Vanilla Yogurt

This is straight from the Thermomix recipe book, and makes 1 kilo/litre of yogurt, but I've decided I've hit right mix of sugar and vanilla to get the most delicious Vanilla Yogurt.  To make yogurt, you need a starter of course, which is just 3 tablespoons of pot-set yogurt.  Before making my own, I was making Easiyo yogurt, using the sachet and water.  I was surprised to find (because it really IS  yogurt!!) that I could use my last bit of Easiyo as my first starter.  The great part of having used Easiyo is that I have the pot and thermos to set it in.  There are lots of yogurt websites out there,  dedicated to the intricacies of creating 'the real thing'.  I use this recipe and it is yet to fail apart from my own error.  I am told that each generation gets thicker and that certainly seems to be true and each batch I make is declared "oooooooh,  that's a good one!"

The hardest part of having to use your previous batch to start your next batch is making sure no-one eats the last of the pot.

INGREDIENTS:

• 800 g full cream or light milk (I use light A2)
• 50g milk powder (check ingredients for preservatives/flavours)
• 50g white sugar
• 5g Vanilla Extract (not essence)
• 3 tabs Pot set yogurt (ie starter)

METHOD:

• Place milk, powdered milk, sugar and vanilla into TMX bowl and blend for 10 seconds on speed 7
• Cook for 30 minutes at 90degC on speed 1
• Allow to cool to 37degC (This will take about 30 or so minutes)  (Thermomix will display temperature)
• Add starter yogurt and blend gently for 4 seconds on speed 4.
• Cook for 10 minutes at 37degC on speed 1
• While yogurt is cooking, get container and boil kettle to fill thermos
• Once cooked, pour yogurt into container, seal and place into thermos.
• Leave for at least 8 hours or overnight to set. Do not disturb the yogurt in this time.
• Place in fridge  (Don't forget to reserve 3 tabs for the next batch.)

Edited 25/6/11  Interestingly,  I've found that every now and then I get a runny yogurt.  Out of the blue!  Then, gradually it becomes more 'firm' again with each successive batch.  Go figure???  Any ideas why?

10/11/11  I watched the Gourmet Farmer online the other night and I think I've solved the problem.  I'm not sterilising!!!  Sure,  I wash the yogurt pot,  but sometimes it's just a swish under the tap with the brush.  Visibly clean,  but not sterile!!  As it was explained on Gourmet Farmer,  by heating the milk, you're killing all the existing bacteria.  Then you add the yogurt starter which means that is the only bacteria there to flourish.  If you go and put it into a pot that isn't sterile, the other existing bacteria gets to also flourish,  ruining your yogurt.

I haven't had a chance to test the theory as no-one's into yogurt right now and it was going to waste.  But if you do, please let me know if this info helps.

Vanilla has been listed as low amines in the past,  but the most recent list (2011 RPAH Elimination Diet Guidebook) has it as 'Moderate'.  This is for commercial yogurt and very fresh, homemade yogurt shouldn't have that problem.  Be careful though,  if you are an amine responder.