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Shortcut Natural Yoghurt


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Ingredients

2000 g

Shortcut Natural Yoghurt

  • 2 litres Devondale long life milk, full cream
  • 120 g starter culture, (Either reserved from your previous batch or your favourite commercial natural, unsweetened yoghurt)
  • 100 grams milk powder
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Recipe's preparation

    Shortcut Natural Yoghurt
  1. 1. To your clean TMX bowl, add the milk powder & culture then pour in milk up to the max mark.


    2. Heat 10mins/37degrees/sp3 or until 37 degrees is achieved (plus another 30sec or so to make sure of even heat distribution).


    3. While the the milk is heating, boil the kettle then pour 1cm of water into your 2.2L/2.6L Thermoserver and put the lid on to pre-warm it (you are just taking the chill off the metal, so if it's still warm from the dishwasher, you could omit this step).


    4. Once the milk reached 37 degrees, tip the water out of your server then place it in the middle of a folded bathtowel or baby blanket somewhere it can sit undisturbed for a minimum of 5hrs (up to 24hrs is OK!).


    5. Carefully pour the milk mixture into the server then quickly place the lid on & wrap it in the towel. (I like to place the base upside-down on the top of the towel to stop it coming unwrapped).


    6. Leave your server undisturbed for a min of 5hrs - DO NOT be tempted to open it for a peak as you will let the heat out & it may not set properly!


    7. Once the 5 hours (or longer) has elapsed, remove the lid and you should find that it has set - check by carefully tilting the server - it shouldn't move.


    8. Pop it in the fridge for 3-4hours to COOL COMPLETELY before serving (if you scoop some out while still warm, it will turn back to liquid). ONCE COOL decant yoghurt into another container to store (if you store it in the server, I find there is quite a bit of separation after a few days, plus you can't use your server for anything else!).


    9. DON'T FORGET to reserve 120g as the starter for your next batch (starter may be frozen if you're going away but thaw in the fridge not the MW or you will kill the culture. I also like to keep a portion in the freezer as my 'insurance policy' in case someone eats the starter in the fridge).
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Tip

Make sure your TMX bowl is very clean before starting - straight out of the dishwasher is good. Same with your Thermoserver. This is especially important if you've used yeast in your bowl recently, as the smallest trace will contaminate your culture & your yoghurt will go stringy.

If you have the tm5, you can add these ingredients to the bowl then skip thru the Automatic Yoghurt recipe until the step where you’re turning it on ... eliminating the need to incubate in thermoserver.

Using Devondale long-life milk instead of fresh means you can skip the intial 90 degree heating for half an hour, the cooling for an hour and the scraping of any skin that has formed on the top! (Other brands that work include Pauls and Farmers Own don’t use ‘no-name’ brands ... they don’t work!)

Also, you can keep 2L of this milk tucked safely away in your pantry - no more opening the fridge only to discover that someone has drunk your milk before you could make yoghurt! Coles & Woolies often sell it $2 for 2L.

This method is so easy that I regularly make it in the morning while feeding the kids their breakfast & making school lunches. Just throw everything in the TMX, boil the kettle, and you're almost done! No more waiting around at home half the day for the next step! It will be ready to go in the fridge when the kids get home from school and nicely chilled for dessert or breakfast the next morning.

Serve over CADA, with fresh or stewed fruit or with berry coulis stirred thru' it. Can be used in place of Greek yoghurt.

If you don't think you'll get through 2L, freeze some in ice cube trays for use in smoothies or Berry Frozen Yoghurt (as per EDC).

If you find your yoghurt doesn't set, it may be your starter that's the problem. Some commercial yoghurts don't have enough live bacteria to get you started - try a different brand of yoghurt or beg a portion from a friend who's successfully making yoghurt.

For a more *natural* yoghurt, the milk powder may be left out. However, I find the result is not so thick.

See Shortcut Vanila Yoghurt variation of this recipe for a sweeter option.


