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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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.



Upside Down Plum Cake

Upside Down Plum Cake
Upside down cakes are fun to make (and delicous to eat!) This one is perfect for using up fresh stone fruit when it is in season and abundant.

The plums cook at the bottom of the cake tin and create a lovely oozy sauce over the top of the cake when it is tipped out of the tin. They look beautiful too.
This is lovely served warm with double cream or icecream.

Just a few notes on this recipe:
The first time I made this I used a smaller tin, and created a volcano of cake in the oven!! Make sure you use a 22cm tin, you can’t squeeze the mixture into anything smaller.
You could also use apricots for this recipe (instead of plums)
Ensure that you line the base of the baking tin with baking paper, or the cake will stick!
You may need a few more or less of plums depending on how large they are.

Upside Down Plum Cake
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Recipe type: Baking
Serves: 8-10
  • 125g butter
  • ¼ cup brown sugar (for base of pan)
  • 8-10 fresh plums, halved and stones removed
  • 300g SR flour
  • 1 tsp baking powder
  • 85g sugar
  • 250g buttermilk
  • 2 eggs
  • 1 tsp vanilla bean paste or vanilla essence
  • Rind of ½ lemon (peel it with a potato peeler)
  1. Grease and line the base of a 22cm round cake pan.
  2. Place rind into TM mixer bowl and grate 15 seconds, speed 8. Remove and set aside.
  3. Put butter in the TM mixer bowl and melt 100 degrees, 2 minutes, speed 2.
  4. Spoon out two tablespoons of melted butter and drizzle over the base of the prepared pan. Sprinkle ¼ cup of brown sugar over the melted butter.
  5. Place the halved plums flat side down to cover the entire base of the pan.
  6. Add all remaining cake batter ingredients (flour, baking powder, sugar, buttermilk, eggs, vanilla & lemon rind) to the mixer bowl and mix speed 4-5 for 30 seconds.
  7. Pour the batter over the plums.
  8. Bake for 50-60 minutes or until a testing skewer inserted in the center comes out clean.
  9. Leave to sit in the pan for 10 minutes, before inverting onto a wire rack to cool completely.


Caramel Egg Cheesecake

CaramelCheesecake copy
Yes, you read that correctly. Caramel. Egg. Cheesecake.

All the good (bad) stuff.  This is certainly a dessert to save for a special occasion, like Easter. It is quite sweet though, so small slices are enough.

I used a packet of mini Mars Bar Easter eggs for the filling of this cake, and another packet of solid eggs to decorate. Use whatever brand or flavour of eggs that you like, for best results just be sure to choose eggs that have some type of caramel center. If it is not Easter time and you can also make this with a crushed up Violet Crumble chocolate bar in the filling. Equally as delicious.

This is a fridge set cheesecake, and is really simple to make. It looks and tastes pretty impressive though so don’t admit to anyone just how easy it is 😉

Just a few notes:
I use full fat cream cheese as I find it gives better results (and, when it comes to cheesecake,  in for a penny in for a pound I say).
I use powdered gelatine.
If you are making a non-Easter version with Violet Crumble, decorate the top with peanut brittle or shaved chocolate.


Caramel Egg Cheesecake
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Recipe type: Desserts
Serves: 16
  • 1 x 250g packet Butternut Snap biscuits
  • 80g butter
  • 80g sugar
  • 2 x 250g blocks cream cheese
  • 100g cream
  • 3 tsp powdered gelatine dissolved in ¼ cup boiling water.
  • 1 packet caramel centered mini Easter eggs - foil removed and chopped into pieces
  • 1 additional 125g packet solid mini Easter eggs to decorate
  • Optional: Caramel sauce to decorate
  1. Line the base of a 20cm spring form pan.
  2. Add butter to mixer bowl and melt 100 degrees, 2 minutes, speed 2.
  3. Add biscuits and process to a fine crumb, 10 seconds, speed 5.
  4. Press the biscuit mixture into the base of prepared tin, press down very firmly to compress. I use the back of my TM5 MC for this, or the bottom of a drinking glass. Chill base in the fridge.
  5. Clean and dry the mixing bowl.
  6. Add the sugar, mill speed 9, 10 seconds.
  7. Add cream cheese to the sugar and combine speed 5, 20 seconds.
  8. Add the cream and dissolved gelatine, and mix again speed 5, 10 seconds.
  9. Fold the chopped Easter eggs through the mixture by hand with a spatula.
  10. Pour the filling over the base and return to the fridge to set for a least 2 hours to set.
  11. Once set , remove from pan, place on serving dish and decorate the top of the cheesecake with additional mini eggs and drizzle with caramel sauce (optional)



