Natural Yoghurt TM6 Fermentation Mode

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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.
5 from 2 votes
Prep Time 1 min
Cooling & Fermenting 10 hrs 45 mins
Total Time 10 hrs 46 mins
Course Basic, Breakfast, Brunch
Cuisine American, Australian, Greek
Servings 1 litre
Calories 861 kcal




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


  • 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.



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


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 recipe. If you have made this dish I would love for you to come back and comment.

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 too!

Thank you for stopping by,

Happy Cooking



6 thoughts on “Natural Yoghurt TM6 Fermentation Mode”

  1. Frances Walker says:

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

  2. Barb Sutton says:

    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.

    1. Julie Carlyle says:

      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

  3. Hannah Jenkins says:

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

  4. Kellie says:

    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?

    1. Julie Carlyle says:

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

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