Forum Thermomix
Questions Doubts and Requests => Questions? Technical Issues? The Survival Guide => Topic started by: faffa_70 on October 15, 2008, 06:30:38 am
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Is anyone able to give me some ideas, hints, tips (anything LOL) when it comes to flavouring yoghurt made in the TM? My kids love yoghurt and we go through tubs of it (they will suffer natural yoghurt with some honey through it) Vanilla is probably the most popular, followed by honey and then fruit. I am just really unsure how to go about it....
As much as yoghurt is good for you, I am really sure yoghurt made in the Tm is much much better for you ;)
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i have no idea, but i have tried making yoghurt in the TM with no luck...i followed the recipe in the book but it just didnt work. The book recipe says cook for 10mins at 90, but my demonstrator said 30mins at 90, neither option worked!!
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Hi faffa_70
I tend to just use natural yoghurt, coz I'm weird and LUV the taste or use it for tzatziki etc.
Years ago I used to flavour it moe and used all kinds of things, but jams with chunky fruit is good, berries cooked with just enough sugar or honey to sweeten and maybe a little arrowroot or cornflour to thicken a bit, you can chop up lots of different fruits and drain really well before mixing through.
The sorts of stuff people put on ice-cream mix well and have enough flavour to come thru.
You can make honeycomb or praline and chop it up a bit in the TMX and mix thru for some textural changes. Nuts and dried fruits chopped up go well too.
Make the yoghurt, let it set then gently mix the other stuff thru'. It needs to be fairly free of excess moisture - which is why things like jams/toppings mixed with lightly cooked fruits work well.
Check out the shelves of the yoghurt section of your local shops for ideas - there are plenty.
I will check my old books for other ideas -
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i have no idea, but i have tried making yoghurt in the TM with no luck...i followed the recipe in the book but it just didnt work. The book recipe says cook for 10mins at 90, but my demonstrator said 30mins at 90, neither option worked!!
I don't see why you should need to cook it for that long. I used to just bring it nearly to the boil for 10-15 minutes and then let it cool.
NOW, the biggest problem will be if you add the culture/yoghurt before the temperature drops below 39-40 degrees, as you will kill the good bugs in the starter. Best to leave until you are sure it is below 37 degrees before adding culture and then I don't cook for 10 minutes on 37. Just long enough to mix it thru at that temp before putting in insulated jar.
If you don't have a thermometer to test the temp then let the temp drop until the green 37 degrees light is out before adding starter and then set the machine for 3 minutes at 37 on speed 1.
Best to use full cream milk too.
Hope others may chime in.
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we use the easiyo toppings but i've been wanting to try making my own in the tmx ;)
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I have been thinking about making the yoghurt in the book, but have the same issues - the kids won't eat it without flavourings!
We use the Easiyo yoghurts and flavours too, they are fantastic.
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Is anyone able to give me some ideas, hints, tips (anything LOL) when it comes to flavouring yoghurt made in the TM? My kids love yoghurt and we go through tubs of it (they will suffer natural yoghurt with some honey through it) Vanilla is probably the most popular, followed by honey and then fruit. I am just really unsure how to go about it....
Some bits from the historical files:
From "The Complete Book of Yogurt" by Shaun Nelson-Henrick, 1980
How Yogurt Is Flavored
You probably have a style and flavor you particularly like—and know what to expect when you flip open a carton of your favorite yogurt. But, just to give you an overview, here are the five ways you can buy yogurt at your local supermarket or health food store.
No fruit but flavored. This means no "chunks" or "pieces" of fruit, just a pleasant-tasting yogurt with a vanilla, lemon, or coffee flavor. I particularly like Dannon's vanilla-flavored yogurt. It's deliciously smooth on the tongue, mild-tasting, lightly flavored, and only 200 calories (versus the higher-caloried sundae styles).
