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

janiebaby29

http://www.yoghurtdirect.co.uk/shopdisplayproducts.asp?id=16&cat=Hardware

a few on ebay too

Primrose

If you buy pots of Sainsbury's (or other own brand) Cream you will often find that after you've removed the label which surrounds the pot you are left with a very useful one portion plastic container with a clip-on lid for yoghurt or mixed salads for taking to work for lunch. Just wash them, store them inside each other with the lids in a plastic bag and you've got a supply whenever you need them.

Sui_Generis

zzzLazyDaisy wrote: »

Hi folks, can anyone help me? I'm looking for some individual yogurt pots so I can pot some yog up in individual servings and leave them in the fridge for passing scavengers....

Not sure about individual pots - since using easiyo my little one consumes it by the bowl full! Such a contrast to the little supermarket pots that seemed to suffice before. As its healthy and a good substitute for anything sweet I don't mind.

I'd suggest getting a pourable jar and let them help themselves?

Oh and I'd like everyone to know that Boysenberry easiyo is great...

Freddie1

Hi, i'm new to this so please be very gentle!!

Having read this thread with much interest I purchased a Easiyo maker and was looking forward to making yoghurt!!

My first 4 attepmts with the easiyo sachets were awful and it transpired there was a fault with the outer casing so I exchanged it.

I have tried making my own yoghurt with recipes from this thread and that has not set either.......I am getting really annoyed now!!

The recipe I used was 1 litre of UHT semi-skimmed milk, 2 tablespoons of yeo valley probiotic yoghurt and 2 tablespoons of skimmed milk powder. It was left for over 14 hours and did not set.

Please, please can anyone point me in the right direction as I am determined to succeed!!!

Thank you

zzzLazyDaisy

Hmmm

What do you mean by 'set'? If you are aiming for something like greek yog, you'll need to strain it.

Are you using milk and yog from the fridge? If so it needs to be room temp - sometimes I warm it to blood heat by popping the milk in the micro for a minute.

One thing I was advised was don't use metal with the yog, even a spoon, as it does make the yog go runny.

Sometimes when I've made yog there is whey on the top. You can stir it in, but if you want a thicker yog you should pour it off (don't throw it away though as it has lots of protien and enzymes in it

I'd try using a bit more skimmed milk, although I often miss the skimmed milk out - but then I don't mind a thinner yog.

Freddie1

Thank you zzzLazyDaisy for your comments.

My definition of 'set' is a little thicker than drinking yoghurt, similar to natural yoghurt.

I did use the yoghurt from the fridge, but warmed up the milk. The other thought I had was my kitchen can get cold overnight, would I be better off placing it in a warmer enviroment?

zzzLazyDaisy

Hi Freddie, well it should be as thick as natural yog. I think everyone has the occasional runny yog for no apparent reason, but it shouldn't be a regular occurance.

I read somewhere that in cold countries you should top the hot water up to about 1cm above the red line (might have been the recipe book?). But yes, if the room gets cold, I'd move it somewhere warmer. I keep mine on top of the fridgefreezer, as it tends to be fairly warm up there.

When I used a flask, I would wrap it in a big towel to keep the warmth in, but I've never needed to do that with the easiyo.

Just a thought - you are using the water straight out of the kettle, aren't you? It does need to be hot.

You could also try warming the milk slightly to just blood heat. But don't put the yog in the micro, as apparently microwaves destroy the enzymes or something like that.

anguk

I have a cold kitchen so I fill the easiyo about 1-2cms above the red line and that seems to work but I've never made yoghurt from a shop-bought starter. I make up a sachet of easiyo as normal then use a couple of tablespoons of that as a starter for my next batch (mixed with a carton of room temperature uht milk), then the next batch from that one.

I normally get 3 batches from one sachet of easiyo by using it as a starter, it's not as cheap as using yeo valley or something like that but it is cheaper than using a sachet every time. And I've never had a failed yoghurt yet.

zzzLazyDaisy

I now have two easiyo containers, so I usually have one full container in the fridge and one about to run out (we eat a lot of yog).

When the one in use gets low, I just add the UHT to whats left, give it a shake, and off I go. I make mine in the mornings, usually, when I'm boiling the water for my morning coffee, and then pop it in the fridge in the evening ready for breakfast the next day. Actually, if your kitchen is cold at night, maybe you could try doing it in the daytime instead?

Micro

Freddie1 wrote: »

Hi, i'm new to this so please be very gentle!!

Having read this thread with much interest I purchased a Easiyo maker and was looking forward to making yoghurt!!

My first 4 attepmts with the easiyo sachets were awful and it transpired there was a fault with the outer casing so I exchanged it.

I have tried making my own yoghurt with recipes from this thread and that has not set either.......I am getting really annoyed now!!

The recipe I used was 1 litre of UHT semi-skimmed milk, 2 tablespoons of yeo valley probiotic yoghurt and 2 tablespoons of skimmed milk powder. It was left for over 14 hours and did not set.

Please, please can anyone point me in the right direction as I am determined to succeed!!!

Thank you

I wouldnt worry too much about the container you put it in or the exact mixture I think that definately where you are going wrong is with the starter that you are using. You need to use live yogurt and the stuff from the shop may be older than 5 days (its dead then). Check out my points re making perfect yogurt above. You will definatley be able to get stuff that is really thick. I dont even have to strain mine.

You'll get there !