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

iammumtoone

I have a lot of whey the original container holds 500ml, I have already strained off 200ml and its still going!

Not sure what I have been left with but it is thick and tastes nice I think I will freeze it and use as starters in my next batches.

I did wonder if my easyio is working correctly as the water goes cold. I leave it overnight, the kitchen can get quite cold plus it being the mini version it might not be as good at holding the heat. Next time I will insulate it with my beanie hat and try that.

I will give it a couple more tries with normal milk and if I don't have any success switch to UHT. I really want to make it work with normal as we always have spare milk, this was one of my reasons for buying it, to stop the milk being wasted.

Thanks for all your help and advise.

Primrose

You could try wrapping a thick towel or some other insulating material like bubble wrap sround your flask. It might help to keep the water warm for longer if you don't have a warm airing cupboard to keep it in.

iammumtoone

success :T:T:T

I made yogurt which is nice and thick, there was a thin layer of whey on the top which I just poured off. Personally i think it tastes a lot nicer than the shop brought ones (but that might be because I normally buy value versions )

I am not sure what made it work this time if it was the dried milk I added or the fact I insulated the easyio, the water wasn't cold this time, I wouldn't describe it as warm either but it was certainly warmer than previously.

Thanks again to all those who helped, I might have given up after the first attempts if it wasn't for this thread.

kelda_shelton

Kim_kim wrote: »

Originally Posted by madchef View Post
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!

Is this still the best method?

I got an easiyo as a random xmas present and have just used up the packets that came with it, so came on looking for cheap alternatives to the packets and find you don't even need packets you can just make your own!

Now, I have just used all the easiyo yoghurt so can I use any greek yogurt to start the mix?

i.e I could just go and buy a tub of greek yoghurt from aldi or something?

Can I add flavour at the mix time rather than once set?

Also, what is the whey is it just a scum on the top, and what do I do with it?

pol098

"Is this still the best method?" It works. There are variants; I use raw whole milk, but you MUST heat it to just below boiling for a few minutes. I've also used evaporated milk with just a little added water (1/4 as much water as milk) for a creamy result, not quite as good as proper Greek. No need to heat evaporated (and maybe sterilised milk), it's already been done. Cool to 50C or less before adding starter, otherwise you'll kill it.

"can I use any greek yogurt to start the mix?" Advice I've seen is to use a fresh unsweetened yoghurt; it's more likely to work if it has a little liquid floating on the top. But I've used Greek-style yoghurt with success. Whatever you use it should be fresh.

"Can I add flavour at the mix time rather than once set?" I don't know, I add fruit and nuts, and sometimes a little squash, before eating.

"what is the whey ?" It's the surplus liquid from the milk, it doesn't all turn into yoghurt. You can mix it in or pour it off. There's actually a lot of it; if you strain your yoghurt you'll get about 1/2 whey, 1/2 thick Greek yoghurt.

"what do I do with it?" Try a Google search (ignoring hits for whey powder). You can use it as the liquid in bread-making, and for other things. It's quite nutritious. I think most people pour off and discard any excess. When I experimented with straining I used the whey instead of milk for pancakes; it was OK.

HTH

parsnipcat

If anyone is interested, easiyonline.co.uk seem to have a lot of short dated and only just outdated sachets on their site at vastly reduced prices. I have just bought some boxes from my local Lakeland with damaged packaging so haven't ordered any myself at the moment, but thought it might help someone else, either to use as they are, or as starter sachets

Sui_Generis

I may be the last to find out but Wilkinson's also sell Easiyo now. At least they do currently - all are marked down so I suspect they are ending their stocking?

iammumtoone

Has anyone tried making yogurt with a probiotic tablet?

How many do you think I would need for a batch?

parsnipcat

Very pleased with my first effort of making yoghurt from yoghurt using the Mini Easiyo flask and a portion of previously make up Easiyo.

500ml UHT Semi Skimmed milk. Room temperature
25 grams (1/4 cup) Dried milk powder
100gms (ish) Cherry Easiyo from previous batch

I used a small balloon whisk from a hot chocolate gift set to whisk the dried milk powder into the leftover Easiyo first to avoid any grains/lumps. Then stired in the milk using the whisk, topped it up to the maximum level and left overnight in the easiyo flask as normal.

There was lots of whey on the surface when I took the pot out of the Easiyo flask after 8 hours but after a further 8 hours in the fridge this has all disappeared into the set yoghurt.

It's a very firm thick creamy texture with a tang of the cherry flavour and not as overpowering as the flavour at full strength but not quite sweet enough for me as it is so will need a little sweetener next time.

Very pleased with the result overall and a good way to make the sachets last a little longer :T

parsnipcat

I've been experimenting again - this time with the Lemon & Ginger bits flavour...

1/4 sachet Easiyo Lemon & Ginger powder
12.5 grams (1/8 cup) Dried milk powder
Room temp water. Enough to make the powder up to 250ml
250ml ish room temperature UHT milk (semi skimmed)

Mini Easiyo (500ml)

I used a small balloon whisk from a hot chocolate gift set to whisk the dried milk powder and easiyo with the water and topped up to 1/2 way up the 500ml jar, then stirred through the room temperature milk and left in the easiyo flask as before.

Another thick, creamy batch with a good texture. Plenty sweet enough and a good but more subtle flavour than using a full sachet

This recipe also reduces the calorie content slightly for anyone watching their fat/sugar intake :T

Lemon & Ginger Easiyo V the above recipe per 100 grams

Calories: 103 v 85
Carbs: 14 v 11
Sugars 14 v 11
Fats: 3 v 3