Fruit-on-the-bottom. Or, as it's often called, "sundae-style" yogurt. The beauty of this type, with the fruit preserves or purees on the bottom of the carton and a plain yogurt on top, is that you can control the amount of fruit (let's just say calories) you want to eat. If stirring or mixing this form of yogurt seems tedious to you, just turn the entire carton upside down into a shallow soup bowl. The yogurt will be on the bottom and the fruit will be on top. The whole thing looks, I think, much more festive and special than yogurt-in-the-carton.
Fruit-on-the-bottom, flavored on top. This is also called Western-style yogurt. With this variety you get preserves on the bottom and flavored yogurt on top. You can eat "as is" from the carton or stir up the contents—whichever you prefer.
Fruit blended throughout. This is also referred to as blended, Swiss- or French-style yogurt. Here the work is done for you. Bits or pieces of fruit are blended throughout plain or flavored yogurt. There is one aspect of a premixed yogurt of which I feel you should be aware: all Swiss-style yogurts have either one or more additives to keep the fruit evenly distributed in the carton.
No fruit, no flavorings. The yogurt for purists, and for those who want to do it themselves. In short, you eat as-is or add your own fruits and flavorings. This version, also known as unflavored, natural, plain, or basic-style yogurt, has been around for hundreds of years and is how the ancients ate their yogurt. It's not a favorite of mine, but many yogurt eaters love it this way.
Then from later -
Toppings Cinnamon; Nutmeg; Brown sugar; Toasted coconut; Chopped walnuts; Sesame seeds; Granola; Wheat germ; Grated orange rind; Maple syrup; Honey
Flavorings
Dannon suggests flavoring one cup of plain yogurt with:
A dash of lemon juice and a teaspoon of sugar 1 teaspoon of chocolate syrup
1 tablespoon of liqueur (Curasao, creme de menthe, or creme de cacao)
Fruits
Fresh, whole: Raspberries; Strawberries; Blueberries
Fresh, sliced: Apricots; Peaches; Bananas; Pineapple; Pears
From "Recipes for a Small Planet" by Ellen Buchman Ewald
honey
honey and carob powder
molasses
honey and cinnamon
rhubarb marmalade
any fruit preserves or conserves or jams
apple butter
(home) canned apricots or other fruits
chopped fresh bananas and strawberries
any fresh fruits or berries
frozen unsweetened fruits or berries
soaked dried fruits
cocoa and honey
chopped nuts or toasted seeds
toasted coconut
So more ideas - but basically - make the yoghurt and then when set and cooled mix and match. With the TMX it should be very easy to make purees etc to blend thru.
Don't forget that you can strain your yoghurt overnight too in a cloth to make yoghurt cheese or just to get thicker yoghurt for mixing.
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i have no idea, but i have tried making yoghurt in the TM with no luck...i followed the recipe in the book but it just didnt work. The book recipe says cook for 10mins at 90, but my demonstrator said 30mins at 90, neither option worked!!
Again, looked back and found that yes, 10 minutes should be enough then let it cool to 37 degrees
From The Complete Book of Yogurt ideas on what went wrong with yogurt-making
WHEN THE MILK HASN'T THICKENED
The incubation was made at a temperature that was too low.
The jars containing the milk and culture were left standing in a cool place. Result: too rapid cooling and loss of heat that's needed to incubate yogurt.
The culture was not put into the milk. (Yes, it happens.)
The incubation time may have been too short.
The starter culture was ruined because it was added to hot milk. The milk should have cooled to lukewarm.
The starter was not mixed well enough with the milk.
The thermometer used was not functioning properly.
The soap or cleaning compound used in washing the jars and pots was not completely rinsed off. This can keep the culture from thickening the milk properly.
Starter was old. Get fresh yogurt or powdered culture. (If you use a commercial yogurt it must be fresh, plain yogurt with an active culture.)
WHEN YOUR YOGURT Is WATERY (WHEYED OFF)
The incubation temperature was too high.
The incubation period was too long.
Too much starter was used.
WHEN YOUR YOGURT IS NOT FIRM ENOUGH OR IS LUMPY
The incubation temperature was too low.