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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  • Use this recipe a couple of times now and sets...

    Submitted by Mrsmelc on 20. October 2019 - 13:42.

    Use this recipe a couple of times now and sets beautifully. I prepare in thermomix as per step 1 & 2. Then I pour into my Phillips instant pot and use the yoghurt program; set for 7 hours. (I don’t own a thermoserver or yoghurt insulator)

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  • So easy, and worked perfectly. Thanks!!

    Submitted by Gem I on 2. October 2019 - 12:05.

    So easy, and worked perfectly. Thanks!!

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  • Great recipe, a lot easier than other recipes I've...

    Submitted by littlebun on 20. March 2019 - 21:04.

    Great recipe, a lot easier than other recipes I've tried

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  • Will make this my go to recipe! Worked well. It...

    Submitted by emmakwiggins on 3. September 2018 - 03:14.

    Will make this my go to recipe! Worked well. It didn’t set as much as the picture on this post but was still thicker than any other recipe I have tried. Super easy too.

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  • Thank you! This is my go-to recipe. I share it...

    Submitted by Songria on 14. July 2018 - 16:29.

    Thank you! This is my go-to recipe. I share it with my neighbours who love it as much as I do!

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  • I’ve tried this recipe 3 times and each time the...

    Submitted by Shanshan2829 on 29. May 2018 - 14:51.

    I’ve tried this recipe 3 times and each time the yoghurt has come out very stringy. I’m pretty sure I’m following the instructions properly. Any ideas why it might not be setting properly?

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  • Thank you. This was easy to understand and follow...

    Submitted by Barbandcraig on 3. March 2018 - 14:05.

    Thank you. This was easy to understand and follow and it worked. I used skim milk powder as that’s what I had and it worked fine.

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  • I can't believe I finally made yoghurt! Thanks so...

    Submitted by lellyj on 1. March 2018 - 03:57.

    I can't believe I finally made yoghurt! Thanks so much!!

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  • Perfect. I used Jalna Greek Pot Set as a starter...

    Submitted by stinimende on 26. October 2017 - 12:19.

    Perfect. I used Jalna Greek Pot Set as a starter an

    d incubated in the Easiyo flask. Thank you.

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  • 5th Perfect every time. Tried so many recipes and...

    Submitted by Janinka on 28. August 2017 - 16:23.

    5th batch5th batch
    Perfect every time. Tried so many recipes and def the best ... I use Aldi organic longlife milk and "real dairy full cream milk powder .... and half the recipe. I also have an electric yoghurt maker I bought on ebay for $40 and purchased 2 inserts so can rotate.

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  • Absolutely beautiful! Thank you for sharing. Make...

    Submitted by jslump on 17. July 2017 - 12:07.

    Absolutely beautiful! Thank you for sharing. Make it every week!

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  • Easy and great. i have made

    Submitted by amyk11 on 9. October 2016 - 13:58.

    Easy and great.

    i have made it three times with no issues

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  • Tried for first time

    Submitted by Sunshine51 on 5. October 2016 - 12:28.

    Tried for first time yesterday and tasted this morning - Delicious. You have made it so easy.

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  • thanks for sharing, look

    Submitted by gnarlychic01 on 2. October 2016 - 00:00.

    thanks for sharing, look forward to making this

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  • I haven't had any excess whey

    Submitted by gfKirsty on 22. September 2016 - 18:29.

    I haven't had any excess whey from this yoghurt, but have used the whey from Ricotta to make bread. The extra protein improves the texture of gluten free bread - I used same Weight as water in recipe for Chia and Pepita Gluten Free Loaf (Basic Cook Book), top up to total weight with water if insufficient whey. Whey will keep several days in the fridge.

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  • Yes worked perfectly

    Submitted by janet swid on 21. September 2016 - 09:32.

    Yes worked perfectly .....than you.

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  • My go to yogurt recipe! So

    Submitted by daniellecole on 10. August 2016 - 11:10.

