Yoghurt – Thick Greek Style


I really love super thick Greek Style yoghurt! I much prefer really thick tangy yoghurt that doesn’t have any sweeteners added to it! I’ve been making yoghurt since I was a little kid with my mum (however lots of soy yoghurt back then) and I love it!


But last year I figured out how to get that super luscious thick yoghurt (almost Greek yoghurt type thickness but without straining off the whey) at home using a very simple method! My sister in law saw gourmet farmer using an esky for his yoghurt, and how well it worked! This is loosely based on his method, however tailored to using the Thermomix which gives the ability to get really accurate temperatures easily!

In the recipe when you’re heating up the milk I say to keep the milk at 90ºC for a longer time. The reason being, if you hold the milk at a stable temperature for longer it will make the yoghurt thicker by driving out the oxygen and helping in the fermentation process along with helping the proteins to hydrate well and bind as much water as possible. As this isn’t a strained Greek Yoghurt, there will still be some whey that gathers with the yoghurt remaining in the jar when you scoop your spoon of yoghurt into a bowl. You can either leave it in, (it will make the yoghurt a bit more watery) or you can just spoon it out to use in another recipe or dispose of it.


Once you have heated the milk it is important to cool the milk quickly. This helps to produce a thicker curd also. You can cool the milk quicker by filling a bowl with cold water, adding some ice cubes and setting the bowl of heated milk on top.

I’ve learnt that sometimes a less is more approach works best when it comes to the culture, which is why I only use 1-2 Tbsp of yoghurt as a starter. I like to use Jalna Greek Yoghurt for my starter, it always produces a really beautiful yoghurt.

If your family uses a lot of yoghurt, you can double this recipe very easily. Just increase the time of heating the milk and make sure once the 2L of milk reaches 90ºC to hold it at that temperature for at lease another 10 minutes. (Should take around 30-40 mins) and use 2 x 1L glass jars. They should fit side by side in your 10L esky quite easily.

For different flavoured yoghurts you can add vanilla beans or bean paste or for fruit flavours rather than adding fresh fruit that will water down the yoghurt, add fruit compotes or homemade refined sugar free jams. 

It’s really quite easy to make beautiful yoghurt at home! I hope you enjoy!

Greek Style Yoghurt
Beautiful thick, almost Greek Style yoghurt without the need to strain! Sugar and milk powder free!
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Prep Time
5 min
Cook Time
40 min
Total Time
24 hr
Prep Time
5 min
Cook Time
40 min
Total Time
24 hr
Ingredients
  1. 1 Litre Non-homogenised Organic Milk
  2. 1-2 Tbsp Greek Style Yoghurt (with live cultures - I like Jalna)
Equipment
  1. 1 Thermomix or a Pot & Thermometer
  2. 2 Medium Stainless Steel Bowls
  3. 1 Thermometer
  4. 1L Glass Jar
Instructions
  1. Take the starter culture out of the fridge to bring to room temperature.
  2. Place the milk into the Thermomix and heat 20 Mins/90º/Speed 3. You will notice that the milk will reach 90º at around the 10 minute mark, but hold it at that temperature for the full 20 minutes. (Read why in the notes above the recipe)
  3. Fill a medium bowl with water and some ice cubes and place another bowl on top to make an ice bath. Pour the warmed milk into the bowl on top and let sit to cool to 38º - 40ºC. Check the temperature with a thermometer. Be careful that it doesn't drop below 35º. This should take about 20 minutes. It's important to reduce the heat quickly to produce a nice thick curd. (Alternatively, you can keep pouring the milk back into the Thermomix to check the temperature, but I find it easier to just use a Thermometer.)
  4. While the milk is cooling, place 2 Litres of water into the Thermomix and heat 3 Mins/45º/Speed 3. Pour the warmed water into a small 10L esky. Repeat this process. Depending on the height of the jars you use to set your yoghurt, you will need 3-4L of water.
  5. Remove a cup of the cooled milk into a cup or bowl, and stir or whisk in the starter so its smooth and there are no lumps.
  6. Pour this mixture back into the bowl of cooled milk and stir to combine briefly before pouring into a 1L glass jar. Secure the lid and place the jar into your esky filled with water. The water should be surrounding the jar but not covering the lid.
  7. Leave the jar in the water for 12-24 hours to incubate and ferment. Depending on how tart you like your yoghurt will determine how you long you leave the yoghurt to ferment. Around the 12-14 hours mark you will have a really lovely mildly tart yoghurt. Around this time is when I like to take mine out and place straight into the fridge to set firm.
  8. Once completely cooled, your yoghurt is ready to eat!
  9. And don't forget to save a couple of Tbsp for your next batch of yoghurt!
Notes
  1. Try not to disturb the yoghurt in the first 6 hours when the yoghurt is incubating as this can interfere with the yoghurt setting properly.
Kitch'n Thyme http://kitchnthyme.com.au/

