Whoo-hoo, how exciting….I have the very lovely Leonie from ThermoFun (https://www.facebook.com/thermofun?ref=ts&fref=ts) sitting here right next to me and she has been kind enough to allow me to post her extremely popular yoghurt hints and tips. Mmmm, I wonder if she will be kind enough to make some with me now…. Happy yoghurt making everyone!!!!
I often get asked how come I have a 100% success rate with my yoghurt. I have been making yoghurt for more than a year – at least once or twice a week. It saves us an absolute fortune and it makes really yummy yoghurt too! ☺
I use the recipe from the Every Day Cookbook (First Edition) – but I personally find that recipe quite “wordy” and very confusing for beginner yoghurt makers. (I’m saying this from personal experience!)
So I am going to attempt to translate that recipe into how I go about it.
1 litre lite OR Full cream milk
50g Milk powder (not essential – refer to Q&A on page 3 of this doc)
3 tbsp pot set Natural Yoghurt (this is your ‘starter’ – use a reputable brand of natural Greek Yoghurt for your first batch) eg: Jalna, Mundella, Farmers Union, Chris’s, Aldi/Woolies/Coles Greek yoghurt.
Pour milk and powdered milk into TM bowl and blend for 10 seconds on speed 7.
Cook for 30 minutes at 90 degrees on speed THREE (if cooked on speed 1 you will get a burnt film of milk on the bottom of your bowl – which does comes off quite easily after soaking using the Thermomix spatula) – however if cooked on speed 3 there is nothing left on the bottom!
Then place TM bowl into fridge for approx 40 mins to drop the temp down to 37 degrees. (put a timer on so you don’t forget!)
Or somewhere cool but it will take a lot longer to cool down.
NB: this is also a great time to have a second TM bowl when the other is in the fridge with yoghurt cooling!… just saying!
When the 40 minutes is up – turn your Thermomix back on – place TM bowl on to unit and the temperature light should light up on the 37 or 50 degrees. If it lights up on 50 degrees or higher – put bowl back in fridge for another 15 or so minutes. Then take out and test again.
The 37 degree temp is crucial for the yoghurt to be a success. You need to wait for the 37 light to go OUT so you know it is no hotter than 37. The bowl will be warm to your hands, but not hot, as 37 is normal body temperature. If you accidentally forget it in the fridge and it gets way below 37 – don’t worry just put it back on to heat up again for say 5 mins, 37 degrees speed 3. Once you see the light come on at 37 degrees you can then stop it. (I say 5 minutes (number just picked out of my head) as you need to have a time set in order for the temperature to work). (Remember the rule of TIME, TEMPERATURE, SPEED).
Once at 37degrees add the 3 tbsp pot set natural yoghurt (starter) and mix for 4 seconds on speed 4.
Cook for 10 minutes at 37 degrees on speed THREE – (if cooked on speed 1 you will get a burnt film of milk on the bottom of your bowl).
At this time pre warm your Thermoserver with boiling water from the kettle.
When the 10 minutes of cooking is finished – drain your water filled Thermoserver – then pour the cooked milk from the TM bowl into your pre-warmed Thermoserver.
I then wrap my Thermoserver in a thick towel or blanket (baby blankets are great) to keep warm for a minimum of 6 hours (leave it somewhere in the house where it will be left undisturbed) – it can actually be left up to 24 hours! (The longer you leave it the thicker it gets).
After the minimum of 6 hours I then take the lid off the Thermoserver and Voila I have yoghurt! I can honestly say it still NEVER ceases to amaze me the chemical reaction of what cooking milk and leaving it does – it still does my head in every single time! Amazing!
I then pour the yoghurt into a Tupperware container and also reserving 3 tablespoons into a smaller container to keep to use as my starter for my next batch.
Assuming you are using a clean spoon each time and not “double dipping” – your yoghurt keeps well in the fridge for up to 3 weeks. If you are away or do not want to make another batch within 3 weeks your starter can be frozen – do not defrost it in the microwave though.