    My go to yogurt recipe! So delish & creamy. My kids hate natural yogurt but they love this! Thankyou!!

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  • A delicious, thick yoghurt.

    Submitted by katielb83 on 9. July 2016 - 17:51.

    A delicious, thick yoghurt. Thanks so much!  tmrc_emoticons.)

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  • Hi - I tried making this

    Submitted by fursze on 16. June 2016 - 10:54.

    Hi - I tried making this using 1L devondale full fat milk + 120g jalna pot set yoghurt (no fat) and left it in a heated mason jar with lid on sitting inside an oven for more than 12 hours - i didn't achieve the thick set effect i wanted.

    Should i be using a full fat pot set yoghurt instead?  I have also tried using Paul's pot set yoghurt.  All my yoghurts haven't come out as think as I would like it to.  tmrc_emoticons.(( Any tips to share? 

    Thanks!! 

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  • Ooh can't wait to make it

    Submitted by Kermie16 on 26. April 2016 - 20:24.

    Ooh can't wait to make it

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  • I have been making this

    Submitted by suebrent on 11. January 2016 - 15:10.

    I have been making this yoghurt for a while now without any fails! I used jalna Greek pot set as the starter, it's a bit tart but that's how we like it. We just add fresh fruit or raspberry coulis separately for added sweetness. It lasts for well over a week, it's never gone off. I can't believe it's taken me so long to make my own yoghurt which is saving me over $20 a week! 

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  • Success! My new go to natural

    Submitted by Mortie63 on 18. October 2015 - 22:23.

    Success!

    My new go to natural yoghurt, thx.  Had no trouble reducing amount to one litre; very happy!

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  • Ive tried a few different

    Submitted by jody6409 on 14. October 2015 - 17:31.

    Ive tried a few different recipes for 6oghurt and all have failed. I was a bit dubious about this, i thought it would have that long life milk taste about it. It didnt and im pleased to say I'll  be making this lots. Thanks for a great recipe  tmrc_emoticons.)

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  • I have just made this yoghurt

    Submitted by suebrent on 13. September 2015 - 22:31.

    I have just made this yoghurt for the first time and with great success! It's so creamy and not too tart. 

    Just wondering how long it lasts? 

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  • This yoghurt is lovely,

    Submitted by ahw150 on 12. July 2015 - 18:19.

    This yoghurt is lovely, better than bought, way cheaper and very easy.  I added a little honey once it was set which is beautiful if you like it a bit sweeter.  Divided into containers, one with chopped strawberry, one with passionfruit one with a little more honey.  Yum.  Next time will stew some rhubard and add as well. Lots of fruit combinations if you prefer flavoured yoghurt.

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  • Love this yoghurt.  Have made

    Submitted by krispy1 on 13. June 2015 - 10:17.

    Love this yoghurt.  Have made it many times now and it is fantastic and fail proof.  I always keep it plain so it can be added to anything but often have a fruit puree on hand to mix with it if a sweeter version is preferred.  Thanks heaps for this recipe.  Love

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  • A great Yoghurt! I make this

    Submitted by Empee33 on 6. May 2015 - 14:29.

    A great Yoghurt! I make this all the time, a quick and easy recipe. I pour the warm yoghurt into 2 separate containers instead of the thermoserver, and wrap it in a thick blanket inside an esky to do it's thing  tmrc_emoticons.)

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  • Used Skim milk to save some

    Submitted by Penstar on 27. March 2015 - 20:04.

    Used Skim milk to save some calories.... This was my first time at making any yoghurt in the Thermomix. I have done yoghurt in the EasyYo but this method was so much easier and tastes better!! I even did it with the Devondale Semi Skim Milk and it thickened up fine. 

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  • Thanks so much for this

    Submitted by JanePeattie on 9. March 2015 - 14:16.

    Thanks so much for this recipe. My yoghurt has never failed!!! I like to stir a tin of drained raspberries (or any fruit works) into the yogurt once its cooled.

