Thick Creamy Vanilla Greek Yoghurt by annik.kinna. A Thermomix <sup>®</sup> recipe in the category Basics on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Thick Creamy Vanilla Greek Yoghurt

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Ingredients

1 litre(s)

Yoghurt

1 litre full cream milk
100 grams full cream milk powder
150 grams cream
1 tablespoon vanilla extract
50 grams raw sugar
200 grams Greek yoghurt starter

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6
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9

Recipe's preparation

Combine milk, powdered milk, cream, raw sugar & vanilla extract 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, 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..

Accessories you need

Spatula TM5/TM6
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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.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.