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Craigs thick and creamy TM5/easiyo yoghurt


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Ingredients

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Vanilla Yogurt

  • 700 grams long life full cream milk, UHT
  • 150-200 grams pot set yogurt, or starter from a previous batch
  • 1/2 Cup, full cream milk powder
  • 1 teaspoon powdered yogurt starter, ( optional )
  • 2 tablespoons castor sugar
  • 2 teaspoons vanilla bean paste, or vanilla essence to taste
  • 6
    12h 10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      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!
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Recipe's preparation

    TM5/EASIYO RECIPE
  1. 1. PLACE ALL THE INGREDIENTS INTO THE BOWL

     

    2. HEAT ALL INGREDIENTS TO 5 MINS/40C/SPEED 3

     

    3. WHILE MIXING, PREHEAT EASIYO, OR THERMOSERVER, WITH BOILING WATER. ( I LIVE IN CHILLY MELBOURNE AND HAVE FOUND I NEED TO DO THIS TO GET GOOD RESULTS, IF YOU LIVE IN A WARMER ENVIRONMENT YOU MAY NOT NEED TO DO THIS, I FIND IT HELPS KEEP THE TEMP UP INSIDE.

     

    4. EMPTY THERMOSERVER, OR IF YOURE USING THE EASIYO, PLACE INCUBATOR ON TOP OF THE THERMY JUG WITH THE LID ON, IN ITS CRADLE, TARE THE SCALES AND REFILL WITH 650 GRAMS OF BOILING WATER, NO WATER SHOULD BE PAST THE HOLE IN THE BOTTOM OF THE BAFFLE.

     

    5. TIP THE ENTIRE CONTENTS FROM THERMY JUG INTO THE THERMY SERVER AND PUT THE THERMOSERVER LID ON, OR POUR CONTENTS INTO EASIYO CONTAINER, AND PLACE INSIDE THE INCUBATOR WITH THE LID ON.

     

    ( YOU CAN CHOOSE TO LEAVE THE YOGHURT MIX IN YOUR THERMY JUG  IF YOU PREFER, JUST SELECT AUTO YOGHURT ON THE RECIPE CHIP SELECT 40C FOR TEMP AND SCROLL THROUGH INSTRUCTIONS UNTIL IT ASKS YOU TO PRESS TO START 8 HOURS COOK TIME, JUST REMEBER IF YOU CHOOSE THIS METHOD YOUR THERMY JUG WILL BE IN USE FOR 8 HOURS SO HAVE A THINK ABOUT WHAT TIME IT WILL END !! )

     

    6. SET ASIDE UNDISTURBED, FOR 8 TO 12 HOURS, HAVE FOUND THIS TO BE THE IDEAL TIME FOR MY TASTE, IT CAN BE LEFT LONGER IF YOU LIKE IT TARTER.

     

    7.RESIST THE URGE TO SNEEK A PEEK, ALL THE GOOD BACTERIA WORK THEIR MAGIC WHILE YOU'RE NOT LOOKING !!!

     

    8. REMOVE YOGURT CONTAINER AND TIP THE ENTIRE CONTENTS INTO A NUTMILK BAG, OR INTO SOME MUSLIN OR CHEESECLOTH, SUSPEND OR PLACE IN A COLANDER ABOVE A BOWL, AND SET ASIDE TO LET IT DRAIN. I DRAIN 100MLS OF WHEY, IF YOU LIKE IT THICKER DRAIN MORE WHEY IF YOU LIKE IT MORE RUNNY DRAIN LESS,THIS IS COMPLETELY A PERSONAL PREFERENCE, YOU WILL FINALLY COME UP WITH AN AMOUNT OF WHEY TO DRAIN THAT SUITS YOU.

     

    9. ONCE THE EXCESS WHEY HAS BEEN REMOVED, PLACE INTO CONTAINER AND PLACE IN THE FRIDGE

     

    10. ONCE CHILLED REMOVE 150GMS AS YOUR STARTER FOR THE NEXT BATCH AND GET STUCK INTO THE REST !!

     

    NOTES :

     

    1. I USE ROOM TEMP UHT MILK IN MY RECIPE, THE MILK HAS ALREADY  BEEN HEAT TREATED AND REMOVES THE PROCESS OF PREHEATING MILK IF YOU ARE USING NORMAL MILK. JUST MY PREFERENCE, MAKES IT QUICK AND EASY

     

    2. I ALSO USE FULL CREAM UHT MILK, MILK POWDER AND INITIAL YOGURT STARTER.

     

