Pot Set Yoghurt & Fruited Pot Set YoghurtMake on Fresco
I have severe yoghurt issues, so much so that I needed some yoghurt therapy for a while. I have never liked a runny yoghurt, and have experimented with adding cornflour or gelatin as stabilisers (like commercial yoghurts) but with varied results. Anyway, I was determined to get the perfect set yoghurt, and, yes, I believe this is it. No runniness, no drippy whey oozing out whenever you take a spoonful. I am afraid some of you may not like using the powdered milk, but move on. I have; you can too. Cue the fruit and the graneusli. Yum.
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- 1000 Milliliters whole fat milk
- 50 Grams powdered milk
- 50 Grams full fat plain yoghurt as a starter
Fruited Pot Set Yoghurt
- 50–100 Grams jam of choice
- Recipe for Pot Set Yoghurt
Place milk and powdered milk into the Thermomix bowl and heat 15min/80°C/speed 4.
Allow this mixture to cool in the Thermomix bowl until temperature has reduced to under 50°C. You can use a thermometer for this or you can remove the bowl from the Thermomix and place it back into the cradle. It will register the temperature approximately each time you do this.
Meanwhile, clean two 600ml jars and preheat your oven to 40°C. Place jars and lids into the oven to dry.
When your mixture has reached correct temperature, add yoghurt starter and blend 10 sec/speed 4.
Pour mixture into jars and seal with lids. Place into the oven for 6 to 8 hours.
Remove from oven and cool before refrigerating.Use as per any other yoghurt. Reserve 50g as the starter for your next batch.
Fruited Pot Set Yoghurt
Prior to putting the yoghurt into sterilised jars, place enough cold jam into the bottom of the jars to create a layer that you can see. Top with the yoghurt and proceed with the oven step.
You can use any jam for this recipe, home-made or commercial.
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