Thermomix Yoghurt TM6 – Cheats Creamy Vanilla

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Making Thermomix yoghurt is simple in the TM6. The new fermentation mode keeps the yoghurt cultures at the ideal temperature to produce thick, creamy yoghurt.

Glass yoghurt pots on a background with strawberries and blueberries

There are several ways to make delicious homemade yoghurt but each method relies on being able to maintain a constant incubation temperature to allow the cultures to develop. 

Three ways to make Thermomix Yoghurt

  1. Easiyo Yoghurt Sachets.
  2. Natural yoghurt as a starter.
  3. Commercial yoghurt cultures as a starter.

The links above will take you to the recipes for all the methods of producing Thermomix yoghurt.

Today I wanted to concentrate on the Easiyo yoghurt sachets. Easiyo is my children’s favourite type of homemade yoghurt as there are so many delicious flavours.

EasiYo is a brand of yoghurt powder sachets that are full of good bacteria, without preservatives or additives. Each sachet contains pasteurised milk and active yoghurt cultures which have been freeze-dried to retain the highest possible number of viable cultures. To activate the cultures and produce yoghurt, water is added to the sachet contents. The mixture is then stirred and divided amongst the fermenting pots and placed into the Thermomix Varoma.

Selecting fermentation mode on your TM6 allows the yoghurt to be maintained at the optimal incubating temperature for the next ten hours. This will give you perfect yoghurt every time.

Save Money on Homemade Yoghurt

  • 1-litre Jalna probiotic vanilla yoghurt $7.00
  • 1-litre Easiyo probiotic Vanilla yoghurt $3.75
  • 8 pots x 120ml Vaalia French Vanilla $8.00
  • 8 pots x 120ml Easiyo probiotic Vanilla yoghurt $3.75

Making homemade yoghurt costs half as much as commercially prepared yoghurt. 

Landscape image yoghurt pots on a placemat with fruit

Health Benefits of Homemade Yoghurt

Commercially prepared yoghurts can contain preservatives, artificial colours, and flavours. Some have thickeners added and may even contain gluten. Plus, some yoghurts don’t even contain beneficial probiotics or the pro-biotics have expired before you have the chance to consume them.

Freshly fermented yoghurt contains billions of good bacteria as the highest possible number of live bacteria are still present. 

Easiyo yoghurt contains the live cultures of Lactobacillus Bulgaricus, Streptococcus Thermophilus and Lactobacillus acidophilus, with some varieties containing the Bifidobacteria strain as well. Probiotics such as these can help boost good bacteria in your gut, aiding digestion and promoting overall gut health. And with each serve containing billions of live cultures, every spoonful is good for your gut.

Methods for Culturing Yoghurt if you don’t have a TM6

By now you have probably realised the key to successfully producing yoghurt comes down to culturing the yoghurt at the optimum temperature. There are a number of different methods used for maintaining the yoghurt temperature. The method you chose will depend on the equipment you have on hand.

If you consume a lot of yoghurts it may be useful to invest in a method that minimises the chance of failure and food wastage. 

Benchtop Method

This method requires you to manually maintain the temperature of the yoghurt. Here are a few tips to help you:

  1. Place the yoghurt in a warm spot such as in front of a closed sunlit window.
  2. Add the yoghurt to glass jars and place in a sink full of warm water. Top up the warm water as necessary.
  3. Use my ThermoServer method below. The link is here and includes a video

Electric Yoghurt Maker

An electric yoghurt maker is a small, compact appliance that keeps the yoghurt at the optimum temperature. I have always used this model yoghurt maker because I also culture mascarpone cheese. Mascarpone has a longer culturing or processing time. If you are looking to purchase a yoghurt maker, ensure the machine has a timer that goes beyond 12 hours so you have the maximum functionality.


Fermenting in Yoghurt Pots or a Large Glass Jar

When it comes time to ferment the yoghurt mixture you can choose to use one large glass jar with a lid or these cute little glass yoghurt pots. If you’re using a one-litre jar, firstly ensure that it can fit in the Varoma with the lid in place. It is fine to place the jar on its side.

I prefer to use these 8 small pots which are available from the mix-it shop. The pots are designed to fit neatly into the Thermomix Varoma and also feature a plastic lid. My children prefer to have their yoghurt in individual serves. Also, having kids double-dipping their spoons into a large tub of yoghurt can get very unhygienic very quickly!

I share loads of great recipes on the page. Our community group page is a fabulous place to ask questions and share images of recipes you have made! It helps inspire others to cook new and interesting dishes.

