Thermomix Yoghurt Recipe - ThermoFun | Thermomix Recipes & Tips (2024)

Notes

This recipe can be doubled. Just add 20% more cooking time & be mindful NOT to go over the 2 litre mark in your bowl.

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 yoghurt cultures are self-perpetuating.

Your yoghurt WILL get thicker and creamier the more frequently you make it using your own starter from each batch.

YOGHURT MAKING FAQs

Q: How do I makeyoghurtusing UHT milk?
A:PourUHT milk and milk powder into TM bowl and mix 5 sec / speed 4.
Heat 10 mins / 37°C/ speed 3.
While milk is heating, preheat thermoserver with boiling water
Add yoghurt starter to TM bowl and mix 5 sec / speed 4.
Tip water out of ThermoServer, pour milk/yoghurt mix into ThermoServer. Allow to incubate for 8 hours.

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.
OR;
Place wrapped Thermoserver on top of an appliance which generates a little heat e.g.: 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 sourer it will become. Next time try taking it out earlier. It will be a test and try again until you get the taste that is right for you and your family.

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 (fresh cleaned) 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
- Jam
- Lemon curd
- Maple syrup
- Lime and Ginger Curd
- Passionfruit
- Passionfruit Curd
- Puréed strawberries
- 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.

If you want to make coconut milk yoghurt we have had ThermoFun Facebook Likers suggest this recipe on Healthy Healing Food.


©2024 Copyright, Legal Notice and Disclaimer: Design, photography and text copyright © ThermoFun 2014-2021. Tips and tricks within are the work of the author or nominated parties who have no association with Vorwerk or Thermomix in Australia and therefore are not official, or have the approval of Vorwerk or Thermomix in Australia. None of the recipes that appear here are tested or approved by Thermomix Australia or Vorwerk. Any thoughts expressed on this site are the authors own and are not sponsored by products unless clearly stated. Any nutritional values published on this website are general indications only, for more definitive stats use the panels provided on your products.

Thermomix Yoghurt Recipe - ThermoFun | Thermomix Recipes & Tips (2024)

FAQs

Why is my Thermomix yogurt runny? ›

We find that if you aren't using a quality Thermos that keeps the yoghurt warm for at least 12 hours, it simply doesn't incubate long enough and therefore isn't thick and creamy. In summer things are a bit more forgiving as the room temperature is a lot warmer, but in winter it can be a real problem.

What is the best temperature for making yogurt? ›

The temperature must be 108°F to 112°F for yogurt bacteria to grow properly. Too high a temperature inactivates bacteria; too low a temperature prohibits growth. Inhibitor substances such as detergent from dishes. Wash and rinse dishes well before making yogurt.

Does homemade yogurt have more probiotics than store-bought? ›

Does homemade yogurt have more probiotics than store bought? Certainly. The heavy processing and use of additives in regular yogurt you buy from store destroy probiotics. On the other hand, you can prepare homemade yogurt by natural fermentation of milk minus the processing and with no additives.

How to make the best yoghurt? ›

Instructions
  1. Heat the milk. Pour the milk into a Dutch oven and place over medium to medium-high heat. ...
  2. Cool the milk. ...
  3. Thin the yogurt with milk. ...
  4. Whisk the thinned yogurt into the milk. ...
  5. Transfer the pot to the (turned-off) oven. ...
  6. Wait for the yogurt to set. ...
  7. Cool the yogurt. ...
  8. Your next batch of homemade yogurt.

How to fix runny homemade yogurt? ›

Here are a few ways you can thicken your yogurt.
  1. Strain out whey until desired consistency. ...
  2. Add powdered milk/unflavored gelatin/pectin/tapioca starch to your mixture and ferment like usual. ( ...
  3. Increase the fat content by either adding 1/2 & 1/2 or heavy cream. ...
  4. Use whole fat milk.

What is the best milk for homemade yogurt? ›

Pasteurized milk is an excellent choice for making yogurt at home. HTST (High-Temperature Short Time) or Flash Pasteurized milk is heated to 161ºF and held there for 15 seconds. If your bottle of milk is labeled “pasteurized,” it has most likely been treated in this way.

When to add sugar to homemade yogurt? ›

If sweeteners are needed, we like to add them after the yogurt is set and chilled. We prefer not to add sugar before culturing to avoid feeding any undesirable bacteria. The beneficial lactic-acid producing flora are naturally well-equipped to feed on lactose, while other less desirable bacteria are not.

What temperature kills live bacteria in yogurt? ›

Tip. The healthy bacteria in yogurt will die if exposed to temperatures above 130 F (54.4 C).

Is making yogurt cheaper than buying it? ›

Making your own yogurt is way cheaper than buying yogurt at the store. It's easy to calculate the savings, because one litre of milk makes a 750-g tub of yogurt (plus some). I used to spend $6.99 on a container of organic yogurt, but one litre of organic milk only costs me $2.60.

What happens if you use too much yogurt starter? ›

Very high temperatures will kill the beneficial bacteria in the yogurt. Not enough yogurt starter culture. Self explanatory. Too much starter culture will also cause the yogurt to ferment too fast and the yogurt will not set.

What brands of yogurt have the most probiotics? ›

The 10 Best Probiotic Yogurts To Keep Your Gut Healthy, According To Nutritionists
  • Siggi's Icelandic Skyr.
  • Yoplait Light.
  • Chobani.
  • Stonyfield Farm Organic.
  • fa*ge Total.
  • Brown Cow.
  • Nancy's Organic.
  • Maple Hill Creamery.
Aug 1, 2022

What is the most important ingredient in yogurt? ›

Yogurt is rich in protein and contains calcium and potassium. Some yogurts contain live, active bacteria cultures, as indicated on the label. These cultures, or probiotics, are considered "good bacteria" for the gut and can help maintain healthy digestive systems.

Why is my homemade yogurt not sour? ›

Why is my yogurt too sour or not sour enough? A. Culturing temperatures on the higher end of the range and longer culture times will yield a more sour flavored yogurt. To achieve a less sour flavor, culture at the lower end of the range or for a shorter period of time.

Why is my yogurt runny after blending? ›

Usually, yogurt getting watery is simply the result of liquid separating itself from the solids. Many yogurts come like that fresh out of the container, and it is generally not harmful. Just mix it in if you want it smoother/thinner, and pour some out if you want it thicker.

Why is my yogurt starter not thick? ›

If the yogurt is too runny or takes longer to set, starter culture was either not enough or milk was not hot enough when culture was added. Yogurt will turn out sour if it is kept to set longer than 8 hours (or overnight) or milk is very hot to begin with or the starter yogurt was more in quantity than needed.

Is watery yogurt still good? ›

It is perfectly tasty and nutritious, and it will separate whether your yogurt is brand new or a few days old. You can also just pour it out if you want, but it's healthy and full of flavor, and pouring out a significant amount will make your yogurt more thick.

How do you thicken plant based yogurt? ›

You may choose from a variety of thickening agents easily found in the store: guar gum, xanthan gum, corn starch, kuzu root starch, carob seed flour, arrowroot flour, Psyllium husk, etc. We suggest guar gum (3 teaspoons/L) or corn starch (3 tablespoons/L).

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