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)
- 1000ml full cream milk - at room temperature
- 150g starter yoghurt
- 50g milk powder
- Note: This recipe is for use with the automated feature on the TM5 model of the Thermomix.
- Click the menu button and select 'Automated Recipes'
- Select 'Plain Yoghurt'
- Add all ingredients to the mixer bowl
- 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.
- 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.