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homemade yoghurt

Homemade Yoghurt

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Prep Time: 1 hour 30 minutes
Cook Time: 22 minutes
Total Time: 1 hour 52 minutes
Servings: 16 portions

I never thought it could be so easy to make your own yoghurt at home. I have been loving it and can't resist always having a batch of yoghurt at home for my breakfast or just as a little snack. This is a super easy and tasty Thermomix recipe that you can adapt to suit your own needs and flavour in whichever way you like. 

To make the yoghurt ideal I used my Thermi Servebowl and kept the yoghurt at the right temperature for fermentation so that the bacteria are built to the perfect degree. Temperature control is vital and keeping your yoghurt mixture in the Thermomix mixing bowl during the process is best for making creamy, smooth and super delicious yoghurt. 

Ingredients

  • 1000 g whole milk
  • 200 g yoghurt starter I use high quality natural set yoghurt without any artificial flavours etc.
  • 40 g caster sugar or coconut sugar
  • 1 tsp vanilla bean paste
  • fruit or jam to serve

Instructions

  1. Place the milk in the mixing bowl. Cook 10 Min. / 90C / Speed 2. then cook 10 Min. / 80C / Speed 2. Check with a temperature probe if you can. The temperature should be 90C not higher that is the reason why I cook it on a lower heat for the remaining time to ensure it does not go above 90C. It is essential for creamy yoghurt to have 90C for at least 10 minutes. 

  2. Leave the mixture to cool until it reaches 35C. It is best if you check it with a temperature probe but if you don't have one, simply leave it in the Thermomix until you can no longer see the 37C symbol. 

  3. Boil a kettle and pour the boiling water in a medium Thermi Servebowl. Leave for 5 minutes. If you don't have an insulated bowl, you can also fill your yoghurt directly into individual glasses to achieve similar results. Meanwhile, add the yoghurt starter (I use a Greek natural pot set yoghurt by Yeo Valley but any really high quality natural yoghurt with L.Casei if possible is perfect). Mix 2 Min. / 37C / Speed 2

  4. Remove the water from the servebowl and dry. Immediately pour in the yoghurt mixture and cover with a lid. This final step is important in setting your yoghurt just right. You should ideally create an environment that is no less than 30C. I use a prover at 35C and leave it for 8-10 hours for perfect yoghurt. You can also use an oven with just the light on and boil some water. Place the water in a large container inside the oven and place the Thermi Servebowl inside it. You can also wrap the Servebowl in a blanket and towel and keep in a warm place in the house. In the summer, if the temperature inside is hotter than 28C you can also leave at room temperature but it might take up to 14 hours to set. You could also at this stage use your Thermomix automated yoghurt function instead (skipping the milk heating and yoghurt starter steps), however I personally like to stay more in control of my temperatures and keep my Thermomix free for other things in the mean time. 

  5. It is vital you don't move and shake the yoghurt while it is developing. After it is done, simply remove from the warm environment and refrigerate for 24 hours before judging. 

  6. You can now sweeten the yoghurt with caster sugar or coconut sugar and vanilla bean paste and serve with some fruit or jam or on top of your Granola by simply mixing it in. It keeps well in the fridge for about a week. Don't forget, when you make your next batch to keep 200g of this yoghurt as a starter. 

Nutrition Facts
Homemade Yoghurt
Amount Per Serving (1 portion)
Calories 58 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 6mg2%
Sodium 32mg1%
Potassium 82mg2%
Carbohydrates 6g2%
Sugar 6g7%
Protein 3g6%
Vitamin A 110IU2%
Calcium 85mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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8 Comments

  1. Teresa on March 20, 2019 at 12:50 pm

    Hi Sophia,

    Love your recipes 🙂
    Could you please tell me which yoghurt starter you used.
    Many thanks

    • Sophia H Sophia H on March 20, 2019 at 4:24 pm

      Of course, I used Yeo Valley Greek style natural yoghurt. A good quality Greek style yoghurt should work as long as it is not made with any additional flavourings and preferably contains L.Casei.

  2. KazMac on March 27, 2019 at 3:00 am

    Hi Sophia would you use the rule of 20% longer cooking time to double this recipe? I have a large family and the recipe I normally use is double this size but I was wanting to give yours a go.

    • Sophia H Sophia H on March 28, 2019 at 2:12 pm

      The rule with yoghurt is to keep the temperature of the yoghurt at 90C for 10 minutes. If you have a cooking thermometer you oculi actually try that. I would add 20% and then see if you have a thermometer how hot the milk is. It shouldn’t go above 90C. 🙂

  3. Jill Squires on July 29, 2019 at 1:04 am

    Sophia have you used the fermentation mode on your TM6?
    I found it very successful.

    • Sophia H Sophia H on August 5, 2019 at 9:46 am

      I have but found it makes no difference to the TM5 recipe. I prefer making it with my own recipe in the Thermi Servebowl. Especially if you don’t have mini jars that fit perfectly.

  4. Jules on July 30, 2019 at 6:48 am

    Can you please do a recipe for almond milk 🙏

    • Sophia H Sophia H on August 5, 2019 at 9:30 am

      There is one in my book Practice Mix Perfect. 🙂

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