Valerie’s Thermomix Yogurt Recipe

Valerie is  A Canadian Foodie who has inspired many to make their own yogurt and yogurt cheese with Thermomix. Her video for making yogurt  can be seen here. The recipe for Valerie’s fool-proof yogurt is shown below. Read below the recipe too for my notes about making yogurt cheese.

5.0 from 1 reviews
Thermomix Yogurt
Cuisine: Thermomix
Ingredients
  • 2 litres (70.5 oz) whole milk
  • ½ - 1 cup natural unsweetened yogurt for starter
Instructions
  1. Put milk into Thermomix bowl and cook for 20 minutes at 80°C/175ºF. on speed 2-3.
  2. Cool milk to 37°C/100ºF. This can take up to an hour. I put my Thermomix bowl in the fridge with lid off and then put it back onto the Thermomix base after 30 minutes to check. Watch lights on the base for temperature indication. The temperature of the liquid in the bowl is revealed very quickly because the integrated heat sensors are so accurate. After the first 30 minutes, I check it every 10 minutes or so, depending on how quickly it is cooling. Alternatively, you can use a cooking thermometer for checking as it cools.
  3. Once milk has cooled add ½ cup to one cup of yogurt (starter) to the milk. The yogurt must be a plain, natural yogurt without sweeteners. I use an organic yogurt with high levels of bacteria indicated on the label as my starter.
  4. Gently mix yogurt in to milk for only 3-4 seconds on soft speed. (stirring too fast can ruin the yogurt!)
  5. Cook for 15 min at 37°C/100ºF. on speed 2.
  6. Pour into directly into Thermo Server (it fits exactly) and leave for 5 hours (or overnight) to incubate. If you don't have a Thermo Server, use a large bowl -- covered with lid or kitchen towel - and place in the oven with just the oven light on. This will keep it warm for the necessary incubation time.
Notes
Make sure to reserve some yogurt in separate container to use as starter for your next batch.
Thanks to cathy79 for transcribing from the video to forumthermomix

It’s easy to make yogurt cheese: All you need is a strainer, or cheesecloth hanging device. I use a jelly bag as shown here.  The photos below are to show the lovely solid consistancy of a Thermomix Yogurt Cheese. In this case, the ‘cheese’ is made from Goat’s Milk Yogurt.


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See 80 comments from people who cook with Thermomix:

  1. A Canadian Foodie December 13, 2009 at 12:53 am #

    Great to see you making yogurt. It is easy, isn’t it. I need to redo the video to make it clearer, I guess. I included all of the information you have written here, and that has been rewritten in Forum Thermomix, yet, the best way to learn anything is do it yourself. I always find it to be a great learning experience for me to hear how someone else explains what I thought I had already explained. There is always someone who can make anyone’s best idea better, and that is why I love team work. Your yogurt looks yummy. I learned from reading another blog that the cheese balls can be kept almost indefinitely in oil in the fridge, so that is where mine are now. I get out how many I want, and then add the spices to them. YUM. I can just use one ball in a bowl of soup, too. However, I do prefer just the plain yogurt for that.
    I have had a very low profile lately as I am developing my own website, doing report cards, and catching up on some Christmas baking.
    I made the Chocolate Salami. Love it. Great for gifts, and I have made many variations. I will blog about it when I am up and running.
    Talk to you soon!

  2. Cookie1 November 19, 2010 at 11:38 pm #

    This recipe has saved me from many disasters making yoghurt in my Thermomix. I guess the NOMA book has yoghurt used in many of it’s recipes. I can’t look as the local bookshop has it sealed up!

  3. ThermomixBlogger Helene November 20, 2010 at 12:00 am #

    Glad to hear about the yogurt but not about you not being able to sample the book. Really?! All sealed up? Well, I certainly do understand why. I have been SO CAREFUL with my review copy, so as not to mark it in any way for the lucky winner of the NOMA book prize. (Not easy, when you’re trying to actually cook something from it.) The photos are like works of art, and you can get lost in them… And then there is the text to enjoy as well. You will love this book — best of luck!

