Greek Yoghurt

Instructions: TM61. Pour milk and vanilla bean paste into TM bowl and blend for 10sec / speed 7. 2. Cook 30 mins / 90 degrees C / speed3. 3. Place TM bowl into the fridge for approximately 40 mins to drop the temperature down to 37 degrees C.4. Once at 37 degrees C add 3 tbsp of natural yoghurt and mix 4sec / speed 4. 5. Cook 10 mins / 37 degrees C / speed 3. 6. Select the ferment function. Set 8 hrs / 37 degrees C. Can be up to 16 hrs. 7. Pour yoghurt into a container and reserve 3 tbsp for the next batch.