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. Utilising commercially prepared natural yoghurt with milk as a starter.
3. Purchasing live yoghurt cultures and fermenting in milk.

I will provide a detailed recipe for all the methods of producing Thermomix yoghurt in upcoming stories, but 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 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 cost half as much as commercially prepared yoghurt. 

Methods for Culturing Yoghurt

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 https://www.thermo.kitchen/thermomix-greek-yoghurt-thick-creamy/

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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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.

5 from 1 vote

Print Recipe

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

Equipment

• Glass Yoghurt Pots
• Thermomix
• Varoma

Ingredients

 

MetricUS Customary

 

1x2x3x

• 1 Easiyo Vanilla Yoghurt
• 800 gm warm tap water
• 300 gm warm tap water for steaming

Instructions

 

• Add sachet of Easiyo and 800g water in TM Bowl. Mix 15sec/Speed 6.
• Pour yoghurt into 8 glass jars and secure the lids.
• Place the jars in the Varoma dish.
• Rinse the TM bowl. Add 300gm warm tap water to TM Bowl.
• Place the Varoma on the lid.
• Choose ferment mode. Select 10 hours/70 degrees/ Ferment.
• Refrigerate the yoghurt was complete. Serve with fruit or granola.

Notes

Serve the yoghurt with fruit and granola.

Yoghurt will keep in the fridge for approx two weeks.

Nutrition

Serving: 1potCalories: 108kcalCarbohydrates: 15gProtein: 4gFat: 4gCholesterol: 1mgSodium: 7mgSugar: 15gCalcium: 149mg

Keyword Breakfast, brunch, Fermentation, Lunchbox, Probiotic, Yoghurt

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Happy Cooking

j xx

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