- 1000 grams water
- 800 grams UHT Full Cream Milk (Lactose free or regular), (850 with freeze-dried starter)
- 50 grams Milk powder (full cream), (omit for LF yoghurt)
- 50 grams Yoghurt starter*, (or 3 match head sized granules of freeze-dried starter culture)
- Clean the Thermomix bowl. Pull apart and inspect blades and seal for debris. It's important to eliminate bacteria or yeasts lurking around, ready to spoil your yoghurt.
2) Add 1000 g water into bowl and heat 8 mins/Varoma/Speed 2. This will sanitise the bowl.
3) Tip boiling water into EasiYo flask till it JUST REACHES THE BASE of the red baffle. Fit EasiYo lid. Pour remainder of boiling water into the EasiYo clear plastic 1 L container. With utmost care to avoid risk of scalds, use the boiled water to sanitise the EasiYo inner container and lid.
DO NOT PUT LID ON AND SHAKE! Leave water in the container whilst you prepare the yoghurt mix.
4) Add all ingredients into TM bowl.
Heat 5 mins/37 C/ Speed 2 1/2.
5) Discard water from the EasiYo 1 L container.
Tip warm milk mixture into this container and screw on lid.
Insert into EasiYo incubator, replacing its lid promptly.
6) Carefully wrap the container with a towel to provide extra insulation.
Leave undisturbed for a minimum of 6 hours (up to 12 hours, however yoghurt will get more tart with longer incubation).
7) Open EasiYo container and refrigerate the 1 L bottle.
Beautiful thick pot-set yoghurt. My kind of yoghurt making!
CLICK ON RECIPE PHOTO FOR STEP PHOTOS AND IDEAS.
METHOD - uses EasiYo Flask and 1L container.
*Type C ABY yoghurt culture, available from Cheeselinks.
Enough for 250 L. Share the starter and costs with a friend!
NOTE: This recipe was originally posted as Honey Yoghurt and Beyond - The Easi Way. I have changed the title and removed honey from the ingredients due to concern about safety aspects of honey being incubated (Clostridium botulinum spores have occasionally been found in testing of honey and incubation of the mixture could theoretically allow growth and toxin production.)
LACTOSE-FREE yoghurt, use UHT full cream milk and freeze-dried culture and strain through a nut milk bag, Chux or muslin cloth for a thicker consisency.
1) The key benefits of using this method are that it is easy, reliable and economical for both cost of production and your time. Thermomix owners can make yoghurt regularly now because this method is so quick and easy.
2) If using freeze-dried culture, use 850g milk. I prefer to use the freeze-dried culture because it is easy and reliable. Importantly, you can reliably add extra probiotics. Medium term it saves money from periodically buying yoghurt as starter, and eliminates the batch variation and cross-contamination risks when using your previous batch as starter.
3) This method can easily be modified to make vanilla yoghurt.
Vanilla yoghurt: use 30-70 g sugar and 1 tsp vanilla essence/extract/paste.
4) To make Greek-style yoghurt, use a nut milk bag or Chux and allow about 400 g of whey to drain.
5) I have found if you gently spoon the incubated yoghurt into the simmering basket, it will drain with minimal loss of yoghurt.
6) To make Labne (soft yoghurt cheese), make yoghurt without milk powder and use a nut milk bag or Chux and strain 12 hours or longer in the fridge (TM simmering basket works well). 500-600 g of whey will drop through. Save the whey for adding to smoothies. There is a wonderful recipe in Everyday cooking for Thermomix families: "Spiced Labne with Pumpkin and Rocket Salad".
7) When using commercial yoghurt as starter, a good tip is to freeze it in batches - small ziplock bags work well. You can use your previous batch as starter, but this is not always reliable. If using freeze-dried probiotic cultures, unfortunately the previous yoghurt batch will not reproduce the bacterial balance.
It is very useful having a spare 1 L plastic jar so you can make a second batch of yoghurt before the previous batch has been used up. I discovered a 1 L container (designed to be used for beetroot/olives etc) in the Sistema brand of plastic storage containers. It fits nicely (if tightly at the top) in the Easiyo incubator (no need for the Sistema insert!). So no need to buy a second Easiyo pack.
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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