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Yoghurt - Thick Creamy Greek Style Yoghurt


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Ingredients

1 litre(s)

Yoghurt

  • 1 litre full cream milk
  • 100 grams skim milk powder
  • 200 grams Jalna pot set greek style yoghurt
  • 90 grams cream
  • 6
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

  1. Combine milk & powdered milk and cream 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 10 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 if you are not doubling dipping, though in my house it doesn't last 3 days. YUMMMM

     

     

     

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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.

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.

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Comments

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  • Texture was nice but it tastes quite powerfully of...

    Submitted by BeesAreCool on 8. January 2018 - 10:01.

    Texture was nice but it tastes quite powerfully of powdered milk. Did anyone else have this issue?

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  • Is there a receipe which can make this flavoured?...

    Submitted by karina.tonon on 29. December 2017 - 14:38.

    Is there a receipe which can make this flavoured? Strawberry? Thanks!

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  • JeffnJulie:...

    Submitted by Luckyshepherd on 27. November 2017 - 15:59.

    JeffnJulie:
    Can you tell me how you knew it had cooled to 37 just by using the Thermie, or did you have to buy a thermometre?

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  • First attempt at yoghurt. Took 1.5 hours to cool...

    Submitted by JeffnJulie on 19. November 2017 - 09:19.

    First attempt at yoghurt. Took 1.5 hours to cool to 37 degrees. Turned out quite well - thick, quite smooth and tasted OK.

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  • OMG thankyou so much...

    Submitted by Kermie16 on 7. September 2017 - 13:57.

    OMG thankyou so much

    Worked perfectly recommending this recipe tmrc_emoticons.)

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  • Amazing yoghurt! So thick and creamy - even though...

    Submitted by back to basics on 19. August 2017 - 08:31.

    Amazing yoghurt! So thick and creamy - even though I omitted the cream. Kids and hubby love it and I love that I made it with low fat milk and no added sugar. We will be making this regularly in our house!

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  • Perfect Made the best yoghurt yet

    Submitted by rglover on 22. May 2017 - 19:28.

    Perfect! Made the best yoghurt yet!

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  • My go to yogurt recipe Love itso thick and creamy...

    Submitted by tigereye on 9. May 2017 - 12:57.

    My "go to" yogurt recipe! Love it...so thick and creamy and not very tart.

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  • I use 2 Tablespoons of raw sugar and 1 Tablespoon...

    Submitted by L davies on 3. May 2017 - 11:16.

    I use 2 Tablespoons of raw sugar and 1 Tablespoon of vanilla in step one to make my Vanilla yoghurt. This recipe is fantastic

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  • Since i tried this recipe i really like it. Bu i...

    Submitted by angeldust911 on 27. March 2017 - 01:09.

    Since i tried this recipe i really like it. Bu i dont put any cream and reduced the powdered milk to half the quantity and its still thick as the way a like it. A great recipe to keep.

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  • This is a fabulous yoghurt and just like the one I...

    Submitted by Millner9 on 23. February 2017 - 20:16.

    This is a fabulous yoghurt and just like the one I normally buy at the supermarket. I made half the recipe as needed it to fit in an Easyio container and was the perfect amount. Left it overnight and yoghurt was lovely and thick.

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  • Emmahansen wrote:...

    Submitted by rbetts01 on 16. February 2017 - 20:59.

    Emmahansen wrote:
    question...

    If the milk is close to use by date- will it affect the life of the yoghurt?


    Thanks



    no shouldn't because you cook it

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  • I did everything skim milk and low fat it worked...

    Submitted by rbetts01 on 16. February 2017 - 20:58.

    I did everything skim milk and low fat it worked great!!!!! I love this recipe and will make it over and over again, what a cost saving. To sweeten it I put some vanilla essence in the end cooking phase and after I left it over night I blitzed my fruit and added after it had cooled also 1/3 cup stevia with the fruit and whipped it with the butterfly. This worked really well!!!!

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  • question... ...

    Submitted by Emmahansen on 13. February 2017 - 19:12.

    question...

