- 35 g raw or refined sugar, (add more or less to taste)
- 100-120 grams milk powder
- 120 grams starter culture, (either reserved from your previous batch or your favourite commercial pot-set, natural, unsweetened yoghurt)
- 2 litres Paul's or Devondale long life milk, full-fat
- 2 teaspoons vanilla, (essence or paste)
1. Make sure your bowl is very clean (see tips). Add the sugar & mill 5-10sec/sp9, depending on what type of sugar you're starting with, to create icing sugar.
2. Add the milk powder (100g for TM31 or 120g for TM5) plus culture & vanilla, then pour in milk up to the max mark.
3. Heat 6-10 mins/37degrees/sp3. (Or until 37 degrees is achieved then another 30sec or so to make sure of even heat distribution).
4. While the the milk is heating, boil the kettle then pour 2cm of water into your 2.2L / 2.6L Thermoserver and put the lid on to pre-warm it (you just want to take the chill off the metal - if it's straight out of the dishwasher & is still warm, you could omit this step).
5. Once the milk is warmed to 37 degrees, tip the water out of your server then place it in the middle of a folded bathtowel, somewhere it can sit undisturbed for 5hrs (place in-situ before you fill it as it will be tricky to move once full).
6. Carefully pour the warm milk mixture into the server then quickly place the lid on & wrap it in the towel. (I like to place the base upside-down on the top of the towel to stop it coming unwrapped).
7. Leave your server undisturbed for a minimum of 5hrs (max 24hrs) - DO NOT be tempted to open it for a peak as you will let the heat out & it may not set properly!
8. Once the 5 hours+ have elapsed, remove the lid and you should find that it has set - check by carefully tilting the server - it shouldn't move.
9. Pop it in the fridge for 4+hours to COOL COMPLETELY before serving (if you scoop some out while still warm, it will turn back to liquid). ONCE COOL decant yoghurt into another container to store (if you store it in the server, I find there is quite a bit of separation after a few days, plus you can't use your server for anything else!).
10. DON'T FORGET to reserve 120g as the starter for your next batch (starter may be frozen if you're going away but thaw in the fridge not the MW or you will kill the culture. I also like to keep a 2nd portion in the freezer as my 'insurance policy' in case someone eats the starter in the fridge).
Shortcut Natural Yoghurt
Make sure your TMX bowl is very clean before starting - straight out of the dishwasher is good. Same with your Thermoserver. This is especially important if you've used yeast recently, as the smallest trace will contaminate your culture & your yoghurt will go stringy. Alternately, boil a litre of water in your Thermomix before starting, to ensure it's clean.
Play around with the amount of sugar - you might start with more & reduce it as your tastebuds get used to a more natural yoghurt instead of highly sweetened commercial yoghurts (which my kids refuse to eat anymore!).
Using Devondale or Pauls long-life milk instead of fresh means you can skip the intial 90 degree heating for half an hour, the cooling for an hour and the scraping of any skin that has formed on the top!
Also, you can keep 2L of this milk tucked safely away in your pantry - no more opening the fridge only to discover that someone has drunk your milk before you could make yoghurt! Coles & Woolies often sell it $2 for 2L.
This method is so easy that I regularly make it in the morning while feeding the kids their breakfast & making school lunches. Just throw everything in the TMX, boil the kettle, and you're almost done! No more waiting around at home half the day for the next step! It will be ready to go in the fridge when the kids get home from school and nicely chilled for dessert or breakfast the next morning.
Serve over CADA, with fresh or stewed fruit or with berry coulis stirred thru' it. You may find it needs a stir if you used vanilla paste, to evenly distribute the 'black specs'!
If you don't think you'll get through 2L, freeze some in ice cube trays for use in smoothies or Berry Frozen Yoghurt (as per EDC).
If you find your yoghurt doesn't set, it may be your starter that's the problem. Some commercial yoghurts don't have enough live bacteria to get you started - try a different brand of yoghurt or beg a portion from a friend who's successfully making yoghurt.
For a more *natural* yoghurt, the milk powder may be left out. However, I find the result is not so thick.
See also Shortcut Natural Yoghurt variation of this recipe.
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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