Homemade Greek Yogurt
Thermomix recipe: Homemade Greek Yogurt. Ready in 65 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 1800 g milk (whole or 2%)
- 60 g plain yogurt (with live active cultures, at room temperature)
Instructions
- Ensure the Thermomix mixing bowl is clean and dry. Add the milk to the mixing bowl.
- Heat the milk for 20 minutes / 90°C / Speed 2 (Reverse). This will bring the milk to a gentle simmer and prevent scorching.
- Allow the milk to cool in the mixing bowl, stirring occasionally, until it reaches a temperature between 40°C and 46°C. This may take approximately 30-40 minutes. You can stir it gently for 5 minutes / Speed 1 (Reverse) every 10 minutes to aid cooling, checking the temperature with an external thermometer.
- Once the milk is within the target temperature range (40-46°C), add the plain yogurt with live active cultures to the mixing bowl.
- Mix for 10 seconds / Speed 2 (Reverse) to gently incorporate the starter yogurt into the warm milk.
- Carefully transfer the yogurt mixture from the Thermomix bowl into a clean, insulated container or a pot wrapped in a thick towel.
- Cover the container and place it in a warm, undisturbed spot for at least 6 hours and up to 10 hours, or until the yogurt sets and is no longer liquid. A warmed oven (turned off) can also be used.
- Once set, place the covered container in the refrigerator for a minimum of 6 hours and up to 2 days to chill and allow the flavor to develop further.
- To achieve Greek yogurt consistency, line a fine-mesh strainer or colander with finely-woven cheesecloth and place it over a large bowl. Spoon the chilled yogurt into the strainer.
- Return the strainer with yogurt to the refrigerator and allow the whey to drain for 2 to 8 hours, or until the yogurt reaches your desired thickness.
- Transfer the finished Greek yogurt to airtight containers and store in the refrigerator for up to 2 weeks.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.