    If the milk is close to use by date- will it affect the life of the yoghurt?


    Thanks

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  • Omg I was very nervous about making this as I have...

    Submitted by J975 on 22. January 2017 - 18:36.

    Omg I was very nervous about making this as I have had friends who had failed with making yoghurt. All I can say is my first attempt was highly successful & it took only 6 hrs to set perfectly. I did omit the cream & added approx 1-1.5 tablespoons of sugar & so,e vanilla to the first step. I waited about an 1.5hrs for it to cool to below 37 & once cooked I wrapped in a towel & put in the oven to set away from sight! Thanks for the recipe I will no longer be buying it 😊

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  • Finally. A recipe that works. Let it sit for 8...

    Submitted by ROO8OY on 27. December 2016 - 18:53.

    Finally. A recipe that works. Let it sit for 8 hours, so thick & tasty, perfect👌🏻

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  • Delicious 

    Submitted by ThermoStef123 on 5. July 2016 - 07:59.

    Delicious 

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  • Thank you, thank you, thank

    Submitted by Bizhub on 26. June 2016 - 00:25.

    Thank you, thank you, thank you!

    This is the best yoghurt recipe I've used. The yoghurt turned out just like the Jalna pot set one I put in to it! I cooled the mix to 37 on my bench (lid on, took a good hour). Didn't add cream. Left it 8 hrs to set, wrapped in small blanket...perfect 

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  • This yoghurt is awesome. Have

    Submitted by nicgal on 1. June 2016 - 06:12.

    This yoghurt is awesome. Have had success twice. Once with the original recipe, then again with my yoghurt starter from my first batch.  I did add sugar and vanilla though at the step.  Yum! My famoly would not eat without a little bit of sugar.

     

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  • There is nothing thick about

    Submitted by themartinfamily76 on 30. May 2016 - 11:27.

    There is nothing thick about this recipe I would call it slightly thick milk. Extremely frustrated and giving up after too many attempts to count. 

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  • I'm new to this and need some

    Submitted by Rhyllagh on 30. May 2016 - 10:41.

    I'm new to this and need some info about how much starter is reserved.  Do you use that instead of the yoghurt in the next batch?  So.....200 grams? Thanks

     

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  • Fantastic Recipe, turned out

    Submitted by kdtcooking on 15. May 2016 - 08:44.

    Fantastic Recipe, turned out nice and thick, my other tries from other recipies turned out stingy, i think the best advice is that the milk HAS to be below 37 deg before you add the culture...

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  • Oops that's a 5 star from

    Submitted by Kaz 66 on 6. May 2016 - 14:20.

    Oops that's a 5 star from this house!

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  • Making for the third time in

    Submitted by Kaz 66 on 6. May 2016 - 14:16.

    Making for the third time in just over a week, family loves it thanks for a great tasting and easy recipe. 

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  • Has anyone tried a half

    Submitted by JessGalbraith on 24. April 2016 - 10:28.

    Has anyone tried a half batch? This may be a silly question since a batch doesn't seem to last long, but winter is coming, and I do eat less yoghurt in the cold. I thought maybe a recipe where temperatures are important might not respond well to a shift in proportions?

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  • Has anyone had any luck

    Submitted by kbelle84 on 15. April 2016 - 21:19.

    Has anyone had any luck adding sugar to this? My family refuse to eat it because it's too tart. If so what measurement of sugar?

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  • Fantastic recipe. I make this

    Submitted by gulhan.kement@yahoo.com.au on 24. March 2016 - 22:08.

    Fantastic recipe. I make this all the time.  

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  • Have made this many times a

    Submitted by Kaz 66 on 11. March 2016 - 21:19.

    Have made this many times a great yoghurt. Have started making a second take with a little raw sugar and vanilla to take the tartness off it for my daughter who loves the sweeten ones from the shop, she is very happy eating this with added fruit. Thank you!! 

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  • I love this recipe!  Only

    Submitted by Di66 on 8. March 2016 - 19:26.

