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

kbarty

well my yoghurt seems to have turned out ok in the easiyo using the UHT and starter. Really happy about that as I didn't really wan to be shelling out for the sachets all the time. Drinking yoghurt that I made yesterday seems to be goign down well with the kids too. Result!

Lyndsay_21

I saw an easi-yo advert and just wondered if they are as good as they advertise. i love natural and greek yoghurt and the kids love yog too i just wondered what people thought and how easy they were to use

arkonite_babe

Hi Lyndsay,
We have a current running thread about easi yo yoghurt. I'll merge your post into it soon. You will have to read from the start to catch up as all the posts are listed in date order.

HTH

a_b

angelbright

Problem solved! I contacted the Easiyo people and after running through all the potential problems, they advised me to leave the mix for at least 14 hours! I thought this would be a recipe for disaster in this hot climate, given what had happened after my 6, 8 and 10 hour attempts...but I tried it and it turned out just right at last. I've discovered that yogurt "in the making" tastes pretty bad, and rather like curdled milk!

The best part is that they have promised to send some free replacements out to make up for the ones that went wrong. That's good customer service!

Whitefiver

angelbright wrote:

Problem solved!

Excellent news. Hope you enjoy the product too.

Regards,

White

ariba10

I use easiyo to make yoghurt the cheap way. I buy a large carton of "live" yoghurt from a supermarket and freeze it into cubes in an ice tray.
When I make yoghurt I part fill the inner container with milk (skimmed I use) add one of the frozen cubes and about one cup of dried skimmed milk powder, give it a good shake and when the cube has melted, top the container up and carry the same as if you were useing the packets they sell.
I leave it about twelve hrs and it comes out lovely and thick. If you want it sweetend you can sweeten it to taste after you have made it.

ariba10

An addition to the above. When you buy the live yoghert for a starter make sure you get the one that has "Live culture" marked as one of the ingredients. Most shop bought yogherts are sterilised even when they have LIVE in large letters on the front.

joey-lou

Lyndsay_21 wrote:

I saw an easi-yo advert and just wondered if they are as good as they advertise. i love natural and greek yoghurt and the kids love yog too i just wondered what people thought and how easy they were to use

Yes they are I find shop bought greek yogurt bland but easi yo is quick & so creamy & rich I eat it with honey or jam its lovely.I find the flavours hit & miss but its worth the money just for the greek( once its made up it stays live for 2 weeks then is fine for a little longer but it does start to lose the pro biotics but the sachets are handy to keep in cupboard)

shetitasatic

Many thanks to everyone on this thread! - I've just made my first successful

batch of yoghurt, and I'm so excited!! :j

I bought the Easiyo maker from Julian Graves. I used 1 litre of UHT semi -

skimmed, 1 tablespoon of Lidl probiotic yoghurt and 1 .tablespoon of dried milk

powder. I mixed the milk powder with a little of the cold milk, then heated

the rest of the milk in the microwave for 2 mins - blood heat like a babies

bottle. I added a little of the warm milk to the milk powder mix to make sure

it all dissolved, then added the live yohurt and then stirred in the warm milk.

I left it in the Easiyo for 12hrs and when i looked this morning - YOGHURT!!

I like it quite thick so strained some through a paper coffee filter in a sieve.

I've frozen 2 small lots as starters, so hope they work.

A friend who makes yoghurt every other day says that when it's very cold

she puts her Easiyo in the airing cupboard rather than leave it on the

worktop in the kitchen, as it cools down too quickly.

So thanks again all - I just hope the next lot turns out OK! :T :T

quercus_2

just been reading some of the threads in this post.

This may be of interest to any of the threads where i have noticed starter problems

I teach biology and as part of one of the courses I deliver my students conduct a large scale project into biotechnology and the focus is on yoghurt production, conditions for bacteria involved etc.

Over the years I have found that often starters made form even very good "live" supermarket cultures are often not live or at best only just as the refrigeration used in some supermarkets or possibly their distribution lorries seems to be very cold often only just above 0 celcius at times

My prefered starter is Rachels Greek style organic from farm shops if possible

hopefully this may be of interest