Monday, 13 August 2012

Making Yoghurt in your Thermomix

I recently went to one of our Thermomix branch meetings where Kirsty gave a talk about yoghurt making and shared her tips for getting perfect thick creamy yoghurt. You can find her blog and posts on that topic here. There has been a bit of discussion on my Facebook page about yoghurt making so I thought I should share that info here.

I use the yoghurt recipe from the Indian cookbook. There is also a popular coconut yoghurt recipe here on our Recipe Community.

1-1.5 litres full-cream or hi-lo milk (not skim milk)
2 to 3 Tbsp natural live yoghurt – this is your “starter” culture. Use the best quality one you can find. 

  • Heat milk 10 minutes/80°C/Speed 2. (Milk that reaches 80°C for 15 seconds is pasteurised.) Leave milk to cool until 37°C
  • Add yoghurt starter to the milk. Mix 5 seconds/Speed 3.
  • Heat 10 minutes/37°C/Speed 2. As soon as the yoghurt is finished, pour it into the pre-warmed  thermoserver, put the lid on and leave to set for 6 to 14 hours.
  • Once the yoghurt is set, it can be used immediately or refrigerated (remove from thermos first) for up to 5 days.

The most important things to remember are:

  • When you are cooling the yoghurt, wait until the 37 degree light goes OFF, as if you are watching the temperature drop and see the 50 degree light go off and the 37 degree light come on, that actually means the temperature is 49 degrees and this will kill your live cultures. So wait till the 37 light goes off and then you add your culture and warm it back up to 37 for 2 minutes. 
  • Pre-warm your thermoserver before you pour the yoghurt in. I put my oven on the lowest heat while I am heating my milk, with my thermoserver inside. Then when the milk is ready to rest after you have added the cultures and mixed/heated it again, pour it into your warmed thermoserver, then wrap the thermoserver in a nice warm towel/tea towel (an old baby blanket works perfectly!) and place into your cosy warm oven. Turn the oven off just want a nice warm cosy environment, not too hot or you will kill the live cultures
You can let your yoghurt sit in here for 6-14 hours. It will thicken up a little more once you chill it in the fridge. You can also drain the whey from the yoghurt to thicken it up, by lining your varoma dish with some cheesecloth or a clean chux cloth, putting your yoghurt on top and sitting the varoma dish on top of your Thermoserver until the yoghurt has thickened up to your liking. Or let it drain overnight and the result will be yoghurt 'cheese'.

Keep the whey you drain away....that lovely, thick, golden liquid can be used in many ways. Have a read here at The Prairie Homestead for ideas on how to use whey.

I flavour my yoghurt with either a vanilla bean paste and honey mix, or with a teaspoon (per serving) of any home made jam or lemon butter. This way we can have a different flavour yoghurt each time we eat it, plus I know what is in the flavouring as I made it myself. It also means you have lots of plain natural yoghurt to use for cakes, dips, curry etc

Making your own yoghurt is one of the best money saving features of owning a Thermomix and if you go through a few litres of yoghurt a week you can save around $8/week just on yoghurt!

Don't be scared! Give it a go!! My first yoghurt batch was quite runny but still edible, but when I tried again with the above two tips I found it has been perfect every time.


  1. Great Blog Post - do exactly the same with my thermoserver in the oven etc - though you actually need to be careful with cooling the yoghurt too much - that can also make it hard to set (especially if relying on a bought yoghurt for the culture as they are much older). Your presenting consultant is absolutely right about when the 50 degree light goes out it can still be 49 degrees, which is too hot, but you actually want to add the culture between 37 and 40 degrees. Approximate is fine - so a little while after the 50 degree light goes out - do a wrist check, it should feel slightly warmer than blood temp, (like a baby bottle!) Some cultures won't set if you add too cold. You need to mix on speed 3 a couple of times to really check the temp.

    Also, if you love your thermoserver as much as we love ours, you may want to invest $9 in a 1.6L round pyrex that fits inside the 2L thermoserver - just remember to slip a plastic bag or strip between them to help lift the pyrex out at the end ;) Clean and heat the exact same way as the thermoserver. At the end - pull out your pyrex and it cools much more quickly in the fridge and your thermoserver is free to help with dinner :) Yay

  2. Hi Sophia, thanks so much for that awesome reply comment!! Funny you should mention it, for the first time I let mine cool down too much in the fridge, absent-mindedly added my live culture when it was under 37c and it took quite a while to set that one, so thanks for pointing that out!! Love your pyrex dish tip too, I think I even have one that size :)

    Loving your blog too by the way!

  3. Thankyou so much, wanted to try roguery, but didn't want to be bothered buying milk powder...

  4. Great tips! I made my first lot last night which I'm proud to say I've just checked & it was a success! There are a couple of new things here though that I didn't know so will definitely use next time.

    Before attempting my batch, I did some researching as I used to be an Easiyo yoghurt maker so wanted to use the cannister & thermos from that if I could. A few things I followed from reading what did & didn't work for other people were:

    Sterilise the Easiyo cannister with boiling water before using (leave enough time for it to dry out as I didn't want to put a tea towel into my sterilised container). This will ensure there is no leftover bacteria from your last batch that can turn the new batch - I'm guessing the thermoserve would dodge this problem due to it being stainless steel :)

    Heat the thermos with boiling water (whilst doing your last 10 minute cook on 37 degrees) so that it's warm

    Empty the thermos out when your ready to put the cannister in, place the lid on and leave. The recipe I followed told me to leave for 6 hours then refrigerate and this worked fine :)

    Just thought I'd mention it because it gives you an alternative to using your thermoserve & oven (if you already have an Easiyo) and your yoghurt is already in the container it can stay in until used up :)

  5. I should add, my recipe used 50g milk powder... just in case the milk powder made the yoghurt set thicker/quicker and that's why it only needed 6 hours :)

  6. Good tips Tarn! I know a few people still use their easiyo canister


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