THERMOMIX ® RECIPE
- 1 litre Lactose free full cream milk, UHT
- 300 grams coconut cream OR, 1x UHT carton of Liddels Lactose Free Light Thickened Cream
- 50 grams coconut milk powder, OPTIONAL- this makes the yoghurt thick and creamy
- 1 tablespoon sugar
- 2 tablespoons Cornflour or arrowroot flour, (optional)
- 140 grams Lactose Free Yoghurt with live cultures
- 1 teaspoons vanilla extract or vanilla bean paste
- 300 grams fruit of choice, I use strawberries
- 1 tablespoon Sugar or Sweetener (optional), Depending on the sweetness of your fruit, you may want to omit this
- 1 level teaspoon Vanilla Extract/ bean paste
18h 10minPreparation 10minBaking/Cooking
Recipe is created for
1. If not using cornflour/arrowroot, put all yoghurt ingredients into TM bowl and mix on speed 4/37°C/5min. Until 37°C is achieved. Then skip to step 4.
Otherwise, add milk, cream/milk powder, and sugar to TM MC on 9min/100/speed 4.5.
2. Add cornflour and cook with MC on 5min/37/speed 4.5.
3. Let cool to 37*C. This may take about 2 hours and can be done either sitting on the thermomix or by placing the bowl into the fridge for approx. an hour.
4. Once at 37*C, add live cultured yoghurt and vanilla (if making vanilla yoghurt). Mix together til smooth and well combined on speed 1.
5. Warm up a thermoserver by pouring boiling hot water into it and then tipping it out. Make sure the thermoserver is dry and not too hot before adding yoghurt mixture. see TIPS section for alternative incubation technique.
6. Tip yoghurt into thermoserver and put lid on. Wrap in a towel and place in an insulated bag or esky then leave in a draught-free location where it will not be disturbed for approximately 16hours.
7. Once yoghurt has incubated, store in a sterile container in the fridge for up to 3 weeks.
8. Set aside 140g of your batch for next time!!
1. Prepare fruit so that you have 300g of fruit flesh.
2. Place fruit, vanilla, and sugar into TM MC on, speed 4/ 90*C/ 5min.
3. Scrape down sides and blend speed 4 in 5 second intervals until fruit is pureed to desired consistency. 4. Once cooled add the completed yoghurt and desired amount of fruit puree into the TM bowl and combine on speed 2 until yoghurt is a consistent colour.
5. Pour yoghurt into seperate serving size tubs, or just one 2L container and store in the fridge for up to 3 weeks.
*Always sterilise anything that will touch the yoghurt. A cycle through the dishwasher should be enough. Make sure the TM bowl has no particles of food stuck in seals or blades
*An alternative for incubation is to use an esky. Pour boiling water in the bottom, place a large heavy bowl upside down inside. Place tub of yogurt on top of bowl making sure the water is not touching the tub of yogurt. Then put the esky lid on and incubate for 12 hours or til desired taste is achieved (the longer the more tart).
* If you have extra fruit mixture, pour it into ice cube trays and, when frozen, store in zip lock bags for easy access to flavourings for smoothies etc.
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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