recipe on the tm5 automated yoghurt function..........It worked out great!!! I ended up using 300grams of vanilla bean fruche as the starter and doubled the milk powder. Its beautiful thick and creamy!! Happy happy happy!!!!  tmrc_emoticons.)

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  • Ive made this a couple of

    Submitted by amygeorge on 16. March 2015 - 12:15.

    Ive made this a couple of times now, has turned out great each time. I add some fruit coulis to it at the end and my daughter loves it! Ive actually got it on at the moment, trying this recipe on the tm5 automated recipe. Ill let you know how it goes.

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  • Yes do leave the MC in for

    Submitted by ThermoFlavour on 12. March 2015 - 22:14.

    Yes do leave the MC in for the cooking time. During the cooling period, you may wish to remove the MC or the entire lid to help cool faster. 

     

    As a general rule, if the recipe does not state MC OFF, you can assume the process is with MC in place. Hope this helps for future adventures

    Sarah Casey  |  Independent Thermomix Consultant - NSW

     Find me on Facebook at Thermo Flavour

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  • Should I have the MC in the

    Submitted by mummunro on 12. March 2015 - 22:07.

    Should I have the MC in the lid while this is cooking ?

    Sorry - I'm new to this, but had a complete fail with the recipe on the chip ...

     

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  • This yoghurt is amazing!

    Submitted by lauren_louise on 2. March 2015 - 13:34.

    This yoghurt is amazing! Thanks so much for sharing

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  • I've not tried soy so I'm not

    Submitted by ThermoFlavour on 1. March 2015 - 07:20.

    I've not tried soy so I'm not sure. If you decide to give it a go please let us know if it worked. I guess it should in theory, but not sure about a soy starter. 

    Sarah Casey  |  Independent Thermomix Consultant - NSW

     Find me on Facebook at Thermo Flavour

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  • Can this recipe be used with

    Submitted by Brendy M on 28. February 2015 - 22:30.

    Can this recipe be used with soy milk? 

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  • Hi Susie, I know exactly what

    Submitted by ThermoFlavour on 23. February 2015 - 22:03.

    Hi Susie,

    I know exactly what you mean about stringy mouth-feel. Try cutting back the milk powder. I actually only use this quantity on first batch and drop back each batch until I'm down to none. Hoping this helps. Let me know how you go. 

    Sarah Casey  |  Independent Thermomix Consultant - NSW

     Find me on Facebook at Thermo Flavour

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  • Hello there, love the

    Submitted by Susielikestocook on 23. February 2015 - 20:47.

    Hello there, love the thickness of this yoghurt, but texture feels a little gluey?? As in sticky when in mouth, gluey! Kind of hard to describe, any suggestions? Less milk powder? So gluey, not silky? If that helps, look forward to response, thank you

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  • This is great - have made it

    Submitted by LD1985 on 23. February 2015 - 16:10.

    This is great - have made it several times with real vanilla bean seeds.

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  • Just answered my question,

    Submitted by Kristy_made_it on 19. February 2015 - 16:24.

    Just answered my question, good to know I can use my easiyo tmrc_emoticons.)

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