Thermomix Automated Yoghurt in the TM5

TM5 Automated Yoghurt

One of the features of the new TM5 that I was very keen to try when I first purchased my machine was the automated yoghurt feature.

And I have not been disappointed.  I had made yoghurt in my TM31 on a few occasions, but the process is much simpler in the TM5 (not that it is difficult in the TM31 by any means – I just knew I would be more committed to making my own on a regular basis if the steps required were fewer).

Since having the TM5 I have been making all of my own yoghurt, I make one batch a week and it is enough to have on my breakfast each morning plus as snack a few afternoons a week. It really is a set and forget process, the ingredients go into the bowl, and then you come back 8 hours later to the finished product.


A few notes:

  • I like a tart Greek style yoghurt, and don’t add any sugar.
  • I add fruit to sweeten when I serve.
  • You can add  a scraped out vanilla bean or teaspoon of vanilla bean paste if you prefer a vanilla flavour (I have done this, and it is very nice, however I find plain yogurt more versatile as it can be added to curry and soup etc)
  • I use UHT milk to make yoghurt, as it is already at room temperature and ready to use. You can source organic UHT milk quite easily and make your own organic yoghurt at a fraction of the cost of shop purchased.
  • I add milk powder to thicken the yoghurt. If you would rather not use it you can simply leave it out. The finished product will not be as thick, but you can strain it to thicken it up – see link below.
  • Select a pot set  yoghurt as your initial starter (I like Greek Natural from the Jalna brand)
  • Once you have made your first batch, reserve a portion in a separate container and use that as starter for your next batch. Each batch gets progressively thicker and tastier the more often you re-use from your own starter.
  • Reserve your starter portion straight away, with a clean spoon, before you start eating the yoghurt!
  • I tend to start again with a fresh batch of starter every 10th or so time I make yoghurt. I am not sure if this is necessary, it is just what I do!
  • If you have a lot of whey accumulate on the top of your yoghurt just drain it off. It can be used in baking (like buttermilk) added to smoothies, or to tenderise meat.
  • If you would like a really thick yoghurt you can strain it using a chux, or muslin (this article explains how)
  • There are many dairy free coconut versions of yoghurt online. A quick google search will reveal several on the Thermomix recipe community.
  • My recipe below explains the process of making yoghurt using the automated feature in the TM5 Thermomix model. If you have the TM31 model you can also make yoghurt using your Thermoserver, or an EasiYo insulated container to set it. There is a good recipe on the Sistermixin blog for this process (you can find it here)

Thermomix Yoghurt in the TM5
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Cook Time
Total Time
Recipe type: Basics
Serves: 1L
  • 1000ml full cream milk - at room temperature
  • 150g starter yoghurt
  • 50g milk powder
  1. Note: This recipe is for use with the automated feature on the TM5 model of the Thermomix.
  2. Click the menu button and select 'Automated Recipes'
  3. Select 'Plain Yoghurt'
  4. Add all ingredients to the mixer bowl
  5. Skip through the on-screen instructions by clicking the next button until you reach the screen that prompts you to turn the speed selector to start.
  6. Once the machine starts you are done! It will take 8 hours, so make sure you have counted forward to make sure you are around (and awake) to turn the machine off.



Vanilla Bean Paste

Vanilla Bean Paste
I  purchase vanilla beans from the ladies over at Sistermixin. If you are looking for a supplier of beans I highly recommend these ones, they are large and very plump and fresh. My order always arrives very quickly and the beans are priced very well.

I  like to make  vanilla bean paste to keep in the cupboard to have ready to spoon out to use. When I first made the paste I researched quite a few recipes on the internet but decided to use the one that the Sistermixin ladies have used themselves. I figured if they sell the beans then they must be a reliable source for a paste recipe :)

And I was not wrong – the recipe is very simple to make, and it keeps well with (so far) no sign of any crystallization. I only make one slight adjustment to the recipe; I use 10 beans instead of the 6-8 they suggest. Otherwise I follow the recipe exactly – you can find it here.
The recipe requires vanilla extract, which is easy to purchase, but you can also make this yourself. The Sistermixin ladies also provide a recipe for this (in their free Christmas e-book). Or there are several other recipes online, such as this one from Changing Habits, here

The paste has a variety of uses, I add it to all types of baking (cakes, muffins, slices). Wherever ‘vanilla’ or ‘vanilla essence’ is asked for I use paste instead. It is also lovely when used to flavour home made yoghurt, ice-cream, milkshakes, jam, puddings, sauces… it has so many uses. It is not a thick consistency, so don’t be surprised it if seems a lot runnier than the shop purchased paste. This is normal and the taste is just a potent.

