Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Breakfast => Topic started by: Thermomixer on September 27, 2009, 02:25:10 pm
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WOO HOO I have had success!!!
Have now made 6 batches of yoghurt with no failures...I am a very happy little vegemite :)
Here is the recipe from the new Everyday Cook Cook that I have been using, but will add my tweaks so you can all have success at making yoghurt. - My next trial will be without the powdered milk...I don't think personally that it will need it as it is now really really thick. I will report back on that.
Ingredients
800g Full Cream Milk
50 g Milk Powder
3 tablespoons Pot Set Natural Yoghurt
Method
Place milk and powdered milk into *: and blend for 10 seconds on speed 7.
Cook for 30 minutes at 90 on speed 1.
Allow to cool to 37 degrees (this will take at least 30 minutes. If you do not have a thermometer, to test this, remove TM bowl from the housing and then put it back in. The temperature will register on the machine as you put it in.)
This is where I found the problem as the TM registered 37 degrees but my thermometer was a lot more (and the bowl still felt really hot). I use a thermometer but have also found that waiting until no lights light up on the TMX is also cool enough to proceed without killing the culture. Be warned this can take quite a while...and you will have a late night if you start this process too late after dinner lol - sorry to those that have had this happen before I edited this post!!
Add the yoghurt and blend gently for 4 seconds on speed 4
cook for 10 minutes at 37 on speed 1
While yoghurt is cooking, pour boiling water into glass jar (from yoghurt maker) or Thermos flask to sterilise and warm. (If using jar, place into yoghurt maker) - I use an Easiyo thermos and jar
Once yoghurt is cooked, pour immediately into jar or thermos and leave overnight or for around 8 hours to set. You should not disturb the yoghurt during this time. (I make mine last thing at night and leave it while everyone is in bed :) so there is no chance of it being disturbed)
Place in fridge and don't forget to reserve 3 tablespoons for the next time!
General tips
The yoghurt should get thicker and creamier the more frequently you remake it using your own starter. Add extra acidophilus powder if desired, available from Health Food Stores.
Use either skim or full cream powdered milk, but choose brand carefully based on additives.
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Good call faffa_70 - I agree that when all the lights go out (on the TMX) then it is not likely to be too hot.
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I've been told that the key is the 37oC. It must be continual, and exact. So it can be a bit hit and miss (although it sounds like you've found a way around it! ;D). Powdered milk helps to overcome the problem somewhat. However, the person who was advising me prepares the mix in the TM, and then puts it into an electric yogurt maker which keeps the temperature constant. She has been producing 2 litres of perfect yogurt per week for the last 3 years, with no problems at all - and no milk powder.
Think I'll try your way first, without the powdered milk (which I don't want to use, don't trust it somehow) and see if it still works. If so, fantastic ;D If not, guess I'll be getting an electric yogurt maker.
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Oops sorry everyone, I haven't kept you updated. I am now making my yoghurt without the powdered milk. It is working with either hilo or full cream milk. So far I have only had successes :D
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I love making my own yoghurt... TMX makes life that bit easier when making the yoghurt. The only downside to yoghurt is the time it takes!!! I thought I would share that I actually put my yoghurt in a waterbath in the oven on the lowest heat it can be and it usually set in 6 hrs...
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Thanks for that tip :-*
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Well I watched the video from "A Canadian Foodie" I think it is Valerie (don't trust my memory lol) and she uses here Thermoserve Bowl to set it in so there you go, another thing that I have that can now be parted with!! ;D ;D
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Yeah I was actually thinking of trying to set it in the Thermomix bowl... but I thought I would stick with what I know, until i get into the swing of making it and then I will experiment with the bowl.
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Bellarosa, if you are going to set it in the TMX bowl, you will need to wrap it in a blanket or something like that to make it insulated as the actual bowl of the TMX isn't insulated and I don't think it would work too well. The yoghurt would cool down too quickly and not set IYKWIM.
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Ok Faffa
Found this thread of yours.
I am going to try this.
So i need to put yoghurt in to my thermoserver and wrap a blanket round it or coud i use a tupperware container.
Does it now go in the fridge or does it go in the fridge 8 hours later.
Thanks
Hally
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Hi Hally - see here (http://www.forumthermomix.com/index.php?topic=2302.0) for some more yoghurt info.
The thermoserver is insulated - I think a tupperware container would cool down too quickly, the mixture needs to stay warm for a long time to set.
Hope this helps ;)
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At this time of the year Hally, I just put it in the Thermoserver and leave it on the bench or if I am not sure that fingers can't stay out of it I put it in my Microwave with a big sign on it "YOGHURT do not disturb" lol :D
When it is really cold I preheat my oven to about 50 then turn it off when I start the second cook and put the Thermoserver in there to set.
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Hally, I had lots of failures when setting yoghurt in my thermoserver - it would only work on the hottest days. My kitchen is pretty cool, and on cooler days, the Thermoserver wouldn't cooperate even when swaddled in a towel and packed in an insulated shopping bag! I did lots of googling and found that the key to incubation is that the temperature needs to be maintained above 25 degrees for 6-12 hours. I was fortunate enough to pick up a cheap electric yoghurt maker in Aldi and have had lovely thick yoghurt ever since. I have read that some people put yoghurt in their oven and leave the oven light on, or put it in a slow cooker on a very low heat. Other people use an easiyo container or thermos. I've read of mixed results with the easiyo container (works like a charm for some, but others find the result a bit thin), but it seems there were more satisfied customers with the thermos. Have fun discovering what your perfect solution is!
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I have only tried the yogurt once with a failure and haven't gone back since. I have a easiyo container. My kids love their yogurt. I guess I should really try again.
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At this time of the year Hally, I just put it in the Thermoserver and leave it on the bench or if I am not sure that fingers can't stay out of it I put it in my Microwave with a big sign on it "YOGHURT do not disturb" lol :D
When it is really cold I preheat my oven to about 50 then turn it off when I start the second cook and put the Thermoserver in there to set.
do you put the lid on it ? and the base plate ?
this yoghart just sounds daunting for me ...... but i have a child who is vegetarian ...and with mango season knocking at the door .... i just think how decidant to have fresh home made yoghart
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try this one phatassphairy http://www.ukthermomix.com/recshow.php?rec_id=79
i leave mine the the TH bowl overnight in the oven
ciao
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I have had a lot of success heating 1 litre of fullcream milk on 90 degrees speed 3 for 15 mins, then cooling to around 38-40, adding 1/4 cup of yogurt (now my home made, but the first time a good quality 'pot set' plain yogurt with no additives). Mix together and put on 37 degrees speed 3 for 2 mins.
I put in thermoserver, wrap in a towel and put in an esky for about 12 hours - no failures yet!
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When making yogurt when would I add some fruit? And do people add a sweetener to the yogurt?
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I found the answer with a bit of searching. Don't add any fruits / sweeteners etc until after the yogurt has set and chilled in the fridge.
Now the other thing is can I use light milk or does it need to be full cream? (I cant be bothered searching again lol)
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Dede I have success with any milk including full cream to skim and to date haven't had a failure with my thermoserver. I make approx 6kg of yoghurt a week!!!! :D
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:o :o :o you are in a serious production line!
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6 kg a week !! Holly crap :o :o. Although if I brought 6kg a week my lot would eat it. I need to get some pot set yoghurt and I will try again.
