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    Home » Thermomix Fermenting

    Natural Yoghurt TM6 Fermentation Mode

    Published: Nov 5, 2020 · Modified: Dec 6, 2022 by Julie Carlyle · This post may contain affiliate links · 6 Comments

    Jump to Recipe - Print Recipe
    Natural Yoghurt in a bowl with berries and granola, white background

    Making natural yoghurt in the TM6 is easy with the new fermentation mode and this simple recipe. 

    Natural Yoghurt in a bowl with berries and granola, white background

    Yoghurt making at its simplest requires just two ingredients, milk and yoghurt culture. The trick is keeping the active yoghurt culture alive and at the optimum temperature to produce a healthy, probiotic-rich yoghurt. 

    Temperature control is easy with the Thermomix TM6 as it has a fermentation mode which allows the yoghurt to be kept at a constant, controlled temperature for up to 12 hours. The recipe I am sharing uses the TM6 and either a white Thermoserver or individual yoghurt pots.

    If you don't have a TM6 I have provided recipes in other stories for yoghurt making in the Thermomix. These recipes also use different recipes and methods in which a culture is introduced to the milk to produce yoghurt. In past stories, I have provided a recipe for Creamy Natural Greek Yoghurt which uses leftover commercially prepared yoghurt as a starter for the new batch.

    I have also shared my cheat method of using Easi-Yo in the Thermomix to produce flavoured yoghurts.

    Yoghurt Culture

    Today we are making yoghurt using a yoghurt culture. Yoghurt cultures are available online and in some kitchen shops. I'm using the Nourish Me Organics probiotic yoghurt culture. This culture has the following microbe composition;

    Culture Composition:

    • Bifidobacterium (Probiotic strain)
    • Lactobacillus acidophilus (Probiotic strain)
    • Lactobacillus delbrueckii subsp. bulgaricus
    • Streptococcus thermophilus

    Using a good quality yoghurt culture ensures:

    1. a diverse range of beneficial bacteria
    2. strong viable culture which hasn't become weakened by age.
    3. uncontaminated culture

    Storing Your Yoghurt Culture

    Yoghurt culture will usually have a use-by date of 6-12 months. To extend the shelf life of your culture store it in an airtight container in the freezer.

    Frequently Asked Yoghurt Questions

    Can I use this culture with plant-based milk?

    No, these microbes only culture dairy milk. You can use the culture for any animal milk, eg cow or goat.

    What happens if I forget to refrigerate my yoghurt after it has been fermented?

    The fermentation process will continue to occur whilst ever the yoghurt is unrefrigerated. Did you know that yoghurt is safe to eat even if it has been unrefrigerated for more than 24 hours?

    Why is my yoghurt really tart?

    A tart yoghurt occurs for a number of reasons:

      •  fermentation has been allowed to continue for a longer period
      • the yoghurt culture mix produces are more tart yoghurt
      • optimum conditions present for that particular bacteria type

    Why is my yoghurt still runny?

    This usually occurs when the culture hasn't finished setting the yoghurt and may be due to the following;

    • Culture time is not sufficient - Leave the yoghurt to continue for another 4 -6 hours.
    • If the environment isn't warm enough - check the temperature of the yoghurt. It should be between 37- 43 degrees celsius. 

    What is the optimum temperature to culture yoghurt?

    The recommended temperature will depend on the strains of bacteria being cultured. Usually, the temperature range is between 37 - 43 degrees celsius.

    The new white Yoghurt making ThermoServer

    Did you see the new white ThermoServer I used in this video to make a single large pot set batch of yoghurt? Thermomix in Australia has just released a white ThermoServer. The new Thermoserver has been designed to fit perfectly into the Varoma allowing for easy bulk fermenting. 

    The white ThermoServer is not available for sale! The only way to get hold of one is to host a cooking experience with you and two friends. This can be a virtual online cooking experience or a face to face demo. To find out more, please feel free to message me. 

     

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    Natural Yoghurt in a bowl with berries and granola, white background

    Natural Yoghurt TM6 Method

    Julie Carlyle
    Super easy to make in the Thermomix no matter what TM model you have! The TM6 is literally set & forget! Even the TM5 & TM31 can make delicious, pot set Greek yoghurt using this recipe.
    Print Recipe
    Prep Time 1 minute min
    Cooling & Fermenting 10 hours hrs 45 minutes mins
    Total Time 10 hours hrs 46 minutes mins
    Course Basic, Breakfast, Brunch
    Cuisine American, Australian, Greek
    Servings 1 litre
    Calories 861 kcal

    Equipment

    • Thermomix
    • Yoghurt Pots
    • ThermoServer

    Ingredients
     
     

    • 1000 g Full Cream UHT Milk at room temp
    • 40 g Full Cream Milk Powder
    • ½ teaspoon probiotic yoghurt culture Nourish me Organics

    Steaming

    • 350 g Hot tap water
    • 1 TBS white vinegar used to clean the bowl as it steams

    Instructions
     

    • Place the milk, milk powder and culture in the TM Bowl. Combine 1 min/Speed 6.
    • Pour the milk mixture into the white ThermoServer or 8 individual pots.