The same starter should last forever….. assuming you separate the 3 tablespoons into a small container when you first make your yoghurt – using a clean spoon….. the yogurt cultures are self perpetuating.
Trust me – Your yoghurt WILL get thicker and creamier the more frequently you make it using your own starter from each batch.
I really do hope this helps those of you that have had trouble – to give it another go or if you have never made it….. once you have success you will never need to buy it ever again!
If you want to make coconut milk yoghurt I know people have success with this one:
Coconut Milk Yoghurt: http://www.themindfulfoodie.com/2012/11/15/how-to-make-coconut-milk-yoghurt/
Frequently Asked Questions:
Q: In the middle of winter in a very cold house how can I keep my Thermoserver warm?
A: There are a couple of ways this can be done:
Preheat the oven on a low heat – but then turn oven OFF to leave wrapped Thermoserver in oven.
Place wrapped Thermoserver on top of an appliance which generates a little heat eg: CD player, coffee machine, top of a fridge. The warmer the room the quicker and thicker the results.
However; do NOT sneak a peek or remove lid at all no matter how tempting it is to do this!! You do not want any warmth to escape.
Q: Do I have to use powdered Milk?
A: NO! It’s the milk solids in the milk powder that help your yoghurt set thickly. You can make yoghurt without it; the final result will just not be as thick.
If you really want your yoghurt thick and don’t want to use milk powder – you can drain it through a muslin cloth to remove the whey and you’ll be left with a thicker product.
Q: What is Pot Set Yoghurt (starter)?
A: Pot set yoghurt is any yoghurt for which the ingredients read something like, milk, cream, live cultures. Brand examples are: Jalna, Mundella, Farmers Union, Chris’s, Aldi/Woolies/Coles Greek yoghurt. If, when you read the ingredients it includes any thickeners or gelatine etc then it is NOT pot set. It is milk with thickeners and gelatine (and usually has loads of sugar and artificial flavours).
A “starter” contains the live bacterial cultures that help transform milk into yogurt. You can start a batch of homemade yogurt two ways: from a few tablespoons of store-bought (or previously homemade) plain yogurt, or with a yogurt starter powder.
Q: My yoghurt is always too sour.
A: The longer you allow your yoghurt to incubate the more sour it will become. It can be left up to
Q: Can I use low fat or skim milk?
A: Yes! You can use any kind of milk: Skim, Hilo, Lite, full cream, long life, lactose free, A2, Soy.
Even powdered milk works too!
Skim will just give you a runnier consistency.
Milk with permeate in it makes quite runny yoghurt – so try and buy permeate-free.
The more fat in the milk the thicker your yoghurt will be.
Q: My yoghurt has a lot of whey – how can I strain it off?
A: Use a chux cloth or a cheesecloth to strain it after its been incubating. The strained yogurt will
look something like ricotta cheese or even thicker depending on how much whey is drained. Whisk it well. If too thick, add some whey or milk back in until the consistency is perfect for you. The whey is very good for you so add it to smoothies or use in place of buttermilk. Straining the whey is a personal choice, personally I don’t bother.
Q: I want to make my yoghurt sweeter so my kids will eat it?
A: A few options here:
At the beginning of the first step you can add 2 teaspoons vanilla essence and 30-50g sugar.
Or you can add the seeds from a vanilla pod or use vanilla paste.
Or you can add a tablespoon of honey after the milk has finished the heating step.
The ‘Vaalia’ brand French Vanilla yoghurt also works well as a starter – as it results in the yoghurt to not be as tangy or sour.
Other ways of sweetening it at the time of serving it are:
Honey and cinnamon – Just heat up the honey so it mixes in smoothly into the yoghurt
Strawberry Sauce or the Berry Coulis (EDC) – I have used the same recipe using banana and also rockmelon. I would think most fruits would work.
Berry Choc Chunk powder: stir some into yoghurt – very healthy for kids