December 02, 2014

yummy yoghurt




I have been making yoghurt on a weekly basis for the last 6 months. After trying various recipes & techniques I feel I can finely share with you my perfected recipe! I love my yoghurt to taste natural. Many yoghurt thermomix recipes I have tried use milk powder and various other agents to thicken it but I just find it alters the flavor. 
The best thing about this yogurt is that you can re-use your starter so you never have to purchase natural pot set yogurt again! Essentially you get around 1.5L yoghurt for $2 (if the milk you're using is $1 per litre!)
Yoghurt has some wonderful health benefits including being a natural probriotic as well as being packed with vitamins. Store bought yoghurt, however contains preservatives & it is often loaded with sugar, especially the flavored ones. I love being confident that I can make yogurt that is fresh, tasty and good for you!
This recipe makes 1.5L yoghurt. How do you use that much yoghurt every week I hear you ask? Well we have it on our breakfast, in smoothies & for dessert with fruit or berries. I often also use it as a substitute for cream in my baking or in dips. Yoghurt is one of the most versatile ingredients I have in my fridge! 


Natural Yoghurt 
INGREDIENTS
2L full cream milk 
1/2 cup natural pot set yoghurt
I've used normal milk, pasteurized non homogenized and UHT (see below) and they all work just as well as each other.
METHOD
1. Place milk into thermomix bowl. Heat 30mins/80 degrees/speed 2.
2.Remove lid and allow the milk to cool to 37 degrees (about 1.5 hours). Remove any skin that may have formed on the surface.

3. Add yoghurt and mix on speed 4 for 10 seconds to combine.

4. Cook at 10 mins/37 degrees/speed 2.

5. While yoghurt is cooking fill a hot water bottle with boiling water.

6. Pour yoghurt into the thermoserver. Place on top of the water bottle and wrap both up in a bath towel and put your baby to bed for the night! I usually leave mine for 10-12 hours. The longer you sit the yogurt and the warmer its environment the thicker it will get. I usually make mine in the evening and leave it to sit overnight. 

7. The next morning place some cheese cloth or a clean tea towel onto your large varoma tray and place a bowl underneath to catch the whey. Pour your prepared yoghurt onto the cheesecloth or tea towel and leave on the bench to drain approximately 500ml. 

8. Pour your yoghurt into a jar or containter and place in the fridge. It is now ready to enjoy.

Honey and Vanilla Yohurt
500ml yoghurt
1 Tb honey
1 tsp vanilla bean paste

1. Melt honey if required and mix all ingredients together

Berry Yoghurt
500ml yoghurt
200g frozen berries (raspberries, blueberries, strawberries or mango)
1 Tb honey
20g lemon juice

1. Place all ingredients into thermomix bowl and cook 6 mins/90 degrees/speed 4.
2. Puree 10 seconds/speed 8.
Cool and add to yoghurt. Mix slightly so you have a ripple effect through the yoghurt.

Yoghurt will keep for up to 7 days in the fridge. Remember to reserve your 1/2 yoghurt for your next batch! You can halve this recipe if you don't think you'll use it all....but trust me I think you might find you will!

Making Yoghurt with UHT milk

This is a super quick way of making yoghurt. Skip the first 2 steps above and instead:

 1. Heat the milk for 10 minutes/37 degrees/speed 1. (because the milk has already been heat treated there is no need to heat it to 80 degrees).


2. Go straight to step 3 above and continue as directed.


Uses for whey

Don't get rid of your whey use it in the following ways ;)

1. Substitute whey in any baking recipe that calls for water or milk
2. Use it in smoothies or milkshakes
3. Feed it to the dogs. 
4. Use whey to water your plants. Dilute it with a good amount of water (straight whey will burn your plants) and pour it onto your vegetables and flowers. It's a great fertilizer and also helps with mildew problems.
5. Feed it to the chickens
6. Pour it on your compost bin

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