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

veronarona

Yes, one can always add flavouring afterwards if req'd - as long as the yoggifying process still takes place with Nodette's resourceful method

veronarona

Living_proof

I have been using an Easiyo for some time on and off. I have short term memory syndrome too and forget all about yogurt for a few months at a time. I have used the powdered sachets and also a starter from a greek-style yogurt, the latter came out better I think. If you use more powdered milk in addition to a tablespoon of the easiyo culture I am sure you will get a thicker consistency. Coconut - why not heat our the UHT milk to just below boiling, soak the dessicated coconut in it and when cool, drain and use as usual. I can't vouch for what it will taste like, however!

phizzimum

used my new easiyo for first time yesterday - with semi-skimmed milk, some milk powder and couple of tablespoons of bio yoghurt.

when I looked at it this morning it looked like it had curdled...well it looked like baby sick actually...is that normal or did I do something wrong?

I mixed it together and it was still lumpy, so I've been straining it through a tea towel. haven't been brave enough to check on it yet!

lisa26_2

It doesn't sound right to me!! Did you use UHT milk or fresh? It should be UHT.

phizzimum

no I didn't use UHT... I thought that was ok as long as the milk was heated first?

lisa26_2

I'm not sure. I used the instrcutions I found on this thread and they said to use UHT milk so thats what I did, I don't know why UHT is specified though! i've been doing it once a week for over 12 months now and not had a batch yet so it might be that that makes the difference, or something else altogether!!!

blueberrypie

phizzimum wrote: »

no I didn't use UHT... I thought that was ok as long as the milk was heated first?

lisa26 wrote: »

I'm not sure. I used the instrcutions I found on this thread and they said to use UHT milk so thats what I did, I don't know why UHT is specified though! i've been doing it once a week for over 12 months now and not had a batch yet so it might be that that makes the difference, or something else altogether!!!

If you're using ordinary milk, you have to scald it - that is, heat it just to boiling point. The reason for this is that you need to kill all the bacteria. (UHT has already had this done, which is why you don't have to heat it.) When you add the yogurt starter, you're then introducing the "good bacteria" that make it turn into yogurt.

If you just heat but don't scald the milk, the bacteria which make it go sour will still be there, and they'll make it go off before the yogurt-making bacteria have a chance to do their thing.

phizzimum

thanks lisa - I got some UHT milk today! My daughters really like goats milk yoghurt (yes, I know! it tastes horrible to me) and our Tesco has stopped selling it now so I bought UHT goats milk and a small pot of probiotic Yeo Valley and see how that goes.

After straining today's attempt it doesn't seem TOO bad - just a bit grainy in texture...is that the milk powder? I might just use it to make soda bread with if no one wants to eat it.

phizzimum

blueberrypie wrote: »

If you just heat but don't scald the milk, the bacteria which make it go sour will still be there, and they'll make it go off before the yogurt-making bacteria have a chance to do their thing.

thanks blueberrypie...so it seems that I didn't heat it enough, I heated it until it was just starting to boil and form a skin, but prob should have given it a bit longer.

I will not be beaten! (not yet anyway...)

phizzimum

made another batch last night...UHT goats milk not heated and Yeo Valley bio yoghurt as starter

Tastes like goats yoghurt but it's very runny so I'm straining it through a tea-towel. Is there a better way to strain it? might get some coffee filter papers and try those