    I love this recipe!  Only question I have is how much yoghurt I need to add each time?  I have been adding 200g from each batch every time and not sure if I can reduce this?

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  • oops... wrong recipe

    Submitted by faimus83 on 6. February 2016 - 23:38.

    oops... wrong recipe

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  • Yummy yoghurt. This will

    Submitted by amyk11 on 25. January 2016 - 21:44.

    Yummy yoghurt. This will definitely be my yoghurt of choice now

    the liquid that comes out of it, is it meant to be mixed back in with it or poured out?

     

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  • Yoghurt set well but had a

    Submitted by Rosario Gang on 2. January 2016 - 21:04.

    Yoghurt set well but had a strangely grassy flavour (maybe the milk?). Cream separated from the milk and set on top which was a little odd. Any way to enure it stays homogenised? Not sure if it was worth the time and effort.

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  • I love this recipe! Have yet

    Submitted by Thermalina on 26. October 2015 - 17:04.

    I love this recipe! Have yet to have a bad batch! My husband says it gets tastier the longer it stays in the fridge, I even use the same method but with natural yoghurt starter to make berry yoghurt for the kids! It's a sure winner!

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  • Love this recipe! It always

    Submitted by ninanikolic@hotmail.com on 8. October 2015 - 09:33.

    Love this recipe! It always works and is delicious. Thank you so much for sharing.

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  • Lovely, thick & creamy

    Submitted by Mum Loves Food on 10. July 2015 - 20:41.

    Lovely, thick & creamy yoghurt, even without the cream! This is a great recipe, thank you.

    https://www.facebook.com/MumLovesFood

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  • .

    Submitted by thefroggirloz on 8. July 2015 - 22:23.

    .

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  • No, it needs to be cooler

    Submitted by thefroggirloz on 3. July 2015 - 11:00.

    No, it needs to be cooler than that, so wait until the light goes out, indicating it's below 37 degrees, then you can be sure when you put the culture in that it's not going to ruin it. If the light is on, the temperature can still be a bit above 37 degrees.

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  • Did it all fit in your

    Submitted by thefroggirloz on 3. July 2015 - 10:57.

    Did it all fit in your easiyo? Or what quanities did you use? Mine doesn't all fit & I don't want to waste the leftover mix.

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  • I've made this quite a few

    Submitted by thefroggirloz on 3. July 2015 - 10:55.

    I've made this quite a few times now & it's great. I want to do it in my easiyo tho & it doesn't all fit. What quantities do people use? I tried reducing it, but somehow ended up with more... Oops. 

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  • Am going to try this tonight,

    Submitted by Laraco on 30. June 2015 - 18:23.

    Am going to try this tonight, what do you mean by let the 37 light go out? does that just mean wait until the bar comes down to the 37 mark? Thank you 

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  • I am a newbie to the

    Submitted by Nshingles on 28. June 2015 - 19:15.

    I am a newbie to the Thermomix and this was my second attempt at yogurt.  It turned out really thick just the way I like it.  Fantastic recipe. 

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  • It was the first time making

    Submitted by sonodo on 13. June 2015 - 15:00.

    It was the first time making the yoghurt and it turned out great, my whole family loved it.  tmrc_emoticons.)

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  • Have made a few times and

    Submitted by Tarla Steffens on 4. June 2015 - 19:54.

    Have made a few times and worked great!  Had to use about 100g of Jalna Greek Style Vanilla yoghurt as I didn't have enough plain yoghurt on hand and I was pleased with the result - less tangy that the usual Greek yoghurt which works well with my kids.

    Mine also was a bit cottage cheesey after it had set but I popped it into the thermo bowl (cleaned) and gave it a quick wiz for a few seconds - smooth and creamy!

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  • great texture and taste but

    Submitted by dorothee@iinet.net.au on 9. May 2015 - 00:40.

    great texture and taste but not convinced it tastes like the setter. My son didn't like it.

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  • I made mine without cream

    Submitted by thefroggirloz on 23. April 2015 - 23:03.