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I am now making my yoghurt without the powdered milk. It is working with either hilo or full cream milk.
faffa have you got an update on this - do you still use powdered milk or the real thing?
I haven't made yoghurt for about 5 months because the Easiyo was not working. Despite earlier successes we consistently had runny yoghurts and lost faith.
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CP I have the Easiyo as well, Mine failed last time too so I gave up. Maybe we need to try a different method.
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Nope no powdered milk ;)
though in an update I have just recently gone to using a yoghurt starter from cheeselinks as the kids often ate all the yoghurt without leaving me a culture :( now it isn't a problem ... eat away ;D
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try this one phatassphairy http://www.ukthermomix.com/recshow.php?rec_id=79
i leave mine the the TH bowl overnight in the oven
ciao
thank you .....i will go to my local deli and see if i can get a starting "pot set" yoghart to start me
also how to you store your bit that you keep ? and how long for?
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Fridge or freezer
not sure how long it will last in the fridge
1 MC full is plenty for starter
ciao
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Thanks everyone
I am going to gve this a go as i spend a fair bit on yoghurt. I lkie natural yoghurt in cooking, buy the boys like it sweeter and with fruit. Will let you know how it goes.
Mightvtry 1 litre to start
Hally
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Fundj, mine lasts a couple of weeks in the fridge - it never has a chance to go longer than that.
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Ok how does the TM give you the temp?
I bought the yoghurt today to make the yoghurt
H :)
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what do u mean hally?
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I got the yogurt today as well ready to try again and some frozen mixed berries. Hopefully I can get it to work this time.
The only yogurt I could find at the local shop did not say 'Pot Set' But said had live Cultures with Acidophilus, Will this still work?
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Is it Yogurt or Yoghurt? I am assuming it is Yogurt in some languages and Yoghurt in others. My Yoghurt I bought today is Yoghurt but when I do a spell check it tells me its Yogurt. Confused.
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I have only used jalna yoghurt (pot set).sorry no help
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Ok how does the TM give you the temp?
I bought the yoghurt today to make the yoghurt
H :)
Hally the light on the front panel will show you which temperature the TMX is at eg 37o, 60o but it is not 100% accurate as you will see from Faffa's comment in the recipe as shown here.
"Allow to cool to 37 degrees (this will take at least 30 minutes. If you do not have a thermometer, to test this, remove TM bowl from the housing and then put it back in. The temperature will register on the machine as you put it in.)
This is where I found the problem as the TM registered 37 degrees but my thermometer was a lot more (and the bowl still felt really hot). I use a thermometer but have also found that waiting until no lights light up on the TMX is also cool enough to proceed without killing the culture. Be warned this can take quite a while...and you will have a late night if you start this process too late after dinner lol - sorry to those that have had this happen before I edited this post!!"
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I found this info re the Yoghurt starter
You need to begin with starter yogurt. Starter yogurt is yogurt that has been made with active live cultures; this is the friendly bacteria that will turn your milk into yogurt. You can buy a small container of yogurt at the grocery to use for this purpose. Make sure that the container says Made with live cultures or something of this nature.
(So I should be right with the one I brought)
And I also found this
For the curdled-milk-based, custard-like food with a tart flavor, yoghurt is the preferred spelling in British and Australian English. Yogurt is preferred in American and Canadian English. They are variant spellings of the same word. Neither has any meanings all its own. A third spelling, yoghourt, is rare.
Well there you go, Now I know.
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Ok how does the TM give you the temp?
I bought the yoghurt today to make the yoghurt
H :)
Hally the light on the front panel will show you which temperature the TMX is at eg 37o, 60o but it is not 100% accurate as you will see from Faffa's comment in the recipe as shown here.
"Allow to cool to 37 degrees (this will take at least 30 minutes. If you do not have a thermometer, to test this, remove TM bowl from the housing and then put it back in. The temperature will register on the machine as you put it in.)
This is where I found the problem as the TM registered 37 degrees but my thermometer was a lot more (and the bowl still felt really hot). I use a thermometer but have also found that waiting until no lights light up on the TMX is also cool enough to proceed without killing the culture. Be warned this can take quite a while...and you will have a late night if you start this process too late after dinner lol - sorry to those that have had this happen before I edited this post!!"
Just clarifying all this for you Hally, when the light is illuminated at 37 it can be between 37 and 49 degrees as the next light illuminates at 50 degrees. When the TMX is set to cook at 37 or 50 or whatever it will heat to that temp and hold it. When you are measuring the heat that is in the bowl (by placing the bowl back in the cradle and the heat registering) it has registered that it is hotter than 37 degrees (so it is lit up) but not 50 degrees so it isn't lit (same works for all temps).
This is why you need to make sure the 37 light isn't on - to ensure is is cooler than 37.
Confused now?? :D :D
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I have been waiting now for 70 minutes for mine to cool below 37o, hopefully wont be to much longer. Good thing I didnt leave it to late (Thanks for that tip)
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pop it in the Fridge ;D
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Goodness, i think i am happy to see my bank manager for a yoghurt mortgage!!!
Hally ;D ;D
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I thought about doing that but I was unsure if the TM would then give me the wrong reading being the bowl would feel cold as I don't have a thermometer to test the milk.
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Just another way of measuring the temp that I found when trawling the net in my search for the perfect yoghurt technique! Before technology like thermometers and TMX temperatures light, the accepted way to know when to add the culture was when you could stick your little finger in and hold it there until you'd counted to 10. I always use a thermometer and apparently the perfect temp should be between 40 and 45 degrees. One day I will double check the finger technique and see whether my sense of touch matches what the thermometer tells me.
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That sounds like a good way, I will try it. Its now been 90 Minutes and the 37o light is still lighting up, Must be close now. At least I will know for next time how long to expect it to take.
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ok Yoghurt is in the yoghurt maker now. Took 100 min to cool to 37o, Now to wait 8 hours to see if we have success. Fingers crossed xx xx.
Will let you know how I go.
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Dede you can put the jug in the fridge, when you put it back on the cradle I just give it a quick stir on speed 2-3 for about 5 seconds and that will help with your reading ;)
Also make sure you take the jug out of the cradle while you are waiting for it to cool as the cradle insulates the bowl!! :)
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wow
all you ladies sound like your having lots of fun trying to work out the right way to make yoget .
l am too at the moment but think l have work out success , :)
l have been searching the net for different ways as it takes to long to use the thermie
sorry ladies
will post my results later :) :) :)
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Nazar,
I don't use the TMX for yogurt because I like my regular routine - heating it in the microwave and incubating it in a YoLife electric yogurt maker in the winter - in the summer when temps are high, I use a YoGourmet insulated container 2-liter or just put the covered container out on the deck when temps are over 100° F.
I have posted the complete process on my blog on this page (http://www.asenjigalblogs.com/homemade-yogurt-start-to-finish/) using the YoLife .
I know people who incubate yogurt in a tightly sealed container in their cars that are parked in the sun in cooler areas.
One person who lives in the mountains wrote to me about making several 4-liter batches at the same time with the sealed containers in the back of a station wagon parked in the sun. The outdoor temp was below 40° F., but the interior temp of the vehicle was 95° F.
There are many ways, you just have to use some ingenuity.
I should add that some people have had problems with electric yogurt makers producing too much heat but this can be remedied simply by using a wire grid or flat rack to keep the container from touching the bottom of the container. Even a small silicone hot pad will do the trick and also keep the container securely in place.
