Oh ladies these are all fabulous ideas.
JD: yes this is true, we do consume ours quicker. Good point. (sorry I neglected to say in the last post we make "6"L minimum per week, wheres my mum would only make 2-3 I'm thinking). The whey forms straight away for her, ie once spooned carefully into the fridge container out of the thermoserver.
DB: oh yes also a good point. I'm exceptionally careful with the starter piece, it's always a fresh sample (but I'm the only one serving it out in our family and I'm a tad OCD with clean spoons and double dipping etc etc. I had never thought of that point, so thank you. I need to check what my Mum does in that department)
My yoghurt is still setting very well after 9 month of using the same starter, and its creamier than when I first began, so I'm not too sure that I have bad bacteria overwhelming the good ones??
I posed the same question over on a Facebook forum, and Leonie from ThermoFun indicated to me it would be age of the culture, and as long as I can ensure a clean non contaminated starter is used, my Mums batch just has a few months worth of catching up to do on mine. Check out her link at http://docs.com/VT3P (bottom of second page speaks to it)
Now what I plan to do is 2 things: buy a fresh batch of pot set yoghurt and make it myself to see if I get whey. And have my Mum use my 9 month old starter and see if she gets less whey. Keeping everything else as constant as possible of course. I love experiments - will keep you posted as to the outcome/
Thanks again for helping us "whey" through our journey!!
CD

Thanks Folks. I make at least liters a week as our family is big consumers and we love it naturally. I'm hoping to pick up a person who knows what factors influence whey formation. My batches have neglible whey whereas my mothers has significant.

Tim, mine wasn't from a dropped jug either - I'm the only user and I'm super analistic about handling it
Thanks everybody soooooo much for your advise and experiences on the matter

Hi Forum,

In the last few weeks I've noticed a small crack growing on the front panel of my TMX, near the VORWERK logo right above the LED screen, on the plastic facing (hopefully the picture attached properly to show exactly whats happening).
Mr Google hasn't afforded me any answers nor has a search on this forum (I gets loads of info about cracked eggs, having a crack at something, and crackers LOL).
Nothing traumatic has happened to my machine to my knowledge (I'm the only one who uses it in my house)
Before I contact me consultant, I was wondering if anyone else has had this experience?
Thanks in anticipation.

Donna

Wow thanks Achookwoman

Thanks JD. Not too sure of the finish as I think it was done b4 I was born. It's definitely a matt type. Patch test so far so good. Thanks so much for the advice.

Hi Salsabil,
I've been an easiyo convert for over 10 years. So when I got my TMX late last year I tried making it in TMX and then popping it in the easiyo jar with hot water in the outside baffle. It didn't thicken. Not sure about trying it with no water in the outside baffle. Id be interested in your result if you try it.
I use Valerie's thermomix yoghurt recipe. Google it and there's a nice utube clip with all the instructions.  http://www.superkitchenmachine.com/2009/3581/thermomix-yogurt-recipe.html
The prepared yoghurt goes into the thermoserver and I pop mine in the oven (off) wrapped in a towel, as advised by my cobsultant. No one disturbs it in the oven and it stays completely still.
I also use about 100g of skim milk powder to 1.8L of milk as faffa describes in her post here on page one.
Good luck with the yoghurt. Once you've mastered it you'll love it. We eat mountains of natural yoghurt with rice and curries and my husband and kids never knew the difference between easiyo sachets and home made TMX yoghurt. But my wallet noticed.