- 1 litre full cream milk
- 2-3 tablespoon live culture yoghurt
1h 0minPreparation 1h 0minBaking/Cooking
Recipe is created for
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
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 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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