I have actually written an extensive (me thinks) blog on this subject already, but so many people don’t learn from reading. So, this is for you, Lynda! You said you needed me to actually show you because it was too difficult. That is the beauty of this machine. It is actually so simple to make such incredible food that it “seems” impossible, therefore, too difficult. This is so easy. Too easy. So delicious, nutritious and cost effective. Take a look at the original blog in the link above, and then here are a couple of flip videos on the subject. I did notice when I wsa reciting the ingredients for the yogurt cheese ball marinade that I omitted the salt. It is in the recipe, however.
So, do you agree? Is this not EASY PEESY!
Hi Valerie – Excellent!! So easy – but – Do you ever add sugar, honey or fruit to the yogurt? And will it still set if you add it before?? Thanks
Hi, Renee…
If you add anything to the yogurt, you must add it after it has set in the fridge overnight. You cannot add anything while it is in the process of becoming yogurt as additives will interfere with the culture and you will not get yogurt.. It is so easy to add anything you want to once it is made. I like to add this to soups, or to have some homemade granola with some fresh or frozen blueberries with mine. YUM!
[...] Yoghurt and then yoghurt cheese [...]
Valerie thank you for the very clear instructions and more importantly for your enthusiasm which just oozes out of the screen! My yoghurt making has been success all the way thanks to your help! Have just made my first batch of yoghurt cheese which I can not wait to try! Thanks again. Melissa.
[...] http://www.acanadianfoodie.com.....s-is-too... [...]
Valerie
I have seen Thermomix in French chef’s online videos and I am so intrigued! Once I am in Beirut I will inquire and find out if I can get one there.
I am sure you can find one with the correct voltage for Beirut. What voltage or electrical outlet is used there, and I can refer you to a Distributor. You will never regret it. With the amount of cooking you do, it will help so much.
Valerie
Hi Valerie, I have tried making your yoghurt today in my Thermomix and am really looking forward to turning it into cheese balls tomorrow. In your blog you list both cooking times as 15 minutes but on the video you have 20 minutes. Which is correct?
Hi, Fiona!
Valerie
As I worked with the recipe, I found that 18-25 minutes worked best. I had success with 15 minutes, but some people didn’t, and increasing the cooking time at a constant temperature doesn’t hurt the product, and in some cases enables greater success. So, 20 minutes would be the time I would suggest for you! Please let me know how it goes!
Hello Valerie, I also call Valeria (alias DEA on my blog) and I write from Rome, Italy. I always do the yogurt at home for me and my children, they love it. Your recipe with Termomix is incredible especially since you get a delicious cheese with him. I’ll have to try it for sure. In Italy we call the Thermomix Bimby and I use it often. If you like, I too have a blog with some recipes on my blog. I will definitely come back to find you in your blog to get inspired on your way to cook. An affectionate greeting overseas
[...] a sieve and some cheese cloth (I use a tea towel like I do when I make my yogurt cheese) ready. Measure 1/4 cup of vinegar, and then bring your two litres of milk to a boil. That is how [...]
Hi Valerie,
Can you use skim milk and natural low fat pot yoghurt to do this recipe
[...] the mix page 39: Yoghurt Balls by A Canadian [...]