In TM6 Varoma with 7 yoghurt jars:
. 1 litre UHT full fat milk (I suggest Moo organic in blue packaging)
. 120 -150 g plain yoghurt (I suggest Yeo Valley organic Natural in green packaging)
. 20 g full fat dried milk powder (I suggest Nido instant full cream milk powder in yellow tin)
. 20 g lemon juice
Place milk in TM bowl and heat 10 mins / 95°C / speed 1 without measuring cup.
Transfer in a wide dish and let it cool down to 40°C. It will take about 15-20 mins.
Pour back in TM bowl, add plain yoghurt and milk powder.
Mix 30 sec / speed 3.5
Divide between 7 yoghurt jars and arrange in Varoma dish. Close jars with lids or cover loosely with heat-resistant cling film.
Clean mixing bowl.
Add 250 g water in mixing bowl and 20 g lemon juice. Place covered Varoma into position then start Fermentation / 10 h / 70°C.
Remove Varoma and place jars in fridge for at least 2 hours before serving.
In TM6 mixing bowl:
. 1 litre UHT full fat milk (I suggest Moo organic in blue packaging)
. 120 -150 g plain yoghurt (I suggest Yeo Valley organic Natural in green packaging)
. 20 g full fat dried milk powder (I suggest Nido instant full cream milk powder in yellow tin)
Place milk, yoghurt and dried milk powder in TM6 mixing bowl and mix 3 mins / 40°C / speed 3.5
Then select Fermentation mode / 9 h / 40°C.
Transfer into a big jar or individual jars and place in fridge for at least 2 hours before serving.
In TM5 mixing bowl:
Go to Menu, Automated recipes then select Plain yoghurt and follow the recipe.
It will take 8 hours.
If your milk is not UHT start by heating it to 90°C and leave to cool down completely.
Annita's Cuisine 