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Homemade Yoghurt

adaptmyrecipe.com/recipes/homemade-yoghurt

Prep10min Total8hrs 30min Serves1 litre Hands-on20min DevicesTM6

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Homemade Yoghurt

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Homemade Yoghurt

Creamy probiotic-rich yoghurt made entirely in the TM6 using fermentation mode. No special equipment, no fuss, just milk, culture, and patience.

Breakfast Dairy Basic Vegetarian Gluten Free Nut Free
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Homemade Yoghurt

Essentials

Ingredients

  • 1000 g whole milk
  • 2 tbsp plain yoghurt with live cultures (starter)

Method

Preparation

  1. 1 Weigh milk into mixing bowl. Heat 20 min/90C/speed 2 with measuring cup on. This pasteurises the milk and improves yoghurt texture.20min / 90°C / sp2
  2. 2 Allow milk to cool in the bowl to 37C. This takes roughly 60-90 minutes at room temperature. To speed it up, place the bowl (without lid) in a sink of cold water and stir occasionally, check temperature with a thermometer or by touch (barely warm).
  3. 3 When milk reaches 37C, add yoghurt starter to mixing bowl. Mix 30 sec/speed 3 to distribute the culture evenly.30s / sp3
  4. 4 Set TM6 to fermentation mode. Ferment 8 hrs/37C/speed 0 with measuring cup off. Do not open the lid during fermentation.Fermentation
  5. 5 When the timer sounds, the yoghurt should be set with a slight wobble. Gently transfer to clean glass jars or a container. Refrigerate for at least 4 hours before eating, it will thicken further as it chills.

Notes

Tips

  • This is a classic Thermomix fermentation recipe. The TM6 holds 37C precisely, producing consistent results every time.
  • Use the freshest yoghurt starter you can find, check the label for "live active cultures" including Lactobacillus bulgaricus and Streptococcus thermophilus.
  • Reserve 2 tablespoons of each batch as starter for your next batch. This works well for 4-5 generations before the culture weakens.
  • For thicker Greek-style yoghurt, strain through a fine muslin cloth or nut milk bag for 2-4 hours in the fridge.
  • Full-fat milk gives the creamiest result. You can use semi-skimmed but the yoghurt will be thinner.
  • Start fermentation in the evening and it will be ready by morning.