Roast Fennel & Zucchini, Cavalo Nero & Pea Soup

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Roast Fennel & Zucchini, Cavalo Nero & Pea Soup
Serves 4
This delicious soup will nourish you on those cold winter or spring days. It's warming but also very light and refreshing!
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 2 Red Onions, halved
  2. 2 Garlic Cloves
  3. 30g Olive Oil
  4. 200g Fennel (1-2 Bulbs)
  5. 500g Zucchinis (2-3 Large)
  6. 2 Tbsp Vegetable Stock Paste
  7. 500ml Chicken Stock/Bone Broth
  8. 2 Stems Cavalo Nero or Kale, stalks removed
  9. 200g Frozen Peas
  10. 2 Sprigs Mint
  11. 2 Sprigs Coriander
  12. 2 Sprigs Italian Parsley
  13. Extra Peas for garnish
  14. Creme Fraiche or Sour Cream for topping
  15. White Truffle Oil or Olive Oil
  16. Salt & Pepper
Instructions
  1. Preheat the oven to 180º C. Line a large baking tray with baking paper and place the fennel and zucchini onto the tray. Drizzle with olive oil, salt and pepper and place into the oven to roast for 20-25 minutes or until the veggies are browning on the edges.
  2. Place the onion & garlic into the Thermomix and chop 3 Sec/Speed 7.
  3. Scrape down the sides, add the olive oil and cook 8 Mins/100º/Speed 1.
  4. Place the roasted vegetables, the stock paste & chicken stock into the Thermomix and cook for 5 Mins/100º/Speed 1.
  5. Add the remaining vegetables and herbs and cook 2 Mins/100º/Speed 1.
  6. Gradually increasing the speed, blend 40 Sec/Speed 8.
  7. Pour into bowls to serve and top with peas, creme fraiche, salt and pepper and drizzle with truffle oil. Serve immediately.
Kitch'n Thyme http://kitchnthyme.com.au/

Chocolate & White Mulberry Granola

Choc Mulberry GranolaRather than muesli, this is delicious chunky, crispy, crunchy Granola! Sound good? Then this is for you! Homemade granola is wonderful to have in the house. My memory drifts to when I was a little girl and stood there stirring huge bowls of it! It can be a delicious healthy alternative to sugar laden cereals and great for mornings when you are on the go! The benefit to making it yourself is that you know exactly what has gone into it. Many of the store bought varieties are really high in sugars (especially granolas) and contain unhealthy oils/fats and unnecessary fillers, preservatives and numbers!

This granola is really easy and quick to make. Making it at home gives the you freedom to control what goes into it too. Every fortnight I try to have at least 1-2 food prepping days, which sets us up well with ready-to-eat foods.  These are the sorts of things I will cook on these days. This is a really big batch, it will make around 2.5kg. Depending on the size of your family it should last you a good number of weeks!

I sweeten it with apple sauce and honey. The apple sauce is just apples cooked and blitzed into sauce in 8 minutes with the Thermomix – no other things added! By using apple sauce over apple juice you are eating the fruit in its whole state, with all the fiber, and not just the sugar! The apple sauce also helps to create that chunky granola texture. I always use good quality organic raw honey. Whilst heat treated honey looks prettier and has a longer shelf life, many of the natural minerals, enzymes and antioxidants have been destroyed in the intensive processing. The pollen which is also filtered out has an array of health benefits too. So I always advocate local, raw honey.

Dried fruits contain concentrated amounts of sugars so I try to only put 1 to 2 varieties of dried fruits in. These are a couple of my favourite combinations below.

The addition of nuts and seeds enhances the protein content and delights the tastebuds! Even though the nuts are in the mixture I cook, I do pre-roast the almonds first, because I find you get a better roast on them, when roasted first on their own. You can roast them at 180° for 10-15 minutes.

I’m sharing a couple of my favourite combinations, but you can play around with the ingredients and make your own varieties using the flavours that you love. Enjoy!

Chocolate & White Mulberry Granola
Delicious chunky, crispy, crunchy Granola! Top with yoghurt and a drizzle of honey for a yummy breakfast!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1.2kg Organic Rolled Oats
  2. 100g Quinoa Flakes
  3. 100g Activated Buckwheat Kernels (optional)
  4. 100g Almond Milk Pulp (or Almond Meal)
  5. 50g Black Chia Seeds
  6. 100g Pepitas (or Pumpkin Seeds)
  7. 150g Sunflower Seeds
  8. 1 Tbsp Cinnamon
  9. 2 tsp Pimento
  10. 120g Macadamias
  11. 120g Roasted Almonds
  12. 500g Apple Sauce
  13. 300g Organic Butter
  14. 250g Honey
  15. 60g Raw Cacao Powder
  16. 1 tsp Vanilla Essence
  17. 50-100g White Mulberries
  18. 100g Coconut Chips
  19. 150g Dates (roughly chopped)
  20. 100g Chocolate Chips - Rapadura Sweetened (optional)
Instructions
  1. Preheat the oven to 180°. Line large baking trays with baking paper and set aside.
  2. Place the oats, flakes, buckwheat, almond meal, seeds, & spices into a very large mixing bowl. Stir to combine.
  3. Place the nuts into the Thermomix bowl and chop roughly 0.5 Second/Speed 6.
  4. Place the apple sauce, butter, honey & vanilla into the Thermomix and cook 2 Mins/50°/Speed 3. Pour this wet mixture over the dry ingredients and using your hands coat all the dry ingredients well.
  5. Place handfuls onto the baking trays, slightly clumping it in your hands as you go. Spread it out fairly thinly and evenly over your trays, and bake for 30-35 minutes, giving a quick stir halfway through.
  6. Remove from the oven and cool on the trays before placing back into the mixing bowl and tossing with the mulberries, coconut, dates and chocolate chips.
  7. Once completely cooled, place into airtight containers or jars and store in a cool, dry place for 2-3 weeks.
Kitch'n Thyme http://kitchnthyme.com.au/