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Fermentation Mode 

What is it?

Fermentation mode creates the perfect environment to make cheese, prove breads and culture yoghurts.

How does it work?

TM6 provides optimal conditions (37-70°C) for yeast and probiotic bacteria to grown.

Works best for:

• Bakers looking to upgrade their bread doughs with precise proving.
• Healthy eaters looking for a nutritious, cheap breakfast or snack.
• Experimenters looking to explore cheesemaking and quick fermenting.

Top Tips:

• • Lay butterfly whisk flat in the Varoma dish and line with baking paper before adding bread dough on top. This allows warm air to circulate more easily.
• • Yoghurt made in the mixing bowl requires a lower temperature (approx. 50°C) to ferment, compared to a higher temperature (70°C) when fermenting in the Varoma.
• • While other types of fermented food can be prepared in Thermomix® (e.g. kimchi, sauerkraut, kombucha), using Fermentation mode is not recommended as these types of ferments do not require heating.
• • Yoghurts made in yoghurt pots in the Varoma dish will result in a thicker result compared to yoghurt made directly in the mixing bowl.
• • To protect against discolouration, lemon juice or ascorbic acid must be added to the water before fermentation.

Breadmaking

• Poke the bread after proving. If the indentation doesn’t spring back, it has over-proved. It should slowly spring back
• If under-proved, simply increase the proving time until approx. doubled in size.
• If over-proved, knock back the dough to remove all air bubbles and prove again.

Yoghurt making

• Using long-life whole milk produces a slightly thicker result. Fresh milk can be used, but will produce a thinner yoghurt. Do not substitute with low-fat variants as this will affect the final result.
• Following fermentation, yoghurt needs to be chilled in the fridge before serving.