Homemade Yoghurt in the Thermomix

Yesterday was yoghurt-making day! I generally make a big batch of yoghurt once a week, and hope that it sees us through. Sometimes I get caught out, and someone eats ALL the yoghurt, leaving me no starter for the next batch! I really don't like buying yoghurt any more, so I get annoyed when that happens. I really should start hiding a special little container somewhere in the fridge to save my starter! 

So, why do I make my own yoghurt? Lots of reasons - here are some of them:

• Because I can! It's really easy in the Thermomix. Yoghurt is something I never would have dreamed of making pre-Thermomix days, now I'll never look back! Read on to see how I do it...
• Because it'saves me money! It costs around $1/kg for my homemade quality yoghurt. If you buy the nice stuff (I was buying Jalna/Chobani/Farmers' Union) you pay at least $5/kg at the supermarket. If you are buying individual tubs you will be paying even more per kg. Sometimes, we go through more than 2kg a week, so I'm always saving at least $10 a week on my groceries through yoghurt alone! 
• Because I control what goes into it. Start reading the ingredients lists on those individually packaged flavoured yoghurts and it's a bit scary. I like knowing that my kids are only eating milk and milk powder in their yoghurt. 
• Because I'm trying to reduce the sugar in my family's diet. I realised a couple of months ago that I was giving my boys around 16g sugar per small tub of flavoured yoghurt! Eek! My homemade yoghurt is not sweetened (though you can sweeten yours if you want to). I had to wean them onto it with a bit of honey at first, but now they will generally eat it on its own, or with some fresh fruit added.
• Because it's delicious! I love that I can be creative and add my own flavours to it depending on what I feel like. See below for some topping ideas :-)

There are lots of different ways to make and set your yoghurt, and everyone has a slightly different method. This is how I do it. It works for me, and you can adapt it to suit you and your family. My recipe based on the OLD EDC recipe. The new EDC recipe doesn't use the milk powder. I actually prefer the texture and thickness the milk powder creates, but it will still work without it if you prefer (just follow the method from step 2). This recipe yields just under 2 kg of yummy, thick, creamy yoghurt.

INGREDIENTS:

• 1500g milk (there's no need to buy expensive or raw milk, as the cooking process actually pasteurises it. I just use the $1/L brands) 
• 75g powdered milk (buy a quality brand of powdered milk and check the ingredients list)
• 5 tablespoons yoghurt (I use my own yoghurt for a starter. If it's your first batch or if you've run out, a 200g tub of Greek or Natural yoghurt will do the trick. I use a 200g tub of Jalna Greek as my starter)

METHOD:

1. Mix milk and milk powder together on speed 7 for 10 seconds.
2. Heat for 30 mins 90 degrees speed 3 (any slower and you may end up with milk burnt on the bottom of your bowl).
3. Remove lid and place ice bricks in the hot milk to speed up cooling time (this quantity is probably the maximum you can make in order to be able to use the ice bricks in the bowl). Allow to cool until the light for 37 degrees goes out. This takes about 20 mins with the ice bricks (you may need to turn the TM back on if it goes into sleep mode. The temperature will register and light up on the machine if it's hotter than 37 degrees). If you choose not to use ice bricks, it will take a few hours (but you could always place in the fridge or freezer to speed up the process). I use two Willow blocks that I bought at the supermarket for around $4 each. Make sure they are clean (I give them a quick wash with a bit of warm soapy water after I get them out of the freezer).
   
4. Once milk is under 37 degrees, add your yoghurt. Mix for about 10 seconds speed 4.
5. Cook at 37 degrees for 10 mins. Whilst this is happening, prepare your Easiyo thermos (I have two so that I can make 2kg of yoghurt at a time - they are around $20 at the supermarket). Pour boiling water into the thermos to cover the red part (just like the Easiyo instructions say for one of their packets). I have read that you don't need to use any boiling water at all, just to sit the yoghurt in the thermos, but I haven't tried that. Mine works perfectly with the boiling water.
   
6. Pour into Easiyo jars and leave to set for 8 hours or overnight.
   
7. Enjoy your fresh yoghurt!!!!!!!!
   

It may sound a little complicated reading through the instructions above, but don't be scared - it's so simple! The only time you spend is a few seconds to pour in your milk and milk powder, a few seconds to drop in your ice bricks, a couple of checks of the temperature when it's cooling and then a couple of minutes to pour into your containers. Actual prep time is under 10 mins. The thermomix does the rest! 

My favourite topping at the moment is CADA (coconut, apple, date and almond) mix. It's in the new EDC or you can find the recipe here.

My boys (and I also) love sliced banana and honey. Pecans and maple syrup makes for a yummy yoghurt dessert. Apparently the strawberry sauce in the EDC is to die for (it's on my need to make list). I LOVE my homemade yoghurt on top of bircher museli (Quick Fix in the Thermomix) or quinoa chia porridge (recipe on my friend Leah's FB page Cooking Flavours)  in the mornings... YUM!

Have you made yoghurt yet? How did it go?