Thermomix Fermentation Mode (UK & Ireland): Yoghurt, Soft Cheese & Better Bread—Plus Cookidoo Recipes
- Beatriz
- Aug 11
- 4 min read
Introduction
Thermomix Fermentation mode gives you a stable, warm, humid environment for yoghurt, soft cheese and dough proofing; no guesswork, just consistent results. Below you’ll find the key takeaways from Cookidoo, plus linked collections and recipes you can cook tonight with TM7/TM6.
Quick-Look: What Fermentation Mode Does
What it does | The gist | Typical settings | Where it happens |
Cultures yoghurt | Long, gentle warm hold for live cultures | ~8–12 h; ~50–70 °C depending on vessel | In the mixing bowl or in jars in Varoma |
Makes soft cheese | Precise temps for curdling, consistent texture | Controlled humidity, 37–70 °C, up to 12 h | Mixing bowl (then drain) |
Proves dough | Warm, humid air for reliable rise | 1–2 h, ~55 °C with water below | Dough sits in Varoma over water |
Cookidoo confirms a 37–70 °C range (up to 12 h) and shows exact proving steps (250 g water in bowl, Varoma on top, 55 °C for 1–2 h).
Pro Tips (from the Cookidoo guide)
Yoghurt: bowl vs jars. Make yoghurt directly in the mixing bowl or portion into jars in Varoma; ferment 8–12 h. For thicker yoghurt, either use the heat-then-cool method or add milk powder; for creamier texture, swap in a little single cream. Soy yoghurt works too.
Prevent oxidation (long ferments). If fermenting in Varoma for many hours, add ½ lemon’s juice or 1 tsp vitamin C (ascorbic acid) to the water in the mixing bowl.
Bread proving conditions. Aim for 24–28 °C and ~75% humidity; Fermentation mode in Varoma makes that easy (see method below).
Temperature nuance (good to know). Yoghurt in the mixing bowl typically ferments around 50 °C; yoghurts in Varoma run closer to 70 °C.
How to Prove Dough in Varoma (2 steps)
Prep Varoma: Grease sides and line base with baking paper, but keep holes unobstructed (lift paper with the butterfly whisk laid flat or two chopsticks). Add dough and close Varoma.
Run Fermentation: Put 250 g water in the mixing bowl → set Varoma in place → Fermentation / 1–2 h / 55 °C until doubled.
Collections: Start Here (open links)
Collection (open link) | Region | # Recipes | Why it’s great |
Fermentation mode – feature set → https://cookidoo.co.uk/collection/en-GB/p/col283132 | UK-viewable | 12 | One-stop overview (yoghurts, dough proving) |
Fermentation with TM6 → https://cookidoo.co.uk/collection/en-gb/p/col404102 | UK | 8 | Hands-on ferments (sauerkraut, onions, kimchi) |
Healthy / Gut support → https://cookidoo.co.uk/collection/en-GB/p/col460386 | UK | — | Gut-friendly picks (incl. fermented ideas) |
Descriptions and counts per collection pages.
Featured Recipes (direct Cookidoo links)
Recipe (open link) | Why it’s useful | Devices / notes |
Plain Yogurt in Varoma → https://cookidoo.co.uk/recipes/recipe/en-GB/r409830 | Classic jar yoghurt method in Varoma | TM7 / TM6; ~12 h ferment |
Liquid (Drinking) Yoghurt → https://cookidoo.co.uk/recipes/recipe/en/r537736 | Make a drinkable yoghurt in the bowl | TM7 / TM6; ~12 h ferment |
Stracciatella Drinking Yoghurt → https://cookidoo.co.uk/recipes/recipe/en-GB/r537735 | Fun flavour add-in (chocolate “strands”) | Great after mastering the plain version |
Mixed Berry Yoghurt → https://cookidoo.co.uk/recipes/recipe/en-GB/r512478 | Fruit-forward yoghurt jars | Fermentation step shown in method |
Vanilla Yoghurt → https://cookidoo.co.uk/recipes/recipe/en-GB/r508246 | Crowd-pleaser; vanilla pod option | In-article “Start cooking” list |
Whole Milk Yogurt → https://cookidoo.co.uk/recipes/recipe/en-GB/r504455 | Simple, creamy baseline recipe | Uses Fermentation step in Varoma |
Soft Fresh Cheese → https://cookidoo.co.uk/recipes/recipe/en-GB/r803155 | Milk + rennet: gentle curd, drain & serve | Step includes Fermentation hold |
Sauerkraut → https://cookidoo.co.uk/recipes/recipe/en-GB/r686187 | Tangy fermented cabbage | Fermentation workflow documented |
Fermented Red Onions → https://cookidoo.co.uk/recipes/recipe/en-GB/r686186 | Quick topper for salads & bowls | TM7 / TM6 compatible shown on page |
Fermented Carrots → https://cookidoo.co.uk/recipes/recipe/en-GB/r691978 | Kid-friendly, crunchy ferment | Varoma-based fermentation step |
White Bread (uses Fermentation step) → https://cookidoo.co.uk/recipes/recipe/en-GB/r812376 | Shows Varoma proving with Fermentation | Great to practice dough proving |
Model Notes (TM7 & TM6)
TM7: You’ll see Fermentation alongside other core modes; check each recipe page for compatibility.
TM6: Fermentation appears in relevant Guided steps and in the Mode list (see explainer page). Always follow the on-screen prompts and quantities.
UK & Ireland FAQs
Q: What temperatures does Fermentation mode use?
A: Cookidoo specifies a controlled, stable range of 37–70 °C, for up to 12 h.
Q: Where should I ferment yoghurt—bowl or Varoma?
A: Both work. Mixing bowl yoghurt typically runs ~50 °C, jars in Varoma run near 70 °C; choose based on texture preference.
Q: Any safety/quality tips for long ferments?
A: For Varoma ferments over many hours, add lemon juice or vitamin C to the water to limit oxidation; always follow Guided Cooking instructions.
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