  4. Theresa April 6, 2011 at 4:01 am #

    Valerie, you have blown me away with your yoghurt,I am from a Mediterranean back ground and grew up with yoghurt being made at home in a big pot and wrapped with a blanket, then left over night to set, I have been making my own using the esyo kit, but have been wanting to make my own so that I know what is in it. I have a batch of your recipe in the fridge in my thermoserver. Cant wait to open it in the morning, I want to do the yoghurt cheese in oil or Lubbneh as we call it I found the video great.Thank you for sharing. Theresa, Thermomix consultant from Australia.

  5. ThermomixBlogger Helene April 7, 2011 at 10:43 am #

    Hi Theresa — yes, Valerie’s video recipe has helped many who are learning about Thermomix and we are thankful to her for this. You’ll find even more helpful recipes from Valerie on her Canadian Foodie blog.

  6. Leonie May 19, 2011 at 7:38 pm #

    I found the milk burnt a bit on the bottom – has anyone else found that?? Cleaned off easily with vinegar and bi-carb soda. But the yoghurt turned out perfictly :)

  7. ThermomixBlogger Helene May 20, 2011 at 3:34 pm #

    Glad to hear of your success with the yogurt Leonie. Sometimes milk can stick to the bottom depending on the type of milk used etc. and also, depending on the temperature of your fridge and the temp of the milk when you start, you might need a bit less cooking time. If you start to watch the temperature lights after the first 18 minutes or so and turn if off just after it reaches 80C you may avoid this. This should happen less often as you become more experienced using Thermomix — you will develop a sort of ‘sixth sense’ regarding the cooking of milk. (When it’s happened to me in the past, I’ve used coarse salt to clean it.) Hope this helps you have more fun with Thermomix!

  8. Mcummin July 19, 2011 at 8:37 pm #

    Thanks for the yogurt recipe, can’t wait to make it- just wandering at what stage can you add a flavor, like vanilla or berry ect.

  9. ThermomixBlogger Helene July 19, 2011 at 9:07 pm #

    Well that’s a good question! (I never flavour my yogurt, so it hasn’t even occurred to me.) I’m glad you asked, because I bet there are other readers who have wondered the same thing. I think I would wait until the yogurt was set and cooled, and then I would mix in the flavour by hand. However, as I said, I’m no expert on this, and if anyone else has a better idea, I hope they will speak up and let us know ;-)

  10. Leah July 21, 2011 at 5:54 am #

    I’m a little confused on the yoghurt subject, got my TMX yesterday and desperate to make dairy free yoghurt! Do I just omit the milk for almond milk? Same amounts and I just brought dairy free capsules, would you know how many to use? Sorry for the dumb questions… Glad I found this site :-D

  11. ThermomixBlogger Helene July 22, 2011 at 11:01 am #

    Hi Leah: Well, I’ve never made dairy free yogurt, so am definitely not the best person to answer your question. (I do know that soy proteins react differently than dairy proteins and the process of making dairy-free yogurt is going to differ from the traditional dairy yogurt-making process.)The first thing I did was check on my fave page of dairy-free Thermomix substitutes (Quirky Cooking) to see if Jo had a yogurt recipe there… but no luck.
    Here are some links to info on the forum about making soy milk yogurt! (I also recommend you check this page for more info, it’s very thorough.)

  12. Carole July 31, 2011 at 5:38 am #

    Hi Leah, not sure if you came around doing the diary free yogurt it should be working so save yourself a bundle learn to do the almond milk as well easy just need to put aside your almond overnight before hand hand full of dates and here you go, you would need a milk bag as well to separate…dead easy. Nice day, Carole

  13. caroline August 9, 2011 at 5:31 pm #

    I have made this recipie twice, and both times it has turned out runny. What am I doing wrong?

  14. ThermomixBlogger Helene August 9, 2011 at 6:21 pm #

    Oh my Caroline, that is disappointing! It’s a bit of a challenge to make recipes that work with the variations in ingredients between all countries. However, the most common reason for yogurt to remain liquid has to do with the quality of the ‘starter’ culture that is added to the milk. I wonder what type of starter you used. Best is to buy a starter culture the first time, or use a high quality yogurt with ‘live’ bacteria indicated on the label. Usually the best yogurt starter can be found in health food stores. Also could be the amount of incubation time… (more time can improve results) and letting it set in the fridge overnight.

    The following links should help:
    First click here to read 19 pages of comments about this recipe on the forum.

    and if you need more advice, click here for more yogurt discussion.

    Hope this helps Caroline, and that you will keep trying, as making your own yogurt is such a good feeling, I’m really hoping for your success!

