Two Instructional Videos: Making Yogurt, Yogurt Cheese, and Yogurt Cheese Balls
I have actually written an extensive (me thinks) blog on making yogurt 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 was 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 making yogurt, yogurt cheese and yogurt cheese balls 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!
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.
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!
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! 🙂 Valerie
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
Hi Valerie,
Can you use skim milk and natural low fat pot yoghurt to do this recipe
Hello! I made your Serb Style Musaka last night and it was brilliant. Just like My Mother in Laws in Knjazevac! I was wondering if any of your cheese recipes are like that of the Village cheese you would find there??? Thanks so much.
Tina
Are you talking about Mladi Sir? No. That is so so delicious. I want to have a lesson next time I go, write about it, and make it here…. but, of course, the best is made with fresh cow milk and buying that here is more illegal than buying heroin! I love it love it love it, and will definitely write about making it there one day!
🙂
Lovely to meet you, Tina!
Valerie
Mozda? Maybe it is mladi sir but I just know it is mek celo sir. I fear making that is illegal here in the U.S. too, but not as dangerous as heroine! lol I would break that law to make it . I know that the U.S.D.A. does not have my best interest at heart or Monsanto would not be a household name. Off to hit up some Amish for some illegal raw milk.
I am quite happy to have found your blog! Zdravo to the Muz!cao
Clearly, Tina, You and I are on the same page with Monsanto! It broke my heart to be traveling last year through Serbia to see rows upon rows upon rows of GMO corn growning in those gorgeous virgin fields for the first time.
🙂
Valerie
I know… The floods last year made the people so vulnerable. and the seed was a free “gift” from Monsanto. SO much damage done… ugh
Hi, if the room temperature is around 28-30 degrees C, can it be still left outside for 5 hours? Or you will recommend to left that in the fridge? Thanks for your advice.
Hi Markus
For probiotic purposes, the yogurt should be left unrefridgerated for 24 hours. The longer out of the fridge, the tangier the product, too. Five hours is absolutely necessary in an insulated container or warm proofing area – so your room temperature is good, even a little low.
🙂
Valerie
Definitely out to f the fridge for 5 hours – up to 24 hours if you want full probiotic benefits – but it will be much more tangy left out longer. Everytime you make it with your homegrown starter, it will get thicker and thicker.
Let me know how it goes for you!
🙂
Valerie
Standing at my kitchen bench watching this yoghurt come together. I usually only make 1 litre so it’s a great bonus to have the cheese recipe as well. Thankyou. Was glad to read that it can be left out of the fridge for 24 hrs as it’s 6 pm here so will be out all night. Hope it doesn’t cool too much . And again, thankyou .
How did it turn out, Noelene? Dying to know! I make yogurt all of the time and just love it. The longer out of the fridge after the first 5-8 hours – the tangier!
🙂
Valerie
About to make another batch now. Very happy with the result. Will try 1litre today and starting earlier so can be out all day.
Thank you for the videos. I would like to know where I can find the ingredients and quantities for the yogurt. Thank you.
Ginette,
The quantity is listed in the recipe and the ingredients are also there…. but where to find them would depend upon where you live.
🙂
V