Chia Pudding/Pods

ChiaPods copy
You may have seen these pods in the cold section of the supermarket, but have you thought about making your own? They are really simple to prepare and are a great snack or breakfast food. If you have not eaten chia seeds before you might find the texture unusual at first, they take on a gel-like texture when prepared with liquid, but these little seeds are nutrition packed and very good for you.

I have provided a ratio of seeds to fruit and liquid, which you can double if you want to make more (or halve if you want less).
I eat these as a snack, but they would be great for breakfast on the go too. Sometimes I add some extra fruit or yoghurt when I eat them. Great to make ahead and have ready to take to work.

You can use any fruit that you like, I generally use berries (fresh or frozen), you can also use any milk that you like. I like almond milk, but you can use coconut or cows milk (although I have not tried cows milk myself so cannot vouch for that from personal experience).
As a variation you can omit the fruit and add vanilla bean paste or cinnamon to flavour. I have also seen some chocolate recipe versions using cocoa or cacao but have not tried this myself (yet!)

You do not need a Thermomix to make this recipe, you can blend the ingredients in a food processor or with a stick mixer instead.
Mix it up and experiment to get a flavour that you like. I must admit that I have not been able to convert my kids to eating these. One of my daughter “almost” likes them, but they find the texture hard to get past. But I shall persist, I think they would be a great snack food for growing bodies!

Chia Pudding/Pods
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Recipe type: Desserts
Serves: 4
  • 250g (1 cup) of liquid (milk) - Choose from almond milk, coconut milk or cows milk (or a mixture)
  • 50g fruit - Berries, fresh or frozen, cooked apple, cooked stone fruit, anything!
  • 50g (1/4 cup) chia seeds
  • Liquid sweetener of your preference to sweeten to your own taste. I suggest honey or maple syrup.
  1. Add fruit to mixer bowl and puree at speed 9 for 10 seconds (or longer if fruit is frozen)
  2. Add milk, vanilla and sweetener to fruit and blend for a further 10 seconds at speed 9.
  3. Divide the chia seeds evenly between four small containers (about half a cup size each).
  4. Pour the fruit/milk mixture over the seeds, seal the lids on the containers and shake immediately to combine. Don't leave them to sit for long before shaking or clumps will form.
  5. Let the puddings rest in the fridge overnight and then eat!
I use small plastic clip top style containers for making these. Because I have lots of them in the cupboard! You could use small jars instead, I have seen some lovely ones online. The important thing is to use a container with a lid that seals well. I make four smaller portions - each about 125ml, using this ratio of seeds to liquid. You could of course make larger portions if you wish, just use larger containers!



Apricot Frozen Yoghurt

ApricotFrozYog copy
We have one apricot tree in our backyard, and it yields a very generous crop each and every year. We are always surprised as the lovely tree really does not receive much special attention from us, it must be happy though because it provides more apricots than we can handle! Each year we eat, cook, freeze, and give away kilograms! I am always on the lookout for new ways to use the apricots in cooking.

When I was on holiday last week I thought I would try an apricot frozen yoghurt experiment. It was tasty, the kids enjoyed it, and it provided a healthier option to traditional ice-cream. I have since re-made it again to test it and have tweaked the recipe as below. I have added a small amount of sugar which you can leave out if you prefer. Taste the yoghurt you are going to use and decide for yourself if it needs sweetening.

