sue2194
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
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6
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7
easy
Preparation -
8
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Recipe is created forTM 31
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9
Recipe's preparation
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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
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
Add a commentThis is my go to for Greek Yoghurt, I make it all...
This is my go to for Greek Yoghurt, I make it all the time and it's never failed.
I've even made it once with soy milk and it was still perfect.
I leave it overnight and it's always thick and creamy!
Question, ...
Question,
I doubled the recipe and one mix set per usual the other did not? Tips?
FYI, i don't add powdered milk or cream and it's come out great each time. Thanks
Very easy and very yummy. I found that by the...
Very easy and very yummy. I found that by the third bacth it was really thick and creamy.
Thank you for sharing. I will be making this over nad over again.
Pinnylea: Hi there - I haven’t yet made the...
Pinnylea: Hi there - I haven’t yet made the yoghurt, but do have an Easiyo. Do you also put the boiling water in the Easiyo like you do when you use the sachets and do you use the quantities in the recipe?
I've made this numerous times and it's a great...
I've made this numerous times and it's a great recipe! I omit the cream and only use 50g milk powder. I use my easiyo container to set the yoghurt overnight, perfect for 1 kg. For my first starter I used only 1 teaspoon of Jalna yoghurt. Then continue with 1 tsp of my own yoghurt for my next batch. I read an article that tested different amounts of starter and the least creates the creamiest yoghurt! The more starter the more chance of a grainy yoghurt. My kids much prefer mine to the Jalna (their original best) in a taste test. Perfect, creamy, thick yoghurt each time! Thanks so much for an easy, failproof recipe!
angeldust911 wrote:...
Have now made this a couple of times and...
Have now made this a couple of times and absolutely love it. It DOES get creamier each time and I leave it to set for around 12 hours or more and find it goes thicker. Occasionally put a little honey in also to give it a slightly sweeter flavour but is delicioius as is
BeesAreCool: I found this with my first batch,...
BeesAreCool: I found this with my first batch, however the more I make it (using reserved yoghurt from my last batch) the less it tastes of powdered milk. Also have found that the longer I leave it to set the better it tastes and gets thicker also.
Just wondering, Do you have to use a pot set...
Just wondering, Do you have to use a pot set yoghurt as your starter?
Have made this yoghurt a number of times and works...
Have made this yoghurt a number of times and works perfectly each time. I find it takes more than 1 hour to cool in the fridge and I leave mine set for somewhere between 18 and 24 hours. The kids demolish it with stewed fruit and cinnamon.
Texture was nice but it tastes quite powerfully of...
Texture was nice but it tastes quite powerfully of powdered milk. Did anyone else have this issue?
Is there a receipe which can make this flavoured?...
Is there a receipe which can make this flavoured? Strawberry? Thanks!
JeffnJulie:...
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?
First attempt at yoghurt. Took 1.5 hours to cool...
First attempt at yoghurt. Took 1.5 hours to cool to 37 degrees. Turned out quite well - thick, quite smooth and tasted OK.
OMG thankyou so much...
OMG thankyou so much
Worked perfectly recommending this recipe
Amazing yoghurt! So thick and creamy - even though...
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!
Perfect Made the best yoghurt yet
Perfect! Made the best yoghurt yet!
My go to yogurt recipe Love itso thick and creamy...
My "go to" yogurt recipe! Love it...so thick and creamy and not very tart.
I use 2 Tablespoons of raw sugar and 1 Tablespoon...
I use 2 Tablespoons of raw sugar and 1 Tablespoon of vanilla in step one to make my Vanilla yoghurt. This recipe is fantastic
Since i tried this recipe i really like it. Bu i...
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.
This is a fabulous yoghurt and just like the one I...
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.
Emmahansen wrote:...
no shouldn't because you cook it
I did everything skim milk and low fat it worked...
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!!!!
question... ...
question...
If the milk is close to use by date- will it affect the life of the yoghurt?
Thanks
Omg I was very nervous about making this as I have...
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
Finally. A recipe that works. Let it sit for 8...
Finally. A recipe that works. Let it sit for 8 hours, so thick & tasty, perfect
Delicious
Delicious
Thank you, thank you, thank
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
This yoghurt is awesome. Have
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.
There is nothing thick about
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.
I'm new to this and need some
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
Fantastic Recipe, turned out
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...
Oops that's a 5 star from
Oops that's a 5 star from this house!
Making for the third time in
Making for the third time in just over a week, family loves it thanks for a great tasting and easy recipe.
Has anyone tried a half
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?
Has anyone had any luck
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?
Fantastic recipe. I make this
Fantastic recipe. I make this all the time.
Have made this many times a
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!!
I love this recipe! Only
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?
oops... wrong recipe
oops... wrong recipe
Yummy yoghurt. This will
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?
Yoghurt set well but had a
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.
I love this recipe! Have yet
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!
Love this recipe! It always
Love this recipe! It always works and is delicious. Thank you so much for sharing.
Lovely, thick & creamy
Lovely, thick & creamy yoghurt, even without the cream! This is a great recipe, thank you.
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No, it needs to be cooler
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.
Did it all fit in your
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.
I've made this quite a few
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.
Am going to try this tonight,
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