    3. PLEASE USE A GOOD QUALITY YOGURT TO START WITH, IT NEEDS TO CONTAIN AT LEAST 300 MILLION LIVE BACTERIA TO GET A GOOD END RESULT. I INCLUDE THE POWDERED CULTURE TO GET THAT NUMBER UPWARDS OF 2 BILLION 

     

    4. I HAVE INCREASED TEMP AFTER RESEARCH TO 40C, WHICH IS STILL WELL WITHIN THE TEMP RANGE FOR BACTERIA GROWTH, TO ENSURE A THICK AND CREAMY RESULT

     

    5. EXCESS WHEY CAN BE KEPT AND USED IN A VARIETY OF OTHER THINGS INCLUDING BAKING CAKES AND THE LIKE, ITS FULL OF LOTS OF NUTRIENT, DONT THROW IT OUT !

     

    6. I GET THE BEST RESULTS WITH 5AM YOGURT, BLACK SWAN NATURAL GREEK STYLE YOGURT, FARMERS UNION POTSET YOGURT, AND JALNA VANILLA OR BIO ORGANIC YOGURTS.

     

    7. IF YOU ARE USING YOUR THERMOSERVER YOU MUST ENSURE YOU KEEP IT AS WARM AS YOU CAN FOR THE TIMEFRAME. SIT IT ON A HEATBAG, WRAP IT IN TOWELS , LEAVE IT  IN A WARM PLACE. OUT OF THE EASIYO, THERMOJUG AND THERMOSERVER, IT IS MY LEAST PREFERRED METHOD. 

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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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  • Wow amazing doubled the batch easily and used the...

    Submitted by CM16 on 12. May 2020 - 17:51.

    Wow amazing doubled the batch easily and used the automated yoghurt recipe. It is so thick and creamy amazing will make often
    Used whole milk heat and then cooled in fridge before starting recipe

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  • So thick and creamy, easy and cost effective to...

    Submitted by Ekky22 on 26. January 2019 - 09:56.

    So thick and creamy, easy and cost effective to make. I am reducing the sugar with each batch and use a couple of drops of liquid stevia to sweeten and it is delicious. It tastes like the thick bit around the rim of the vanilla Gippsland (my favourite commercial yoghurt). I use the automated yoghurt feature on my TM5 and that works fine although I don't think I can increase the temp to 40.

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  • Sorry if this has already been asked - but if I...

    Submitted by Julesdf on 4. December 2018 - 09:46.

    Sorry if this has already been asked - but if I follow the automated yogurt recipe on chip - Craig, you have suggested to increase the temp to 40 - how do I do this please?

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  • I've been making this yoghurt for the past 16...

    Submitted by Taytay87 on 18. July 2018 - 13:58.

    I've been making this yoghurt for the past 16 months 3-4 nights a week. Best recipe around. I use 175g of 5am greek yoghurt as my starter, 1 inner health plus capsule and everything else as listed. I use the automatic setting on my thermomix. Once the 8 hours are up I then line a colander with a chux and put it in a bowl and tip the entire batch of fresh yoghurt in. I strain in the fridge for another 12 to 24 hours. Super thick and beautiful.

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  • So I made this last night and was so excited...

    Submitted by LisaBrown88 on 2. June 2018 - 08:26.

    So I made this last night and was so excited because of the smell it's the first yoghurt that's actually smelt amazing. I followed the recipe even the straining of whey as I love thick yoghuty. But when I woke this morning to check in the fridge it was runny and looked separate. The only change I made and followed the advice of was the heating of full creamilk as I didn't have long life. Could this be the issue??

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  • This is a great easy recipe with perfect thick...

    Submitted by rachelmillard on 14. April 2018 - 08:05.

    This is a great easy recipe with perfect thick yoghurt. I didn’t add any vanilla or sugar to mine and set it for 8 hours in the thermoserver and it wasn’t too tart. I also strained some whey off to make it extra thick 👌🏻 Just right. Will be my new go to yogurt recipe. Thank you!

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  • Perfect! So easy!

    Submitted by Fuller on 20. October 2017 - 08:41.

    Perfect! So easy!

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  • I made this for the first time today and it worked...

    Submitted by Lozjoyter on 9. September 2017 - 21:10.

    I made this for the first time today and it worked perfectly! I used 200g of 5am Organic Vanilla yoghurt, which is the one I always buy, but didn't add the starter as i didn't have any. I didn't have to drain any whey off as it's already beautifully thick and creamy and tastes just like the expensive bought yogurt. I put it in my EasiYo incubator to process.Thanks so much for sharing this incredibly easy recipe.

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  • I've never really enjoyed yoghurt from the...

    Submitted by jmborg on 4. September 2017 - 07:46.

