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

veronarona

If you use "ordinary" (by which I assume you mean pasteurised) milk you would need to boil it first and let it come down to room temp. UHT has already been brought to a much higher heat than pasteurised so it wouldn't need pre-boiling, use it straight from the bottle.

That's until someone who knows different comes along

veronarona

zzzLazyDaisy

I use UHT straight from the carton at room temperature - but in winter because my kitchen can get quite cold overnight I warm the milk to blood heat.

veronarona

It's not a huge bargain, but if you're on a physical diet as well as a financial one, then Lawsons of Plymouth's offer of Low Fat Unsweetened Lemon, pack of 12 for just under £24 delivered, could be of interest

It appears that the use-by date may be short but I didn't see it specified exactly.

veronarona

Sui_Generis

I buy a self selected 10 pack from Wahl for about £22 if that helps.

frogbottler

I've had an Easiyo yogurt maker for a couple of months. I'm trying to make Greek yogurt that tastes something like the shop bought Total Greek yogurt (in a blue tub).

To date I've made 5 lots of Easiyo Probiotic Bio-Greek Unsweetened yogurt. Each one has looked perfect - thicker and creamier than Total's Greek yogurt. BUT it has, and leaves, a strange taste in the mouth and stomach. The taste is hard to describe but it's a kind of 'fizzy' sensation which lingers for hours.

I've tried mixing some of the culture with UHT milk to make another flask full but that also has the same taste.

Does it taste this way because I'm using a Probiotic base mix or is it me?

All advice gratefully received

Primrose

I've not noticed any unusual "fizzy" sensation when I've made Easiyo Greek yoghurt but I do agree that it doesn't taste exactly the same as the Total Greek yoghurt. I wonder whether any difference may possibly be due to the milk powder ingredients . What I've not tried to do (yet) is to make up a small trial batch of Total Greek yoghurt mixed with some UHT milk in my Easiyo flask to see what product evolves. When you say you've tried mixing some of the culture with UHT milk, did you mean some of the end result of the sachet made culture, or some of the Total Greek culture?

frogbottler

Primrose wrote: »

When you say you've tried mixing some of the culture with UHT milk, did you mean some of the end result of the sachet made culture, or some of the Total Greek culture?

Sorry Primrose, I didn't explain it very well did I? lol.

What I meant to say was I mixed 3 tablespoons of the yogurt I'd made using the easiyo sachet with UHT milk to make a new batch (as per instructions earlier in this thread). On reflection using tainted yogurt probably explains why the new batch was similarly tainted. Oh my brain hurts

Thanks for replying and for giving me the idea of using some Total Greek yogurt as a starter I wonder if it will work?

Regards

Sui_Generis

Don't forget that Total and other similar types will be strained so they will be thicker. You can strain the Easiyo mix if you prefer.

Primrose

frogbottler - yes, it's quite possible that if your first batch of yoghurt was tainted or unsuccessful in some way, the faults could be transferred to any subsequent batch of yoghurt you make up. This has happened to me before where I used some Easyo culture which turned out very "thin" to make up another batch with UHT milk and that one didn't set at all. If you try to make up a batch with Total, do come back and let us all know how it turns out.

veronarona

No Greek yoghurt I've tried has been a patch on Total - I have trouble tolerating, tastewise, any plain yoghurt but Total... I really must buy some now that you've reminded me of it

veronarona