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

Primrose

phizzimum wrote: »

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

If you're going to be straining your yoghurt on a regular basis, it might be worth investing in a jelly bag, which is used for straining the juice off cooked fruit before it's turned into jelly. They last a lifetime. The other alternative is a large gents handkerchief resting in a colander.

phizzimum

thanks primrose...if I used a jelly bag would runny yog turn to similar consistency to shop bought? or will it not make much difference?

will changing the hot water and leaving the yog in the easiyo for longer make a difference to the thickness?

Ubi1

Does anyone know if electric yoghurt makers can produce drinking yoghurt? If so, what's the recipe?

veronarona

phizzimum wrote: »

thanks primrose...if I used a jelly bag would runny yog turn to similar consistency to shop bought? or will it not make much difference?

It takes out a lot of the whey (which you can use in cooking, apparently) so the yoghurt will be thicker - that's how they make a sort of cream cheese with EasiYo.

will changing the hot water and leaving the yog in the easiyo for longer make a difference to the thickness?

Leaving it longer should make it thicker, but also more "yoghurty" in flavour too.

veronarona

nykied

Well, I picked up an electric yoghurt machine from a lovely lady on Freecycle today! Going to try making some yoghurt at the weekend :j

nykied

nykied wrote: »

Well, I picked up an electric yoghurt machine from a lovely lady on Freecycle today! Going to try making some yoghurt at the weekend :j

Actually, I'm not entirely sure how to use it as it didn't come with instructions. It looks like the Lakeland domed one (not the EasiYo) and, as far as I can remember from the whole of this thread, I use UHT milk, two tablespoons of live plain yoghurt and the same of dried milk powder.

Is that right? And do I need to heat the milk to warm first? :undecided

blueberrypie

nykied wrote: »

Actually, I'm not entirely sure how to use it as it didn't come with instructions. It looks like the Lakeland domed one (not the EasiYo) and, as far as I can remember from the whole of this thread, I use UHT milk, two tablespoons of live plain yoghurt and the same of dried milk powder.

Is that right? And do I need to heat the milk to warm first? :undecided

Whether it's the Lakeland one or not, the procedure will be the same - all the machines do (whether Easiyo flask or electrical) is keep the stuff at the right temperature for the bacteria to do their work.

No need to heat the milk first if you're using UHT.
No need to use milk powder unless you want to - it can thicken it a bit, but then so can leaving it on longer ;-)
If you're buying live yogurt especially for use as a starter to make your own, dollop a couple of spoonfuls in, then freeze the rest of it in ice-cube trays. For your second batch of yogurt, use a couple of spoonfuls from your first batch, and so on. Eventually you'll notice that your yogurt isn't quite as creamy or tangy as the first batch was, and at that point you grab a couple of yogurt ice-cubes and use those as your starter for the next batch (then use some yog from that batch for the next...and so on).

You don't need to worry about being precise with quantities - there will be some of the live bacteria in your live yogurt, and it will reproduce as long as it's at the right temp - and that really is all you need :-)

nykied

blueberrypie wrote: »

Whether it's the Lakeland one or not, the procedure will be the same - all the machines do (whether Easiyo flask or electrical) is keep the stuff at the right temperature for the bacteria to do their work.

No need to heat the milk first if you're using UHT.
No need to use milk powder unless you want to - it can thicken it a bit, but then so can leaving it on longer ;-)
If you're buying live yogurt especially for use as a starter to make your own, dollop a couple of spoonfuls in, then freeze the rest of it in ice-cube trays. For your second batch of yogurt, use a couple of spoonfuls from your first batch, and so on. Eventually you'll notice that your yogurt isn't quite as creamy or tangy as the first batch was, and at that point you grab a couple of yogurt ice-cubes and use those as your starter for the next batch (then use some yog from that batch for the next...and so on).

You don't need to worry about being precise with quantities - there will be some of the live bacteria in your live yogurt, and it will reproduce as long as it's at the right temp - and that really is all you need :-)

I think I'll experiment with and without milk powder then, see how it is. We like the Muller corners so I'd be attempting to recreate that thickness.

You've answered all my questions, but I now have one more - do you defrost the ice (yoghurt) cubes before putting them in the machine?

My machine is exactly the same as the Lakeland domed one, just without the logo. Saved me £20

blueberrypie

nykied wrote: »

I think I'll experiment with and without milk powder then, see how it is. We like the Muller corners so I'd be attempting to recreate that thickness.

You've answered all my questions, but I now have one more - do you defrost the ice (yoghurt) cubes before putting them in the machine?

Nope, I just toss them in. They'll melt soon enough when the milk is warmed in the machine. Works fine :-)

nykied wrote: »

My machine is exactly the same as the Lakeland domed one, just without the logo. Saved me £20

Lucky you! Having said that, I reckon I made my £20 back in the first few weeks, because UHT milk is a lot cheaper than good-quality live yogurt!

Remember that you can use your yogurt for other stuff too - for cooking, to make frozen yogurt, soft cheese...

nykied

blueberrypie wrote: »

Nope, I just toss them in. They'll melt soon enough when the milk is warmed in the machine. Works fine :-)

Excellent, I always forget to get things out of the freezer.

blueberrypie wrote: »

Lucky you! Having said that, I reckon I made my £20 back in the first few weeks, because UHT milk is a lot cheaper than good-quality live yogurt!

Remember that you can use your yogurt for other stuff too - for cooking, to make frozen yogurt, soft cheese...

I'm going to look for recipes that use yoghurt once I've got the hang of it. Thanks!