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Pot set yoghurt

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Ingredients

8 jar(s)

Pot set yoghurt

  • 1 litre full cream milk
  • 120 grams milk powder
  • 60 grams raw sugar
  • 1 tablespoons vanilla extract
  • 90 grams yoghurt full fat
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  • 6
    5h 0min
    Preparation 1h 0min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 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.
  • 9
5

Recipe's preparation

    Clean bowl
  1. Clean your TM bowl with 1L H2O and a dash of lemon juice. 10 minutes/veroma/speed 2
    2. Milky bit
  2. 1. Add 1L full fat milk, 60g raw sugar, 120g milk powder and the vanilla extract. 10minutes/70°C/speed 4.

    Once that is completed, allow milk mixture to cool to 37°C. This can be done by allowing it too cool for roughly an hour, depending on house temperature or placing into fridge to cool.

    2. Once milk mixture has cooled to 37°C add the 90g yoghurt starter. 10minutes/37°C/speed 2.
    3. fermentation
  3. 1.While waiting for the yoghurt mixture on the TM, boil 1.5L of H2O.

    2. Divide the now yoghurt mixture evenly between the 8 TM glass ramikins. Place the plastic lids on.

    3. Fill Closed lid with the 1.5L boiling H2O. Place lid and veroma on top. Place the 8 ramikins in veroma (ensure some holes are visible so the steam circulates around the ramikins). Set TM 4hrs/70°C/ speed 2. The yoghurt is thick enough when you can tip the ramikin to the side and the yoghurt moves little or none. Place the ramikins in the fridge, allow to cool. Enjoy tmrc_emoticons.)

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10

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Tip

Add or subtract vanilla extract and sugar too liking. Add fresh fruit or additional flavouring after the yoghurt has set and cooled. Over frementing the yoghurt has led to multiple failed attempts by myself.

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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  • Delicious! It was very rich, thick and creamy ie...

    Submitted by asuka on 20. June 2023 - 18:22.

    Delicious! It was very rich, thick and creamy ie like a European yoghurt.

    I made it with UHT milk at room temp so I went straight to warming up the milk to 37 deg.
    No sugar and added Jalna Greek yoghurt and followed the recipe.

    It took me some googling to set it to 4 hrs for the fermentation as the TM5 in manual mode only goes up to 99 mins.

    I found under automated recipe there is a yoghurt recipe. Even though it was different weight, I skipped all of the steps to the step where it goes for 8 hrs. It only heated it up to 70 deg for a short while. If it had to continuously keep heating, I would have considered buying an Easy-Yo. So next time I mIgor start it the night before and place the yoghurt in the fridge in the morning.

    It's easy and the cost is about $3 to $6 per 1 kg vs $8 to $9 per Jalna 1 kg pot depending on the milk and milk powder. But the opportunity to make the yoghurt how we like is the big plus.

    Thank you for sharing.

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  • This is the best yoghurt I have ever made. Not the...

    Submitted by dishy trishy on 20. March 2023 - 07:49.

    This is the best yoghurt I have ever made. Not the weird tart stuff this is thick & creamy

    & absolutely delicious!

    thank you for the recipe.

    I absolutely love it
    I can't figure out how to put a picture up but I can recommend this recipe

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