Yoghurt Making – Thermomix

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!!!!

*** Please note that this is Leonie’s recipe ONLY. Leonie has a whole load of hints and tips over at her website ThermoFun. If you really want to make the most out of making yoghurt in your TM31 please head over to the ThermoFun blog and or Facebook page. The below words are Leonie’s so, while I will try to help you as much as I can, Leonie is your best source to refer to for questions regarding this recipe 🙂 ***

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.

Ingredients:
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.

Method:
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:

For FAQ please head to ThermoFun

Yoghurt

Please note that this site is not affiliated with nor have the recipes been tested or approved by Vorwerk Thermomix or Thermomix in Australia and New Zealand. We assume no liability in any capacity, including in terms of ingredient quantities used, success of the recipes, damage to your machine or person. Please always be aware of your own machine’s capabilities and observe the safety instructions in the Thermomix instruction manual at all times.

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About Simone's Thermomix Essentials

Thermomix is a life changing kitchen appliance and I truly believe everyone should have one on their kitchen bench. This blog is the place that I store all my recipes, newsletters and Thermomix news to share with all those that have a Thermomix, want a Thermomix or just want a bit more Thermomix information. I hope you enjoy this blog which was put here just for YOU!
This entry was posted in Breakfast and Light Meals, Condiments, Sauces, etc, Recipes, Thermomix Tips and Hints, ThermoServer and tagged , , , . Bookmark the permalink.

20 Responses to Yoghurt Making – Thermomix

  1. Jill Groves says:

    I began to laugh as I kept reading this now uncomplicated recipe:) you girls r fantastic but is rather pay $4 for a tub of Greek yoghurt than go through giving birth to my own. lol cheers Jill x

    Sent from my iPhone

    • Ha ha Jill, that did make me laugh and I did share this with Leonie who assures me it is so simple once you get started. Love that with the Thermomix you can go back to as basic as fits in with you….or head to the shop and use it in other ways!!!!! Happy Thermomixing 🙂 x

  2. Karen says:

    Hi Simone, thanks for sharing your tips. I’ve been making yoghurt since I bought my thermomix in july and am also amazed at how easy it is. My only problem has been cooling it to the right temperature. I’ve been using a milk thermometer once the 37 light came on, but your tip to wait for the 37 light to go out will make it much easier. I also use the thermoserver to culture it. I haven’t pre warmed it or wrapped it. I just put it on top of the fridge until it is ready and my results have always been good. Black Swan yoghurt also makes a great starter, not as sour as the Jalna. I’ve done some other research and I’m about to try my first batch with skim milk and milk powder. l also strain my yoghurt for approx an hour as i like the thicker consistency. sometimes I will strain overnight to make yoghurt cheese which I use instead of cream cheese.

    • Oh Karen thank you for your comment, what great tips!!! Thank you so much for sharing xx

    • Renee says:

      The cheese you make, is that like a Labna?

      • Karen says:

        Hi Renee, yes I’ve learned recently that labne is another name for the yoghurt cheese. I’ve been experimenting and researching more since my previous comment and have now made the yoghurt on skim milk with skim milk powder. It strains reasonably well to make the greek yoghurt, but I haven’t been successful with making the cheese. The skim milk yoghurt doesn’t seem to give up the whey as easily as the full cream milk, and doesn’t thicken quite as nicely. Apparently this is because of the reduced fat content in the skim milk.

  3. Bron says:

    Wheee I’m so excited! I’ve wanted to try making yoghurt in my thermie but have been intimidated by all the tales of failure. This post of yours kept coming up as everyone’s fool proof solution so I tried it overnight and while I’m just going to chill it before I taste it, it smells and looks like a huge success! I left it for 10 hours but I might leave it a bit longer last time to get it to thicken up more (I like nice thick Greek-stye yoghurt). I also used another tip I’ve seen floating around facebook – I used UHT milk to skip the heating/cooling step (so I went from blending it with the milk powder to heating it until the 37º light came on – about 2min – then waited for it to go out). Out of interest, you mentioned the milk powder is not essential. What happens if you leave it out?

  4. charleeneye says:

    I made the yoghurt but my daughter says it taste weird think she’s used to the more sweeter kind any tips?

  5. Lauren Kate says:

    Hi Simone, I followed the recipe and left it all night to get yoghurty, but it’s still just as runny as when I went to bed. Did it need to be kept warm overnight? Because the middle of Canberra winter is definitely not warm!

    • Hi Lauren! Apologies for the delay in replying however yes the yoghurt does need to be kept warm for at least 6 hours (and can be left like that for up to 24 hours). I can imagine it would be a little harder in Canberra’s winter to keep the yoghurt warm!! Pre-warming the ThermoServer will help. I know some people pre-heat the oven, turn it off and leave their yoghurt wrapped up in the oven. I even know someone who puts their yoghurt on an electric blanket!! Hopefully next time you’ll achieve the perfect thickness for you! x

  6. nicky says:

    Would this work with Lactose free milk?

    • Hi Nicky, while I have not personally made yoghurt with lactose free milk, I would think that you could. It might be worth asking Leonie on her ThermoFun Facebook page as no doubt her “likers” have tried a version with lactose free milk. If you do give a go, let us know how you go! x

  7. Kirsty says:

    Hi. Have you ever used the ‘Easiyo’ container to ferment the yoghurt in as opposed to the thermoserver? I have both but never seem to have success with the thermoserver. It gets prewarmed in the same way so theoretically should work? Just interested to see your opinion 🙂

  8. Nickie says:

    Worked a treat! I used milk powder and I can’t find the part you have refered to aboout making without it. Although I bought a kilo of milk powder so I’ll probably just keep using it!
    Mine was ready after 6 hours. I took some out and left the rest for another 8 hours but didn’t see much of a differrnce. I love this yoghurt… thank you! I used jalna to start.

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