Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Breakfast => Topic started by: Chelsea (Thermie Groupie) on September 25, 2009, 06:16:35 am
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I know this isn't at all related to TMX, but I just have to share my exciting news. I made 2L of very yummy yoghurt overnight in my slow cooker.The recipe was really easy so I thought I would share the link. I haven't tried to make yoghurt in my Thermie, so I would be interested to hear what other people think of this recipe idea compared to the TMX EDC one.
Basically I just poured 2L (8 cups) of full cream milk into my slow cooker at 5pm and turned it onto slow. At 7.30pm I turned it off and left it for 3 hours. At 10.30pm I took out 2 cups of the warmed milk and mixed it in a jug with half a cup of Jalna natural pot set yoghurt and then mixed it back in with the rest of the milk. I then put the lid on, wrapped the slow cooker in a thick beach towel and went to bed. In the morning there was 2L of yummy yoghurt waiting for us. You can add pureed fruit and maple syrup or honey to sweeten. Yummo! :)
Here is the recipe link:
http://crockpot365.blogspot.com/2008/10/you-can-make-yogurt-in-your-crockpot.html
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Congratulations Chelsea. Yoghurt can be hard to get exactly right. I'm afraid I still use Easi-yo and occasionally make my own natural yoghurt in the Easi-yo thermos thing.
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I have never owned a crockpot or a yogurt thingy. Poor me :( But since I have had my TMX I have made lots from the EDC without a failure. I just cook it and dump it into my Thermoserver overnight and in the morning I have lovely creamy yogurt which I just put in a plastic container on the fridge and it lasts for weeks. When it is getting low I use that yogurt as a starter.
Easy peasy.
Gretchen
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Thanks for the recipe - always something new!!
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Thanks! Might have to try this one! :)
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I have never owned a crockpot or a yogurt thingy. Poor me :( But since I have had my TMX I have made lots from the EDC without a failure. I just cook it and dump it into my Thermoserver overnight and in the morning I have lovely creamy yogurt which I just put in a plastic container on the fridge and it lasts for weeks. When it is getting low I use that yogurt as a starter.
Thanks Gretchen. Don't worry too much about not having a crock-pot - it took me ages to find mine in the back of my cupboard ;).
I think the methods are quite similar - using the yoghurt as a starter, then saving your own yoghurt as the starter, leaving it overnight etc. I think what appeals to me about using the slow cooker/crock pot is the greater volume (we go through at least 1.5kg a week with eating, cooking and soaking grains etc) and also freeing up the TMX. I can't imagine when my TMX would be free twice a week for the time required to make the yoghurt (aside from the middle of the night ;)). I realise that there are variables, but roughly how long does it take to get down to 37o? :)
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Yes you are right about the time waiting to cool. I think about 40 minutes. That is a lot of yogurt for a week. You all must love it. I think we should all have two jugs don't you? Even two machines especially when cooking a box of tomatoes and you want to make something else. I would keep one in the laundry just for making those things that use varoma and are noisy or take a long time. Better start saving now. :-))
Gretchen
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40 minutes isn't too bad Gretchen. I was thinking it was a lot longer. We do go through a lot of yoghurt in our house. All four of us eat it daily and I cook with it a lot also. My oldest son needs a high calcium diet after having a rough start in life and my youngest son (still a toddler) won't drink milk, so I tend to rely on yoghurt and put it in everything I can. :)
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Chelsea, thanks for posting this. All the other recipes I've seen have powdered milk in them, something I avoid. Look forward to giving this a try. I'll probably mix in some homemade strawberry jam as I don't add gelatine to it and so it's runny enough for this.
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The TMX yoghurt that is on the yoghurt post can be made without powdered milk, I have been making it for a couple of months without. Hmm have I updated that post?? Better check lol. You can also make it with hilo milk it is just a little more tart. Will check that I have updated that as well :-)) Mind you for the school holidays I would be thinking about making it this way as my kids go through three times the amount :o
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Is the TMX yoghurt quite runny without powdered milk Kathryn? This yoghurt is pretty runny and I noticed lot's of people on the slow-cooker blog are using powdered milk to thicken theirs. Is there any natural product that can be used to thicken yoghurt?
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I don't know if I could honestly say Chelsea. My first lots of yoghurt even with the powdered milk were a little runny and it has thickened over time with the culture improving (well that was what I was led to believe would happen and it has). My yoghurt is really thick now even without the powdered milk but not sure if it would be that way when first starting out if you know what I mean ??? ??? The first thing I do when I make a batch is put aside my starting amount for the next lot so that I always have it and the kids don't eat it all on me :o :o I would give it a couple of batches before I added anything to it to try and thicken it and see if it happens naturally as you improve your starter ;)
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Could you try it with a tiny bit of agar? You wouldn't want much though.