    I've never really enjoyed yoghurt from the supermarket, so it wasn't something I ate very often, but now, after making this yoghurt your way Craig...wow, it is delicious and I feel as though I have 'achieved' something great, being able to make this at home.
    Thank you so much.
    I tried to rate 5 stars, it wouldn't let me

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  • First yoghurt I tried in

    Submitted by mad_elain on 11. November 2016 - 10:03.

    First yoghurt I tried in thermie and no need to look any further. It's thick, creamy and very delicious. I actually found it sets better in thermoserver than leaving overnight in thermie on automatic yoghurt program (not sure why). Thank you for creating and sharing this recipe! 

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  • thankyou so much for your

    Submitted by Thermo dude food on 18. September 2016 - 22:00.

    thankyou so much for your feedback, cazbar, much appreciated

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  • Best yoghurt I've made yet

    Submitted by cazbar78 on 13. September 2016 - 19:44.

    Best yoghurt I've made yet Thanks

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  • Loved this - nice taste as I

    Submitted by Mummyt2014 on 9. September 2016 - 14:56.

    Loved this - nice taste as I don't like overly tart yoghurt. I kept mine a bit runny to put in pouches for my son. It was great to see him enjoying it! Thank you

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  • Great stuff!

    Submitted by ClaireMorrissey2008 on 8. September 2016 - 15:38.

    Great stuff!

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  •         Do you refrigerate

    Submitted by MrsSpry on 28. May 2016 - 22:41.

     

     

     

     

    Do you refrigerate during the straining or not?

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  • This is beautiful yoghurt! I

    Submitted by schnappy on 24. March 2016 - 10:35.

    This is beautiful yoghurt! I make it every week, and every few weeks using a new starter. The best starter is a thick Greek yoghurt. It works every time if you follow the recipe exactly. Absolutely a winner!

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  • I made it yesterday, it was

    Submitted by Missy6 on 25. February 2016 - 23:30.

    I made it yesterday, it was the first time I've made yoghurt.  I didn't strain it and found it okay

     

     

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  • the jalna potset yoghurt

    Submitted by Thermo dude food on 11. February 2016 - 12:09.

    the jalna potset yoghurt starter and the powdered live culture are two completelty seperate things.  the live culture powder you get from the health food shops and has more than 2 BILLION live culture in there. The jalna shop bought potset yoghurt prob only has 300 million or less by the time you get it home and use it.. I use both to ensure i have PLENTY of live culture to multiply when i make the yoghurt.. lots of things need to be exactly right with yoghurt or you just wont get a good result

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  • Yes I used full cream

    Submitted by janegibbo on 11. February 2016 - 11:45.

    Yes I used full cream products. I didn't use a live culture powder, I used Jalna vanilla pot set as a starter. Could that be the problem? I left it for at least 10 hours. Not sure of the problem???

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  • Hi there. It could be runny

    Submitted by Thermo dude food on 11. February 2016 - 11:39.

    Hi there. It could be runny for other reasons as well.  Did you use full cream and full fat products ? which live culture powder did you use, ( this is the powdered live culture you get from health food shops ), yes definitely helps thicken the end result if you strain some of they whey off at the end so you get a really good creamy thick end result. I normally remove about 100gms of whey to get it how I like it.  Keep the whey in the fridge until your yoghurt has been cooled and if its too thick stir a small amount of the whey back in until you get the consistency that you personally prefer. hope that helps  tmrc_emoticons.)

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  • Hi there, sorry to take so

    Submitted by Thermo dude food on 11. February 2016 - 11:34.

    Hi there, sorry to take so long to get back to you i didnt have my notices tyrned on ! The overall sugar content is VERY low, its 2 tablespoons in 1 litre of yoghurt. there needs to be some sugar content and fat, ( solids in the milk and powder, ) so the live culture have something to feed on when they multiply.  if you dont provide them food, eg using low fat yoghurt and milk and powder, then your end result will be very runny. hope that helps 

     

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  • Hi Craig. Thanks for sharing

    Submitted by janegibbo on 11. February 2016 - 11:21.

    Hi Craig.

    Thanks for sharing your recipe. The taste is YUMMO!!!! but mine was quite runny??? I didn't strain it, would that be why?

    Thanks

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  • If following this recipe

    Submitted by Msgdean on 30. January 2016 - 20:15.

    If following this recipe exactly, do you have any idea roughly of the sugar content? I actually add less sugar than the recipe,  I'm just curious as my husband says he thinks is actually tastes sweeter than the vanilla jalna we used to buy.  No complints from the kids or husband bout the taste, everyone really likes it! I asked my husband for feed back on the taste as I don't eat it and I'm  making it mostly for the kids, so I want to keep the sugar content low 

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  • Thanks for a great recipe. I

    Submitted by vanny on 23. January 2016 - 23:47.

    Thanks for a great recipe. I used the recipe except for theoptional  live culture powder. 

    I used an easyiyo and it came out perfectly with no need to strain it. It sat for 10 hours.

    I have been making a 2L recipe for the past couple of years but as I only want 1L at a time I have been trying to halve that recipe with inconsistent results.

    So thanks heaps for this perfect amount of delicious yoghurt. 

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  • Thank you so much for this

    Submitted by S Bowley on 20. January 2016 - 14:31.

    Thank you so much for this terrific yogurt recipe.  Success at last!

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  • Followed all the steps,

    Submitted by Ronnie@swanny on 17. January 2016 - 18:41.

    Followed all the steps, including some extra starter, but my yogurt came out a little grainy. Any suggestions as to why this might be?

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  •   Is this the yoghurt powder

    Submitted by Amskii on 17. January 2016 - 13:23.

     

    Is this the yoghurt powder starter???

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  • That surely does help I'll

    Submitted by Amskii on 11. January 2016 - 16:03.

    That surely does help I'll make it for now without but will purchase for next batch! Thanks again for ur help

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  • hi Amskii.  The powder refers

    Submitted by Thermo dude food on 10. January 2016 - 15:09.

    hi Amskii.  The powder refers to a live culture yoghurt powder that you get from most health food shops. Some yoghurts you buy from the shops state on the label they have 100 million live cultures in them, alot of others say 300 million.So its best to buy a potset yoghurt as your first starter with as many live culures in there as possible. But this could be substantially lees my the time you get it home. The success of your yoghurt depends on how many healthy live cultures are in your mix when you incubate it. The reason I add the additional live yoghurt culture powder is to boost the numbers upwards of 2 BILLION to ensure there are lots of healthy culture in there to multiply.  You dont need to use it, but I get a WAAY more consistent end product when i do. Hope that helps. 

     

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  • POWDERED YOGHURT

    Submitted by Amskii on 10. January 2016 - 14:56.

    POWDERED YOGHURT STARTER...... i know it states optional but wanting to know the difference if you do use and if u don't! Thanks tmrc_emoticons.)  

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  • Love this recipe, made it for

    Submitted by Brookemaryanne on 9. January 2016 - 12:14.

    Love this recipe, made it for the first time yesterday. Not sure if it was going to work. I used normal milk and heated for 10mins like suggested. And only had 100gm of tun yogurt for my starter. Regardless it worked perfectly. I used my thermoserver and an incubator, I live in Perth so it was kept wrapped in a blanket in the sunshine yesterday. I left it for 8.5hours and then strained it for 45mins. popped in the fridge to cool, and had a taste this morning and it is delicious! Tastes so much better than the supermarket Brands! Thanks for the great recipe and all the great info! 

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  • Hi there.  no you  don't need

    Submitted by Thermo dude food on 10. December 2015 - 21:55.

    Hi there. 

    no you  don't need to use UHT milk. If you prefer to use normal milk you will need to raise the temp of the milk to 85 to 90C for 10 mins to break down the proteins to allow the bacteria to multiply. Once you have raised the temp you then need to allow it to cool back down to 37 and the red lights on your jug go out before you add your yoghurt and continue with the process of heating to 40.  The whole reason a lot of people use UHT milk is that it has already been heat treated for you illiminating the step to heat the milk, and is a lot quicker process. Hope that helps.  

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  • Hi all, do you have to use

    Submitted by KPick on 10. December 2015 - 21:41.

    Hi all, do you have to use UHT milk or can it be fresh milk?

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  • I just made this with low fat

    Submitted by Chickclucks on 3. November 2015 - 19:13.

    I just made this with low fat milk and it turned out beautifully tmrc_emoticons.-)

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  • Love this yoghurt! It has the

    Submitted by JaDe Park on 23. October 2015 - 15:35.

    Love this yoghurt! It has the perfect thickness and taste and is the only yoghurt we make now. Thank you for the great recipe!

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  • Thanks, I have made this

    Submitted by Cattywompuss on 17. October 2015 - 22:29.

