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

zzzLazyDaisy

Just to say you can make cream cheese from yogurt - a bit like philidelphia.

You just strain it over a bowl. I use a dishcloth cut open, tied onto a wooden spoon and suspended over a spare easiyo container. Sterilise the cloth in boiling water, spoon the yog into it, tie the ends together and onto the spoon (a la !!!!!! Wittington!) then leave in the fridge as long as you want - I wait about 24 hours.

You can stir some salt or chopped chives or whatever into the yog before you strain it if liked.

It also makes a nice creme fraiche if you do it just plain and sprinkle a wee bit of sugar or lemon curd into it just before serving. It has the texture of clotted cream but with a fraction of the calories (but do be aware that even with semi skimmed all the calories are concentrated into the cream cheese even though the volume is smaller)

Don't bin the whey, it can be used in bread (a little you stirred back in and you have buttermilk for soda bread) pizza bases, yorkshires, soups, for boiling pasta etc etc

Sui_Generis

cosyc wrote: »

Has any one tried the easiyo drinking yogarts? Kids gone off normal yogarts but will drink shop bought ones galore (given half a chance).

Have you tried buying the frozen berry fruits from Tesco etc and letting the kids mash it and make their own flavouring? Used to work very well for me.

zzzLazyDaisy

I make drinking yogurts - it is just the ordinary yog diluted with mineral water (or boiled tap water - chlorine kills the live bacteria) and blended with a stick blender with ice (or use frozen fruit instead of ice)

Micro

zzzLazyDaisy wrote: »

I make drinking yogurts - it is just the ordinary yog diluted with mineral water (or boiled tap water - chlorine kills the live bacteria) and blended with a stick blender with ice (or use frozen fruit instead of ice)

You sure about that chlorine bit Daisy. Its just that when I used to make my easiyo all I used was tapwater. The bacteria loved it !!

MrsTinks

My first batch of easiyo was made with tap water too... did fine

tlck9

Having had mine now for a few weeks, and originally thinking, do we spend that much on Yogurt, I am impressed.

Fresh yogurt when I need it, and we arent throwing it away like the pots that you have to use within 2-3 of opening, so a saving there and less waste

I have bought my sachets from Lakeland, when I take a trip to the town as this seems to be the cheapest option, are there any deals from anyone on this?

I also like the idea that it comes from free range cows, and my free range chucks love it too

zzzLazyDaisy

Micro wrote: »

You sure about that chlorine bit Daisy. Its just that when I used to make my easiyo all I used was tapwater. The bacteria loved it !!

hmmm...... I am sure I read that in the easiyo recipe book.

Or maybe I just dreamed it :cool:

Primrose

I've been making EasyYo yoghurt for some time and recently tried the Raspberry flavour which came out far too runny for my liking - just like a yoghurt drink. I'd really like to make this flavour in the thicker consistency of Greek Yoghurt. Can anybody suggest where I can get an authentic Raspberry flavouring which I can add to the Greek Yoghurt mixture? I don't think adding extra dried milk powder will give me the consistency I'm looking for.

Sui_Generis

Primrose wrote: »

I've been making EasyYo yoghurt for some time and recently tried the Raspberry flavour which came out far too runny for my liking - just like a yoghurt drink.

Ours is usually OK, I've recently varied the method and it makes much thicker yogurt - basically I start with slightly warm water and leave for about 15 hours. It comes out as thick as mousse. Will try it on the raspberry too but won't be for a few days as we're still working through the blackcurrant

Primrose

Sui_Generis. Will look forward to hearing your results of your raspberry yoghurt.
Every so often I get a batch that seems to be unusually thin and can never figure out why as I follow exactly the same procedure every time. I don't know whether it's something in our tap water that the live culture doesn't like or some other reason.

I'm wondering what it is which makes the Greek yoghurt thicker than the other varieties - different culture in the powder or something? I'm wondering whether I should experiment with mixing half a packet of Greek yoghurt powder with half a packet of raspberry to get a thicker mix. Has anybody ever tried this?