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I would give it a couple of batches before I added anything to it to try and thicken it and see if it happens naturally as you improve your starter ;)
Sounds like good advice - will do that. Thanks :)
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Well my first batch is ready. A bit thin, but I can see what's going to happen. Will try and use it up in smoothies etc so we get to the good stuff quicker. I'm really excited about the cost savings here! 2 litres of milk approx $2.20 = 2 litres of yoghurt. And yoghurt is between $4-$5 for 900gm, or about 1 litre. So approx 1/5th of the price :o :o.
Any yoghurt baking recipes?
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Its not a baking recipe but its a really good breakfast that will use up that yogurt pretty quick, it keeps me full until lunch
Protein Smoothie (Cyndi O'Meara) Makes 2 large glasses
1 tbs almonds
2 tbs oats
1 cup fresh orange juice
1/2 cup yogurt
2 bananas, chopped into chunks
1 blob honey
1 egg
1 tbs macadamia oil
Finely mill oats and almonds, then add the rest of the ingredients and process until smooth. Yum!
(I didn't add specific TM instructions, cos its pretty straight forward)
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Sounds very nutritious - thanks. Have copied to Breakfasts.
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Well my first batch is ready. A bit thin, but I can see what's going to happen. Will try and use it up in smoothies etc so we get to the good stuff quicker. I'm really excited about the cost savings here! 2 litres of milk approx $2.20 = 2 litres of yoghurt. And yoghurt is between $4-$5 for 900gm, or about 1 litre. So approx 1/5th of the price :o :o.
Any yoghurt baking recipes?
It is exciting Cathy isn't it! There are a couple of yummy yoghurt cake recipes in the forum cake section. If you strain the yoghurt you will get a greek type yoghurt (using coffee filters or 4 layers of muslin in a sieve) and you could make naan bread with it. :)
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I'm also thinking that if I strain my "starter" then I should get to the thicker batches quicker.
This is so cool! Or maybe I really need a life. At least I'm among friends who get their jollies amongst the same things I do ;) ;)!
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Not necessarily - the straining helps drain off excess whey and thicken the resulting product, but not increase the potency of the culture.
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Update on my yoghurt
Just pulled it out of the fridge (so 12 hours from making it) and it seems to be much thicker! Still a little on the runny side, but much better than this morning.
Question - can the excess whey be used for anything? Does it have any use like the the butter milk from butter? Aside from feeding Little Miss Moffett :D
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Question - can the excess whey be used for anything? Does it have any use like the the butter milk from butter? Aside from feeding Little Miss Moffett :D
I think the whey is quite nutritious and you can add it to smoothies etc.
I am going to try making Labneh (soft cheese) to use up some of my runny yoghurt tomorrow (I am also keen to improve my starter). People use Labneh in a variety of recipes - often replacing sour cream and cream cheese. Here is the method I am using (reducing the quantity to 1/4):
Labneh (Lebanese Cream Cheese)
INGREDIENTS
3790 ml plain yoghurt
6 g salt, or to taste
60 ml olive oil
DIRECTIONS
Line a large colander with cheesecloth (or a large, clean hanky). Stir salt into the yogurt, and pour the yoghurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator. Usually lasts about a week in the fridge.
Another great recipe I found yesterday to use up runny yoghurt is Bron's icecream:
http://www.forumthermomix.com/index.php?topic=852.0 :)
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I'm making my second batch tonight. My girls had "mummy yoghurt" today, with some homemade strawberry sauce/jam mixed in it. Beautiful. I'm excited about improving my yoghurt culture. I guess at some point it will get too thick and will have to add some milk. A while off yet.
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Thanks for the Labneh recipe :-*
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I have never owned a crockpot or a yogurt thingy. Poor me :( But since I have had my TMX I have made lots from the EDC without a failure. I just cook it and dump it into my Thermoserver overnight and in the morning I have lovely creamy yogurt which I just put in a plastic container on the fridge and it lasts for weeks. When it is getting low I use that yogurt as a starter.
Easy peasy.
Gretchen
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Hi toniarthur - looks like you dropped out before finishing the post - welcome and hope you get back here soon.
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I probably should update this thread actually. I have been making Valerie's TMX yoghurt for a couple of weeks now and love it. It is perfectly thick and delicious each time and makes a large amount. My slow cooker has been relegated to the back of the cupboard once again. ;D
Link to Valerie's yoghurt: http://acanadianfoodie.spaces.live.com/blog/cns!55C0FC976512499!1506.entry
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WOW - Chelsea - 5 stars - congratulations - usually JD check these things - miss you JD.
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Me too Chelsea, it worked beautifully first go, rather than trying to "improve" the culture.
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WOW - Chelsea - 5 stars - congratulations - usually JD check these things - miss you JD.
Yes and I did see it yesterday or the day before I think and meant to get back to it and make a comment. Not quite on the ball though and didn't get around to it. Congratulations Chelsea - you snuck up on us.