  15. Marleen September 17, 2011 at 5:19 am #

    What is whole milk? Is it the same as full cream milk in Australia? Also how long will the yogurt stay good for? Can’t wait for my thermomix to arrive in just over a weeks time!!

  16. ThermomixBlogger Helene September 18, 2011 at 12:54 pm #

    Yes, “whole milk” is the same as “full fat milk” or “full cream milk”. Really for our purposes, it’s any milk with more than 2% fat content. How long it keeps depends a bit on the conditions at your house. If you keep it in one large container it probably won’t keep as well as if poured it into smaller ones because once you start scooping out and disturbing the yogurt it’s going to spoil faster. That said, I’ve kept my for anywhere from a few days to two weeks, but it’s usually used up before then. (I think typically people say it keeps best for up to about a week, though I would go longer than that.) Would love to hear from other Thermomix fans on this question ;-)

  17. Pippa October 3, 2011 at 11:14 pm #

    I am making my first batch from this recipe as I type. The last time I made yoghurt in the TM the milk formed a skin and also the yoghurt turned out gritty???? Any ideas or comments on what I might have done or not done?

  18. Pippa October 4, 2011 at 5:19 pm #

    Sorry for two posts in a row – the yoghurt has worked, but is not smooth. The milk did form a skin which I thought I got off, but maybe there was still some there. Help.

  19. ThermomixBlogger Helene October 4, 2011 at 5:46 pm #

    HI Pippa — I did not mean to ignore you, sorry. It’s just that the mailbox here is bursting these days and there are just too many emails and comments to deal with. That’s a good thing of course, but doesn’t help YOU ;-)

    Glad to hear you have had a bit of success since last time… I’ve never had the problems you describe, so it’s hard for me to say but I do know that the two more common reasons for grittiness are a)if you are adding powdered milk and b) if you are cooking or incubating at too high a temp. Since we know you are using the right temp for cooking (using Valerie’s meticulous instructions) then could it be that your incubation method is too warm… is that possible? About the skin on top… you might try putting a loose cover or tea towel over the milk as it is cooling, to slow down the cooling…

    Also, have you tried mixing the skin into the yogurt? (It’s hard to help from such a distance, without being at your side to see exactly what you are describing… ) Did you read in one of my comments above where I offered a link to the helpful yogurt pages on the forum? If you haven’t checked there already, then you will surely find those helpful. I hope there is something here to help you get over this little hurdle Pippa :)

  20. Wendy October 6, 2011 at 3:37 am #

    I’ve had my TM for two days now, so am brand new to this forum. Night 1 I used your yoghurt recipe, Thank You! I was pretty happy with my results …. Until I mixed sugar & vanilla extract into half the mixture to sweeten it up for the children and since then it’s remained a little runnier! I wondered why? Tastes yummy though.
    Thanks!

  21. ThermomixBlogger Helene October 6, 2011 at 8:34 pm #

    Hi Wendy — I’m not sure what to say, but homemade yogurt is often a bit runnier than the store-bought variety. For that reason, some people add powdered milk and others add gelatin capsules… If you start with a very solid yogurt as your starter, that helps too. Have you read through the pages of yogurt comments on the forum (?) they are most helpful!

  22. Ady October 22, 2011 at 3:54 am #

    My first experience making yoghurt and a great success! My two boys eat me out of house and home so throwing homemade yoghurt in the mix will be fantastic! Can’t wait also to try to throw all different fruits in the mix too! This is one recipe I will regularly! Thanks!

  23. ThermomixBlogger Helene October 22, 2011 at 11:04 pm #

    Great to hear of your success Ady. Homemade yogurt is a great way for Thermomix to earn its keep. And maybe soon those boys can start making the yogurt at your house… ;-)

  24. Pru January 30, 2012 at 6:34 pm #

    I have just stumbled across your blog while researching how to make coconut milk. I have had my Thermomix for quite a while but have never made yogurt. I am the only one in my house that seems to eat the stuff and I am wondering if I halved the recipe do I need to adjust the cooking time? I would appreciate your advice on this. I hate seeing good food go to waste and I like to use up dairy products within a week (I am pregnant – all sorts of irrational fears about food spoilage!)

