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Thick Yoghurt - Electric Yoghurt Maker - Thermomumma



0 portion(s)

  • 1/2 cup full fat milk powder
  • 1/4 cup starter, full fat pot set yoghurt - yoghurt with live cultures in the ingredients list or 1 portion of dried yoghurt cultures (match head worth)
  • 1 litre full uht/ longlife milk
  • 2-3 tablespoons sugar, (optional, for a sweet vanilla version)
  • 1-2 teaspoons vanilla, (optional, for a sweet vanilla version)
  • 6
    12h 5min
    Preparation 5min
  • 7
  • 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!

Recipe's preparation

    1. Add all ingredients to a super clean bowl & heat 4 minutes, 37*, speed 2.5.
    2. Transfer to your electric yoghurt maker and incubate for 8-24 hours.
    3. Place container into the fridge overnight to chill & firm up more.

Accessories you need

  • Spatula TM31
    Spatula TM31
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  • Measuring cup
    Measuring cup
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FULL FAT PRODUCTS. Make sure to use full fat products for the best results.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 tmrc_emoticons.;) 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.

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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  • I really like your Tips. I use 50g Milk Powder,...

    Submitted by JulieClune on 11. September 2017 - 10:14.

    I really like your Tips. I use 50g Milk Powder, 30-40g sugar for 1.2 litres of A2 milk, and because it works every time, I've not experimented, but your tips are making me rethink that. Thanks

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