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Thanks Guys! It snuck up on me actually. Yesterday when it changed I got quite a shock. I must say though it isn't very hard to become a hero member of this forum - chatting with such lovely people. :)
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You're OK JD - think you deserve a rest and let other people carry some of the load for a while.
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I probably should update this thread actually. I have been making Valerie's TMX yoghurt for a couple of weeks now and love it. It is perfectly thick and delicious each time and makes a large amount. My slow cooker has been relegated to the back of the cupboard once again. ;D
Link to Valerie's yoghurt: http://acanadianfoodie.spaces.live.com/blog/cns!55C0FC976512499!1506.entry
I am so excited to see some of you are reading my blog and using some of my recipes. YEAH! I have the yogurt cheese and the yogurt cheese balls there, too - and actually just put it all on video a couple of weeks ago. I read every new entry in this blog daily. I have learned SO so much!
Thanks. (Happy dance!)
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Valerie, thank you so much for your yoghurt recipe. I'm going to be trying yoghurt cheese soon for christmas and am really looking forward to it.
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I am trying to read Valeries yoghurt recipe but whenever I click onto the link to her blog, my computer seems to freeze up. Any chance of someone putting the actual recipe and method onto our site please.
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I am trying to read Valeries yoghurt recipe but whenever I click onto the link to her blog, my computer seems to freeze up. Any chance of someone putting the actual recipe and method onto our site please.
Here is the original thread where this has been discussed...
http://www.forumthermomix.com/index.php?topic=2176.0
And here is my notes on the "how-to" for easy reference. Definitely recommend watching the video if you can.
http://www.forumthermomix.com/index.php?topic=2302.0
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I am trying to read Valeries yoghurt recipe but whenever I click onto the link to her blog, my computer seems to freeze up. Any chance of someone putting the actual recipe and method onto our site please.
That's strange that your machine freezes, but I suggest you google "A Canadian Foodie yogurt" and then go to the page from there. That should work well. Let me know!
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JD - the other trick to watching any video on the internet is to let it fully load before trying to watch it, otherwise the video will stop and start all the time.
Press the play button, then pause it straight away. Walk away for about 5 minutes and come back. It should be fully downloaded, and ready to watch from beginning to end without jumping.
This is assuming you can get to the site to start with.
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Thanks CB79 for the hint on watching videos - that stuttering drives me crazy but that wasn't the problem with Valeries site. It came up but I think it might have been downloading every single thing she has ever put on there and all I wanted was the yoghurt. I used her information above and went straight to it this morning though (not the video, the written matter which I wrote down by hand as when I went to print it off I got heaps of pages all the same ??? ???). I then found the video (slideo?) on Helene's website so have now seen it made. Phew, finally got there. Now I must google some more uses for yoghurt cheese. One point Valerie, your written recipe on your blog differs slightly to the slideo on Helene's blog (I presume that is you demonstating) - one the milk is cooked for 15 minutes (the other 20) and then the milk is cooled in the fridge (the other is cooled for a lot longer but not in the fridge). Which direction do you prefer to use please?
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Thanks CB79 for the hint on watching videos - that stuttering drives me crazy but that wasn't the problem with Valeries site. It came up but I think it might have been downloading every single thing she has ever put on there and all I wanted was the yoghurt. I used her information above and went straight to it this morning though (not the video, the written matter which I wrote down by hand as when I went to print it off I got heaps of pages all the same ??? ???). I then found the video (slideo?) on Helene's website so have now seen it made. Phew, finally got there. Now I must google some more uses for yoghurt cheese. One point Valerie, your written recipe on your blog differs slightly to the slideo on Helene's blog (I presume that is you demonstating) - one the milk is cooked for 15 minutes (the other 20) and then the milk is cooled in the fridge (the other is cooled for a lot longer but not in the fridge). Which direction do you prefer to use please?
Hi!
When I first started making yogurt, I wrote the first blog- and it made really good yogurt, but not with the same consistency I am finding with the longer cooking time. You can cool the milk in the fridge, or on the counter. Either is fine. The key is to stay on top of it, set the timer to check the temperature of it at regular intervals as it cannot go below 37 degrees...
I have two blogs on yogurt... so that is why you may have not found my videos - they are on the most recent blog... you would have had to just scroll down a bit once Googling "A Canadian Foodie yogurt" to the second entry... but you found the videos anyway. Yes, that is me speaking my way throught eh video. Helene calls hers "slideos" because she uses photographs (slides) to make her presentions so effectively. Great term, eh?
Can't wait to hear how your yogurt turns out!
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I made my yoghurt this way last night, and it has turned out better than any of my TMX batches :-\
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I'm joining this bandwagon, too . . . I'm interested in how it compares to the TMX version . . .Thanks for bumping it Amy.
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No worries GF ;) I was very pleasantly surprised this morning when I poked my spoon into it and got a lump rather than a dribble ;D