Estimated reading time: 14 minutes
Thick creamy Greek yoghurt is super easy to make! Make it in a warm spot on the bench, in the Thermomix or in a Yoghurt Maker. This is literally a set-and-forget recipe if you have a TM6 or Yoghurt Maker. Even without fancy equipment, the recipe makes delicious homemade, natural, pot set yoghurt.
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So many people have been asking me to share my recipe for creamy Greek-style yoghurt lately. I know it can be tricky to reproduce that thick, creamy premium yoghurt consistency, but with a good recipe and a few tips, you will nail the technique easily, every time.
The technique for yoghurt making will vary depending on whether you are culturing the yoghurt on your kitchen bench, have a Yoghurt maker or use a Thermomix, but the recipe remains the same.
Yoghurt Making Ingredients
First of all, I quite often get asked which starter yoghurt is best for yoghurt making and if skim milk is suitable. So I thought I would outline the ingredients I use in my recipe. There are only three ingredients used in my yoghurt recipe.
Milk
Use only full cream milk when making yoghurt. It will produce a thicker, creamier yoghurt and the cultures will multiply quicker when fed the optimum food, ie: full cream milk. I use full-cream UHT milk because;
- it’s generally cheaper than refrigerated milk.
- the milk is kept at room temperature so it’s quicker to heat.
- I always have reserves of UHT milk in the pantry so it’s convenient
Yoghurt Starter
In the past, I’ve seen recommendations that only expensive brands of thick yoghurt be used as a culture. The truth is, any pot-set yoghurt will have the active cultures needed to create yoghurt. I would always use full cream, natural yoghurt as a starter.
I also share a recipe and story which shows how to make yoghurt using another technique. The method uses a yoghurt culture instead of yoghurt as a starter. Cultured Yoghurt Method
Milk Powder
Good quality milk full cream milk powder adds a delicious creaminess and gives the yoghurt cultures more goodness to feed upon whilst turning your milk into yoghurt. If you have ever reconstituted cheap milk powder you will know there is a taste difference between brands, so choose a brand you trust. The flavour of your yoghurt can vary depending on your choice.
FAQ Greek Yoghurt Making Tips
How long does yoghurt need to culture?
What temperature is the optimum temp for yoghurt?
What if the temperature is too high?
What should I do if I forget about the yoghurt and it stays on the bench for 24 hours?
Yoghurt Making Methods
By now you have probably realised the key to successfully producing thick, creamy natural yoghurt comes down to culturing the yoghurt at the optimum temperature. There are a number of different methods used for maintaining the yoghurt temperature. The method you choose will depend on the equipment you have on hand.
If you consume a lot of yoghurts it may be useful to invest in a method which minimises the chance of failure and food wastage.
Benchtop Method
This method requires you to manually maintain the temperature of the yoghurt. Here are a few tips to help you:
- Place the yoghurt in a warm spot such as in front of a closed sunlit window.
- Add the yoghurt to glass jars and place in a sink full of warm water. Top up the warm water as necessary.
- Use my ThermoServer method below. *see video
Electric Yoghurt Maker
An electric yoghurt maker is a small, compact appliance which keeps the yoghurt at the optimum temperature. I have always used this model yoghurt maker because I also culture mascarpone cheese. Mascarpone has a longer culturing or processing time. If you are looking to purchase a yoghurt maker, ensure the machine has a timer which goes beyond 12 hours so you have the maximum functionality.
Using a yoghurt maker, simply make my recipe as per the instructions. Pour the yoghurt into the supplied container. Add the container to the appliance and then set the timer for 10 hours.
Remove the yoghurt and refrigerate until required.
Thermomix TM6
If you have a TM6 you’re in luck!! Your yoghurt maker is a built-in function! No need to carefully watch and maintain the temperature of the yoghurt in a ThermoServer AND no need to purchase a Yoghurt maker!
Simply watch the video below and follow the steps in the recipe.