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  • This is great as 2L is a

    Submitted by kylieann on 7. January 2015 - 14:17.

    This is great as 2L is a little too much.  Do you put the left over from the thermo bowl into a glass jar and leave in the fridge to make the nex tbatch.

     

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  • This recipe is fail proof! I

    Submitted by Shell Shell 77 on 27. December 2014 - 06:58.

    This recipe is fail proof! I have been making my own yoghurt for months thanks to you. It gets thicker after each batch.  I keep a starter in the freezer in case I forget or someone eats the last of it. Thank you for the recipe. 

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  • Glad to hear I can use long

    Submitted by Ohnonaomi on 10. December 2014 - 17:49.

    Glad to hear I can use long life and lactose free milk. I'll definity be trying this one. 

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  • Hi Siona72 I am just about to

    Submitted by Maida on 1. November 2014 - 10:20.

    Hi Siona72

    I am just about to make this yoghurt for the umpteenth time and saw your post. I have used IL UHT milk in the  EasiYo and it works perfectly .....see my original post below. The only issue is there is around 200ml left over as there is too much for the EasiYo , once the milkpowder and culture is added .  I used to put the leftover in a jar and sometimes it would be stringy. Following another person's advice I have bought a 1.2 L THERMOcafe from BigW and have just put all the the yoghurt into it. Apparently once the thermos is heated with boiling water, it holds the heat and the yoghurt is perfect. I'm hoping this works perfectly. 

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  • yay! i was put off making

    Submitted by saned002 on 18. October 2014 - 21:33.

    yay!

    i was put off making yoghurt after the first recipe I tried ended up as warm milk, but this recipe was a success! And much quicker. 

    It wasn't as thick as I hoped but this is probably because I didn't let it heat enough. Still a nice consistency. I used it for Bircher muesli and also froze the rest for smoothies and dog treats tmrc_emoticons.)

    breakfast for the family for the week sorted!

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  • Fantastic recipe so easy to

    Submitted by Mushyweetbix on 24. September 2014 - 15:22.

    Fantastic recipe so easy to use!! And the yoghurt is beautiful the normal recipe really put me off making yoghurt but this one has made it so much simpler and a lot more in quantity so I can freeze the bit I don't use !! Than you ⭐️⭐️⭐️⭐️⭐️

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  • Twin8772......I'm wondering

    Submitted by Siona72 on 13. September 2014 - 08:23.

    Twin8772......I'm wondering how you went with using the easiyo? I have one and am madly trying to find a yoghurt recipe I can use with that as I don't have a thermo server. Nervous about making yoghurt for the first time. 

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  • I like to make 1 litre

    Submitted by Eco on 26. August 2014 - 11:37.

    I like to make 1 litre batches to keep it fresh. Halve the quantities and cook at 37oC for 10 min, though I still tend to use 120g starter. I also add probiotic powder I bought off the net.

    I use a pyrex storage glass container, 7 cup capacity (the one with the blue flexible lid) to set my yoghurt in. It fits perfectly inside the thermoserver. Using the pyrex means it stores well in the fridge and your thermoserver is not tied up!

    While the yoghurt is mixing, preheat the termoserver and pyrex dish with boiling water (half a kettle jug each) and turn your oven onto 50oC (for winter). When ready turn off oven, empty both containers (they will be very hot, this is good), place container inside thermoserver, gently pour mixture into container, place/squish on blue pyrex lid, then use thermoserver base on top. Place in turned off, warmed oven. Wait about 7 hours.

     

    Having good the warmth at the beginning and trying to sustain it can stop the yoghurt going slimy. Sometimes after an hour or two I turn the oven on again to 50oC for a couple of minutes - don't forget about it!

    I don't strain the yoghurt. When the yoghurt is getting a bit runny after a few days in the fridge, I pour off the runny whey into smoothies or use in baking muffins.