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It's been 8 hours and....................I have sucsess. Yay it worked. Now the biggest test ..................will the kids eat it?
Thanks Faffa for the tips. Will be able to half the waiting time for it to cool next time.
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Faffa thanks for the clarification on how the temperatures work, makes perfect sense but in my mind I was reading the number as a maximum rather than minimum.
I have successfully made yogurt in the past using stove top and finger method, and incubated in the Eziyo filled with boiled water up to the red insert. Will try again using this method and report on the Eziyo method. The only thing that was stopping me is I don't have powered milk, but I see it's not necessary.
Now Greek yogurt is just regular yogurt that has been strained in muslin is that right?
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Well done Dede.
Well the banks not open so i am going to take a deep breath and try the yoghurt. Hope it doesnt tie up my bowl for too long. Could i put it in the frdge straight away to help it cool faster?
Hally
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Yes, pop it straight into the fridge Hally. Making yoghurt is just one of the things which proves how 2 bowls would be extremely helpful at times like this ;)
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I just tasted the yoghurt and it thick and creamy. I used light milk as thats all we use. It's very bland at the moment but I'm going to add some fruit. Hopefully the fruit will be sweet enough so i don't need to add any sweetener.
What do others use to sweeten their yoghurt?
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Mine is in tne fridge cooling, yes i am interested too, what about some honey and cada woukd that work well?
H
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Cada? Is this a iPad spelling mistake? Or is it an ingredient I have yet to hear about?
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I love Hally's iPad spelling!
But no CADA is correct. It can be found in the Vegetarian cookbook - its coconut, almonds, dates & apples.
It does look nice, but my OH is allergic to nuts so I've never made it
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Oh thanks for that Katie. I learn something new every day.
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No its CADA, no kgb today
CADA its in a taste of vegetarian
Handful of shredded coconut
Handful of almonds
Handful of pitted dates , i dont like dates i use raisons
1 apple quartered
pulse it with the turbo button two or three times.
H :)
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Mandi, here's (http://www.forumthermomix.com/index.php?topic=239.0) an early thread on yoghurt flavourings.
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Ok its now tucked away in my thermoserver for the day.
It took just over 1 hour to cool in the fridge.
So lets see what happens in 8 hours
I now have my bowl back, yay
H
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For those of us without a yoghurt maker, if you wrap the bowl of unset yoghurt in a blanket and leave it on the bench overnight, it will be set in the morning... this works in any metal bowl (at least I have had success with it).
Also for the temperature, as the human body temperature is 37degrees, if you put your little finger in the mixture and it feels neither warm or cold, it will be the exact temperature you need to mix the culture into.
I was given these tips by an Indian friend of mine that has been making yoghurt all his life and I haven't had a failure yet.......and this was pre TMX days too :)
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1 hour to gooooo......... Hope its worked. Going to ave a npbath that wil tae up 30 mins.....
Cant wait to see it
H
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good luck Hally. I added mixed Berries to mine and the kids don't like it (Fail) I'm going to make another batch and leave it plain for them to add their own flavors. I have read that Jam, fruit, flavored topping like Banana, strawberry etc can be used. I think the kids are so used to having brought yoghurt it may take them some time to take to it. I just have to find the right flavor. Apparently the Yoghurt used as the starter is the flavor you will end up with. So I need to find a Yoghurt starter that we all like.
Please correct me if I'm wrong as I am only new to Yoghurt making.
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Just had the unveiling ceremony. Its sitting on the bench u nder the spotlight.
Lights on so can see clearly LOL
Its on its way to setting, not done yet but not real liquid. Will check later
H :)
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hally when did u start ;D
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10.15 it was put into thermoserver, so 8 hours ago :)
H
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Try not to check it until tomorrow i know is hard to do, just walk away , it needs its rest.
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Can i leave it out of the fridge until then?
Will it go off?
Hally
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yes it will be ok.
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Thanks :)
H
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Checked it, it look set, but the put spoon through and still quite runny. Leaving it out overnight to see how it goes. :)
H
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Hally Hally Hally!!!!! You HAVE to leave it undisturbed (that is untouched, knocked, stirred EVERYTHING) for at least the 5 hours or longer or it won't set :o :o :o I leave mine out on the bench or tuck away out of harms way in the microwave for 12 - 18 hours depending on when I remember to put it in the fridge ;)
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Oh dear i might have stuffed up, too scared to look but will put it in the fridge soon. >:(
It was 1/2 set. It had well over 8 hours
H
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Oops. Back to the drawing board you go Hally. ;D
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Actually, i think it worked, it tastes great, its not as thick as set yogurt but i am happy :)
H ;D i am laughing all the way to bank.. Well hopefully.
Now the mundella pot i bought do i freeze thst for next time?
Hally
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That's great Hally. Well done. We both succeeded. Except my kids don't like it. Bugger. Oh well I'm going to make another batch today. And this time add the flavor in individual serves until I find something they like. It's a lot cheaper to make than buy.
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Yes i am going tontake small parts out and try different flavours, if I can crack this it will be fantastic.
Let me know how you go.
1st batch for DH cada & honey.
Hally
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Hally's yoghurt - looks nice and thick to me Hally, much better than my first attempt :-))
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That looks pretty good to me Hally. Well done. I love success stories.
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Thanks jd for osting
Thanks Dede, very happy with first try
Of to school now, then gym, see you all on the teadie :D
Hally :)
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Mine like to eat it with a little raw honey drizzled through it.
I also make fruit "sauces" out of left over fruit that they drizzle through it (think easiyo sauces if you are familiar with them)
They will also eat it with fresh, stewed or canned fruit, rolled oats, home made muesli or nuts. I think that is about all I have seen them put in it ;D
I only make natural yoghurt ... to many mouths to try and please at once otherwise :o :o
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Thanks for that Faffa, I was just about to ask you about what you use to flavour your yoghurt. I'm going to make some more soon.
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DH likes i with honey but says we need more flavours to mask the husks.
So will see what we can do tomorrow.
Hally
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Ok 3 quuestions?!
Can i freeze the yoghurt i made?
Where do i store the 3tbs fir next batch?
The yogurt i biught to start, do i use this again?
Thanks
H :)
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Hally is this (http://www.forumthermomix.com/index.php?topic=4238.0) thread of any use to you.
Freeze your starter in appropriate amounts for next time.
Others may be able to give you some answers here, I don't do a lot with yoghurt.
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I'm making my second batch of yoghurt now. Then while that's cooling I'm going to make a some no fuss bread dough in my second bowl.
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I'm going to make a some no fuss bread dough in my second bowl.
because you can now !! LOL
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just a warning I have never known milk products to freeze that well..cant imagine that would be a good idea..maybe others will have some insight :)
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You can freeze yogurt for a culture but use it within three months. It is possible to "freeze-dry" yogurt for your culture but in my experience the results are iffy.
Yogurt to use as your next culture will keep in the coldest part of the fridge for at least 10 day. Put it in the smallest possible glass container so it is not exposed to a lot of air. Yogurt can pick up undesirable flavors from some plastic containers.
I save some back as soon as the yogurt has finished incubating, in a small, tightly sealed container and chill it quickly.
I only do this with one type of yogurt because I buy the dried culture in bulk (it's cheaper that way) and it only takes a very small amount for a 2-liter batch and the result are always successful - at least for me.
In my opinion it is cheaper to buy the culture (from Cheeselinks in Australia) and get consistent results, rather than waste a significant amount of milk if a recycled culture doesn't work as it should.