Easi-Yo Flavoured Yoghurt
If you’re looking at a cheat way of making flavoured yoghurt fast, take a look at my story about Easi-yo Flavoured yoghurt. This is a great option if you have kids who enjoy copious quantities of expensive flavoured yoghurt. This homemade flavoured yoghurt costs approximately $2.50 for 1 litre. This yoghurt can be cultured using any one of the above methods.
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How to Serve Greek Yoghurt
Greek yoghurt can be used as a savoury or sweet base. Here are some ideas for making the most of your homemade Thermomix Yoghurt.
- Serve with Lemon Curd for a Lemon Yoghurt
- Swirl through some Passionfruit Curd
- Top with some homemade Healthy Granola
- Use it as the base of a salad dressing with chopped herbs.
- Save money by adding it to your Easy Chicken Curry
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Thermomix Greek Yoghurt Natural
Course: Thermomix Breakfast or Brunch, Basic, Breakfast, BrunchCuisine: American, Australian, Greek8
servings6
minutes132
kcal10
hours10 hours 6
minutes1
Thermomix, Yoghurt Pots, ThermoServer, Luvele Yoghurt MakerSuper easy to make in the Thermomix no matter what TM model you have! The TM6 is literally set & forget! Even the TM5 & TM31 can make delicious, pot set Greek yoghurt using this recipe.
Ingredients
1000 g Full Cream UHT Milk at room temp (you can use regular milk but it will need to be heated, see instructions)
80 g Full Cream Milk Powder
80 g pot set natural yoghurt used as a starter culture
- Steaming
350 g Hot tap water
1 TBS white vinegar used to clean the bowl as it steams
Directions
- UHT Milk Method
- Add the UHT milk, milk powder and yoghurt starter to the TM Bowl 1000 g Full Cream UHT Milk,80 g Full Cream Milk Powder,80 g pot set natural yoghurt
- Combine 10 sec/Speed 7. Scrape down bowl.
- Repeat, Mix 10 sec/Speed 9.
- Heat 2 min/37 degrees/Speed 2
- Pour the yoghurt into the yoghurt pots. or a 1 litre ThermoServer
- TM6 Yoghurt pots in the Varoma dish ready for fermenting
- Regular Milk Method
- Place the milk in the TM Bowl. Heat 10 min/100 degrees/Speed 2.
- Allow the milk to cool to 40 degrees. Approx 45 min.
- Add the milk powder to the cooled milk. Combine 10 sec/Speed 7.
- Add the yoghurt to the milk. Combine 10 sec/Speed 7.
- Heat the culture. 2 min/40 degrees/Speed2
- Pour the yoghurt mixture into 8 mini glass pots, add the lids to the pots.
- Fermenting Yoghurt TM6
- Place the yoghurt pots or the white ThermoServer. Place into the deep Varoma dish and add the lid.
- Wash the TM Bowl and add the hot tap water and vinegar to the TM bowl.
- Place the Varoma dish on the TM Bowl. Ferment Mode /70 degrees/10 hours.
- TM6 Yoghurt pots in the Varoma dish ready for fermenting
- Once complete, refrigerate the yoghurt until required.
- Bench Top Yoghurt Culturing – Fermenting TM5 & TM31
- Wash and submerge the Thermoserver and lid in boiling water to heat the dish.
- Heat 550g water in the TM Bowl. 6 min/90/Speed 1
- 350 g Hot tap water,1 TBS white vinegar
- Pour water into the pre-heated Thermoserver.
- Add the prepared yoghurt pots to the ThermoServer. Leave covered for 5 hours.
- Heat 150g water in TM bowl. 3 min/70 degree/Speed 1
- Replenish the ThermoServer with additional 150g of heated water. (Leave the original water in the ThermoServer.) Allow the yoghurt to ferment for another 5 hours.
- Once complete, refrigerate the yoghurt until required.
Notes
- It’s helpful to sit the heated ThermoServer on a thick tea towel so heat isn’t lost through the base.
If you don’t have a ThermoServer, use a thick crockery casserole dish or cast iron pot. Make sure to warm the container prior to adding the hot water and yoghurt.
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Happy Cooking
