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Fermentation
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.
The Fermentation mode provides a controlled, warm environment (typically around 37°C) to help ferment foods like yoghurt, dough, and sourdough starters. This mode ensures consistent temperature over an extended period, promoting optimal growth of beneficial bacteria or yeast, making it ideal for homemade fermented foods.
