Ingredients
0 jar(s)
Yoghurt
- 1 litre full cream milk
- 2-3 tablespoon live culture yoghurt
-
6
1h 0min
Preparation 1h 0minBaking/Cooking -
7
medium
Preparation -
8
-
Recipe is created for
TM 31
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9
Recipe's preparation
Recipe:
1 - 1.5 litres of full cream milk (anything but skim milk) can be coconut milk, almond milk
2-3 tablespoons of natural live yoghurt, I use one made by Karikaas which has a very good bacteria called LsBOD in it. Hard to find in most yoghurts and one of the bacterias needed in our system.
- pour milk into Thermomix Bowl and heat for 10mins/80/speed 2
- then leave it to cool until 37degrees
(Here's the Technical Tip: When you are cooling the yoghurt to 37, wait until the 37 light goes out. That way you ensure the temp is down to 37. If you just wait until the light is showing after the 50 goes out, you could be dealing with milk that is sitting somewhere between 37 and 49 degrees. So wait until it goes out, then warm it back up to 37 for 2 mins and carry on with recipe.
- add yoghurt starter to the milk, mix 5 sec speed 3
- heat 10 mins 37 speed 2.
As soon as it is finished pour it into prewarmed thermoserver, put lid on and leave for 6 - 14 hours.
Making the Yoghurt
Accessories you need
-
Spatula TM5/TM6
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Tip
Another Tip: I put mine in my lower oven that has been preheated to the lowest setting then switched off. A hot water cupboard could work as well.
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.
Comments
Add a commenti love to cook:I strain my yoghurt for a few hours...
i love to cook:I strain my yoghurt for a few hours in the fridge after it's complete. I find the tartness just perfect. Not too tart but delicious. If you want more tartness leave it out of the fridge for longer, less tart get it in the fridge sooner.
Thanks for this simple way to make yoghurt! I used...
Thanks for this simple way to make yoghurt! I used an EasyYo flask to set the yoghurt and it has set perfectly.
Thank you for the recipe, mine turned out perfect....
Thank you for the recipe, mine turned out perfect. I left it overnight in a Stanley Flask, which keeps it at the right temperature
Does anyone know if the lactobacilli last when you...
Does anyone know if the lactobacilli last when you use bought yoghurt as a starter?
Anne Marie Tully
This was so easy to make I used powdered milk and...
This was so easy to make. I used powdered milk and it worked perfectly, thank you!
This is the first time I have
This is the first time I have attempted making yogurt. Thankyou for such a simple and easy to follow recipe!
Hi...I am used to making
Hi...I am used to making yoghurt in a saucepan using dried culture ...leaving to set for 24hrs in a thermos before refridgerating.
I can't find any Thermomix recipes using dried culture..any suggestions or experience welcomed.
Thank you.
Best yoghurt I've ever made,
Best yoghurt I've ever made, thank you
My daughter and I make this
My daughter and I make this yoghurt regularly, at least twice weegkly over 5 years, touch wood, I have never had a failure but the last three attempts by my daughter have failed, she has tried everything, washing bowl thoroughly twice after first failure, new culture second and third time, always makes in evening and let's set overnight!!!! ....... Any suggestions please
I've used this recipe a few
I've used this recipe a few times. This time, I plan on straining the whey for an hour or so to make it more like Greek yoghurt. I'm not a fan on the tartness of natural yoghurt. Fingers crossed it works.
Used a2 milk, let set in my
Used a2 milk, let set in my yoghurt maker, it wasnt as think as I was hoping, but tasted fine
Perfect! I use a
Perfect!
I use a Yoghurt-maker instead of the thermo server. The yoghurt is ready after 16 -18 hrs.The end product has to go into the fridge - this is a key step So far I used only organic full fat milk. I like that this recipe does not heat the milk way too long / at high temp (as other ones). Creamy, yoghurt each time.
I was hoping to read some feedback of those of you who used almond milk.
The same recipe is in the Indian cookbook. The one here has tips and tricks that the original doesn’t and only this is worth another 5 stars rating.