Thick Yoghurt Recipe - Keeper of the Kitchen (2024)

There’s a pretty varied number of ideas, recipes and versions of yoghurt (yogurt in the US) available on t’internet, which can sometimes be really both intimidating and off-putting. I’ve tried a number, and have finally found one I return to again and again. You can find this on the Thermomix® Forums too, but read on for more information and options. (See the bottom of this post for non-Thermomix® recipes)

This is a thick Greek-style yoghurt. I like to whizz up some frozen fruit and mix it with the yoghurt to make the fruity flavoured breakfast favourite that I’d otherwise be spending a fortune on.

When I was in Australia, I found 60 minutes made a good yoghurt. Now I find it makes it a bit grainy and find 50 minutes is perfectly sufficient. I’m not sure if there’s a difference in the milk or if it’s moisture in the air, or what, but try different timings and see what you prefer.

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I’ve recently changed my reusable pouches brand to this one. Check it out!

I use this Easiyo Yoghurt Maker. I suppose I use it because I have it, but it’s easy enough to make yoghurt without it. That said, I like it. I’ve never had a failure using this, either with the Easiyo starter or just with my own yoghurt. The good thing is people buy these, try them out, then sell them. eBay is full of 99p offerings. I got mine free on Freecycle. It’s very simple to use.

Once the yoghurt is made, I transfer it into Fill n Squeeze pouches, ready for my children to enjoy. The yoghurt freezes really well, so I can take a pouch out of the freezer every evening, ready at my daughter’s table for her to have in the morning. We also use it for daytrips and so on, so I get less requests for ice cream! The reuseable pouches save a fortune, and I’m just thrilled not to buy my girls sugar-and-sweetener-filled yoghurt ‘treats’.

We also use these ice lolly moulds for making frozen yoghurt ‘ice-cream’. Literally, frozen yoghurt, sometimes with fruit. My baby especially loves these and would have them for every meal. There are so many shapes, forms and moulds on the market, but these are a perfect child size – about two or three tablespoons full – so there’s little to no wastage. Each ‘ice cream’ comes apart so you only have to take out one at a time. They’re pricey, except when they’re on sale, and the little connectors snap sometimes when frozen, but they are the best we’ve found for our purposes so far.

Here are some of our favourite toppings for plain yoghurt:

• Nuts and honey
• Muesli
• Raisins and grated apple
• Pureed apple and cinnamon
• 1/2 a pureed banana and 1/2 banana slices
• Pureed berries
• Vanilla pods or essence (buy the proper stuff though, not artificial flavouring)
• Crushed pineapple and coconut
• Chopped and dried mixed fruit
• Sliced or pureed banana
• Chocolate buttons or chips with a squirt of chocolate ice cream sauce or melted chocolate (for a treat)
• Lemon zest (lemon juice might curdle your yoghurt)
• Nuts, raisins, honey and chopped mint

but of course, there’s a world of other options to explore.

If we find ourselves with excess yoghurt, I love making cream cheese from it. While I’ve never had a problem with bought cream cheese, the home made stuff isamazing.Well worth making!

And if you’re making your own cream cheese, you’ll find you have plenty of whey left over. Don’t discard it! There’s a lot you can do with left over whey.

Don’t have a Thermomix®? Try these recipes instead:

• Homemade Thick Crock Pot Yogurt
  
• Yogurt Sweeteners and Flavours
• Waste-free yoghurt using a pan and a flask
• Yogurt in a Thermoserver
• Easy Machine Yoghurt
• Yogurt: Flu Fighting Food
• DIY: Homemade Yoghurt