Thermochef Cooking

Last weekend, I got my Thermochef cooking up a storm.  It was lovely weather mostly, so The Mister was able to keep the littles outside whilst I tested out some recipes.  I’ve been wanting to get into cooking up some basics, so I delved into the thermochef and thermomix books I have to test some recipes.  

First up, Quirky Cooking’s Macadamia Pesto.  I’ve made this one before, but it’s quick, easy and awesome.  It’s fantastic on a whole variety of things – pasta, zoodles, grilled fish, roast chicken even on vegetable crudites.  

Quirky Cooking's Pesto | Thermochef | ThermomixI then cooked up some Vegetable Stock Paste, from the Thermochef Recipe Cards.  This is a staple, it’s always in the fridge.  Lasts for a while because of the salt and is fresh, nasty free and adds good depth to lots of dishes.  

Thermochef Vegetable Stock Paste | Thermomix

The biggest success I had, was the Thermochef Yoghurt.  I was REALLY pleased with the way it turned out.  Thick and creamy, and it was actually a nice mild flavour so the kids don’t mind it either.  I’ve been making my own yoghurt for a while, first with  the easiyo, and then using UHT milk and yoghurt starter in a thermos.  But while it was always ok, and was saving some money, it was never great.  And I had avoided making it in the thermochef because I thought it was too complicated.  I was wrong!

Yoghurt in the thermochef | thermomix

 Yum.  There isn’t much left, so I’m going to have to get to it again this afternoon – I also have an order from my mum for a batch! 

I cooked up a few other basics, including an EASY gnocchi, a tomato sugo and a tomato jam.  Things that Ms 3 actually ate.  Wonders will never cease.  I’ll write another post soon about those yummies.  

I’m thinking of doing a bit of a thermochef series, what do you think?  Just me testing out the recipes and talking about what is useful to me.  Perhaps even some budget breakdowns of the basics, and how it can save money?  If that sounds good, let me know, either in a comment below, or over on the Facebook page.  


Thick & Creamy Yoghurt
Yields 1
Write a review
Prep Time
10 min
Cook Time
45 min
Total Time
9 hr
Prep Time
10 min
Cook Time
45 min
Total Time
9 hr
  1. 800g full cream milk
  2. 3 tbsp natural yoghurt
  3. 50g milk powder
  1. Place milk and powdered milk into TC bowl and blend for 10 seconds, speed 7
  2. Cook for 30 minutes, temperature 90c, speed 1.
  3. Cool to 37c. This took at least an hour for me, as I left it in the TC bowl. Use a thermometer to test this. The recipe card says minimum 30 minutes, and that the temp can be tested by placing bowl back into housing and the temp will register. My TC does not do this.
  4. Add the yoghurt and blend gently for 4 seconds, speed 4.
  5. Cook for 10 minutes, temperature 37c, speed 1.
  6. While yoghurt is cooking, pour boiling water into the glass jar from a yoghurt maker, or into a thermos flask to sterilise and warm.
  7. Once yoghurt is cooked, pour immediately into the container and leave over night.
  1. Some handy tips - The yoghurt should get thicker and creamier the more you make it using your own starter.
  2. Add extra acidophilus powder if you like - available from health stores, I added a the powder from a capsule, as I had some in the fridge.
  3. I used organic products, but just use the best products you can afford.
Tully & Mishka
 Recipe used with permission.

  • Carolyn Nugent

    Please do a Thermochef series of blogs. I am still a very new TC owner and I like to find blogs from people who have had success with recipes and give good instructions – much better than making some of the book recipes!
    I have had some spectacular failures as well as some successes, but I do not like wasting food and money.

    • Hi Carolyn, thanks for commenting! I would like to do some more thermochef posts – I just need to get more creative (ie brave!) and experiment outside the recipe books! Which I am starting to do, so watch this space! What have been your successes? 🙂

  • I’ve never been brave enough to make my own yoghurt before but this looks great – I might just have to give it a try x

    • I was a bit scared too Robyn! But it just keeps getting thicker – every now and again I add a probiotic capsule to keep the good stuff up. Hubby loves this yoghurt!

  • Thanks for the link for the pesto! I must try it as I have heaps of basil in the garden!

  • My thermochef is broken and I’m deciding whether to return it to New wave to be fixed or not.
    I think a thermochef series is a great idea – can’t wait to read it!

    • How long have you had it Amanda? Have you been tempted by the more expensive model?

  • kirby

    I think a thermochef series is a great idea! Always looking for inspiration! I have a thermochef also but do one day hope to upgrade to the real thing!

  • Brenda

    A series is a great idea. I have had my thermo chef for a couple of years but don’t really use it as there is little available on the net. I made apricot jam tonight in it but I had to goggle how to fix runny jam. Fixed it, I think, I’m waiting for it to cool before I really know if it’s ok. I googled how to make it in the thermo chef but there was nothing only the more expensive model had info but I don’t have a clue what temp varooma is. So I cooked at 100. So you can see people do need help and inspiration. I hope you do the series.

    • Kate

      Varoma is our steam function (3rd icon on right which looks like an oven) Becareful with speed selection though as speed is automatically set to 1, so to increase speed just press “+”. If you press steam then speed, you would erase the temperature. Hooe I haven’t confused you, it takes a little getting used to when using steam.
      A Thermochef series would be great as Thermochef doesn’t have their own community yet, even though there are quite a lot of users.

  • Hi there, I’m making this as I type… but only had UHT milk on hand. Now that it’s 15 minutes in, I wonder if it would still need the full (or any!) cooking time given the milk is already heated and cooled… Don’t suppose you’ve tried this recipe with UHT have you?

    • Hi Jenn! Sorry about the delayed response! My last batch was actually with UHT and half way through I wondered the same thing! It turned out pretty much the same as with non uht, and I’ve read some posts where people have used both with no difference. How did yours turn out? I’m working on thickening mine a bit more – I think I need to drain off some of the liquid once it’s done sitting. xx

      • It was really runny! I’ll try it again with fresh milk and fresher yoghurt and see how we go 🙂

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