In any event - even with the Bulgarian culture, which can be reused, I have to start over after about 10 batches because it loses some of it's strength.
JulieO, a member who used to post fairly regularly, got the "C aBY" culture from cheeselinks (http://www.cheeselinks.com.au/homestarters.html) and was very pleased with the results.
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Andiesenji,
Thank you so much, you are so knowleadabe on so many subects. You clever thermie owner :)
Wont be making anymore until we get back from hawaii so no point storing any for next time. Start again when we get back.
Hally
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I use the starter from cheese links as well now Hally - that way I don't have to worry about the kids eating all the yoghurt and not leaving me a starter. (if the three older boys get stuck into a batch when I am not home they will bowl over the 2kg between them :o) It is about $40 for enough starter for 250L of milk so very economical!
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That's handy to know Faffa. Will have to look into it. I have just checked my second batch and all looks lovely and thick. Got a few different things yesterday to flavor it to see what the kids like and don't like. And my first batch actually tastes pretty good now the mixed berries have been in it for a couple of days.
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Wow, will lok into that.
Surprise, i went to the yoghurt i made to use to make a cake this mrning and its nearly all gone!!!!! Dh mst have hoed into it, so pleased.
Now that means i need to make more.
So i have enough left of my yoghurt but has not been left alone, i also have the mundella yoghurt whch has only been opened once, which onevshoud i use?
Hally :)
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Very interesting site, anyone made camembert or anything similar?
H
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Faffa, which starter do you use, how long do you store it and what is the shelf life? Sorry for all the questions but I would love to make some yogurt again but we aren't big eaters so I only make a half batch at a time.
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Hi sonder,i had a look at thecsite inwould buy the $33 thicker one. Will be buying this when we return from holidays.
I cant belive my yoghurt has nearly all gone, i thought i would beg everyone to eat it. I made this recipe.
Hally
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I use the starter from cheese links as well now Hally - that way I don't have to worry about the kids eating all the yoghurt and not leaving me a starter. (if the three older boys get stuck into a batch when I am not home they will bowl over the 2kg between them :o) It is about $40 for enough starter for 250L of milk so very economical!
Faffa, I apologize for forgetting that you too had mentioned using the culture from Cheeselinks.
Here in the US I order mine from New England Cheesemaking supply (http://www.cheesemaking.com/cheesemakingingredients.html)- I also get my cheesemaking supplies from them.
I recommend them to anyone in the States and they now have some vendors in Canada that carry their products.
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I'd use the Mundella whilst you still have it fresh Hally, let the boys finish off your batch.
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No problems Andie 8) 8) I like you just want people to have success. I find it so easy and have so much success with yoghurt ;D ;D
I use the thick one (http://shop.cheeselinks.com.au/Cheese-and-Yoghurt-Starters-Mould-Spores-and-Aroma-Cultures/Type-C-aBY-Yoghurt-Starter-p37.html) (which is the one that Andie posted) if you buy the sterile bottle (http://shop.cheeselinks.com.au/Cheese-and-Yoghurt-Starters-Mould-Spores-and-Aroma-Cultures/Sterile-Bottle-p138.html) as well for $1.00 and keep it in the freezer it will keep pretty much forever.
One tip though is to make sure you order it on a Monday. I made the mistake of ordering it on a Thursday. Cheeselinks are fabulous in the fact that they send it out express post the next day with it's own little freezer block etc ...but mine sat in transit all over the weekend as express post to me is always at least 2 days so I didn't get it until the Tuesday.
The starter was fine as it was the middle of winter, but I did learn from that - especially for the summer so thought I would share :D
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Thanks for that tip Faffa. I bought the 'mild' Cheeselinks one. I think it is a bit less tart that usual - still have to sweeten it to get my kids to go near it though!
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Jen what milk are you using to make your yoghurt? I find that hilo or skim milk makes a much tarter yoghurt than full cream milk ;)
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I found that too Faffa. My first batch is with light milk and the second with full cream milk. I did find the full cream milk one better than the light milk one. Interesting to know. Does it make a difference which powdered milk you use?
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Interesting about the milk, my yogurt had a sweet taste compared to some natural yoghurts i have bought in the past.
Hally
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I don't use powdered milk with the starter from cheese links, and I also stopped using it before when I was using my own starter from the previous batch so I can't answer that one really :(
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doesnt the powdered milk replace the starter??? yoghurt making here they tend to just say an individual tub of yoghurt to cant remember how much milk and a little powder but I know the results are more sure with a starter
has anyone tried making yoghurt with either sheep or goats milk?? Im to avoid cow dairy produts for the moment ..the book that came with my yoghurt maker uses the same process so will be trying that out....prefer sheep to goats milk though...but luckily living in the region where I am, they produce goats cheese and milk etc and I have found a local one that is qutie mild and doesnt have that shocking aftertaste :)
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doesnt the powdered milk replace the starter??? yoghurt making here they tend to just say an individual tub of yoghurt to cant remember how much milk and a little powder but I know the results are more sure with a starter
has anyone tried making yoghurt with either sheep or goats milk?? Im to avoid cow dairy produts for the moment ..the book that came with my yoghurt maker uses the same process so will be trying that out....prefer sheep to goats milk though...but luckily living in the region where I am, they produce goats cheese and milk etc and I have found a local one that is qutie mild and doesnt have that shocking aftertaste :)
I've made yogurt with goat milk and I found it a bit too "tangy" and with a strong flavor - almost the flavor of chevre, and I personally don't care for it but I made it for someone else. Of course it all depends on the food the goats consume. I got the milk from a friend who had her goats out to pasture in the spring and they were eating a lot of weeds, not their regular mix of hay and grain. The commercial goat milk should produce a milder yogurt.
I haven't tried milk from sheep for yogurt but I have used it for cheese.
I've also made yogurt from buffalo (water buffalo, not American bison) milk and it was very good.
Powdered milk is mixed with liquid milk to increase the amount of protein it has nothing to do with the starter culture.
I don't like the flavor so I don't use it.
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thanks andie...i love sheeps cheese and think i will try it out as i found some sheeps yoghurt and milk in a lcoal organic store so will try out the sheeps yoghurt...in France they tend to tell you just to use an individual tub of yoghurt and milk of whatever animal or bean/vegetable and if having trouble thickening add either a little milk powder in some recipe and in other some presure which if i remember is just like the liquid bacteria or something that helps the yoghurt along...not a fan of goats products either..the aftertaste is too strong generally but did find a commercial milk i could handle..
thanks andie you always have the answer :) :)
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Making another batch today.
My first batch has all gone, eaten, cant believe it went that quickly;D
Hally
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2nd batch perfect.
Thanks Faffa & everyone else.
I have taken 3 tbs out for my next batch.
Hally
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It makes you feel good when you get it right twice, you then know that the first time wasn't just a fluke. Lol.
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Dede, so true
How are you going with the flavourings
Hally
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The first batch that I made I put the frozen fruit in wasn't nice to start with. But then after a couple of days it was really nice as the fruit flavors had mixed through and is all gone now. The second batch my daughter had some with a little strawberry topping and she said was really yummy as well. I havnt had any as yet but am going to have some this morning with a little vanilla flavoring and some toasted museli mixed in.
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Let me know how the muesli one goes, that mightvsuit dh for breakfast to replace his brownes.
What is vanilla flavouring? I buy vanilla bean paste, but its $9.99 for a very small pot so that would be expenive.
