- 1000 g water
- 800 g UHT full cream milk, (850 with freeze-dried starter)
- 70 g Milk powder (full cream), (omit for LF yoghurt)
- 60 g sugar
- 1 tablespoon instant coffee
- 50 g Yoghurt starter, (or 3 match head sized granules of freeze-dried starter culture)
- 1) Start with a clean Thermomix bowl. Pull apart and inspect blades and seal for debris. It's important to eliminate bacteria or yeasts lurking around, ready to spoil your yoghurt.
2) Add 1000 g water into bowl. Heat 8 mins/Varoma/Speed 2. This will sanitise the bowl,
3) Tip boiling water into EasiYo flask till it reaches the base of the red baffle. Fit EasiYo lid. Pour remainder of boiling water into the EasiYo clear plastic 1 L container. DO NOT PUT LID ON AND SHAKE! WITH UTMOST CARE TO AVOID RISK OF SCALDS, USE THE BOILED WATER TO SANITISE THE EASIYO INNER CONTAINER AND LID. Leave water in the container whilst you prepare the yoghurt mix.
4) Add all other ingredients into TM bowl.
Heat 5 mins/37C/Speed 2 1/2
5) Discard water from the EasiYo 1 L container.
Tip warm milk mixture into this container and screw on lid.
Insert into EasiYo incubator, replacing its lid promptly.
6) Carefully wrap the container with a towel to provide extra insulation.
Leave undisturbed for 12 hours. This extended incubation produces a thick and smooth textured pot-set yoghurt, with flavour combination of sour/sweet/mildly bitter/coffee. Adult yum!
7) Open EasiYo container and refrigerate the 1 L bottle.
CLICK ON RECIPE PHOTO FOR SERVING IDEA PHOTO.
Coffee Yoghurt - uses EasiYo Flask and 1 L container
Type C ABY yoghurt culture (freeze-fried) is recommended and available from Cheeselinks. //www.cheeselinks.com.au
Enough starter for 250 L. Share the starter and costs with a friend (order 3 storage containers). This starter culture has 4 organisms and includes 2 probiotic organisms that survive the stomach acids to assist with good gut health.
When using a commercial yoghurt as starter choose a full fat variety such as Jalna or Farmer's Union.
LACTOSE FREE yoghurt: use UHT lactose free full cream milk, and strain through a nut milk bag or clean chux for a thicker consistency.
I prefer to use freeze-dried starter culture because it makes gut-friendly probiotic yoghurt and is easy and reliable. It also eliminates batch variation and cross-contamination risks when using your previous batch as starter. Minimise the variables and you will have success with quick, no fuss home yoghurt making.
Using a Thermomix and the modified EasiYo steps produces incubation within the 37-44 C that's perfect for yoghurt cultures. No more hanging around for heated milk to cool before adding starter. No more "stringy" yoghurt disappointments. No more nuisance with your Thermoserver unavailable for other important jobs whilst it clutters up your bench, then your fridge!
For LOTS more information, and an adaptable recipe for plain or vanilla yoghurt, check out my other yoghurt posting on recipe community: Pot Set Yoghurt - The Easi Way
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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