Once you have tasted the difference you will be instantly converted. And, as with anything you make yourself, you know exactly what is in it when you make it from scratch.


pikelets copy
There is nothing fancy about pikelets but they sure do taste great. I am sure most of you have made them at least once before.  They are great for feeding little tummies :)
This is the recipe my mum has used forever, she gave it to me, and I have used it forever! If you have time let the batter sit in the fridge for a while before you cook them, this makes the batter a bit thicker and the pikelets turn out a bit fluffier.
They freeze really well too (if you can save some!) just separate them with layers of baking paper or they will stick together in a pikelet block!

Prep Time
Cook Time
Total Time
Recipe type: Basics
Serves: 20 pikelets
  • 150g SR flour
  • 1 egg
  • 30g (2 Tbsp) sugar
  • 180g milk (or buttermilk is even better if you have some)
  • ½ tsp baking powder
  • Butter for cooking
  1. Place all ingredients (except butter) into the Tmx bowl and mix speed 5, 30 seconds. You might need to scrape the sides down after 15 seconds.
  2. Heat a frypan on low to medium heat on cooktop.
  3. Melt a teaspoon of butter and place tablespoons of batter into the pan, once the batter starts to bubble turn it over and cook the other side. When the second side is golden brown remove from the frypan.
  4. Continue until all of the batter is used up. I can fit 4-5 at a time into my pan.
  5. These freeze really well. the mixture can be doubled.
Place the cooked pikelets into your Thermoserver (line with paper towel) to keep them warm after cooking.


Buttercream Icing

ButterCream I don’t make this every time I ice a cake, it is reserved mainly for birthday cakes and special occasions.
This is the recipe that I have used for many years, adapted from the wonderful Women’s Weekly birthday cake books. I used to make it in my bench top mixer; which did a great job, but took a long time. The Thermomix also does a great job and makes the process a lot quicker. The recipe makes a large batch – enough to cover two regular sized cakes or one large birthday cake. You can easily halve the recipe if you don’t need quite so much icing!
It really does make a cake extra special when you ice with buttercream. It tastes  so good (I have a lot of trouble resisting the urge to lick the bowl when I make this).

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Recipe type: Basics
Serves: 2 cakes
  • 250g butter (at room temperature)
  • 300g (3 cups) icing sugar
  • 4 Tbsp milk
  1. Add butter to the Tmx bowl and beat speed 5, 1 minute, scrape the sides of the bowl down.
  2. Add butterfly to the bowl and beat for a further 30 seconds at speed 4..
  3. Add icing sugar and milk and beat, speed 4, 2 minutes. Stop and scrape down the sides of the bowl at least twice during this two minutes.
  4. To colour the icing use a toothpick to dip the colour in, go slowly, and mix between additions of colour.
When making chocolate buttercream replace 30g (1/4 cup) of icing sugar with cacao or cocoa.


Basic Bread

Bread copyThis is the basic bread recipe that we have had most success with, it was given to us by our demonstrator when we purchased our Thermomix. Bread making is such a nice process and nothing beats a fresh warm loaf that you have made from scratch. When we first purchased our machine we made bread almost every day – and had plenty of flops along the way – including quite a few bricks in the early days! Practice makes perfect (and the failures are usually still good for croutons or bread crumbs). These days we don’t make as much as we eat less bread; I tend to make more rolls, flavoured loaves and scrolls for the kid’s lunchboxes. But I do still enjoy making a loaf just for the sake of it every now and then – especially if the sun is out and I think “it’s a good day for dough to rise”.

