Yoghurt from fresh milk

Method

1. Pour the milk into the mixing bowl and heat 30 min / 100°C / speed 2 (without the measuring cup) to kill bacteria.
2. Let the milk cool to 45°C in the mixing bowl; use the sensor or check the screen.
3. Add the 2 melted yoghurt cubes and the sachets of fermentation powder. Mix 1 min / speed 3 (do not whip, to avoid bubbles).
4. Pour the mixture into a heatproof bowl or stone yoghurt pots that fit in the Varoma dish. Cover loosely (not airtight).
5. Pour 500 ml water into the mixing bowl and place the Varoma with the yoghurt mixture on the Thermomix. Ferment 10 h / speed 1 / 45°C (or use the fermentation mode if your Thermomix has one).
6. Freeze some of the yoghurt as a starter for the next batch. Stir in rennet or strain for a thicker yoghurt if you like.
7. Keep the yoghurt in the fridge for up to 7 to 10 days. You can also use 1 tablespoon as a starter for a new batch.