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Glass yoghurt pots on a background with strawberries and blueberries
Glass yoghurt pots on a background with strawberries and blueberries

Thermomix Yoghurt Making – Cheats Creamy Vanilla Yoghurt

Julie Carlyle
Making Thermomix yoghurt is simple in the TM6. Fermentation mode keeps the yoghurt cultures at the ideal temperature to produce thick, creamy yoghurt.
Prep Time 5 mins
Fermenting 10 hrs
Total Time 10 hrs 5 mins
Course Basic, Breakfast, Brunch, Lunchbox, Probiotic
Cuisine American, Australian
Servings 8 pots
Calories 108 kcal


  • 1 Easiyo Vanilla Yoghurt
  • 800 gm warm tap water
  • 400 gm warm tap water for steaming
  • 50 gm white vinegar this goes in the steaming water to help keep your bowl clean.


  • Add sachet of Easiyo and 800g water in TM Bowl. Mix 15sec/Speed 6.
    1 Easiyo Vanilla Yoghurt, 800 gm warm tap water
  • Pour yoghurt into 8 glass jars and secure the lids.
  • Place the jars in the Varoma dish.
  • Rinse the TM bowl. Add 400gm warm tap water and the vinegar to the TM Bowl.
    400 gm warm tap water, 50 gm white vinegar
  • Place the Varoma on the lid.
  • Choose ferment mode. Select 10 -12 hours/70 degrees/ Ferment.
  • Refrigerate the yoghurt was complete. Serve with fruit or granola.


Water and vinegar are used in the TM bowl to steam the yoghurt. The vinegar keeps the bowl from becoming tarnished.
Serve the yoghurt with fruit and granola.
Yoghurt will keep in the fridge for approx two weeks.


Serving: 1potCalories: 108kcalCarbohydrates: 15gProtein: 4gFat: 4gCholesterol: 1mgSodium: 7mgSugar: 15gCalcium: 149mg
Keyword Breakfast, brunch, Fermentation, Lunchbox, Probiotic, Yoghurt
Tried this recipe?Let us know how it was!

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Happy Cooking



16 thoughts on “Thermomix Yoghurt TM6 – Cheats Creamy Vanilla”

  1. Allie Parker says:

    5 stars
    Really simple and easy to follow. My daughters makes this all the time

  2. Larina McConnell says:

    Does the fermentation time need to be adjusted when using 1 large glass container rather than the small 8 jars? I need to use plastic containers for school lunch boxes so I will spoon it out as needed.

    1. Julie Carlyle says:

      Hi Larina
      The fermentation time doesn’t change at all of the size of the container changes. Fermentation is a process of microbial action. The culture consumes the milk sugars and produces yoghurt. The process takes the same amount of time no matter what container is used. The longer the culture is left at the ideal temperature the more robust and healthy the yoghurt and probiotics will be.
      Happy fermenting

  3. Tori says:

    5 stars
    can you use different flavours like the strawberry one?

    1. Julie Carlyle says:

      Hi Tori
      Absolutely, use any flavour you like 🙂
      Happy Cooking
      J xx

  4. Karen Vince says:

    5 stars
    Really happy I came across this site. Yoghurt was incredible!

  5. Lesley Weller says:

    I absolutely love your yoghurt method. Do you think you could show me how to make yoghurt using the yoghurt culture

  6. Kathy says:

    Hi Julie
    Does this come out thick or can you add extra powered milk?

    1. Julie Carlyle says:

      Hi Kathy
      This comes out nice and thick

  7. Mickey says:

    Thanks for the reply Julie! Appreciate it!!

  8. Mickey says:

    Can we eat directly after the fermentation is done? Thanks for reply!

    1. Julie Carlyle says:

      Hi Mickey,
      The yoghurt is safe to eat directly after the fermentation time, although warm yoghurt doesn’t taste as nice as cool yogurt so I always chill mine first.
      Thanks for messaging

  9. Jo says:

    What if you don’t have a TM6 – can we still d9 and what speed. Thanks

    1. Julie Carlyle says:

      Hi Joanne
      You can make this in any Thermomix. Just use the same speed to mix the ingredients. You can even whisk the ingredients by hand.
      To culture the yoghurt for the 10 hours use one of the other methods, either the bench top method or an electric yoghurt maker.
      Happy cooking

  10. Claire says:

    5 stars
    Can you use the made up Easiyo as a starter for another batch of yoghurt (following a recipe from cookidoo?)

    1. Julie Carlyle says:

      Hi Claire
      I haven’t tried using the easi-yo as a starter. I would be really interested in knowing the results.

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