    I made mine without cream this time & it was lovely & thick. I believe others have too, so I don't think that was the problem. Perhaps something went wrong with the starter yoghurt? Too hot when you put it in maybe? not sure sorry. 

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  • Delicious! Taste was spot on.

    Submitted by Jakiib on 20. April 2015 - 09:12.

    Delicious! Taste was spot on. Only issue I had was that my yoghurt was a little lumpy (almost cottage cheese like) after it had set. I didn't add any cream. Would this be the reason? 

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  • The best ever Greek yoghurt.

    Submitted by Pinnylea on 13. April 2015 - 20:22.

    The best ever Greek yoghurt. I set mine in easyo overnight. Delicious  tmrc_emoticons.)

    Pinnylea

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  • The first time I made this it

    Submitted by junejune on 20. March 2015 - 15:31.

    The first time I made this it was PERFECT!!!! The second time it didn't set quite as thick and was a bit runny.  I used skim milk this time, does it need the full cream milk to work??

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  • I have never made yoghurt in

    Submitted by Suzi's Kitchen on 17. March 2015 - 08:53.

    I have never made yoghurt in a Thermomix.  Probably because I dont have one...  My TM5 is in transit...and Im very excited.

    However, I will give you my experience, to date on how I have regularly made yoghurt for the last 3 years in an electric yoghurt maker, which I see no reason why this would not work in the Thermomix.  I will be trying it out, so dont you worry about that.  

    My yoghurt maker is a small electric device that holds 1 litre of milk.  The machine has an ON/OFF switch so there is no variable temp... It sits at 42 degrees.  I purchased my machine, along with the culture from www.cheeselinks.com.au  They are in Little River, Victoria... There are a few different types, so do your research on cheese links.  I think mine is a 'C' culture.  From memory this small sachet cost me about $25. Once opened...freeze.  Because you only use 1 twelth of a teaspoon this small sachet does about 250 litres of yogurt.  Yes that is correct.  250 liters.  If you do purchase a culture, also buy one of those 'specimin' containers...as they are sterile and have a label.  I make soft cheese so have 4 specimin containers lined up in my freezer door... The specimin containers are cheap and sterile...These can also be purchased also at cheeselinks.  About a $1 each. 

    Recipe.  This is how I do it.  

    1 ltr UHT Pauls long life milk.  (I was told Pauls is the best and have never used anything else).  

    100 grams of full cream powdered milk...(I like my yoghurt thick so I use 100grams) You can use less.

    1 twelth of a teaspoon of culture.  (How does one I measure '1 twelth of a teaspoon" well its just a little bit, so dont worry, I have never had a flop).  

    Place all ingredients inside into yoghurt maker (thermomix if I had one) stir place the lid on...and for the thermo I guess the lowest temperature... Did I read somewhere 37 degrees.  That would be fine. 

    I do my yoghurt late evenings... I give a couple of stirs before going to bed...dont panic if you forget, it still works.  In the morning, voila...you will have 1 litre of warm yoghurt.  Place in fridge and chill.  1 ltr of creamy think Greek yoghurt.  So so simple.

    Just a couple of important tips. 

    PLEASE NOTE:   The reason for using UHT milk... UHT milk has been heated.  All those nasty bacterias have been killed... If you want to use normal milk, you will need to heat the milk to 94 degrees...cool down, and use as directed.  Add pure cream to the milk in the heating process to also kill bacteria... I have never done this, so Im only going on what I have been told.  

    DOUBLE NOTE:  Do NOT use milk that has not been through a heating process... Im not sure what could happen...but I think could make you sick.  Not a good idea.  tmrc_emoticons.)  

    Hope this helps, and will be back on here in a couple of weeks with my Thermomix results. Big Smile  

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  • Made yesterday, chilled

    Submitted by Curlymama on 14. March 2015 - 18:24.

    Made yesterday, chilled overnight and tasted today it's perfect. Thankyou. I have tried a few yoghurt recipes ,some  with disastrous results. This one worked! I have tasty pot set Greek yoghurt that tastes Devine. Big Smile

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