
Natural Yoghurt
Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs 5 mins
When I first started making yoghurt I was using the Thermomix to make it in, purchasing a pot of natural yoghurt to start each batch. Then I discovered yoghurt culture, a much cheaper alternative. One of the problems with the methods I was using was that the yoghurt was either too runny or was stringy (left long strands/drizzles as you spooned it.) I have done a lot of research, changed the recipe and finally this is what I came up with. It is now the only way I make my yoghurt. It is delicious and creamy, and very economical.
Category:
Basics, Breakfast
Style:
Thermomix
Quantity: 1 litre
Ingredients
- 1 ltr full cream milk
- 1/3 cup/40g powdered milk
- 3 drops calcium chloride diluted in 1 tbsp of non-chlorinated water.
- 1 dose of yoghurt starter culture refer to pack for amount to use
Instructions
Thermomix TM5 Instructions
-
Place the full cream milk into the mixing bowl. If using fresh milk from the refrigerator section, heat your milk to the bowl and heat 10 minutes/90˚C/speed 3, then allow to cool to 40˚C.
-
Add the calcium chloride and water mix, yoghurt starter culture and powdered milk.
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Using the 'Automated Recipes' select the natural yoghurt recipe and flick through until you are prompted to 'Turn speed selector to start'.
-
Turn the speed selector and leave until finished (8 hours)
-
Transfer the yoghurt to glass jars, cover and leave on your bench for an additional 8-12 hours.
-
Refrigerate until ready to use.
Alternative Method
-
If using fresh milk from the refrigerator section, heat your milk to 90˚C for 8-10 minutes, then allow to cool to 40˚C before adding the yoghurt starter culture.
-
Mix in your powdered milk.
-
Mix in your calcium chloride.
-
Mix in your yoghurt starter culture, mixing well to ensure the culture is evenly distributed throughout the milk.
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Maintain the temperature for a minimum 8 hours. (12 to 24 hours is recommended).
-
Chill before serving.
Notes
- Long life or UHT milk does not need to be heated to 90˚C, as it has already been treated.
- For best results, ensure your milk is between 37˚C and 43˚C when you add your yoghurt starter culture.
- If you use store bought milk the addition Calcium Chloride helps to re-balance the calcium content of milk, as the manufacturing processes decreases the calcium in the milk, thus affecting the clotting properties.