Apricot Frozen Yoghurt
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Serves: 6
  • 250g ripe apricots (about 8)
  • 500g Greek Yoghurt (or use your own made in the Tmx)
  • 50g (1/4 cup) Sugar
  • 1 vanilla bean scraped out (or 1 tsp vanilla bean paste)
  1. Place sugar into bowl and mill to icing sugar at speed 9 for 15 seconds.
  2. Halve apricots and remove seeds. Add into bowl with 100g of the yoghurt and the vanilla bean.
  3. Blend at speed 8 for 20 seconds until completely smooth and combined.
  4. Add the remaining yoghurt and mix together at speed 8 for a further 25 seconds.
  5. Freeze into a large shallow dish (or your Thermoserver) for 3 hours or until almost frozen.
  6. Once mostly frozen use a spatula to break the mixture into chunks and churn the mixture in four batches. Place each batch into the Tmx bowl and mix at speed 8-9 until smooth and creamy.
  7. Serve immediately or re-freeze and then serve as needed (see notes)
For an extra creamy result repeat step 6, and re-churn the mixture a second time.
If you don't want to eat the frozen yoghurt straight away after the second churning you can re-freeze after step 6 to eat later, however it freezes quite hard so I suggest either freezing into icy pole moulds (which works really well) or just allow a bit of resting time on the bench before trying to scoop it out (if frozen in a large container).


Tiramisu Ice Cream Cake

This recipe is one that I have converted from an old cookbook written by Ian Parmenter. Some of you may remember Ian Parmenter – he was was a common sight on our television screens in the 1990’s as chef and host of the show ‘Consuming Passions’
This recipe is in the back of  a little book he put together called “L-Plates, Learn to cook the food you love to eat”
My sister-in-law gave it to my husband (then boyfriend!) not long after he moved out of home. And it has served him (and I) well.

But I digress! The recipe is easy to make and looks quite beautfiul when dressed with berries and chocolate shavings. Lovely to enjoy at Christmas time in Australia when the weather is hot. It is quite decadent so small serves are suggested, and it is not very child friendly – with both coffee and alochol in the list of ingredients. You can substitute the cream for marscopone cheese if you like – but this would give a much richer result. To be honest, I think the the cream is just fine for this ice-cream version. The flavour of the Tiramisu is honoured but the cream makes it a bit lighter.

One of the best things about this dessert is that it can be made in advance. Make sure you have it covered to prevent freezer burn and you can make it several days or even a week ahead of when you need it – perfect for Christmas or New Year entertaining when you don’t want to be stuck in the kitchen all day.
I use a pasty brush to cover the sponge biscuits with the coffee, just paint it on. You can buy the sponge fingers in the supermarket, often in the international food section, or at Christmas time sometimes in a separate display at the end of an aisle.


Tiramisu Ice Cream Cake
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Recipe type: Desserts
Serves: 8-10
  • 125ml (1/2 cup) black coffee - cooled (either made from instant coffee or use freshly brewed - fresh is best)
  • 2 Tbsp Tia Maria liqueur
  • 395g tin sweetened condensed milk
  • 600g cream
  • 65g (1/4 cup) milk
  • 1 packet sponge finger biscuits (also known as lady fingers or savoiardi)
  1. Line one 20cm x 20cm square cake tin with glad wrap OR line two loaf pans with cling wrap. Make sure the cling wrap extends a long way over the sides for easy removal once frozen.
  2. Combine coffee and Tia Maria in a mug and set aside.
  3. Place butterfly into mixer bow and add sweetened condsensed milk and cream. Beat for 2 minutes speed 4 until thick. Add HALF of the coffee mixture and combine at speed 3 for a further 20 seconds.
  4. Add milk to the remaining coffee mixture.
  5. Pour ⅓ of the cream mixture into your prepared pan. Brush sponge fingers with remaining coffee/milk mixture and place in a layer over the cream. Add another layer of cream, followed by another layer of sponge biscuits and a final layer of cream.
  6. Cover and freeze until set.
I use two silicone loaf forms to make this dessert. Not only does it provide me with two desserts, which is handy at Christmas time, but the silicone forms also make it much easier to remove the frozen cakes.


Raspberry & White Chocolate Cheesecake

WhiteChocRaspberry copy
I have a little confession to make. I made a batch of these  individual cheesecakes and then ate them all before I got the camera out to take a photo (I did share them – I didn’t eat them all myself – promise!) So…I had to make another batch just for photography purposes. What a shame.

