easiyo yogurt maker any good? or make your own? (merged)

Ken68

The Kenwood 6 (might be 7) yogurt maker is similar to the Biffinett (which I can't find on sale). And also notice there are 12- pot makers more for family I suppose.
My breakfast is home grown fruit, porridge and yogurt mixed.
I agree Greek tastes nice and creamy. Sugared up yogurt is a no no.
A good substitute for a broken pot are the mustard jars 25p from Tesco.

kippers

I haven't read all the posts but I have an easyio yoghurt maker and I have never once bought any of their sachets lol. It's so easy and cheap to make your own natural yoghurt and add fruit if you want it....I learnt this from this forum.

Ken68

You could probably make Greek style yogurt by using less water with the milk powder, probably cost twice as much, but then, in my example, still cheap at 10p a pot (30p per 500g)

pol098

Some further comments on yoghurt:
- One point that doesn't seem to be discussed is quality of water added to mix. Maybe it doesn't actually make any difference, but domestic water supplies have chlorine compounds added specifically to kill microbes (some microbes make you sick, others turn milk into yoghurt...). The amount varies (sometimes tap water has a noticeable, unpleasant, chlorine taste). If you are making yoghurt by adding water to something (dried milk, EasyYo packets), you could possibly be killing your culture. Experimentally, try bottled table water (e.g. Sainsburys or Morrisons Basics, 20p/2l). I don't think boiling water removes chlorine. Obviously this only applies to added water, not an external water bath.

- Eating: yoghurt can be used as a savoury, and often is in countries where it originated; I even had a "Yoghurt Cookbook" with recipes. While on holiday in Greece I would breakfast on thick plain yoghurt with salt and flatbread (pitta).

- Filtering: my mother used to make what we called cream cheese and liked a lot by curdling milk, then wrapping the curds in a cloth to drip for hours. I don't know the details, e.g. whether it had been boiled; and it was probably just curdled, not fermented. Perhaps a way of using milk beginning to go off? The milk would not have been pasteurised or homogenised. Whey to go!

Eenymeeny

I'm sure that I've already posted my recipe on this combined thread so won't repeat it. I think that it's similar to Ken68's but I use the Lakeland bulk yoghurt maker. I'd just like to add that I've found if I ladle it out into one portion pots or jars when it's first made, it remains thick, whereas if I leave it in the bulk container it gradually thins as you work your way down the tub. HTH

Ken68

Thanks will give that a go PolO, bottled water, just to see.
You the bees knees.

Kim_kim

Ken68 wrote: »

You could probably make Greek style yogurt by using less water with the milk powder, probably cost twice as much, but then, in my example, still cheap at 10p a pot (30p per 500g)

Are you saying to make yogurt using skimmed milk powder, water & a starter? And not use milk at all?
I had read about adding milk power to the uht milk, but that's not what you are saying is it?

Kim_kim

madchef wrote: »

I know what you mean but because I find that I use so much the sachets can come out quite expensive so I use them but less, like the following. I have fully detailed it for those who think yogurt making is a fuss

1 litre UHT milk, of your choice, I use fully skimmed.
1/2 cup of Dried Milk
3 tbs. Easiyo Greek Yoghurt mix (my choice)

Put on kettle to boil.
Put half the milk. powdered milk and easiyo in the litre container put on lid and shake really well, this is important to mix in the dried milk properly, kettle showed have boiled by now, put a cup or two in the flask and put on lid to preheat flask, I have found this really helps.

Pour in the UHT milk to litre mark and shake well to, pour out water of flask and refill to top of red baffler, place in container put on lid and go to bed dreaming of thick creamy yoghurt

Following morning you DON'T have creamy yogurt as it really needs to be refrigerated for at least 3 - 4 hours, sorry, but then you do have yogurt to die for.

If you use a flavoured easiyo sachet it just comes out a milder flavour, if you are on a diet strain the yogurt thro' a coffee filter placed in a colander/sieve over a dish over night and you will have Yochee. A really REALLY thick creamy dish which you can use instead of cream, butter etc. Or make your own soft herb cheese by adding, garlic, herbs, black pepper and a little grated parmesan for a punch, so much cheaper than the ones you buy, and good for you The why that comes out is really good for you so I use it in my smoothies and my baking.

Price of 1 litre of home made delicious yogurt, if you get your UHT from Lidl's or Aldi's, 49 p per litre, it costs about 70p, worth while making your own!

What a great idea, use the Easiyo as a starter!
How many goes do you get out of a sachet?
I have some powdered milk doing nothing that could do with using up too! Thank you :-)

Ken68

By using less water it will make the yogurt mix ..thicker.
So normally 100g skimmed milk powder , plus 1 litre water. plus the starter or to make it thicker less water. So maybe Greek style.
Not tried it so I could be talking wubbish.
OR 200g of skimmed milk powder plus 1 litre water plus starter.

boredjellybean

can I ask a quick question - I have an easiyo & a few sachets, can I use what's left of the current batch as a starter for another batch & if so can some one tell me quantities of starter/semi/uht etc ???
thanks