Hi folks, I've mentioned this previously but here's my adapted recipe for natural yoghurt which 1) bypasses the need to heat up the milk and let it cool down 2) produces a milder (ie. not so sour) yoghurt, which is how I like it. https://cookidoo.com.au/created-recipes/public/recipes/en-AU/01KDV8RWF7E077GFAMXS7B39BK

Adapted by yours truly from the "official" Cookidoo version • 50g peanut butter • 70g black sesame seeds (no need to toast) • 30g white sesame seeds (no need to toast) • 50g glutinous rice flour • 1 pinch salt • 100g sugar • 700g water • Cook at 100C for 10 mins Sp 1 (cap off, simmering basket/splatter guard on) • Blend for 3 mins Speed 10 (cap on)

This is going to be a public livestream but I thought I might share it here as well in case you miss the announcement elsewhere, since quite a few of you are interested in the topic. Here's where to watch in just over 2 hours - https://www.youtube.com/live/Ij8YMfM7ySI?si=JBCrzRv6Lx7VNWh0

I just got done experimenting with making Sambal Belacan Tumis in the Magimix - this was cooked for nearly 1 hour, initially on Stir Fry mode (160C x 2 x 7 mins), then on Expert mode (140C x 45 mins x variously Speed 3, Speed 1A, and Speed 2A). I think the Speed 1A setting caused it to burn a bit at the bottom of the bowl (for those who don't know, this is slow intermittent-stirring mode in the Magimix - something that the TM doesn't have). As you can see, if you've used my custom Cookidoo recipe for the sambal belacan tumis recipe - this result is a lot darker and drier than what's yielded from the TM - understandable because of the higher heat setting.