Ingredients
- 1 ltr full fat UHT milk
- 50 grams full fat milk powder
- 20 gram sugar optional
- 60 grams Greek yogurt
- 250 grams warm water
- 1 tbs vinegar
Instructions
- It is important to start with a clean bowl. If unsure do a prewash - cover blades with water, add a dash of vinegar and prewash on universal.
- Add milk to Thermomix bowl and heat: 5 mins/45℃/speed 1. Heat longer to reach 45℃ if needed.
- Add remaining ingredients to Thermomix bowl, (sprinkle on the milk powder). Mix 5 secs/speed 4. Ensure everything is mixed through.
- Pour into a container that has a lid (I use round pyrex one), and fits into the varoma dish comfortable with the lid on. Place container in the varoma dish and set aside.
- Clean Thermomix bowl, add 250g warm water and 1 tbsp vinegar. Set bowl in position. Place Varoma on top of lid.
- Select Fermentation Mode (find in your Modes) and ferment: 10 hours at 70℃.
- Once done, transfer to the fridge to cool and thicken, at least 4 hours.
Notes
- Recipe can be doubled
- Dont worry if you need to leave the yoghurt longer - it will be happy for a few extra hours.
- Remember to keep back 60g of yoghurt for your next batch