The yogurt was not incubated long enough (particularly if old yogurt culture was used).
Not enough starter was used to culture the milk. Two tablespoons for one quart of milk are sufficient if the starter is fairly fresh. Use more if starter is older than four days.
The milk was not heated to boil or near-boil.
The yogurt was disturbed by shaking, tilting, or rattling during incubation.
Hope that helps
To make thicker yoghurt add some extra milk powder
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Well........I tried the yoghurt yesterday. I used low fat milk which perhaps wasn't the best idea but that's all we use. The flavour of the yoghurt was lovely but it was fairly thin. I think I will try again with a few modifications to see how I go. Perhaps the milk was still a little hot, although I thought it was cool enough. Will keep you updated! It was a lovely natural yoghurt drink.
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If you have got a thermometer it is best to check the milk temp before adding starter. Unfortunately it is much easier to make full cream rather than skim milk yoghurt. But sometimes the cultured buttermilk that you end up with can still be used for lots of dishes.
Keep trying.
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I don't see why you should need to cook it for that long.
Just thought I'd answer this one as discussed on another forum regarding making yogurt and also on canning(nothing to do with a thermomix). Apparently some of the bacteria can survive 100 degrees for several minutes, so 10 is the minimum to be sure of having killed them.
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It did actually occur to me after I'd posted about killing the bacteria, and that's why it's 10 minutes, that everything we're using is pasteurised anyway, so presumably that isn't an issue? I mean, that will be why it states 10 minutes, but surely it isn't necessary unless you're using your own home-grown milk?
The UK TM yogurt recipe is very different to the Oz one. Here it is:
1 litre longlife milk
2 Tbsp powdered milk
2 tbsp live yogurt
Put milk and powdered milk into TM bowl and heat 4 minutes / 50 degrees C / Speed 2
Add the live yogurt and mix 3 seconds / speed 8
pour into a thermos flask to keep warm for 8 hours OR leave in the TM bowl on the machine for 8 hours.
Store in the fridge. Remember to save 2 Tbsp for the next batch.
I've had a try at this, and failed. I think one (or more) of 3 things may have happened: 1) left it for too long - it incubated for longer than 8 hours 2) the culture wasn't properly live (a mass produced supermarket organic one, which used the word live, but may have meant something different!) 3) It was disturbed (by husband picking up and asking what it was!) during incubation period, which it hates.
I'll be giving it another go, and let you know what happens.
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don't tell anyone i said this but you guys need an easiyo LOL
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I fixed the yogurt recipe! It was so great! I can't remember the exact stuff right here and now, but I will be posting it on the TM blog...or here, when I get to work! (Remind me if it doesn't show up!! I have the mind of a 2 year old at present!)
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I fixed the yogurt recipe! It was so great! I can't remember the exact stuff right here and now, but I will be posting it on the TM blog...or here, when I get to work! (Remind me if it doesn't show up!! I have the mind of a 2 year old at present!)
Looking forward to you posting the yogurt recipe, Tenina. Great to hear that you've fixed it.
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Looking forward to you posting the yogurt recipe, Tenina. Great to hear that you've fixed it.
Yeah - won't have to resort to the New Zealand Easiyo - although I have been using it for a while ;D
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Yeehaa! I did the yogurt again and it worked this time (used the UK recipe I posted earlier in this thread).
2 things were different to last time:
a) husband didn't pick up thermos flask and ask what it was (had florescent DO NOT TOUCH sign on it this time) and
b) the live yogurt culture used was more reliable.
Not sure which it was that made the difference, but one or both of them did. ;D
It was slightly thinner than I prefer, so I made some of it slightly runnier still, mixed it with bramble jelly and turned it into drinking yogurt. The rest I've strained to become Greek yogurt. Next time I'll add 3 tblsp milk powder rather than 2, and see if that gives me the texture I like.
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Good work - we are waiting for Tenina's update too.
