THERMOMIX ® RECIPE
- 2 tablespoons raw or refined sugar, (add more or less to taste)
- 100 grams milk powder
- 6 tablespoons starter culture, (either reserved from your previous batch or your favourite commercial natural, unsweetened yoghurt)
- 2 litres Full Cream Long Life milk, (either full cream or lite milk is OK)
- 2 teaspoons vanilla, (essence or paste) - optional
- 150 g Strawberry Coulis, Recipe in EDC
1. To your TMX bowl, add the sugar & mill 5-10sec/sp9, depending on what type of sugar you're starting with, to create icing suagr.
2. Add the milk powder, strawberry coulis & culture then pour in milk up to the 2L max mark (you won't fit the entire 2L). Add the vanilla (optional).
3. Heat 12mins/37degrees/sp3.
4. While the the milk is heating, boil the kettle then pour an inch of water into your Thermoserver and put the lid on to pre-warm it.
5. Once the 12mins is up, tip the water out of your server then place it in the middle of a towel or baby blanket somewhere it can sit undisturbed for 5hrs.
6. Carefully pour the milk mixture into the server then 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).
7. 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!
8. Once the 5 hours has elapsed, remove the lid and you should find that it has set - check by carefully tilting the server - it shouldn't move.
9. Pop it in the fridge, lid off, to cool COMPLETELY before serving. Serve over CADA, with fresh or stewed fruit or with berry coulis stirred thru it. You may find it needs a stir if you used vanilla paste, to evenly distribute the 'black specs'! If you want to use your server for other things, decant yoghurt into another container to store.
9. Don't forget to reserve 6Tbs 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).
Play around with the amount of sugar - you might start with more & reduce it as your tastebuds get used to a more natural yoghurt instead of highly sweetened commercial yoghurts (which my kids refuse to eat anymore!).
Using 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!
You may find that liquid separates from the solids after a day or so. This is whey and it's very nutritious. Either stir it thru (but it will make the yoghurt runnier), or drain it off & keep it for milkshakes & muffins.
Yoghurt freezes well in ice-cube trays, perfect for making Berry Frozen Yoghurt (new EDC p155). If your yoghurt doesn't set for some reason (I have never had any problems with this method), freeze it for smoothies or berry frozen yoghurt as it will still taste like yoghurt, despite not thickening. Don't throw it away!
For a more *natural* yoghurt, the milk powder may be left out. However, I find the result is not so thick.
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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