Hally :)
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I found a vanilla flavouring at the supermarket kind of like topping but not a thick syrup ( not sure of the brand). I did read somewhere that you can't use vanilla extract as the alcohol will separate the yoghurt. I will let you know how it goes.
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Thanks for all the questions, doubts and successes everyone, it really helps. I read everything and can report a perfect batch of yogurt this morning. I divided into a smaller container so I can try different flavorings. DD was happy when I just added some honey, the yogurt we buy is flavored with honey so it's very similar. And also added frozen mixed berries. It worked perfect in the Eziyo and not at all stringy like the last time I tried (pre-TMX).
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I have a glut of oranges at the moment, so I made orange butter a couple of days ago. This morning we stirred some of that through our yoghurt. YUMMO! Now I also have orange-butter-yoghurt wraps drying in the food dehydrator.
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Glad to here of your success Vicaroo.
And what a great idea jkmt, Let us know how they go, sounds really interesting.
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I love the sound of the roll ups jkmt will have to try them out when my new dehydrator gets here ;)
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I don't think I will bother with the roll-ups again. I sprinkled one tray with dessicated coconut, and left the other plain. I was able to get a few less than perfect roll-ups out of the coconut one, but the plain one cracked into lots of little pieces when I tried to lift strips off. No loss though - I had also dried strawberry slices, so I can make up little snaplock bags of mixed strawberry and yoghurt pieces. Good for lunchboxes.
I do remember when I did more dehydrating years ago that there were certain brands of yoghurt that made better roll-ups than others. Not sure why, though.
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Havent made ths for ages.
Have a batch cooking in the TM atm.
Hope I still have the knack.
Have not been able to find anything that flavours it like DH's brownes breakfast yogurt, still trying as he gets through 2 pots per week which is about $10 in yoghurt.
H :)
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I have been asked to up date this to my current method ... stay tuned lol
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I have been asked to up date this to my current method ... stay tuned lol
I think I will wait for your update before I try this one faffa ;)
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I have started a new topic with an updated posting (http://www.forumthermomix.com/index.php?topic=10188.0) from Faffa following requests from members.
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I have started a new topic with an updated posting (http://www.forumthermomix.com/index.php?topic=10188.0) from Faffa following requests from members.
Judy, thats absolutely fantastic ;D ;D You are truly a wonderful wonderful woman! :-*
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Thanks Amy and thanks to Kathryn for providing us with her latest version for us all to follow.
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Thanks JD :-* :-* working your magic again!! :)
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Can I ask , if you choose not to use the powdered milk do-you alter the ingredients ?
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GHM - have you seen this method? This is the one we use atm . .http://www.superkitchenmachine.com/2009/3581/thermomix-yogurt-recipe.html
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thanks Goldfish, I have yoghurt on the go and i think I am doing a combination of EDC Valeries and Faffas so who knows how it will turn out!! could not find the Jaina pot set yoghurt to use but bought Casa brand looks and tastes nice. will report back tomorrow.
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Well with baited breath i lifted the lid on my yogurt that had been sitting undisturbed on the bench in the therm server overnight........nothing had happened ... i still had what looked like just milk in the bowl. I am assuming that the pot set yoghurt i used to start it wasn't live enough?????
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Disappointing isn't it GHM - it's strange how some people have success everytime, others it's hit and miss.
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I went and bought the Jalna brand of pot set I know there has been succes with that one. I wasn't too disappointed it was only milk that got tipped away, not like when you have a failure and it's dinner!!!! Will try again tomorrow 😄
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A fail can usually be attributed to a DEAD CULTURE! And this is often due to exposure to heat that is too high. Some cultures can survive exposure to heat slightly higher than 46°C but some are more sensitive and you need both cultures for the best results.
You do have to make sure the milk is cool enough throughout that when you add the yogurt to it the heat will not kill the cultures.
Be sure and stir the milk well and check the temperature with a probe thermometer. My TMX heat sensor is nowhere near accurate.
with the TMX temp set on 37° liquids will be at 50° and sometimes higher when measured with my extremely accurate Thermapen.
The optimum temp at which I add the culture is 40° C. and I maintain it at around 30-35° C. for at least 8 hours.
Sometimes shippers will allow dairy to freeze and that may also inactivate the desirable cultures. I just don't trust commercial yogurt products any more. One of the so-called "organic" brands here in the U.S. was recently cited for not handling products properly. Freezing their yogurt products inactivates the "pro-biotic" culture that they use in their advertising. They sell the same product just changed the label.
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has anyone tried freezing their home made yoghurt?
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i freeze 1/4 cups in zip lock bags to use in cooking or for smoothies
but cant remmember if i use it as a starter
the natural pot set yoghurt i do freeze for a starter
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i freeze 1/4 cups in zip lock bags to use in cooking or for smoothies
but cant remmember if i use it as a starter
the natural pot set yoghurt i do freeze for a starter
Thank you that sounds like a great idea. Is that a newborn baby you have there??
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i freeze 1/4 cups in zip lock bags to use in cooking or for smoothies
but cant remmember if i use it as a starter
the natural pot set yoghurt i do freeze for a starter
Thank you that sounds like a great idea. Is that a newborn baby you have there??
yes it mine GD Eve
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i freeze 1/4 cups in zip lock bags to use in cooking or for smoothies
but cant remmember if i use it as a starter
the natural pot set yoghurt i do freeze for a starter
Thank you that sounds like a great idea. Is that a newborn baby you have there??
yes it mine GD Eve
DH looks just beautiful, such a lovely head of lack hair!
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Sorry that is meant to be black hair!
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and u meant GD
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how many wines 2nite GHM
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That is one downside to Tapatalk no spell check! Only one wine!
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Have another wine GHM, I'd like to see what Tapatalk comes out with then ;D
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Have another wine GHM, I'd like to see what Tapatalk comes out with then ;D
;D
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My starts has arrived from Cheeselinks. I ordered the thick one as I like the yoghurt firm. How much do I use?
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GHM, go over to faffa's other yoghurt thread here (http://www.forumthermomix.com/index.php?topic=10188.0) and in her first posting you will find the information you need.
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Thank you so much JD I knew I had read it somewhere before !!
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I didn't quite read through all the previous posts (just 3 pages worth :) . I made my first batch of yoghurt yesterday with great success, I followed the original recipe but substituted the 3 tablespoons of plain starter yoghurt to a small tub of Brownes creamy vanilla yoghurt (which is equivalent to 3 tablespoons & has live cultures in it). I let it set for 8hrs wrapped inside a sleeping bag, put it in fridge overnight & today we had the yummiest creamiest thick yoghurt! It didn't even need sugar added, just ate it straight. Won't be buying yoghurt from the store anymore!
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welcome to the forum Lori
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I didn't quite read through all the previous posts (just 3 pages worth :) . I made my first batch of yoghurt yesterday with great success, I followed the original recipe but substituted the 3 tablespoons of plain starter yoghurt to a small tub of Brownes creamy vanilla yoghurt (which is equivalent to 3 tablespoons & has live cultures in it). I let it set for 8hrs wrapped inside a sleeping bag, put it in fridge overnight & today we had the yummiest creamiest thick yoghurt! It didn't even need sugar added, just ate it straight. Won't be buying yoghurt from the store anymore!
I'm glad you had a good result, Lori.