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  • This yoghurt is divine. Set

    Submitted by twin8772 on 10. August 2014 - 21:02.

    This yoghurt is divine. Set beautifully. I tried another recipe prior to this one and it failed miserably.  I used mt Easiyo to put it in instead of the thermoserver and filled it with boiling water to the bottom of the red insert as was suggested in another post. Will be using this recipe from now on!

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  • I was wondering if anyone had

    Submitted by Beanie71 on 3. August 2014 - 19:00.

    I was wondering if anyone had their suggestions for uses for the fluid that you drain off. As I like the yogurt thicker I drain the whey off

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  • Keen to give this a go. Any

    Submitted by Maclyn14 on 25. July 2014 - 15:12.

    Keen to give this a go. Any idea of the shelf/fridge life of homemade yogurt?

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  • This my favourite yoghurt

    Submitted by Rachi on 9. July 2014 - 15:52.

    This my favourite yoghurt recipe! So easy and very quick. I make it at least once a week

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  • Soooo easy...!!!  My first

    Submitted by fionaw on 5. July 2014 - 15:43.

    Soooo easy...!!!  My first time making yoghurt, and this recipe was so quick and easy and it tastes so delicious!  I'm not a fan of natural yoghurt...but THIS I can eat by the bowl full without sweeteners... though it's yummy with some raspberries added too!  So creamy and no aftertaste and you feel good afterwards.  No more shop bought yoghurt for this family!! tmrc_emoticons.)

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  • First time success!! Thank

    Submitted by Tmanda on 24. June 2014 - 20:09.

    First time success!! Thank you!!

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  • My yoghurt half set. Tasted

    Submitted by superquilter55 on 1. June 2014 - 13:42.

    My yoghurt half set. Tasted very milk powdery. Possibly my starter yoghurt was a little old?  Will definitely try again though. Used in several recipes and even though it didn't set still was successful in recipes. 

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  • Sorry to hear it didn't work.

    Submitted by kmcgibbon on 30. May 2014 - 14:26.

    Sorry to hear it didn't work.  I have had a few people report problems and it seems to come back to the starter not having enough live bacteria to get you going.  I recently forgot to save some for my next batch (duoh!) and tried 3 brands of supposedly natural yoghurt to get started again - with no success, only slime.  Once I tracked down some starter from a customer I had given yoghurt to originally to ger her started, it all worked fine again. Go figure!!  Go for the most natural, pot-set yoghurt you can find.  Or 'borrow' some from a friend who's successfully makng her own.

    Independent Thermomix Consultant

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  • Ok - I'm back.  I left it

    Submitted by Watz_cooking on 25. May 2014 - 11:03.

    Ok - I'm back.  I left it overnight and it was thicker but a bit slimy and tasteless. I think my problem was the starter culture was not fresh.  I'll try it again - worth persisting because it is so easy to do.  I'll report back with my success.

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  • I made this today - after 6

    Submitted by Watz_cooking on 24. May 2014 - 20:02.

    I made this today - after 6 hours it hasn't set at all. Don't know what I've done wrong !

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  • This shortcut makes making

    Submitted by Kim Spence on 21. May 2014 - 23:22.

    This shortcut makes making yogurt so much easier  tmrc_emoticons.) thanks  tmrc_emoticons.;)

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  • Perfectly smooth and tasty

    Submitted by Maida on 25. April 2014 - 08:59.

    Perfectly smooth and tasty yoghurt. Of all the recipes this one is the best and so easy. I used 1 L of A2 long life milk with Farmers Union Greek style yoghurt as culture. I halved everything else and added one teaspoon sugar as food for the bacteria cultures to grow. The EasiYo with the boiling water worked very well. I also put the rest in a clean glass jar to use as starter next time.  Thank you for all your extra hints.  tmrc_emoticons.)

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  • This yoghurt has never failed

    Submitted by rjskbrown on 12. April 2014 - 19:03.

    This yoghurt has never failed for me. And so easy!

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