From cheese to yogurt to proving doughs, learn more about the TM6 Fermentation mode .
Milk needs to be heated to an exact temperature in order to curdle. With the TM6 Fermentation mode , you have an environment of controlled humidity with temperatures between 37ºC and 70ºC, which remain stable and constant for periods of up to 12 hours.
Place the yogurt mixture directly in the mixing bowl or in individual yogurt jars in the Varoma, then let Thermomix® ferment for 8-12 hours.
Tips for all kinds of yogurt:
• Drinking yogurt: make yogurt in the mixing bowl and at the end of the fermentation, mix for a further 10 sec/speed 4. Pour into bottles and store in the fridge until needed.
• Using raw milk: heat 15 min/90°C/speed 2, then leave to cool to room temperature before starting the recipe.
• Extra thick: the heating and cooling process described for raw milk can also be used with pasteurized milk to produce a thicker consistency. Or, add milk powder for extra thickness.
• Creamy yogurt: replace 100-200 g milk with single cream.
• Soy yogurt: a great alternative for dairy yogurt. Try it at home and see how much you save!
• When fermenting in Varoma, to protect against oxidation during long fermentations, add the juice of half a lemon or a teaspoon of vitamin C (ascorbic acid) to the water in the mixing bowl.
For consistently good results with yeast-raised doughs, keep the dough:
• Away from draughts
• At a temperature between 24ºC and 28ºC
• With humidity around 75%
These conditions can be challenging to reach in a normal kitchen, so use the Fermentation mode for ideal results!
Two easy steps to prove dough in the Varoma dish:
• To ensure holes in Varoma dish remain unobstructed and allow steam to flow, place the butterfly whisk, lying flat, or two small chopsticks in the bottom of the dish to lift the paper lining off the holes.
• Richer or denser doughs are perfect for Fermentation mode as they take more time to rise than plain white doughs. Allow to prove in the Varoma dish until the dough doubles in size.