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Congratulations CarolineW. I had given up. I may now try using the 3 tablespoons of milk powder. Did you use full cream milk to start with? May I ask what brand starter you used too please?
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I used Yeo Valley organic natural live yogurt. And I used full fat/cream milk. I've just put on another batch this morning using the 3 tbsp powdered milk, so I'll post how that worked.
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Well, batch number 3 failed ??? After thinking about it, I had done one thing differently. I had left it for the 8 hours stated in the recipe. With batch 2 I was out of the house, so it was more like 12 hours. So I put the lid of the thermos back on, and left it for several more hours. Lift off! :D
Incidentally, I turned the runny yogurt into a yogurt smoothie. Blended frozen banana and raspberries on speed 10, then runny yogurt and honey at speed 5. Sieved it to get the Raspberry seeds out (ostensibly for DD, that's my excuse and I'm sticking to it. Why would an adult have a problem with seeds in their smoothie? So it couldn't be for me too, no of course not ;D )
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Hey guys, can you make a good thick Greek style yoghurt in the TM? How?
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Yes, I'd like to be able to do greek yoghurt too.
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OK kids, now this won't appear in any TM books, but if you use UHT milk, the process is a lot quicker. Also use a few tablespoons of powdered milk to thicken the mix after heating it and before allowing it to stand PERFECTLY untouched or moved for 5 - 8 hours.
If you are using UHT milk you can use the current recipe in the current Everyday book and I am pretty sure it will work. Use a good pot set yogurt as your starter...full cream if possible at least initially. Reserve some of your own yogurt for your next starter. I promise I will post the recipe...someone send me an email to work please??? I honestly have so much going through my little head, that nothing sticks right now! I am on leave at the end of this week...(Jan 30th)
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Have fun Stateside Tenina. ;D ;D Good luck in the deep south.
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Those of you who have been making EasiYo yogurt, take some of the yogurt you've made as a starter. It's a good quality live starter. The ones I could get hold of from the supermarket only worked for one batch, then I had to start again. Reading around the web, that's down to the quality of your starter. So I went out and got some EasiYo to make, as their whole point is that they're 'extra live', so to speak. So far it's working well. I'll keep you posted ...
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Tenina, any chance you could post that amended yoghurt recipe please? I prefer not to use UHT or powdered milk.
Thanks ;)
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I am hoping to make some yoghurt from the UK cookbook this weekend. I don't have a thermos or yoghurt maker and was intending to leave it in the TMX for 8 hours but am unclear as to what settings I should use if I do so.
Would I need to set a temperature for the TMX and, if so, what should it be?
Hope someone out there can help. ... I've now got a bit alarmed by all the tales of failure here so am feeling a bit cautious.
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you wouldnt be able to leave it in the TM on a particular temperature for 8hrs, and I dont think even the Thermo jug would work just on its own, but I could be wrong. I have had no sucess with yoghurt either!
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Me neither, mine turned out like drinking yoghurt and I have an EasyYo container to rest it in. Someone out there has to have had continued success - it can't be that hard surely. Please let us know if you have.
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It's all been going so well so far that I think I'm not ready for my first real TMX failure yet ;D. I'l just carry on buying yoghurt for now and keep an eye on the Forum for more advice
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Only recipe in our book is this:
1 litre long life milk
1 natural yoghurt
sugar to taste
place milk and sugar in THX mix 10 seconds Speed 4 and then program 3 mins 80º Speed 2 and 1/2. When it finishes add yoghurt and mix speed 3 a few seconds.
Leave in THX with MC on lid, cover with 2 tea towels and leave for 8 hours.
If you want thicker yoghurt add a measure of the MC of powdered milk.
Is this the same as your recipe?
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JB has great success and makes her own all the time. Will check in with her as she had her own variation...
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Only recipe in our book is this:
1 litre long life milk
1 natural yoghurt
sugar to taste
place milk and sugar in THX mix 10 seconds Speed 4 and then program 3 mins 80º Speed 2 and 1/2. When it finishes add yoghurt and mix speed 3 a few seconds.
