Preparation time
0min
Total time
12h 0min
Portion
0
portion(s)
Level
easy
Ingredients
- 1/2 cup full milk powder
- 1/4 cup starter, full fat pot set yoghurt - yoghurt with live cultures in the ingredients list
- 800 grams full fat UHT/ longlife milk
- 2-3 tablespoons sugar, optional for a sweet vanilla version
- 1-2 teaspoons vanilla, optional for a sweet vanilla version
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Add all ingredients to a super clean bowl & heat 4 minutes, 37°, speed 2.5.
- Pour 680ml of freshly boiled water into easiyo thermos & lightly place the red baffle inside above the water.
- Pour yoghurt mixture into the plastic easiyo yoghurt container & screw the lid on tight. Place inside the easiyo thermos on the red baffle, & put the thermos lid on.
- Leave the thermos on the bench in a nice warm spot to ferment for 8-12 hours. DO NOT DISTURB. It's safe to leave it for up to 24 hours.
- Once done, place the youghurt container into the refrigerator to firm up & chill.
Instructions
Tip
FULL FAT PRODUCTS. Make sure to use full fat products for the best results.
RUNNY YOGHURT. If your yoghurt hasn't set in the allocated time & is still a milky consistency it's most likely that it didn't stay warm enough during the incubation time. Next time pour some boiling water into the easiyo thermos & yoghurt container to preheat & take the chill off the plastic. This will ensure the yoghurt stays nice & warm when incubating & doesn't drop temperature too fast.
CURDLED YOGHURT. If your yoghurt has curdled and is clumpy it's most likely that it was too hot during the culturing process or left for too long.
TART YOGHURT. Can be one of two things. If you use a natural pot set yoghurt as the starter the tanginess will transfer. I prefer using a sweet greek or vanilla yoghurt. Also if you make a plain yoghurt (no sugar or vanilla) & culture for too long your yoghurt will be tart. The little bacteria in the yoghurt eat the milk sugars & turn them into lactic acid.
FRIDGE LIFE. This yoghurt will easily last 2-3 weeks if no one double dips
Always judge by smell & taste.
DONT FORGET! Once your yoghurt has set, place ¼ cup into a clean container & store somewhere in the fridge where no one will eat it. This can be used to make your next batch!
USING FRESH MILK. You MUST first cook your milk at 90* for atleast 10 minutes, then allow it to cool back to under 37* before using. This breaks down the proteins in the milk. This is why I use UHT as I can skip this process.
USING AN EASIYO SACHET AS A STARTER. You may split the easiyo sachet into 4 portions & use 1 portion (1/4 packet) in place of the starter. Store the remaining 3 portions in your freezer. You can use this at a later date.WHERE CAN I BUY AN EASIYO? You can find them at Woolworths, Coles, IGA, Big W & online.
This recipe was kindly uploaded to The Recipe Community in 2015 by a fellow Thermomumma member, on behalf of Lailah Rose. For any questions, or to share what you've made - come join THERMOMUMMA on Facebook! www.facebook.com/groups/thermomumma
www.linktr.ee/lailahrosebowie
RUNNY YOGHURT. If your yoghurt hasn't set in the allocated time & is still a milky consistency it's most likely that it didn't stay warm enough during the incubation time. Next time pour some boiling water into the easiyo thermos & yoghurt container to preheat & take the chill off the plastic. This will ensure the yoghurt stays nice & warm when incubating & doesn't drop temperature too fast.
CURDLED YOGHURT. If your yoghurt has curdled and is clumpy it's most likely that it was too hot during the culturing process or left for too long.
TART YOGHURT. Can be one of two things. If you use a natural pot set yoghurt as the starter the tanginess will transfer. I prefer using a sweet greek or vanilla yoghurt. Also if you make a plain yoghurt (no sugar or vanilla) & culture for too long your yoghurt will be tart. The little bacteria in the yoghurt eat the milk sugars & turn them into lactic acid.
FRIDGE LIFE. This yoghurt will easily last 2-3 weeks if no one double dips
Always judge by smell & taste.DONT FORGET! Once your yoghurt has set, place ¼ cup into a clean container & store somewhere in the fridge where no one will eat it. This can be used to make your next batch!
USING FRESH MILK. You MUST first cook your milk at 90* for atleast 10 minutes, then allow it to cool back to under 37* before using. This breaks down the proteins in the milk. This is why I use UHT as I can skip this process.
USING AN EASIYO SACHET AS A STARTER. You may split the easiyo sachet into 4 portions & use 1 portion (1/4 packet) in place of the starter. Store the remaining 3 portions in your freezer. You can use this at a later date.WHERE CAN I BUY AN EASIYO? You can find them at Woolworths, Coles, IGA, Big W & online.
This recipe was kindly uploaded to The Recipe Community in 2015 by a fellow Thermomumma member, on behalf of Lailah Rose. For any questions, or to share what you've made - come join THERMOMUMMA on Facebook! www.facebook.com/groups/thermomumma
www.linktr.ee/lailahrosebowie
Thermomix Model
-
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.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!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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
You can find Easiyo containers in just about every OP Shop for literally AU$2 to AU$4. Just make sure it has the litre flask inside the incubator. I dont know why there are so many abandoned in Op Shops, as I think the Easiyo system is great. I have 3 Easiyo, incubators, but only because I want spare fermenting jars. I usually have one jar in the fridge and once its getting low, I make a new batch, ( in a spare jar) so that it can chill it properly before I run out. I have tried this particular recipe. as it is, using the UHT milk and a yoghurt starter and it worked fine. A little thinner than 'true' easiyo, which sets near solid, but still quite satisfactory, and cheaper than using an Easiyo packet everytime. Try your local OP shop, recycle and avoid plastic waste!
Been using this for years! Perfect thick yoghurt in the Easiyo every time.
I normally make Greek yoghurt, so don't add sugar and vanilla, but I've done this option and it's fantastic.
In winter I find I need to use your tip of heating the insides of Easiyo container with boiled water first, but no need for this in summer.
I prefer to use grams (to save on using extra utensils) and I've worked out 70g starter yoghurt and 90g milk powder works well. Thanks for sharing such a perfect, no-fail recipe.
I don't have a thermos,.What is another way I can culture it? Can someone help me!
Has worked every time I've made it, great texture and flavour!
Lingreen: so why only two stars? 🤔
Love this recipe. Perfect everytime 👍
Best yoghurt I've made! Followed the tips made sure my TM bowl was really clean before I started. Used jalna Greek as the starter, Harvey fresh long life full cream milk, left out the sugar and vanilla. Left it for a good 10 hours in the easiyo, and then in the fridge overnight to firm up some more.
fantastic thick yoghurt will be using the recipe all the time now
I love this recipe but for some reason the last 2 times ive made it its runny. Can i save it by re heating?
I've been making this yoghurt weekly for a long time now & it turns out perfect every time
im now wanting to make greek yoghurt.. Can I do this recipe with the Jalna Greek pot set yoghurt???
made this for the first time last night - turned out delicious and no issues. Will definitely be making regularly!