Fermentation, or fermentation, is an increasingly fashionable and well-known process these days. We can make fabulous sourdough breads, homemade yogurts and sauerkraut at home. Of course, Thermomix helps us in this as well, since it works for us overnight while we sleep.
Fermentation is an ancient method of heating or storing food without artificial preservatives. During the process, natural lactic acid bacteria are formed, which are responsible not only for the shelf life, but also for the characteristic delicate, sour taste. These bacteria are good for our intestines. (Source: piccantino.hu)
Let’s see how the Thermomix TM6 fermentation method can help us
Homemade soft cheese
Milk must be heated to a precise temperature in order for it to coagulate. The TM6 fermentation mode provides a controlled humidity environment with a temperature between 37 °C and 70 °C, which remains stable and constant for up to 12 hours.
THE RECIPE FOR FRESH WALNUT SOFT CHEESE IS AVAILABLE BY CLICKING HERE!
Perfect yogurt maker
Place the yogurt mixture directly into the mixing bowl or Varoma in small yogurt jars, then let the Thermomix ferment for 8-12 hours.
Tips for various yogurts:
Drinking yogurt: prepare the yogurt in the mixing bowl, then at the end of the fermentation, mix for another 10 sec/speed 4. Pour into jars and store in the refrigerator until needed.
Using raw milk: heat at 15 p/90°C/speed 2, then let cool to room temperature before starting the recipe.
Extra thick milk: the heating and cooling process described for raw milk can also be used with pasteurized milk to obtain a thicker consistency. Or add powdered milk for extra thickness.
Creamy yogurt: replace 100-200 g of milk with cream.
Soy yogurt: a great alternative to milk yogurt. THE RECIPE FOR SOY YOGURT IS AVAILABLE BY CLICKING HERE!
The traditional, basic yogurt recipe can be found in the Basic cookbook! We spiced it up with a little more vanilla, the RECIPE IS AVAILABLE HERE!
Good to know…
When fermenting in Varoma, add the juice of half a lemon or a teaspoon of vitamin C (ascorbic acid) to the water in the mixing bowl to protect against oxidation during the long fermentation.
Fresh bread
For long-term good results of yeast-raised dough, keep the dough:
Away from the draft
- At a temperature between 24ºC and 28ºC
- with a humidity of around 75%
These conditions are difficult to achieve in a normal kitchen, so use the Thermomix fermentation mode for ideal results!
You can leaven the dough in the Varom bowl in two simple steps:
Grease the sides of the Varoma dish and line the bottom with parchment paper, making sure the holes are not obstructed. Place the butterfly in the bottom of the Varoma bowl, the dough in the lined Varoma bowl and close the Varoma.
Place 250g of water in the mixing bowl, place the Varoma in place and start fermentation for 1-2 hours/55ºC.
FERMENTED CIABATTA RECIPE CAN BE AVAILABLE BY CLICKING HERE!
Good to know…
• To ensure that the holes in the Varoma pan remain unobstructed and that the steam can flow properly, place the butterfly or two small sticks at the bottom of the bowl so that the holes are not blocked by the baking paper.
• Richer or thicker doughs are perfect for the fermentation method because they need to rise for a longer time than plain white dough. Leave to rise in the Varoma bowl until the dough doubles in size.
We also prepared a few interesting fermented recipes, including pickles:
