Thermo dude food
Ingredients
0 portion(s)
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
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6
12h 10min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created forTM 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.
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Recipe's preparation
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.
TM5/EASIYO RECIPE
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Comments
Add a commentWow amazing doubled the batch easily and used the...
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
So thick and creamy, easy and cost effective to...
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.
Sorry if this has already been asked - but if I...
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?
I've been making this yoghurt for the past 16...
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.
So I made this last night and was so excited...
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??
This is a great easy recipe with perfect thick...
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!
Perfect! So easy!
Perfect! So easy!
I made this for the first time today and it worked...
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.
I've never really enjoyed yoghurt from the...
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
First yoghurt I tried in
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!
thankyou so much for your
thankyou so much for your feedback, cazbar, much appreciated
Best yoghurt I've made yet
Best yoghurt I've made yet Thanks
Loved this - nice taste as I
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
Great stuff!
Great stuff!
Do you refrigerate
Do you refrigerate during the straining or not?
This is beautiful yoghurt! I
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!
I made it yesterday, it was
I made it yesterday, it was the first time I've made yoghurt. I didn't strain it and found it okay
the jalna potset yoghurt
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
Yes I used full cream
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???
Hi there. It could be runny
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
Hi there, sorry to take so
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
Hi Craig. Thanks for sharing
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
If following this recipe
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
Thanks for a great recipe. I
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.
Thank you so much for this
Thank you so much for this terrific yogurt recipe. Success at last!
Followed all the steps,
Followed all the steps, including some extra starter, but my yogurt came out a little grainy. Any suggestions as to why this might be?
Is this the yoghurt powder
Is this the yoghurt powder starter???
That surely does help I'll
That surely does help I'll make it for now without but will purchase for next batch! Thanks again for ur help
hi Amskii. The powder refers
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.
POWDERED YOGHURT
POWDERED YOGHURT STARTER...... i know it states optional but wanting to know the difference if you do use and if u don't! Thanks
Love this recipe, made it for
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!
Hi there. no you don't need
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.
Hi all, do you have to use
Hi all, do you have to use UHT milk or can it be fresh milk?
I just made this with low fat
I just made this with low fat milk and it turned out beautifully
Love this yoghurt! It has the
Love this yoghurt! It has the perfect thickness and taste and is the only yoghurt we make now. Thank you for the great recipe!
Thanks, I have made this
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.
Excellent recipe!!! Can't
Excellent recipe!!! Can't believe how creamy and thick it was. This is now my go to recipe for yoghurt!
Hi! I am making this yoghurt
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!
It turned out great! I left
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
Hi Bluebella, i have ammended
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
thanks for your comments
thanks for your comments Valentine , much appreciated
Great recipe Craig! So quick
Great recipe Craig! So quick and easy and everyone in my family loves it. Thanks for sharing
I'm looking forward to trying
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 ☺
Thank you Craig, both my
Thank you Craig, both my husband and I loved your recipe, I would recommend anyone to try it.
Hi there Angmad thankyou for
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
Hi Chocolart, Thankyou for
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
Hi Wendelle Thankyou so much
Hi Wendelle
Thankyou so much for your feedback I really appreciate it, its even better strained though.
Made this for the first time
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?
Finally..a thick and creamy
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?
My new favourite yoghurt. I'm
My new favourite yoghurt. I'm sooo impressed and didn't even strain it. Thanks Craig.