Greek Yoghurt by Tee4Two. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Greek Yoghurt

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Ingredients

2 litre(s)

Greek Yoghurt

2 litres full cream milk
200 grams full cream milk powder
240 grams Greek yoghurt, (Buy new or keep from previous batch)
80 grams sugar or honey, (40-80 grams - Optional)
1 level tsp vanilla, (Optional)

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6

12h 10min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  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.
9

Recipe's preparation

Method

Pasteurise the Milk
Heat 2 litres of Full Cream Milk to 80 degrees for 10 minutes.
Allow to cool to 45 degrees (Approximately 10 minutes)

Mix Ingredients
To the cooled Milk add 200 grams of Full Cream Milk Powder, 240 grams of Greek Yoghurt, 40-80 grams of Sugar or Honey (or preferred sweetener)(Optional) and 1 teaspoon of Vanilla (Optional). Mix for 1 Minute at Speed 3.

Ferment the Yoghurt
Set the Thermomix to Fermentation Mode Ferment

for 8-12 hours or longer at 45 degrees. (In Winter set at 37-40 degrees).

Cool
Pour fermented yoghurt into a thermoserver with a lid and store in fridge.

Accessories you need

Spatula TM5/TM6
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Tip

Dont forget to set aside another pot of yoghurt to use for your starter for the next batch.

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.