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

LittleBrownFrog

I haven't time to read the whole thread, so sorry if I'm duplicating:o
I use UHT milk but I don't heat it.

I use about a tablespoon of yoghurt as a starter (usually saved from my last batch, sometimes bought from the supermarket).

Put that in the yoghurt container & top up with UHT milk (skimmed is ok, full cream seems better, Moo organic UHT is more expensive than some, but seems to make much better yoghurt imo).

Mix it all up, put on the lid.

Boil the kettle, fill the easiyo 'flask' to the mark with boiling water, put in the yoghurt container & put the lid on.

Mine normally gets left for about 36 hours - sometimes less, doesn't seem to make much difference

Adding milk powder makes it a bit thicker, or you can strain it to get a greek-yoghurt type consistency (use the whey in cooking - I normally use it for bread-making)

hth.

boredjellybean

i know this should probably go under the easiyo thread but i need a really quick answer.... does anyone know how long the fruit squirts can be open before they need chucking out?? i can't find the info on the packaging or the website

many thanks

bjb

lizzyb1812

Bella56 if you use an Easiyo you use cold water with the mix and then boiling water in the big jar - this warms the water/mix to get to the correct temperature to incubate the bacteria.

I use a thermos food flask so I warm the milk for 1 minute - it's warm but not hot. Then into the food flask.

Both methods warm the milk or mix/water to the right temperature for yogging to occur.

And no, my yoghurt is not sour - just yoghurty :T

Bella56

Thanks Lizzy and LittleBrownFrog,
Think I'll keep trying the UHT in Easiyo jug version. How clever though to use a flask/Thermos - that is such a good idea! I really had no idea how easy yoghurt-making is, ta all

u751904

has anyone found a source for yogurt culture for make yogurt at home. I've got this middle eastern cook book which goes into yogurt making and suggest using one of the following :

2 tbsp bulgaris culture / 1 tablet rennet enzyme or 2 tbsp liquid essence of rennet. this was in 2 pts of milk.

I liked the idea of just having 'tablets' to start off the yogurt - possibly cheaper / easier than having to buy a tub of live yogurt

thanks

lizzyb1812

A small pot of Yeo Valley Organic yoghurt costs 38p. Freeze it in an ice cube tray and defrost and use 2 cubes for your first batch of yoghurt. The pot makes about 16 cubes in my ice cube tray.

Make a batch of yoghurt using 2 defrosted cubes - don't defrost in microwave. Use a bit of the first batch of yoghurt to make the next batch and so on - my yoghurt goes about 8 batches before I need to start again with another 2 cubes of the original pot which means I can get 60+ batches of yoghurt from one pot of bought yoghurt

Good thread is;

https://forums.moneysavingexpert.com/discussion/717089

HTH

Lizzyb

u751904

Fantastic thanks so much. Thats solved that problem. I know I might have sounded a bit too frugal but I couldn't get my head round buying yoghurt to make yoghurt. This solves this.

zippychick

as this thread has helped ive merged yours with it so you can read back

Zip

zippychick

ive mrged this with the easiyo thread

Zip

elantan

Ted to ask a probably silly question exactly how do u make it up ? I tried Kefir before but it tasted rank so I have been put off making yoghurt might try and give it a go though if a few have said its good



Sorry ignore this message .... Am on my mobile and didn't realise this thread was as big ... Will go back and read it now