Leave in THX with MC on lid, cover with 2 tea towels and leave for 8 hours.
If you want thicker yoghurt add a measure of the MC of powdered milk
Is this the same as your recipe?
Ours is 1 litre organic unhomogenised milk, 3 tablespoons good quality natural yoghurt (organic) and 2 tablespoons powdered milk for a thicker yoghurt but not too many people are having any luck with it Bron.
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I havent tried it yet, as how could I go without using Clatter for 8 hours! :o
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That would be hard for you Bron but perhaps you could do it last thing at night before you go to bed. Now you've got that second bowl too so that makes it easier.
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Might give it a go. You are right JD, much easier with 2nd bowl, although have that used to full capacity too already! ;D
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Only problem I would have with leaving it in the TMX is what happens when you need to get it out? Would not be as easy as putting in a large glass jar in an insulated sleeve - like the EasyYo. I have a ? Decor yoghurt/creme fraiche/buttermilk maker which has a 1 litre glass jar that fits into a thermos flask.
You really don't want to move it until it sets (yogs) and then it is best not to mix it up too much.
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I make yoghurt all the time in my Thermomix. Here is my fail safe method that may help others:
1. Grab a ramekin and tablespoon, and run under very hot water. Reduce to tepid water and empty. Without touching the inside of the ramekin, shake off the excess water. Same with the tablespoon. Do not dry with tea towel.
2. Using your newly clean tablespoon, spoon 3 tablespoons of your yoghurt starter into the ramekin. Again, do not touch the yoghurt with your hands. Cover and set aside to reduce to room temperature. (Use a good organic biodynamic yoghurt for a starter. You can freeze in ice cube trays if you do not make yogurt very often.)
3. Place 1000g organic unhomogenised milk in Thermomix and cook for 10 mins at 90 degrees on Speed 1.
4. When milk temp drops to 37 degrees - boil water in your kitchen kettle. Add the boiling water to 2 food thermos. Put on their lids and leave to stand while you do the remaining steps to prepare your yogurt. This will warm the thermos ready for use (as well as sterilise)
5. From the Thermomix, pour a little of the warmed milk into your ramekin where you have your yoghurt starter. Using your clean tablespoon, gently mix the milk & yogurt together in the ramekin. Then pour this into the rest of the warmed milk in the Thermomix.
6. Blend in Thermomix for 4 secs on speed 3.
7. Cook for 10mins at 37 degrees on speed 1.
8. Empty water from the 2 food thermos. Shake excess water out. Do not wipe out with tea towel. Pour from the Thermomix into the two food thermos. Leave to stand for 5 hours. Do not move the 2 food thermos during that time.
9. After 5 hours, pour your yogurt into a large jar & refridgerate overnight.
10. Viola. Yoghurt.
Side notes: Always use the yoghurt starter each time (not your yoghurt leftovers). This ensures the cultures are live.
Yoghurt made as above will produce quite a thick yogurt. I avoid using milk powder to thicken as some deem milk powder to contain carcinogens due to the high temperatures used in processing. (see Nourishing Traditions - Sally Fallon)
Good luck. I looove home made yogurt with organic maple syrup & cinnamon!! ;D
Squirrel
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Thanks Squirrel (and welcome). Great work with your descriptions.
we have difficulty sourcing unhomogenised milk in Vic, but I know from 30 plus years of making yoghurt that it worked better with the old milk.
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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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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)
Well done faffa_70 but I have a question - The latest easiyos must have a glass container, mine is plastic. Do you still pour boiling water into the easiyo thermos to surround the yoghurt filled container like their directions state?
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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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Well done faffa_70 but I have a question - The latest easiyos must have a glass container, mine is plastic. Do you still pour boiling water into the easiyo thermos to surround the yoghurt filled container like their directions state?
Thank goodness you asked JD!! I missed out that important bit of information. Mine is plastic and YES I still pour the boiling water in the the thermos.