This is another baked cheesecake recipe; I do prefer baked cheesecakes over fridge set ones, and I think baking these gives a really lovely caramel flavour that you just don’t get with refrigerated recipes. The white chocolate against the sharpness of the raspberries is just so good. Add in the chocolate crumb base and you have a delicious combo!

You can make this recipe as one large cake (use a spring form tin, greased and lined) or make them as I have, in individual serves. These present really well if you are making them for guests. I like to use the large muffin papers to press them into (Multix ones are my favourites)

I got 16 individual cheesecakes out of this recipe, but that number may vary depending on how large your cases are and how much base and topping you put in each one.

Raspberry & White Chocolate Cheesecake
Prep Time
Cook Time
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Recipe type: Desserts
Serves: 8
  • 125g butter
  • 250g choc ripple biscuits
  • 500g cream cheese
  • 200ml sour cream
  • 3 eggs
  • 1 tsp vanilla (paste, essence, or two pods scraped out)
  • 200g white chocolate
  • 125g raspberries (I use frozen)
  1. Grease and line (with baking paper) a spring form pan if making a whole cake. Prepare muffin tray with cupcake papers if making individual cakes. Pre-heat oven to 150 degrees (fan forced).
  2. Place butter in Tmx bowl and melt at 100 degrees, 2 minutes, speed 1.
  3. Add the biscuits and and blitz speed 5 for 10 seconds until a fine crumb wet sand texture.
  4. Remove the biscuit mix from the bowl and press into the base of the cake tin or muffin cases. Put base(s) into the fridge to set while you prepare the topping.
  5. Clean the bowl and dry thoroughly.
  6. Add the chocolate to the clean bowl, and grate speed 6, 5 seconds. Remove and set aside.
  7. Place cream cheese, sour cream, eggs, vanilla to the bowl and mix speed 5, 30 seconds.
  8. Scrape the sides down and and add chocolate and mix speed 5, 5 seconds.
  9. Add raspberries and fold through gently using a spatula.
  10. Pour the mixture onto the base and bake for 50 minutes for a full sized cake, or 35 minutes for individual cakes (check to see when the top starts to turn slightly golden and the cake is not wobble anymore)
  11. Let cool in the oven with the door ajar. If you have time leave in the fridge overnight before serving.
I suggest cleaning the bowl after making the biscuit base, but if you don't mind a fleck of chocolate through your topping you can cheat and skip the washing ;)


Baked Cheesecake

BakedCheesecake copyCheesecake is a real weakness for me.  I love making them and I love eating them!
I try to save making them for special occasions only, this one was a birthday request from my husband who said he’d rather a cheesecake than a birthday cake. A man after my own heart!
I have a few recipes for non-bake cheeseckes, and flavoured ones too, but you just can’t go past a a classic New York style baked cheesecake in my opinion. Such a classic and so tasty. I used the seeds from vanilla pod to flavour this, and you really can taste and see the difference. I love seeing all the tiny black seeds when you slice the cake.

We served this with berry coulis – so simple to make in the Thermomix (recipe from the EDC) and the perfect accompaniment.

An  impressive result from a very simple recipe.

Baked Cheesecake
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Total Time
Recipe type: Desserts
Serves: 8
  • 250g Granita biscuits
  • 125g butter
  • 2 x 250g tubs cream cheese
  • 130g castor sugar
  • 200ml sour cream
  • Seeds from 1 large vanilla pod, or 1 tsp vanilla paste or essence
  • 3 eggs
  1. Grease a 22cm springform tin, and preheat oven to 150 degrees (fan forced) / 170 degrees (non fan forced)
  2. Add butter to Tmx and melt 100 degrees, 2 minutes, speed 1.
  3. Add buscuits and process into fine crumbs, speed 5, 10 seconds.
  4. Press biscuit/butter mix into tin and extend about 4cm up the sides. I find using the MC to press the base down and into the corners of the tin works well. I can never get the edges looking entirely perfect, regardless of how long I spend on them. I figure nobody really cares how perfect a cheesecake looks if they are too busy thinking about how great it tastes.
  5. Put the base into the fridge to set while you prepare the filling.
  6. Clean and dry the Tmx bowl and add all the filling ingredients (cream cheese, sugar, sour cream, vanilla, and eggs). Mix speed 5, 30 seconds.
  7. Take the lid off, scrape the sides down and remix for a further 5 seconds at speed 5.
  8. Pout the mix into the cooled base and bake in the oven for 50 minutes until firm with only a sight wobble in the middle. Once cooked turn the oven off and set the door ajar to let the cheesecake cool inside for up to two hours (or as long as you have).
  9. Let sit in the fridge overnight before serving.
I like to serve this with berry coulis (recipe is in the Everyday cookbook).
Using vanilla pods or vanilla paste gives this a really beautiful flavour. And I love the look of the little black specks through the cake when you serve.


