Yoghurt Recipes Thread

seraphina

I had exactly the same problem about a week ago, and to be honest my Easiyo yoghurt is never as thick as I would like.

I think it may be something to do with the "freshness" of the bugs - if you don't start a new batch within 2-3 days then the bugs aren't as good any more. This is a bit of a problem as I'm never going to get through a litre of yoghurt in that short time!

I usually strain my yoghurt now.

thriftlady_2

Depends if the fruit is lumpy Yogurt itself doesn't go lumpy.

Folio

Thanks for your reply Seraphona. I didn't use the Easyio powder and the yogurt I did use was good quality, had a long use by date on it and I used it as soon as I opened it and froze the remainder within 20 minutes. Ah well - try, try, try again

Gingham_Ribbon

Hi, I've merged these threads to keep all the answers together.

Just thought I'd add that I have a recipe for yoghurt in my slow cooker booklet, so I'll post on here when I know how it tastes!

full-time-mum

thriftlady wrote:

No, you can't add the flavouring at the start Full Time Mum It just won't work. I stir in any flavouring just before serving generally.My yogurt comes out quite thick which is how I like it and I stir in fruit purees which make it runnier.

Was just wondering whether, when I initially boil the milk, I can include a vanilla pod to get vanilla flavoured milk and hence vanilla yogurt?
I wouldn't think that that would introduce anything that would upset the yougurt culture - what do you think?

thriftlady_2

Mmmm.. really not sure about that one -try it and see ! Love to know if it works

tiff

Couldnt ignore this thread any longer, I am making some yoghurt in my slow cooker at the moment!

mrs_baggins

I bought the easiyo and i seem to be addicted to the vanilla custard one! I am going to try making just a plain yogurt soon to keep costs down.

I usually take sandwiches , wraps or salad to work and most of the time it seems to be chicken which can get a bit dry and boring as i usually dont have any salad or stuff to put with it so use a couple of tablespoons of plain yougurt with some mint sauce added. Gives it a bit of a dressing and have even just taken a carton of this and used carrot sticks as a dip.

npsmama

I've been making yogurt for ages with great success but one thing that does bug me is that the result is never very creamy or mild.

Does anyone know what to do to get a mild and creamy tasting yogurt please?

Many thanks

hk_chick

Folio wrote:

Hello everyone.

I have a yogurt dilemma. Bought an Easyio maker from the charity shop last Friday and made some gorgeous yogurt by using UHT skimmed milk, a tablespoon of skimmed milk powder and two tablespoons of live bio (yeo valley) yogurt. Was fab, and even went on to use half of it to make what I told my kids (:o ) was fromage frais, by straining it through a muslin cloth and adding liquidised strawberries.......BUT - I can't do it again!!!!

I tried to do a 2nd batch using a couple of tablespoons of my yogurt as a starter but using the same proportions of UHT milk and milk powder and ended up with thin runny drinking yogurt.

TRied a 3rd batch using the same amount of milk and two frozen cubes of yeo valley (which I froze straight away after opening when I made the first batch and which I had measured out as being a tablespoon per cube). Still ended up with really thin yogurt not really any thivker than ordinary milk!

I have made sure everything is scrupulously clean, and am just so confused now - why can't I do it again when it already worked once? :mad:

I have the same dilemma - begged my mums old easiyo from her as she hasn't used it for ages. Made a batch (with normal milk & starter recepie)last night & it was still runny when I got in this evening. Only trouble is I was daft enough to chucj the lot away before returning to the thread, could have tried using it to produce another batch. doh!

lets both keep experimenting & see which one of us cracks it 1st :T