Homemade Yoghurt

Step 1

Place the milk in the mixing bowl. Cook 10 Min. / 90C / Speed then cook 10 Min. / 80C / Speed Check with a temperature probe if you can. The temperature should be 90C not higher that is the reason why I cook it on a lower heat for the remaining time to ensure it does not go above 90C. It is essential for creamy yoghurt to have 90C for at least 10 minutes.

Step 2

Leave the mixture to cool until it reaches 35C. It is best if you check it with a temperature probe but if you don't have one, simply leave it in the Thermomix until you can no longer see the 37C symbol.

Step 3

Boil a kettle and pour the boiling water in a medium Thermi Servebowl. Leave for 5 minutes. If you don't have an insulated bowl, you can also fill your yoghurt directly into individual glasses to achieve similar results. Meanwhile, add the yoghurt starter (I use a Greek natural pot set yoghurt by Yeo Valley but any really high quality natural yoghurt with L.Casei if possible is perfect). Mix 2 Min. / 37C / Speed 2.

Step 4

Remove the water from the servebowl and dry. Immediately pour in the yoghurt mixture and cover with a lid. This final step is important in setting your yoghurt just right. You should ideally create an environment that is no less than 30C. I use a prover at 35C and leave it for 8-10 hours for perfect yoghurt. You can also use an oven with just the light on and boil some water. Place the water in a large container inside the oven and place the Thermi Servebowl inside it. You can also wrap the Servebowl in a blanket and towel and keep in a warm place in the house. In the summer, if the temperature inside is hotter than 28C you can also leave at room temperature but it might take up to 14 hours to set. You could also at this stage use your Thermomix automated yoghurt function instead (skipping the milk heating and yoghurt starter steps), however I personally like to stay more in control of my temperatures and keep my Thermomix free for other things in the mean time.

Step 5

It is vital you don't move and shake the yoghurt while it is developing. After it is done, simply remove from the warm environment and refrigerate for 24 hours before judging.

Step 6

You can now sweeten the yoghurt with caster sugar or coconut sugar and vanilla bean paste and serve with some fruit or jam or on top of your Granola by simply mixing it in. It keeps well in the fridge for about a week. Don't forget, when you make your next batch to keep 200g of this yoghurt as a starter.