I have created an information sheet with some tips that we have picked up along the way which help to achieve a good loaf. You can download this here. If you are new to bread making I would suggest having a read before you start.

Basic Bread
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Recipe type: Bread & Dough
Serves: 1 loaf
  • 300g lukewarm water (280g if you have rainwater)
  • 1.5 tsp yeast
  • 500g baker’s flour
  • 1 tsp sugar
  • 1.5 tsp salt
  • 15g light oil
  1. Add all ingredients to the bowl in the order listed.
  2. Mix 5 seconds, speed 5.
  3. Knead 4 minutes, interval setting.
  4. Transfer to a lightly oiled bowl or mat and let rise 10-15 minutes. I use my mat and wrap the ball of dough up like a parcel.
  5. Knock down after first rise and shape (in tin) and let rise until doubled in size (this may take anywhere between 45 minutes and 1.5 hours)
  6. Bake at 200 degrees until lightly browned on top.
  7. Turn out straight away onto a cooling rack to cool. Don’t leave it in the tin or it will sweat.


Boiled Eggs – The Thermo Way

BoiledEggs copy
We had owned our Thermomix for quite a while before I discovered how easy it was to use it to make perfect boiled eggs. Now I cook them all the time, I cook as many as I can fit in the basket and keep them in the fridge (in their shells) for the kids to snack on. They make a great nutritious after school snack – the kids just grab and shell one as they want. It is also great to have some on hand for sandwich fillings or to add to salads. We are lucky enough to have some very happy hens that provide us with a constant supply of eggs

I cook them as per the instructions in the Everyday Cookbook, and they are perfect every time.

Simply pour 500ml of water into the Tmx bowl, place eggs into the basket and insert into bowl (anywhere between 4 and 8 eggs at a time).
Cook Varoma, speed 1, 14 minutes – for hard boiled.
Or if you would like to eat them straight away as soft boiled eggs reduce the cooking time to 9-12 minutes.

Once cooked store them covered in the fridge in their shells – they will keep fresh for up to a week (but they don’t last that long in our house!)

Spreadable Butter

Butter copy Making butter is so easy in the Thermomix and it really is quite nice seeing the process of the cream change to butter and buttermilk. It is great for the kids to know where and how our food is made. Use the by-product of buttermilk for baking (it can also be frozen). I can sometimes get 600ml of cream on special for around $2.00, which makes this a good cost saving compared to shop purchased spreadable butter. But even without any cost saving, I think there is value in knowing exactly what is being spread on your bread!
This is the same basic recipe as in the Everyday Cookbook, with a bit of a tweak to make it easy to spread.

Spreadable Butter
Prep Time
Total Time
Recipe type: Basics
  • 600g cream (cold, fresh, whipping cream - NOT thickened cream)
  • 1 tsp salt
  • 80g non-flanoured oil (such as grape seed, rice bran, or macadamia)
  1. Insert butterfly into Tmx bowl.
  2. Add 600g cream (cold, fresh, whipping cream - NOT thickened cream)
  3. Blend on speed 4 until it separates into butter solids and butter milk. You will need to watch and listen during this step. Start with the MC in place until it thickens enough to not splatter, then you can look in and tell when it separates. It also changes sound. This can take from 1 - 3 minutes depending on the freshness of the cream.
  4. Remove the butterfly. Push all the solids to the bottom of the bowl. Insert the basket on top of the solids and use this to easily strain off the buttermilk into another container. Squeeze as much buttermilk out of the solids as you can using the spatula. Don’t throw the buttermilk away! It is great to use in baking and you can also freeze it to use another time.
  5. Place 500g chilled water (it must be cold) into the bowl with the butter and mix for 5-10 seconds on speed 4 to wash the butter.
  6. Strain liquid again through the basket, this time down the sink. Get as much liquid out as you can. Use the spatula to press it to get the liquid out.
  7. Add 1 tsp of salt (this preserves it a little longer, but is optional) and oil. Mix in for 30 seconds on speed 4.
  8. Scoop into a container and store in the fridge.
Note: This spreadable butter can look a little sloppy when you first make it but it will firm up in the fridge.