Serves: 1 litre
1000g full cream milk – low fat milk will result in a runnier yoghurt
50g Greek Yoghurt/from previous batch
- Add the milk to a clean Thermomix bowl
- Cook the milk for 50 – 60 mins/90/speed 2.
- 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.
- When it’s 37C, add 50g natural yoghurt
- Mix 4 seconds/speed 4.
- Cook for 10 minutes / 37C/speed 2.
- 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.
- Alternatively you could just use a decent Thermos-style insulated flask, leave the yoghurt overnight, and that should work the same way.
- 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.