I have actually forgotten that I had yoghurt in it and went out the next morning :-[ ...it ended up sitting in there for about 16 hours. Was perfectly fine though.
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Thanks Kathryn, will have to try your version.
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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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i have quite a few friends who were powdered milk fanatics who have suddenly decided it's the devil's work (though i can't remember the problem atm, not long out of bed, brain not working lol)
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Thanks Squirrel (and welcome). Great work with your descriptions.
we have difficulty sourcing unhomogenised milk in Vic, but I know from 30 plus years of making yoghurt that it worked better with the old milk.
I read your last sentance then had to go away to check. I buy unhomogenised milk all the time from the supermarket. The Parmalat Pure Organic Full Cream Milk by Pauls is unhomogenised.
Could it be you were confusing it with unpasturised which is very hard to source??
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I read your last sentance then had to go away to check. I buy unhomogenised milk all the time from the supermarket. The Parmalat Pure Organic Full Cream Milk by Pauls is unhomogenised.
Could it be you were confusing it with unpasturised which is very hard to source??
No, I stopped looking a few years ago - but the times they are a-changing - thanks JaneZ. Looks like some unhomogenised milk is returning to the market.
Our local s/market doesn't have it, nor does the milk bar, but Coles does - so we can get it. Thanks
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I read your last sentance then had to go away to check. I buy unhomogenised milk all the time from the supermarket. The Parmalat Pure Organic Full Cream Milk by Pauls is unhomogenised.
Could it be you were confusing it with unpasturised which is very hard to source??
No, I stopped looking a few years ago - but the times they are a-changing - thanks JaneZ. Looks like some unhomogenised milk is returning to the market.
Our local s/market doesn't have it, nor does the milk bar, but Coles does - so we can get it. Thanks
While we're on the subject of milk, has anyone looked into the A2 milk? It's supposed to be the original strain of genetic make up for milk and a lot friendlier on our bodies, as opposed to the A1 (or the majority of milk in the supermarket). The only thing is that to my knowledge they don't produce an unhomgenised A2 milk (I've emailed them about it and not really given any answer). So I'm trying to weigh up which one is better for us..... unhomogenised "bad" milk (or so the A2's marketing suggests) vs homogenised "good" milk???
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Where do you get A2 milk from ILB? I haven't seen it. Have you tried the Cleopatras bath milk - the raw stuff?? I was speaking to another consultant recently who says dairy doesn't agree with her but when she tried the Cleopatras it was like her whole body sighed in relief!!
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A2 is in coles
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Thanks Karen, will check it out............
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i've recently discovered i have issues with dairy and was talking to karen3 yesterday who suggested the cleopatra's milk - but i have a complete aversion to 'real' milk - i have childhood memories of that horrible cream on top of the milk bottle if you were first to drink the milk, bleh :-X i know it's not great for you but i love my skim with as much 'realness' removed as possible lol
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We have unhomogenised, unpasteurised milk ALL the time - provided by our Jersey, Clara Bell. I was buying the unhomogenised, organic milk for years and the price kept going up, up, up!! Then I found out pasteurised is just as bad if not worse than the unhomogenised part. And it is illegal to sell milk in Australia if it is not pasteurised - unless sold as Bath milk or pet food. We had the room - just needed the will to get up to milk her on these cold frosty mornings!! :-\
The difference between A1 and A2 milk basically is A1 is Freisan and A2 is Jersey milk. This is what I found on the NZ food safety website:
http://www.nzfsa.govt.nz/policy-law/projects/a1-a2-milk/a1-a2-qa.htm
What’s the difference between ‘A1’ and ‘A2’ milk?
The name comes from the type of protein in the milk. Milk from cows, and any other milk producing animal, can vary quite a lot in the types and amounts of proteins they contain.
