Thermomix Yoghurt TM6 - Cheats Creamy Vanilla

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.

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. 

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!

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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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If you're looking for more great breakfast and brunch recipes please follow the link for pancakes, smoothie, oatmeal and porridge recipes.