3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Thick Creamy Greek Style Yoghurt with Vanilla


Print:
4

Ingredients

1 litre(s)

  • 700 grams water
  • 250 grams full cream milk powder
  • 3 heaped teaspoons sugar
  • 200 ml UHT cream
  • 1/2 teaspoon Vanilla Caviar. Only if you want to.

200 grams Starter Yoghurt. I used Jalna.

  • 6
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

  1. Combine water, powdered milk, cream and vanilla in TM bowl for 10 seconds speed 7

    Cook for 30 minutes 90degrees speed 3

    Place TM bowl in fridge and cool mix to 37 degrees.  This step is vital to the sucess of your yoghurt, and may take from 40 - 60 minutes.

    Return your TM bowl to the base and wait for the 37 light to go out,  the mix must be no hotter than 37 degrees

    Add 200 grams pot set yoghurt,combine 4 seconds speed 4

    Then heat for 10 minutes 37 degrees speed 3

    Warm your thermoserver with boiling water

    When cooking is complete, empty your thermomserver and carefully pour in the milk mix. Place the lid on and wrap in towel or small blanket and leave undisturbed for a minimum of 6 hours. I left mine for 12 hours, but you can leave for up to 24 hours.  The longer you leave it the thicker it gets.

    Chill before serving.  Reserve some starter for your next batch, and decant into a plastic container if you prefer.  Yoghurt stored in plastic seems to form less whey.

    Your yoghurt will last apx 3 weeks in the fridge.

     

     

     

10
11

Tip

Your starter can be frozen, but must never be defrosted in the microwave, or you will kill the culture. Defost in the fridge.

Your yoghurt will get thicker and creamier each time you use it.

Serve with CADA, fruit, muesli

 


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.

Other users also liked...


Comments

Add a comment
  • hello, I have not long

    Submitted by Ashlea92 on 18. July 2016 - 21:06.

    hello,

    I have not long purchased a thermomi (tm5). This maybe a silly question but I want to make this recipe however reading through this recipe and it says about the 37 degrees light, I assume that's something that the other models have, how can I make this in the tm5?Thanks heaps tmrc_emoticons.)

    Login or register to post comments
  • This is the best yogurt I've

    Submitted by Ronnie@swanny on 12. March 2016 - 15:08.

    This is the best yogurt I've ever made, the other recipes I've followed in the past always needed straining or turned out very tart. I accidentally left this yogurt sitting for more than 12 hours, but it turned out perfectly without a hint of tartness. Definitely my go to recipe now, even if it takes a little longer to prepare. Despite the fact that I didn't have any uht cream, mine still turned out nice and creamy. Thank you Murgoomob 

    Login or register to post comments
  • This recipe is the best I've

    Submitted by Yobammt4 on 28. December 2015 - 13:00.

    This recipe is the best I've tried. Super thick yoghurt!

    Login or register to post comments
  • I have recently changed

    Submitted by pamela1956 on 10. August 2015 - 09:02.

    I have recently changed yoghurt recipes and found this one to be perfect. Love it.

    Login or register to post comments
  • This yoghurt is to DIE for!

    Submitted by Cooky Chook on 9. August 2015 - 20:07.

    This yoghurt is to DIE for!  I love thick yoghurt and this is by far the thickest I've made yet.  I used just vanilla essence and it came out beautiful.  And I went into the Reject shop today and bought these stackable 'yoghurt' pots (three for $3) about the size of a Chobani pot so I can set them up ready for lunches.  Thank you so, so much for this recipe.

    Login or register to post comments