  25. ThermomixBlogger Helene January 31, 2012 at 6:28 pm #

    Hi Pru — Congratulations on the new little person you are bringing into this world! Regarding your question I haven’t had time to test this recipe at half quantity yet, but here are my thoughts:
    You could reduce the cooking time, but it’s not necessary because with Thermomix there is no risk that it will ‘overcook’. You will be able to shave some minutes off the cooking times though, because your milk will come up to heat more quickly if there is less in the bowl. So in the first step, where it says “Put milk into Thermomix bowl and cook for 20 minutes at 80°C. on speed 2-3” … I would do this as described but check the temperature reading after about 15 minutes. You should find it reaches 80°C before the 20 minutes and once it does, you can stop the heating and proceed.

    Be aware that the cooking time will also be reduced. Then when it says “Cook for 15 min at 37°C. on speed 2”, you can reduce time slightly but make sure you don’t remove it before reaching 37°C. (It should be fine after 10-12 minutes as long as you have reached 37°C) Your incubation time will be the same, regardless of how much you make.

    Hope this helps keep you healthy for mothering your new babe ;-)

  26. Helen March 8, 2012 at 4:46 pm #

    Hi,
    I’m single so wondering if I can halve the recipe and still use the same temperatures and times. Could I add 1 tabs powdered milk for thicker consistency ?
    I’ve made the TMX recipe book yoghurt twice and each time have burnt the bottom of my bowl and gritty yoghurt.
    Thank you,
    Helen

  27. ThermomixBlogger Helene March 11, 2012 at 2:36 pm #

    Hi Helen — please see my answer to Pru, who asked this question earlier. Yes, you can add powdered milk to help thicken. More help for making yogurt with Thermomix can be found on the Thermomix forum (follow links and once there, just do a search for “yogurt”.) Hope this helps, H.

  28. Tracey July 12, 2012 at 8:24 pm #

    Hi
    I just made my first batch, my question is, it only half filled the thermoserver? I used the exact quantities in your receipe, so not sure where I went wrong?

  29. ThermomixBlogger Helene July 12, 2012 at 8:46 pm #

    Hi Tracey — if it only half-filled the Thermoserver, you’ve likely miscalculated the quantity of milk when starting. Two litres of milk just about fills the TMX bowl and the Thermoserver too.

  30. Niurka August 13, 2012 at 2:26 am #

    Thank you so much, for such an easy and wonderful recipe. I usually don’t review recipes, but this one was a must. I live in Spain and yougurt is cheaper than in the US but this recipe is even more of a money saver. I just had mine with sliced bananas. Thanks a million!!!!!!!!!

  31. ThermomixBlogger Helene August 15, 2012 at 4:59 pm #

    Great to hear from you Niurka — I’m thrilled to read that you were moved to share your thought all the way from Spain! Yes — Valerie’s yogurt method has inspired many of us. Works every time for me too :)

  32. diane frost February 14, 2013 at 7:17 am #

    Thanks for the tips! It works a dream!!!
    Diane

  33. ThermomixBlogger Helene February 14, 2013 at 10:29 am #

    Yay Diane — I love this ‘large batch’ method too… so satisfying!

  34. Almost Martha March 25, 2013 at 5:37 pm #

    Love this I make it at least twice a week, my family love it. I strain for about 10-15 mins to get a lovely thick Greek type yoghurt I use 2% fat milk, shape if in Australia.

  35. ThermomixBlogger Helene March 25, 2013 at 7:23 pm #

    Hi Almost Martha! Great to hear from you and I love the tip about straining yogurt for a delightfully thick version. Mmmmm my fave!

  36. Rebecca May 28, 2013 at 8:13 pm #

    Hi,
    I have made yoghurt using 2 different recipes and one was an epic watery fail, the other edible but runny. I will try this recipe but can I halve the ingredients?Has anyone done this? If so do I reduce the cooking time?
    Thanks Rebecca

    ?

  37. Rebecca May 28, 2013 at 8:24 pm #

    Hi,
    Ignore my question, I have had a better look through the answers and found my answer.
    Thanks

  38. ThermomixBlogger Helene May 28, 2013 at 8:28 pm #

    Ahhh dear Rebecca! Do you know that you’re just the type of reader every blogger dreams of? Thank you for reading through and finding the answer. I admire your persistence with the yogurt. Big hug to you from a distance! (And if you still don’t succeed, I have another yogurt recipe coming to this blog very soon.)

