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

Penelope_Penguin

recovering_spendaholic wrote: »

Has anyone tried the Easiyo ice cream? I was up late last night and got suckered into buying some on QVC - I thought I read on here somewhere that you can get the sachets of easiyo ice cream in Julian Graves but can't find that thread now. Is it cheaper than QVC and is the stuff even nice? I MUST learn not to watch QVC late at night!

There's a thread on this here - easiyo ice cream?

Penny. x

redmel1621

Hi I have skimmed through this thread, and think I know the answer, but can someone clarify for me please.

If I use one of the flavoured sachets and then just go on to make the next few batchs with uht milk, will it come out flavoured? Similarly can I use a flavoured yoghurt from the shop to make more flavoured yoghurt??
Or am I best to stick with plain and add my own flavours? (somehow)

Mel x

redmel1621

Hi

I have ordered an easiyo, with a couple of sachets to start me off. I will then go over to the UHT milk method (as on other thread)

I was just wondering about flavouring the yoghurt. I see a lot of you use fruit pureed, or jams etc.....Could I use vanilla extract/essence (sorry i don't really know the difference between the two, but I have both:o ) and other flavourings that are generally used for baking.....ie lemon, orange etc.

Also if I use the UHT milk can I just add a spoon or two of the sachet to make it a flavoured yoghurt??? I will be experimenting a bit when it comes but it would be great to have the answers already, mse an' all:p

Thanks.

Mel x

Gingernutmeg

Extract is the nicer one, it's usually much more expensive though. However, you don't need much to get a lovely flavour, and it's so much nicer than the chemically essences you get I often stir some vanilla into yogurt, especially if I'm eating it with fruit. It's nice. You could even get some vanilla paste, which has the seeds in it. I'd imagine that if you stirred some of that in it'd look just like the onken stuff.

jackk_2

A bit of honey is gorgeous.

x

celyn90

Angel delight powder

angelkissingdevil

Hi I've read a few of the posts but would really like some help x

I live in France so if I want to make my own yogurt rather than using the easiyo what do i need to look for as I don't know what type of yogurt I need to look for. As obviously it's not in English so I can't see if it's the correct type of yogurt.

Also would I use a flavoured yogurt or am I just trying to make natural yogurt?

Sorry for all the questions.

Also I'm not sure if I can get powdered milk here, so I'm off to find out.

Just read another post, sorry to keep adding to this, am I right if I add 2 frozen cubes of greek yogurt to 1 carton of uht milk and leave overnight in my easiyo it'll turn into greek yogurt???

also the same way for natural yogurt???

but still need to know re flavoured yogurt as kids aren't that keen on natural..... and also which type of normal yogurt should I use. Would it be probiotic?

AussieLass

You don't have to heat the UHT milk. Maybe that's why. Try again just out of the container and see how you go.

Angel - I've only started off with natural yoghurt & then flavoured it afterwards. Honey, jam, stewed fruit etc. For greek yoghurt I just strain my yoghurt with a clean chux cloth over a coliander until thick. You can use the whey for other things. HTH

angelkissingdevil

Well I had a go but it didn't come out how I wanted.

I found powdered milk, which I used 2 tbsp of, I used 2 tbsp of Danone activia vanilla and UHT milk not heated mixed together and then put boiling water into my easiyo and left it over night but it's still runny, not as runny as the milk was originally but come out as the thickness of drinking yoghurt.

Any suggestions?

Butterfly_Brain

I remember my mum making some in a flask in the 70's
Heat about a pint of milk, less 2 tbsp, to 42C (106F), approximately blood heat. Blend the reserved milk with a tablespoon of natural yoghurt until smooth and then stir into the warm milk. Pour into a pre-warmed, wide-necked flask and leave for 6-8 hours until slightly thickened. At this stage it won't look as thick as the sort you usually buy from the shops. Turn the yoghurt into a bowl, stand the bowl in cold water and whisk the yoghurt until cool. Cover the bowl, place in a refrigerator and leave for a further 4-6 hours. During this time it will thicken up. Serve either plain or flavoured. When adding a fruity flavour, add as little juice as you can because the more juice you add, the runner the yoghurt will become. it will keep for up to a week in the fridge
Long life milk or Sterilised works best.