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

jintyb

Primrose wrote: »

There seem to be quite a few of us who have had problems with getting the flavoured Easiyos to set. I'm wondering if there's anything in the flavouring which could possibly counteract with the natural culture. Any food scientists out there who can throw any light on this?

That's really interesting, maybe someone can answer that question. I tried putting it in again and it set a bit, but was very lumpy. Very annoying!

Primrose

cas - I don't know whether you could use any glass jar with a secure metal lid which has been used for jams or pikles, provided it has been well washed first. After all, they are used to high temperatures for being sterilised but the sterilising heat increases slowly in an oven, so suddenly surrounding them with boiling water could cause them to crack. I think spare yoghurt containers are available from Easiyo or Lakeland but are probably quite expensive.

Sui_Generis

Primrose wrote: »

There seem to be quite a few of us who have had problems with getting the flavoured Easiyos to set. I'm wondering if there's anything in the flavouring which could possibly counteract with the natural culture. Any food scientists out there who can throw any light on this?

I honestly have never had a problem - I was thinking of posting about a raspberry I made the other day - wasn't there a spate of that variety failing for everyone? I did once leave a peach in too long but that was down to me.

I've tried all the *berry ones without an issue and the greek.

Oh and you can usually get the inner plastic jar for about £5 from Julian Graves.

larmy16

caz07 wrote: »

hi all , has anyone used a different kind of jar in their easiyomaker , mine has a slight crack in it , liquid keeps seeping out . any sugestions ?

Duct tape on the outside of course. Does not look very nice but will probably seal it - you might have to keep re applying if it gets wet though.

verynewmoneysaver

I haven't used my Easyo yoghurt maker for 3 years. Found it at the back of the cupboard with some out of date sachets. Have now tried the skimmed milk method with some Lildl yoghurt so will see how it turns out tomorrow.

tomterm8

zippychick wrote: »

Is this thread all about Easy yo yo yoghurt? I am going round in yoghurt thread circles, found this as a definiteive one, now i see it's 36 pages!?:eek::rotfl:

I have no flask or special equipment or airing cupboard. Quit now?

Maybe a Strawbox would work?

Get a large box, surround container with hot yoghurt in it with straw or torn up newspapers, cover over the top, and it keeps its content toasty and warm. They used to cook that way in the war. As I understand, all you need to do is keep the yoghurt warm?

sile001

Well my latest batch of HM yog turned out just the way I like it - consistency is like whipped cream and despite being left for 12 hours, it wasn't too tangy.

jennyjelly

alfieroux wrote: »

Hi Sile001

Me too! Newbie to the forum and the Easiyo.

I made a (strawberry) mix which was lovely and was polished off in one day. Then made a natural from UHT, powdered and a couple of spoonfuls from the batch made. It was quite sour actually so added a bag of frozen raspberries and a couple of spoons of sugar into the blender. Now we have had drinking yoghurt to die for!! Not exactly money saving but definately tasty.

Not sure how to flavour it cheaply yet though - maybe jam?
Alfie

I love it just with honey in it - you only need a couple of tablespoons in a litre and it makes a really luxurious yoghurt.

zippychick

tomterm8 wrote: »

Maybe a Strawbox would work?

Get a large box, surround container with hot yoghurt in it with straw or torn up newspapers, cover over the top, and it keeps its content toasty and warm. They used to cook that way in the war. As I understand, all you need to do is keep the yoghurt warm?

|Interesting concept! Hmmm - may h ave to give that a go. I was reading threads on here, but kept going round and round in circles so i just got confused and overloaded and gave up

tomterm8

zippychick wrote: »

|Interesting concept! Hmmm - may h ave to give that a go. I was reading threads on here, but kept going round and round in circles so i just got confused and overloaded and gave up

Sounds like bread making... there is a lot of theory to it, and it can be really complicated, but once you actually try a basic method you find it isn't that hard to produce good results?

Personally, I'm thinking about just following the instructions in here http://bean-sprouts.blogspot.com/2007/11/how-to-make-greek-yogurt.html with full fat milk and giving it a try.