  39. Almost martha May 29, 2013 at 4:00 pm #

    I always strain my yoghurt so it’s nice and thick.

  40. ThermomixBlogger Helene June 6, 2013 at 9:27 pm #

    Like you, I love anything that is nice and thick and rich. Mmmmmm.

  41. Eve July 5, 2013 at 6:24 pm #

    Hi, we’ve been making our own yoghurt for a few years, which was made easier when I got my TM. The only time we ever had a problem was when we changed our starter yoghurt which was still a really good natural one.
    The recipe in the EDC has you cooking the milk for 30 minutes then add yoghurt and a further cooking for 10 minutes. When we made by hand all we did was bring the milk to 90 degrees and that was all. We are tempted to just use our old method in the TM , anyone else tried it this way?

  42. Vikki September 10, 2013 at 3:29 am #

    Hi, I normally make my own yoghurt in the easiyo thermos at only 1 litre at a time, but because we are getting through the yoghurt really quickly I decided to try your 2 litre recipe and use the thermo server. What a success, thank you! Just a tip re the skin, I use a metal whisk once it has cooled down and skim it off :-)

  43. ThermomixBlogger Helene September 11, 2013 at 8:37 pm #

    Thanks Vikki for trying, commenting, and teaching us about the skin ;-)

  44. Jillycoo September 15, 2013 at 1:33 am #

    Can I just check something – when you’ve added the starter culture and you’re incubating the yoghurt for 5 hours in the server, do you leave it at room temperature as opposed to putting it in the fridge?

  45. Vikki November 1, 2013 at 2:24 am #

    Hi, can I ask if you know whether incubating the yoghurt for 24 hours makes it lactose free? Thanks

  46. ThermomixBlogger Helene November 2, 2013 at 10:49 pm #

    Hi Vikki — not sure about that… but here’s a link that might help if you want to make lactose free dairy yogurt.

  47. Rebecca November 13, 2013 at 8:01 pm #

    Hi Vikki, I do know that the lactose is greatly reduced in the process but not removed.

    I find that after making the yoghurt about 4 times, the yoghurt to me tastes “off”. My husband and kids eat it still but I can’t bear the flavour. I am presuming the probiotics in the culture are getting stronger with each batch. Does anyone else encounter this?
    Thanks
    Rebecca

  48. Su November 18, 2013 at 1:20 am #

    Hi, I just made the yoghurt, but it turned into a watery fail :(
    I did use “lite” milk. Could that be the reason why?
    Thanks in advance for any advice!

  49. Rebecca November 22, 2013 at 12:00 am #

    Hi Su, yes lite milk can definitely be the reason (among a few others as I contacted Dairy Australia).
    Whole milk only.

  50. Su November 23, 2013 at 3:42 am #

    Thanks Rebecca!!!

  51. Camilla December 21, 2013 at 11:09 am #

    Hi there. Thanks so much Helene for your wonderful blog and amazing yoghurt! This has been the only yoghurt recipe I have tried and it has worked perfectly 99 percent of the time. The one time it turned out runny was when i forgot about it and didnt transfer to my thermos immediately so I guess the tem was below 37 degrees so it didnt set properly.
    I have a small 600ml thermos I use for incubation and your recipe works perfecty well for it. I use 800ml unhomogenised full fat guernsey milk and 1/4cup pot set starter. I strain the whey overnight and reserve it for baking et voila! Thank you so much!!

  52. ThermomixBlogger Helene December 28, 2013 at 8:02 pm #

    Thank you Camilla! I’m so glad you are having success with Valerie’s reliable yogurt recipe!

  53. yioulia January 27, 2014 at 10:20 pm #

    Hi! I am about to try your yogurt recipe and i was wondering if pasterized full fat milk will do.
    Thanks

  54. ThermomixBlogger Helene January 27, 2014 at 11:08 pm #

    That should work fine yioulia, as long as you have a good starter culture :)

  55. Rocio March 19, 2014 at 11:15 am #

    Valerie:
    Thanks for posting this recipe,I have prepared it several times and it works great. I have not bought yogurt for over two months now. I have a question tough, I was sharing this recipe with a friend and she asked me why I have to cook the milk at 80 degrees for 20 minutes, and I had to admit that I just follow the recipes without thinking too much about them. Would you tell me the reason please? Can I omit this step since the milk is already pasteurized?
    Thanks,

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