However, I do have a warning. Culturing yogurt that contains sugar or other additives can be problematic because the sugars can FERMENT - this is not the same as incubation - fermentation of the sugars will produce alcohol - not a lot and a low percentage but it does not take much alcohol, less than .05 percent, to inactivate the yogurt cultures which are beneficial and allow growth of pathogens, some of which will GROW even under refrigeration.
This has happened by accident - in production facilities, in transport and in stores.
It is better always to use PLAIN YOGURT and add the sugars and flavorings after the incubation period.
If you see any pink color in the yogurt and get a faint scent of alcohol DO NOT FEED THIS TO A CHILD, ELDERLY PERSON OR ANYONE WITH A COMPROMISED IMMUNE SYSTEM OR ANYONE THAT IS ILL.
I walked into a local market one morning some two or three years ago and the dairy cases were a mess with tops blown off numerous containers of one particular "organic" yogurt, different flavors..
The stuff had fermented, produced enough gas to blow the lids off or split them and it was a mess to clean up. None of the plain yogurt was affected.
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It is better always to use PLAIN YOGURT and add the sugars and flavorings after the incubation period.
Thanks Andie, when making my batch with a starter today I did consider adding some vanilla essence during the final stages but thought perhaps not - mainly because it cannot then be used in a savoury dish but after reading your posting, it was the right thing to do.
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Wow, thanks for that warning Andie :o
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While yoghurt is cooking, pour boiling water into glass jar (from yoghurt maker) or Thermos flask to sterilise and warm. (If using jar, place into yoghurt maker) - I use an Easiyo thermos and jar
Once yoghurt is cooked, pour immediately into jar or thermos and leave overnight or for around 8 hours to set. You should not disturb the yoghurt during this time. (I make mine last thing at night and leave it while everyone is in bed :) so there is no chance of it being disturbed)
Place in fridge and don't forget to reserve 3 tablespoons for the next time!
Dear All :)
I am going to 'try' to make this and use my Easiyo thermos flask and jar. Could you please clarify when I have warmed the jar and thermos flask with the hot water - do I leave the hot water in the thermos flask, insert the jar with yoghurt mixture and replace thermos lid (as I would when making Easiyo) or do I throw the hot water away from the thermos flask and insert the jar with yoghurt mixture into an empty warm thermos flask? ??? :-\
Hope this makes sense?
Many thanks
Shally ;D
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Hi Shally, This may be a case of the 'blind leading the blind' but I have put on my first batch of yogurt today and I left the water in the Easiyo container. I haven't checked it yet but will let you know how it goes...
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Same here Shally. I currently have my yoghurt sitting in my Easiyo container from when I made it at noon today. After reading up on things here, I decided to put warmish (not boiling) water into the Easiyo thermos. I've left the hot water in the thermos flask, inserted the jar with yoghurt mixture and replaced thermos lid (as I would when making Easiyo) so it's due to come out of there at midnight and go into the fridge. I will let you know how it turns out.
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Thank you VieveMS and judydawn :)
I will follow suit and do the same ;D
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We haven't said it worked yet Shally so you had better wait until tomorrow ;D
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I have my first batch of thick yoghurt made with the Cheeselinks starter, will let you know how it sets in the morning !
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Judydawn I will follow your suggestion and wait - but I do have every faith in you ;)
Thermie is busy at the moment (just done a batch of pizza dough)
I'm having one of those days where I started reading a thread then divert to another via a link, then diverted to another and another...
gone from yoghurt to soft cheese (directed to Youtube) onto tomato ketchup, meringues and more. Have spent about two hours reading/looking/listening and only read 2 threads on the forum :o
Still got 5 pages of 'not read since last visit' :-))
But I have added a few thermomix sites/blogs to my bookmarks on the computer :D so this makes it productive (well that's my excuse and I'm sticking to it!) :-X
Looking forward to hearing how the yoghurt turns out :-*
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Greyhoundmum - fab news! ;D
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I bought some cheese links starter in June I think and just put it in the freezer...time to use it 💫
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Shally, sorry forgot to report the success of my yoghurt using the Easiyo container and thermos as discussed last night.
I used UHT skim milk so wasn't sure if it would work or not but it is lovely, not overly thick but the same consistency as fruit yoghurts you buy so I can't ask for more than that. Thanks Katie for the Cheeselinks starter :-* :-* :-*
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Sounds like you had more success with your yogurt Judy than I did with mine. Mine was quite runny and lumpy. Actually, I don't think the Easiyo was the problem. I followed Valeries' recipe and I am not sure that mixing the yogurt for 3-4 seconds using ^^ was enough. It still tastes OK but I think I'll drain off some of the liquid before using it.
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I used this (http://www.forumthermomix.com/index.php?topic=10188.0) recipe Vieve and after the first step, I tipped the milk into a bowl and stuck the TM bowl into the fridge for 1/2 hour. Poured the milk back into the bowl, put the bowl in place and the 37oC light was out so I just heated it until the light came back on - only took a short time - then continued with the recipe.
Tipped it into my Easiyo container, poured hot but not boiling water into the thermos and left it untouched for 12 hours.
Next time I'll try full cream milk and see if it makes much difference to the thickness.
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Thanks Judy, I'll try that recipe and your method next time.
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Judydawn and VieveMS thank you so much for sharing your feedback :-*
I was going to add 'live' plain yoghurt as my starter ??? However the (Greek) yoghurt I was going to use doesn't have 'live cultures' in it :o so I'm going to buy some cultured plain yoghurt today. Hopefully I'm doing a food shop this afternoon so I will make the yoghurt later on and report back tomorrow.
Thank you again and well done on your success - you both have homemade yoghurts that are edible and usable - hope to achieve the same (will be good to use my redundant Easyio containers) :P
Judydawn look forward to hearing about your comparison with full cream milk :)
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BTW, I used Pure Organic Full Cream Milk. Not sure if that had any bearing on the result.
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My first attempt at using cheeselinks starter went well lovely thick and creamy yoghurt.
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Woohoo well done GHM. :) :) :)
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Well done GHM, what sort of milk did you use?
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Hi JD only ever buy HiLo Milk 😄
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Do we have that in SA anyone? I don't recall seeing it. Thanks GHM.
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I used this (http://www.forumthermomix.com/index.php?topic=10188.0) recipe Vieve and after the first step, I tipped the milk into a bowl and stuck the TM bowl into the fridge for 1/2 hour. Poured the milk back into the bowl, put the bowl in place and the 37oC light was out so I just heated it until the light came back on - only took a short time - then continued with the recipe.
Tipped it into my Easiyo container, poured hot but not boiling water into the thermos and left it untouched for 12 hours.
Next time I'll try full cream milk and see if it makes much difference to the thickness.
The higher the butterfat content, the thicker the result. The photos I posted from the batch (http://www.asenjigalblogs.com/resurrected-recipes-from-long-ago/homemade-yogurt-start-to-finish/) I made with half and half show very thick and firm yogurt scooped with an ice cream disher and holding its shape on a dish.
If you use heavy cream - prepared exactly the same way - it will give you a result similar to clotted cream, not as "tangy" as yogurt made with lower butterfat content and nicely spreadable.
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My yoghurt is quite thick but we still Ned to drain it to give a thicker creamier texture which we prefer. Loving the cheese links and kids are now loving the yogurt.
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Do we have that in SA anyone? I don't recall seeing it. Thanks GHM.
Hi JD not sure if you have your question answered by anyone living in SA but HILo milk is basically full flavor but reduced fat, not as watery as skimmed but still low fat, hope that helps.