Cow’s milk contains six major proteins. Four are casein proteins, the other two are whey proteins. Casein proteins make up about 80 percent of the protein in cow’s milk. A type of casein called beta-casein is one of the major ones, and is itself of different kinds, depending on the genetic make-up of the cow. The most common are beta-casein A1 and beta-casein A2. Milk high in beta-casein A1 is being referred to as ‘A1 milk’ while milk high in beta-casein A2 is being called ‘A2 milk’.
What milk am I drinking?
Milk produced in New Zealand and many other countries normally contains a mixture of A1 and A2 beta-caseins. Different breeds can produce different milk. For example Friesian cows produce mostly A1 milk, while Guernsey cows, sheep and goats produce mostly A2 milk.
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i've recently discovered i have issues with dairy and was talking to karen3 yesterday who suggested the cleopatra's milk - but i have a complete aversion to 'real' milk - i have childhood memories of that horrible cream on top of the milk bottle if you were first to drink the milk, bleh :-X i know it's not great for you but i love my skim with as much 'realness' removed as possible lol
LOL You remind me off my 8 year old Daughter - she says the same thing! :D Just skim the cream off the top. The cream may taste a bit sour after a couple days settling on top of milk but scoop it off and the milk is fine underneath. ;)
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Nay-nay can you skim and and use the cream to make butter?? Trying to convince myself when we move that a cow is a good idea...the everyday milking is what holds me back...what happens when you go on holidays ???
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Nay-nay can you skim and and use the cream to make butter?? Trying to convince myself when we move that a cow is a good idea...the everyday milking is what holds me back...what happens when you go on holidays ???
Kathryn I didn't think people with cows took holidays ;D ;D ;D
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Nay-nay can you skim and and use the cream to make butter?? Trying to convince myself when we move that a cow is a good idea...the everyday milking is what holds me back...what happens when you go on holidays ???
Yes! for sure - that is one of the reasons I wanted, needed the TMX! I was just shaking a glass jar up and down for about 10min before!!! So easy now. When we go on hols it's easy, we have kept the calf on her. (He is off to our freezer next year) I milk 2 teats and then let him in after I've milked (twice a day). More than enough for us and him.
Sorry this has got off topic so I'll just throw this in - I've made easi yo for a few years and was going to make all my yogurt in the TMX now but after reading how much trouble it is I might stick with easi yo!
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Nay-nay can you skim and and use the cream to make butter?? Trying to convince myself when we move that a cow is a good idea...the everyday milking is what holds me back...what happens when you go on holidays ???
Kathryn I didn't think people with cows took holidays ;D ;D ;D
Not often but working holidays to cattle shows and stuff ;)
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Kathryn I didn't think people with cows took holidays ;D ;D ;D
LOL that was my issue JD !!!!
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Just wanted to post that I am having success with making yoghurt with hilo milk...next step to see if I can get it to work without the powdered milk. Will keep you posted ;)
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Great tips on the yoghurt, thanks! Last week I made a batch and got ricotta. Go figure. I kind of want to repeat that, if I can, but I also need to get the hang of a decent thick yoghurt too.
Nay Nay, interesting about your cow. We'll also have a Jersey by next week sometime, and a foster calf for her. I've never heard of the 2 teats each method at all. I guess you keep them apart mostly, and let him come to her after milking twice a day only?
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Nay Nay, interesting about your cow. We'll also have a Jersey by next week sometime, and a foster calf for her. I've never heard of the 2 teats each method at all. I guess you keep them apart mostly, and let him come to her after milking twice a day only?
That's right mama bel. He only got to be with her after I milked. Now he is weaned and we are getting 10L a day!! And we have to ask someone to come and milk when we are away - we used to be able to go away and just let them roam together.
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I'm not sure if this has already been posted but I thought I would share how I made yogurt before I got the TM, I haven't tried the TM method yet because I am not a fan of powdered milk
Natural yogurt—with no powdered milk
Ingredients
1L milk
1/4 cup of natural, unflavoured yogurt (approximate measure, don't be too precious about it)
Equipment:
Yogurt making thermos and container (1L) eg. EasiYo
Method:
1. Heat milk to 80ºC then remove from heat.
2. Pour milk into container, close the lid and place it in the fridge. Allow to cool completely, it needs to be fridge-temperature cold.
