Preheat oven to lowest temp preferable 70℃.
Add sour cream and cream to a small saucepan. Bring to the boil and remove from heat.
Whisk inulin through the warmed mixture and pour into pots and screw on the lid. Place into oven and turn the oven off.
Ferment the yoghurt for 10 hours in the oven with the oven light on to help keep the temperature. Do not open the oven door during this time. Extra time is fine. I have fermented mine up to 16 hours. Refrigerate for a couple of hours before using.
Fermentation can also be done on a heat pad, or in a yoghurt maker.
TM6 THERMOMIX METHOD
Mix all ingredients together 15 sec/speed 4.
Using a funnel pour into pots (if using a jam or berries add that first).
Place lids on the pots and place into Varoma dish. Place 250g water and a squeeze of lemon juice into the mixing bowl and place lid and Varoma into position.
Using the fermentation setting; ferment at 70℃ for 10 hours.
Refrigerate before serving.
THERMOMIX TM5 METHOD
Add all ingredients to the mixing bowl and use Automated Yoghurt setting for yoghurt.
Alternatively for pot set in the TM5. Add 500g of water to mixing bowl and combined mixture to jars into Varoma.
Set for 99 min/40℃/speed 1. You will need to keep resetting to extend cooking time for 10 hours.
Flavourings can be added to yoghurt before setting.
Yoghurt will keep up to 7 days with refrigeration.
Use coconut milk and/or cream for a dairy free version.
Serving: 1serve | Calories: 382kcal | Carbohydrates: 3g | Protein: 3g | Fat: 41g | Saturated Fat: 25g | Cholesterol: 142mg | Sodium: 65mg | Potassium: 121mg | Sugar: 1g | Vitamin A: 1551IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg | Magnesium: 10mg | Net Carbs: 3g