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Apparently it is only available in Perth GHM.
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It worked ;D
(http://s12.postimage.org/iofufhn2h/DSCN1175.jpg?noCache=1352044117)
Yum, nice thick creamy yoghurt - I am really pleased with the taste and texture :) so is DH; he's been tucking in already :o
Going to make the CADA mix http://www.youtube.com/watch?v=v8OsNu02fXo (http://www.youtube.com/watch?v=v8OsNu02fXo) hoping the family will have it for breakfast. I also made cashew cream this morning from the same video link - but it tastes quite bland ??? Hopefully that will taste better with something as opposed to being on its own :-\
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Apparently it is only available in Perth GHM.
Similar to light/lite milk. In other words, between skim and full cream. Hi-lo does seem to be a Perth term (brownes and pura milk) although Canberra Milk also do hilo.
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Or it is sometimes known as high calcium low in fat 😄
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I made my first batch of yoghurt and the texture of the result was ok but the taste....... Didn't like it
It was way too tangy for me. I used full cream milk - would that have an effect on the taste?
Not sure what to do to change the taste.
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Chrissa, I've found its usually the lower fat milks that have a tangier taste. How odd that your full cream ended up like that ???
Hopefully one of the more experienced yoghurt-makers will have an answer for you :)
Can you use up the yoghurt in baking?
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make tzatziki, the cucumber will take the tanginess away
Place yoghurt in a sieve allow the excess whey to drain away
keep the whey and use it for when u make bread
is tanginess a word ;D
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is tanginess a word ;D
If it wasn't already, you just invented it Uni ;D
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Tzatziki - great idea. Thanks.
Now how do I make my next batch of yoghurt with less tanginess (spell check says its a word ! )
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Hi Chrissa, maybe add to it for serving such as vanilla or honey or chia seeds or passion fruit pulp, berry coulis jam etc etc. Sorry to hear your dog is poorly,hope the tests X-rays goes OK.
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How long did you leave your yoghurt to set for Chrissa?
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Chrissa I've found low fat milk tends to be tangier than full cream. We strain all of ours to make a greek style and we find it very mild. We only end up with half the quantity after straining.
We make a lot of tatziki and I've found the George Calombaris one is our favourite
http://marcellinaincucina.blogspot.com.au/2010/11/my-favourite-way-to-eat-homemade-pita.html (http://marcellinaincucina.blogspot.com.au/2010/11/my-favourite-way-to-eat-homemade-pita.html)
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I set it overnight in a thermos. Texture was ok although I'm draining it now to make the tzatziki
(http://img.tapatalk.com/d/12/11/27/aqyjene7.jpg)
I've got about 300 ml of whey
Wonder, I used full cream milk. So you're saying low fat is even more tangy ! I wanted to make a vanilla one but when I added a little vanilla essence to it, it just made it too runny and it didn't taste nice. The tanginess was still there.
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Chrissa same thing happened to my yoghurt. It was quite tangy and I liked it, but my DH did not.
I strained some, mixed some with honey, some with vanilla, some with strawberries but nothing I did changed his mind, it was still way too tangy for him.
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just enough whey to make the no fuss bread
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Chrissa, we drain ours for quite a long time (min 4 hours) and then if it's a little too thick we stir back through some of the whey. I use a jelly strainer and if I use 1ltr of milk we only end up with a little under 500g of yoghurt. If you added vanilla bean paste it would stay the same thickness.
I've only made it with low fat milk as we only have full cream in the house normally, we really didn't notice much difference but I think it was Andie in another thread that mentioned the differences using low and full fat milk.
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Yep, your absolutely right Wonder. I found Faffa's advice on another thread about yoghurt for kids that "that if you are using low fat milk or skim milk your yoghurt will be tarter than if your use full cream milk "
Wow, I can't imagine it being any more tart than it already is
The picture of the drained yoghurt was after almost 3 hours (as soon as Uni mentioned tzatziki I had it in the strainer !)
Its a really nice thick texture now and I added vanilla bean paste instead of the vanilla essence and it tastes ok. I can live with that ;)
It probably tastes too healty compared to the store bought yoghurt I had for breaky this morning.
I've kept some of it for my starter for next time, so I will still make it again.
PS I'm usually on my Ipad but at the moment I'm on my work computer and I've only just realised that my photos on the web page are sideways. They show ok on tapatalk on the Ipad.
For those of you that I've given a sore neck from looking at my pictures, I'm sorry ;D ;D
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I'm glad you found it chrissa, I was a bit worried I made it up :o
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If you are doing the EDC recipe for yoghurt, but don't uses the powdered milk - do you have to cook it to 90 degrees, then cool it, then add yoghurt then cook it at 37 degrees?
Can you just add yoghurt to 37 degree milk, cook for 10 minutes then set overnight?
Thanks
Jo
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You need to cook milk at 90 degrees. Something to do with killing off bacteria so yoghurt culture can work. Yoghurt culture to work needs 37 degrees not any higher.
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Actually you have to cook it to 90 degrees so some of the components in the milk change significantly and allow the growth of the GOOD CULTURES which produce the yogurt.
This is from a post I made back on May 4 2010:
As I mentioned in an earlier post, as did Thermomixer, there is a chemical change in the milk after the pre-heating to a specific temperature, that allows the yogurt culture to change the structure of the milk solids - the casein proteins, of which there are four types in cow's milk.
Without this process the culture can't "invade" the cells efficiently and there is the possibility that an undesirable organism (that is less fussy about the structure of the milk proteins) can propagate and produce what you describe as a "slimy" end result.
Pasteurization does not kill ALL the bacteria in milk. There are always some organisms that are not exactly pathogenic but are also undesirable. Without the heating to a high enough temp to inactivate these organisms, you will give them an opportunity to take over and actually prevent the development of the desirable bacteria.
Following is a quote from the California Milk Board:
"Yogurt is formed by the growth of two bacterial organisms in milk; Streptococcus thermophilus and Lactobacillus bulgaricus which turn the milk sugars into lactic acid. These are two separate bacteria that are active at different times during processing. Some times you will also find yogurt that contains other ""Probiotic"" cultures such as Lactobacillus acidophilus, Bifidobacterium longum, and Bifidobacterium infantis which are bacterium normally found in your intestines. Together these bacteria aid in digestion and the synthesis of vitamins. Here are the required steps. Heat milk to between 180 and 200 °F. Heating the milk is done for a few reasons. First, to sterilize/pasteurize the milk so that the yogurt bacteria/culture has a hospitable place to grow in. It is not desirable to incubate contaminating bacteria that might be present in the unsterilized milk. Heating should be done even with pasteurized milk to help make a smooth thick yogurt. Heating the milk also helps stop the whey from separating out quite as much. You must then cool milk to 115 °F and add yogurt culture. (If the milk is too hot it will kill the yogurt bacteria.) Stir in yogurt culture gently until dissolved. Hold temperature at 105 to 110 °F for approximately 8-10 hours. This allows your ""good"" bacteria to grow. The methods listed in the post are suitable for this. Finally, you must refrigerate the processed yogurt for at least two hours. Refrigeration help slow the continued bacterial growth. If yogurt is not refrigerated it will become sour."
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So, after reading all 13 pages of this thread, I've just poured my first attempt at yoghurt into my thermoserver which I've also wrapped in a towel. I didn't use milk powder as I don't have any and I used Jalna genuine Leben European style yogurt as it was the only tub in the whole yogurt section at Coles today that was pot set and didn't contain flavours. Hopefully it will do the job.
It's 10.40pm here so off to bed to dream of hick, creamy yogurt! I'm going to try adding some vanilla bean paste to it once it's set and refrigerated. Not sure how much though. Any suggestions?
Thanks
Tracey
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So, after reading all 13 pages of this thread, I've just poured my first attempt at yoghurt into my thermoserver which I've also wrapped in a towel. I didn't use milk powder as I don't have any and I used Jalna genuine Leben European style yogurt as it was the only tub in the whole yogurt section at Coles today that was pot set and didn't contain flavours. Hopefully it will do the job.
It's 10.40pm here so off to bed to dream of hick, creamy yogurt! I'm going to try adding some vanilla bean paste to it once it's set and refrigerated. Not sure how much though. Any suggestions?
Thanks
Tracey
i have used the same yogurt and it was fine. just add 1 teaspoon at a time of yogurt until it to your taste
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Well that was a big fat FAIL!!! Woke up to a Thermoserver full of milk. Oh well, yogurt making isn't for me!!
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coopipereed, that's such a shame it's such a disappointment to wake and find it didn't work. I didn't have a lot of success until I bought the cheeselinks starter and now make yoghurt weekly. We aren't big eaters of it but the kids prefer the home made to anything bought and particularly love it for their tatziki.
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Don't give up coopipereed, it took me a few goes as well. I use the cheeselinks starter now, like Wonder does :)
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like amy said, don't give up coo. YOU CAN DO THIS!!!!!!
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Thanks ladies! I think I will invest in a proper thermometer and the Cheeselinks starter before I attempt it again. Anyway, I have about a million other recipes I want to try in my new Thermomix first!! ;)
Tracey
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An accurate thermometer is ESSENTIAL.
My TMX thermostat is way off. When it is set at 37 C the true temp is much hotter and certainly too hot for the yogurt culture to live.
I posted a photo a couple of years or so ago of the hole I drilled in the flange of my TMX spatula so I could insert the probe of my Thermapen.
I can't find the original photo so am taking a new one so new members can see what I did.
It is very handy - I use it for testing the temp of sensitive stuff like chocolate.
(http://i63.photobucket.com/albums/h129/Basenjibabe91/HPIM4836.jpg)
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Thanks andiesenji. I took the advice of lots of other posters about waiting until the 37 degree light did NOT light up on the Thermomix because then it would definitely be under 37 degrees so I know it was definitely not too hot. Perhaps too cool???
Where did you get your thermometer? Are they expensive?
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coopipereed, I also found I needed to stir the milk after it had cooled because there were "hot" pockets in the milk. I use a old candy thermometer i had in the back of my draw, not as accurate as Andie's but seems to have done the job so far.
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Thanks Wonder. I did give it a stir before I added the 3T of pot set yogurt. I've left it out on the bench in the thermoserver all day today while I've been at work. I'm hoping for a miracle when I get home!!
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The Thermapens are quite expensive but they are the most accurate of any thermometers - they manufacture them for laboratories etc.
They are made by Thermoworks (http://www.thermoworks.com/products/thermapen/) and they now ship to Australia -
you can check the shipping information for an estimate.
I have a lot of their products, timer thermometers and others...
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You know that miracle I was hoping for??? I got it!!! Arrived home to a thermoserver of lovely thick yogurt. Yay!!!
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Hi everyone,
I'm going to try making yoghurt for the first time. After I have done it in the TM I have an easyo container - do I need to add boiling water to the container or do I just put the yoghurt in the inside container then place it in the outside container if that makes sense? The normal easyyo instructions say to put boiling water but not sure if u do that if u do it in the TM To begin with.
Thankyou!
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Sasabil, just use it as a thermos - no water.
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Hi Salsabil,
I've been an easiyo convert for over 10 years. So when I got my TMX late last year I tried making it in TMX and then popping it in the easiyo jar with hot water in the outside baffle. It didn't thicken. Not sure about trying it with no water in the outside baffle. Id be interested in your result if you try it.
I use Valerie's thermomix yoghurt recipe. Google it and there's a nice utube clip with all the instructions. http://www.superkitchenmachine.com/2009/3581/thermomix-yogurt-recipe.html
The prepared yoghurt goes into the thermoserver and I pop mine in the oven (off) wrapped in a towel, as advised by my cobsultant. No one disturbs it in the oven and it stays completely still.
I also use about 100g of skim milk powder to 1.8L of milk as faffa describes in her post here on page one.
Good luck with the yoghurt. Once you've mastered it you'll love it. We eat mountains of natural yoghurt with rice and curries and my husband and kids never knew the difference between easiyo sachets and home made TMX yoghurt. But my wallet noticed.
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Thankyou! My daughter had gastro so didn't get around to doing it today but will try it tomorrow :)
Curry Diva - yep we use heaps of yoghurt as well as we eat a lot of curries and rice dishes that we eat yoghurt with. So definitely wanting to move away from buying it all the time. The supermarket always has reduced milk as well that has a few days left so that is great you can use that milk as well! Will let you know how it goes with the easyyo
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WOO HOO I have had success!!!
Have now made 6 batches of yoghurt with no failures...I am a very happy little vegemite :)
Here is the recipe from the new Everyday Cook Cook that I have been using, but will add my tweaks so you can all have success at making yoghurt. - My next trial will be without the powdered milk...I don't think personally that it will need it as it is now really really thick. I will report back on that.
Ingredients
800g Full Cream Milk
50 g Milk Powder
3 tablespoons Pot Set Natural Yoghurt
Method
Place milk and powdered milk into *: and blend for 10 seconds on speed 7.
Cook for 30 minutes at 90 on speed 1.
Allow to cool to 37 degrees (this will take at least 30 minutes. If you do not have a thermometer, to test this, remove TM bowl from the housing and then put it back in. The temperature will register on the machine as you put it in.)
This is where I found the problem as the TM registered 37 degrees but my thermometer was a lot more (and the bowl still felt really hot). I use a thermometer but have also found that waiting until no lights light up on the TMX is also cool enough to proceed without killing the culture. Be warned this can take quite a while...and you will have a late night if you start this process too late after dinner lol - sorry to those that have had this happen before I edited this post!!
Add the yoghurt and blend gently for 4 seconds on speed 4
cook for 10 minutes at 37 on speed 1
While yoghurt is cooking, pour boiling water into glass jar (from yoghurt maker) or Thermos flask to sterilise and warm. (If using jar, place into yoghurt maker) - I use an Easiyo thermos and jar
Once yoghurt is cooked, pour immediately into jar or thermos and leave overnight or for around 8 hours to set. You should not disturb the yoghurt during this time. (I make mine last thing at night and leave it while everyone is in bed :) so there is no chance of it being disturbed)
Place in fridge and don't forget to reserve 3 tablespoons for the next time!
General tips
The yoghurt should get thicker and creamier the more frequently you remake it using your own starter. Add extra acidophilus powder if desired, available from Health Food Stores.
Use either skim or full cream powdered milk, but choose brand carefully based on additives.
Hi there,
I have a few questions. I want to start making my own yoghurt:
Should I purchase an easiyo do I need both the jar and the thermos?
Shall I get a thermometer?
If not using powered milk do I need to use more milk? Does organic milk work just as well?
Kind regards,
Charde