    Fermenting Yoghurt TM6

    • Place the yoghurt pots or white ThermoServer into the deep Varoma dish and add the lid.
      TM6 Yoghurt pots in the Varoma dish ready for fermenting
    • Wash the TM Bowl and add the hot tap water and vinegar to the TM bowl.
    • Place the Varoma dish on the TM Bowl. Ferment Mode /70 degrees/10 hours.
    • Place the yoghurt in the fridge to chill until required.

    Video

    Notes

    This recipe can be made using either the white ThermoServer or 8 individual pots.
    The nutritional information has been calculated for the total recipe.

    Nutrition

    Serving: 1litreCalories: 861kcalCarbohydrates: 67gProtein: 45gFat: 46gSaturated Fat: 27gCholesterol: 149mgSodium: 633mgPotassium: 1985mgSugar: 70gVitamin A: 2087IUVitamin C: 4mgCalcium: 1597mgIron: 1mg
    Keyword Fermenting, Greek Yoghurt, Thermomix, Thermomix #greekyoghurt #Thermomixyoghurt #TM6 #fermentmode, Thermomix Yoghurt, Yoghurt making, Yogurt
    Tried this recipe?Let us know how it was!

    I hope you have enjoyed this story. Feel free to leave a comment or start a discussion. If you have made a dish from this site I would love to know what you thought!

    Leaving a comment and a star rating helps others decide if they should try my recipe. Plus if you hit the social media share buttons, your friends may find a delicious new recipe or Thermomix Tip too!

    If you want to be notified when a new recipe is released sign up for my monthly newsletter. The form is in the footer!

    Thank you for stopping by,

    Happy Cooking

    j xx

    Image of a female outside Julie Carlye Profile

    Link Disclosure

    From time to time I recommend kitchen products and ingredients. These are always items I use and love! When I share a link to a product you can rest assured that I have tested the item and genuinely love it! If you follow my link and purchase the item in some cases I will receive a commission for the referral.
    Whilst the commission may only be $1 or so, I value your support, and I take your trust very seriously.
    By clicking on my link, or selecting my name "Julie Carlyle" as the referer you reward me with a small commission that helps support me and this website. 
    Your support keeps me cooking! 

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    Reader Interactions

    Comments

    1. Frances Walker says

      November 04, 2022 at 5:34 pm

      5 stars
      I use this recipe all the time and the while family loves it! 5 stars

      Reply
    2. Barb Sutton says

      May 02, 2022 at 7:50 am

      Hi Julie, I made your yoghurt last week and was very impressed at how thick and tangy it was, however....some of my family prefer a sweeter or vanilla flavoured yoghurt. At what point could I add sugar and/or vanilla bean to the yoghurt. Thanks.

      Reply
      • Julie Carlyle says

        May 03, 2022 at 10:42 am

        Hi Barb
        I'm so pleased you enjoy the recipe.
        You can add sugar and vanilla paste when you are heating the milk. Then just continue as normal. To determine how much sugar and vanilla you will need just taste the mixture before you add the culture. It will need to be a little sweeter and a little bit more vanilla than you think to balance the tart yoghurt flavour.
        Happy Cooking
        Julie

        Reply
    3. Hannah Jenkins says

      September 26, 2021 at 8:03 pm

      5 stars
      Really delicious and easy to follow, thank you.

      Reply
    4. Kellie says

      August 19, 2021 at 12:13 pm

      Hi there, I have been reading about 24 hour fermented yoghurt for the increased health properties so was wondering if I could do 2 x 12 ferment cycles at 70° to do achieve the desired 24 hour yoghurt? If I check the bowl after 12 hours and add more water if required?

      Reply
      • Julie Carlyle says

        August 27, 2021 at 9:32 pm

        Hi Kellie
        Yes, you can do this with the Thermomix, you won't really need to add very much more water.
        Happy Cooking
        J

        Reply

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    Hi, I'm Julie, a recipe developer, published cookbook author, and registered nutritionist. My first love has always been cooking and food. ThermoKitchen is where my love of food combines with a "lazy streak" as I utilise my favourite appliance, the Thermomix! I discovered Thermomix in 2014 and loved it so much I became a consultant for the brand.

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