    Thanks, I have made this about a dozen times now.  The only times it failed whas when I didnt clean the bowl proberly before so I recomend a vinegar wash before you start.  I have always made it in a thermoserver and for ease use the whole of a 1 liter carton of UHT full cream milk each time.  I ajusted the other ingredients to account for the increased volume (3 tbs of sugar, 3/4 cup of milk powder but still only 2 tsb vanilla paste and a 200g pot of pot set greek style yoghurt or 200g of previous batch).  I make it in the morning before I leave for work and strain it in the evening.  I use small plastic lidded pots for storage, which hold about 200g (perfect for lunch box). I also steam them in the varoma whilst the yoghurt is straining. to be extra clean.  Having lost a couple of batches to yeast contamination I am very careful now.

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  • Excellent recipe!!! Can't

    Submitted by Sammy27 on 6. October 2015 - 16:54.

    Excellent recipe!!! Can't believe how creamy and thick it was. This is now my go to recipe for yoghurt!

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  • Hi! I am making this yoghurt

    Submitted by nicgal on 30. September 2015 - 19:22.

    Hi! I am making this yoghurt for the first time, I am using my thermoserver. Just wanted to know if anyone else has done this method and not worried about draining the whey? Will the yoghurt still be thick?  I'm not sure if I would have time to do this every time I make the yoghurt. I really hope this works and is nice and thick! 

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  • It turned out great! I left

    Submitted by Bluebella on 27. September 2015 - 09:51.

    It turned out great! I left out the sugar and vanilla and didn't strain it as I make yoghurt at least twice a week and with little kids around it is an extra step that I just can't be bothered with lol! But it was wonderfully thick and creamy anyway and great on my muesli!  Thanks Craig

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  • Hi Bluebella, i have ammended

    Submitted by Thermo dude food on 19. September 2015 - 19:46.

    Hi Bluebella, i have ammended the wording now so theres no confusion. I use the powdered youghurt culture from the health food stores that makes approx 100 litres. NOT the easiyo starter powder.Let me know how it turns out for you  tmrc_emoticons.)

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  • thanks for your comments

    Submitted by Thermo dude food on 19. September 2015 - 19:43.

    thanks for your comments Valentine , much appreciated  tmrc_emoticons.)

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  • Great recipe Craig! So quick

    Submitted by Hermies Place on 19. September 2015 - 12:29.

    Great recipe Craig! So quick and easy and everyone in my family loves it. Thanks for sharing tmrc_emoticons.;)

     

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  • I'm looking forward to trying

    Submitted by Bluebella on 18. September 2015 - 18:39.

    I'm looking forward to trying this. Quick question, in the ingredients it says powdered yoghurt starter and in the notes it says powdered culture. I wasn't clear if that meant the easiyo starter available at the supermarket or the actual concentrated culture that makes 100 litres plus.  Thanks ☺

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  • Thank you Craig, both my

    Submitted by Rainie on 16. September 2015 - 12:32.

    Thank you Craig, both my husband and I loved your recipe, I would recommend anyone to try it.

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  • Hi there Angmad thankyou for

    Submitted by Thermo dude food on 8. September 2015 - 14:00.

    Hi there Angmad

    thankyou for your kind words, yes you can def use the Jalna range of potset yoghurts, they are one of the few that i do use. Yes you can omit the vanilla, i add it so i get a sweeter end result, just not a fan of really tart yoghurts but thats just my preference. have a go and let me know how you go  tmrc_emoticons.)

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  • Hi Chocolart,   Thankyou for

    Submitted by Thermo dude food on 8. September 2015 - 13:58.

    Hi Chocolart,

     

    Thankyou for your feedback and rating.

    No havent tried it with variuos types of milk yet, took along time to get this one exactly how i like it.

    experiment with different milks and let me know how you go  tmrc_emoticons.)

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  • Hi Wendelle Thankyou so much

    Submitted by Thermo dude food on 8. September 2015 - 13:55.

    Hi Wendelle

    Thankyou so much for your feedback I really appreciate it, its even better strained though.  tmrc_emoticons.)

     

     

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  • Made this for the first time

    Submitted by Angmad on 8. September 2015 - 12:43.

    Made this for the first time today.....LOVED IT!! thank you so much.

    My hubby loves Greek yoghurt, just wondering if it would work the same if I used the Jalna greek potset and omitted the vanilla?

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  • Finally..a thick and creamy

    Submitted by Chokolart on 8. September 2015 - 11:55.

    Finally..a thick and creamy yoghurt!  Thanks Craig for a wonderful fool proof recipe.  Absolutely delicious.  I used 4 inner health capsules instead of 1 tsp of easi yo powder.  So thick and beautiful.   I'm going to try this using coconut milk next.   Have you tried this recipe using different milks?

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  • My new favourite yoghurt. I'm

    Submitted by Wendelle on 6. September 2015 - 20:41.

    My new favourite yoghurt. I'm sooo impressed and didn't even strain it. Thanks Craig.

     

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