Tenina’s Salted Caramel Ice Cream

TeninaIceCreamMy husband (Ross) made a batch of Tenina’s famous Salted Caramel Ice Cream last week and I shared a link to the recipe on Facebook. Judging by the comments on the link it seems we are not the only ones that have tried this and loved it! Home-made ice cream tastes so much better than anything you can buy from the supermarket, and this particular flavour combination is right up my alley. Certainly not health food, but great for a treat. My suggestion is to make this and share it. Your friends and family will love you and you won’t have the whole serving tempting you from the freezer. Plus, good food tastes better when shared with good people, I think :)
Ross only made a few variations to the original recipe when he made this batch;
In place of the vanilla bean paste he substituted half a vanilla pod (using the scraped out seeds)
He did not add chocolate, and he used ground rock salt in place of pink salt flakes. Otherwise he followed Tenina’s recipe exactly.

You can find the original recipe here on Tenina’s website.



Salted Caramel Brownies

SaltedCaramel copyThe combination of salty and sweet is so good. It really is. Have you ever tried tipping your Maltesers into your box of popcorn at the cinema to make salty Maltesers and chocolate tasting popcorn?? Sounds odd, but really – trust me – give it a go! This recipe is a rather decadent take on the sweet/salt combination. Definitely one for special occasions only – very rich and very chocolatey. If you have left over caramel sauce it is great on ice-cream, or in smoothies, or straight out of the jug…..

Salted Caramel Brownies
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Cook Time
Total Time
Recipe type: Baking
Serves: 16 slices
  • 110g brown sugar
  • 75g cream
  • 75g butter (salted if you have some in the fridge - if not unsalted is fine)
  • ½ tsp rock salt
  • 200g butter
  • 200g chocolate (I use milk cooking chocolate, but you can substitute with dark if you prefer)
  • 80g brown sugar
  • 3 eggs
  • 1 Tbsp vanilla
  • 60g plain flour
  • 2 Tbsp cocoa or cacao
  1. Place all ingredients into the Tmx bowl and cook 8 minutes, varoma temperature, speed 2.
  2. Pour sauce into a bowl or jug and put into the fridge. It will look quite runny, don’t worry, it will thicken as it cools. Let it cool in the fridge while you prepare the brownie mixture - wait until the colour changes to a lighter brown and it is quite thick.
  1. Preheat oven to 180 degrees and grease and line a lamington tin with baking paper. Extend the paper above the sides to make it easier to remove the brownie after cooking.
  2. Melt the butter, chocolate and sugar in the Tmx for 3 minutes, 70 degrees, speed 1.
  3. Add eggs and vanilla and mix speed 3, 30 seconds.
  4. Add flour and cocoa and mix again at speed 3 until just combined (about 10 seconds)
  5. Pour into prepared tin (the mixture is very runny)
  6. Use approx a third of the caramel and drip/drop/drizzle it over the top of the brownie mixture. I also add some extra salt ground on to the top of the mix before baking (because I really like the salty taste - you can skip this though).
  7. Bake for 25 minutes or until JUST set. Don’t be tempted to overcook it, leave it in the oven just long enough so that the cake tester comes out clean but the brownie is still soft and gooey.
  8. Once it comes out of the oven drizzle another third of the caramel over the top while it is still warm.
  9. Let cool in the tin before cutting into squares to serve. Serve with the remainder of the sauce drizzled on the top of each slice and extra salt flakes. Use as much or as little caramel as you like - it is very rich so small squares are plenty!