3. Once cooled, add the yogurt, close the lid. Fill the thermos with boiling water and pop-in the container. Leave overnight, or for 6+ hours.
Every time I make yogurt this way it comes out nice and thick, without the aid of powdered milk. If you want it even thicker, drain it through cheese cloth (keep refrigerated) for a short while until the desired consistency is achieved, but not for too long or you will make yogurt cheese! The liquid collected can be used in muffin and cake recipes.
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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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Can you share your tips for what has worked please
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I'm not sure if this has already been posted but I thought I would share how I made yogurt before I got the TM, I haven't tried the TM method yet because I am not a fan of powdered milk
Natural yogurt—with no powdered milk
Simple enough - just one question Sim. Can you use skim milk? Oops, another question. Then how do you sweeten it, just add fruit or does it need sugar as well.
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I think skim milk would work fine.
Perhaps just try honey and fruit? Or make fine sugar from rapadura or raw sugar?
I bought some agave nectar the other day, but I have yet to open it and try it. It might be nice.
I haven't experimented much because I really enjoy tangy natural yoghurt
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Hi all...
I am new here, but this forum has been super helpful in my first weeks as a new TMX owner. I read through this thread before making my first yoghurt, and wanted to post back with my results.
My first batch was made with organic unhomogenised milk and I used an organic goats milk yoghurt as a starter as that was all they had. It was a good thickness but I didn't like the texture, it was kind of gluggy and lava like, very strange. Anyway, it was still nice and thick and the kids ate it. I made my second batch yesterday using the starter I had reserved from the first batch, and success again! I only used regular organic milk this time as I didn't have any unhomogenised stuff. The texture and thickness of the second batch was much nicer, and was pretty similar to the natural yoghurts I've been buying from the shops.
I didn't use milk powder in either batch- I was planning to but it discovered as I pulled the box out of the cupboard that it had expired in 2008 and was completely solid (no longer powder!).
The process I followed was similar to Faffa_70's recipe, but minus the milk powder. I did use an easiyo thermos which i bought especially. So thanks Faffa_70 for your hints! Fingers crossed batch number 3 works, the second batch is being strained to make yoghurt cheese, yum....
Cherry
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I have been making yogurt with great success using the recipe from the EDC sometimes using milk powder and sometimes not. Lately I have been making goats milk yogurt and following through with the cheese which was a great success. I can sometimes get older goats milk quite cheaply so it makes the cheese even yummier! I use the thermoserver and my yogurt is rich and creamy if slightly sourish and as I like it.
Good fun isn't it?
Gretchen
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Welcome to the forum Cherry ;) Good on ya for giving the yogurt a go - now that it has worked first time I'm sure it will be something you make regularly. Heaps of recipes here to try - yogurt cheese is a real hit at my place too atm. ;)
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lol you are welcome to the tips, glad they have helped. I now make Valerie's yoghurt and use the thermoserve bowl (yoghurt maker has gone - yippee another thing down :o ) still use my thermometer to check the temp though.
here is the link to her website
http://superkitchenmachine.com/2009/2883/how-to-make-yogurt-thermomix.html
(http://superkitchenmachine.com/2009/2883/how-to-make-yogurt-thermomix.html)
I am sure it is on the forum as well but am to tired to look for it - sorry :-[ :-[
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Welcome oliolioli - good to see you trying the yoghurt - it is something that it gets better the more you try. Big thing is to make sure that the temp does drop to 37 before adding the starter - that means wait til the 37 light goes out then warm it up to 37 to be sure.
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I have been using the EDC recipe for the past 4 batches, just omitting the powdered milk, I use regular full fat milk and used Mundella pot set yohurt as a starter for the first batch. I tip mine into a preheated thermos flask for 8hrs then refrigerate in a container it comes out nice and thick with a slight twang.