Thick Yoghurt Recipe



Prep time:
Cook time:
Total time:
Serves: 1 litre


1000g full cream milk – low fat milk will result in a runnier yoghurt

50g Greek Yoghurt/from previous batch


  1. Add the milk to a clean Thermomix bowl
  2. Cook the milk for 50 – 60 mins/90/speed 2.
  3. After 60 minutes, remove the lid and let the milk cool to 37C. This can take 30 – 60 minutes depending on the temperature in the room.
  4. When it’s 37C, add 50g natural yoghurt
  5. Mix 4 seconds/speed 4.
  6. Cook for 10 minutes / 37C/speed 2.
  7. How you now go about preparing your yoghurt depends on your equipment. I use an Easiyo, so fill the cylinder to the red mark with boiling water. (I normally do this before the final 10 minute cook above, leaving it to cool a little, then when the 10 minute cook is done, the water is a good temperature). Fill the pot with the milk and leave over night.
  8. Alternatively you could just use a decent Thermos-style insulated flask, leave the yoghurt overnight, and that should work the same way.
  9. The important thing is not to move the yoghurt while it’s doing it’s thing. Just pop it in a corner, and leave it for 12 – 24 hours.