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

Aaron

svm wrote: »

I have a quick question about easiyo. We are going away in August to Turkey, where hopefully it will be very hot. We will not have a car so to save on some shopping could I take a sachet of easiyo and the container and leave it in a window as I don't want to pack the yogurt maker. Has anyone done this before?

Not tried it, but I'd expect it to get too hot (daytime) or too cold (overnight) on its own. Take a thermometer and a few towels to wrap it in and try to keep it around 40 degrees C for a few hours (maybe as many as 8?). You're basically doing the non-flask/powder way like http://axelg.com/easy-yogurt-recipe.html but using a powder for milk and starter culture. Maybe let us know how it goes?

Caterina

Svm in Turkey the yogurt will be dirt cheap and delicious, probably hardly worth it bringing your own yogurt maker!

coxy17

OK, I've been through the posts and think I have the information I need. I have an Easiyo that is currently at home with yogurt on the go but it is by second attempt after the first one didn't work (possibly because I gave it a good shake after taking it out of the Easiyo as it had separated). I now know I should only stir the yogurt and not shake it. Can somebody please let me know if I have missed anything?

I'm using the UHT method without milk powder. For my second attempt I:

1. Added 1 tablespoon of Yeo Valley natural yogurt to the jar.
2. Filled it about halfway with Semi Skimmed UHT milk
3. Gave it a good shake.
4. Filled the jar to the top with the rest of the semi skimmed UHT milk.
5. Followed the Easiyo process of filling the flask to the top of the baffle, putting the jar in and putting the lid on.

My first attempt was left for about nine hours. It separated which prompted the shake that could have caused it to go so thin. This time it will have been on the go for about 22 hours when I get home. Will this be long enough? I also have some other questions:

1. Using this method, how long should I be leaving the yogurt in the flask? I've read anywhere between 8 and 36 hours but I think it depends on what is being used and if you are using milk powder to thicken it?
2. Is 1 tablespoon of starter yogurt enough? And does using 2 tablespoons shorten the process or can I use too much?
3. Will this method work with semi skimmed UHT milk or should I be using whole UHT milk?
4. When should I stir the yogurt if/when it separates? When it comes out of the Easiyo or once I have chilled it in the fridge?

Thanks for any help or answers to my questions.

coxy17

I am still not having any luck with the above method. My second attempt was left for around 22 hours but still didn't set. Tastes a bit like yogurt but is only slightly thicker than milk.

My next attempt will be with Whole UHT milk to see if that is where my problem is.

I would like to try and avoid using powered milk and have read success posts from people who seem to have done this with an Easiyo. Does anybody have any words of wisdom?

Aaron

coxy17 wrote: »

1. Added 1 tablespoon of Yeo Valley natural yogurt to the jar.
2. Filled it about halfway with Semi Skimmed UHT milk
3. Gave it a good shake.
4. Filled the jar to the top with the rest of the semi skimmed UHT milk.
5. Followed the Easiyo process of filling the flask to the top of the baffle, putting the jar in and putting the lid on.

Based on my successful attempt with UHT soy milk, I think you should heat the milk to body temperature before pouring it into the jar, but I could be wrong...

coxy17 wrote: »

1. Using this method, how long should I be leaving the yogurt in the flask? I've read anywhere between 8 and 36 hours but I think it depends on what is being used and if you are using milk powder to thicken it?
2. Is 1 tablespoon of starter yogurt enough? And does using 2 tablespoons shorten the process or can I use too much?
3. Will this method work with semi skimmed UHT milk or should I be using whole UHT milk?
4. When should I stir the yogurt if/when it separates? When it comes out of the Easiyo or once I have chilled it in the fridge?

1. 8 hours was fine for me
2. 1 tablespoon of starter yogurt was enough. I think using 2 tablespoons would increase the risk of it turning sour.
3. I think it should work with semi skimmed UHT milk.
4. I think you could stir the yogurt as soon as it comes out of the flask. I poured most of the runny bit away (and I get a lot more using UHT than using the Easiyo powders), but I like firm yogurt.

coxy17

Thanks for the information.

After a couple more attempts I managed to get yogurt that was almost as thick as shop bought but not quite.

I used about 2 tablespoons of Yeo Valley Greek yogurt as my starter and 1 litre of organic Moo whole UHT milk. The only problem in doing this is that I do not know if it was the Greek yogurt or the Moo milk that made this attempt a success.

I left it for around 24 hours and it is barely sour so next time I may leave it longer (up to 36 hours) to see if it gets thicker. I will also try using Yeo Valley natural yogurt as a starter to establish if it's the different starter that gave me success.

Thanks again.

jasmin10

Quick question if I may. I make my own yogurt using a starter and my Easiyo flask but I dont have a starter yogurt in at the moment.

Do you think it would work with a kiddies yogurt?

sb44

jasmin10 wrote: »

Quick question if I may. I make my own yogurt using a starter and my Easiyo flask but I dont have a starter yogurt in at the moment.

Do you think it would work with a kiddies yogurt?

I don't think so it needs to be a live yoghurt.

Primrose

Yes, use the natural flavour yoghurt with the live culture in it. . I've never tried it but don't think the flavoured ones would work. Incidentally the natural versions are supposed to be very good for eating when you have a stomach upset because of the "good bacteria" in them.

shays_mum

If you have any Indian shops near you they have 5ltr tubs of live yoghurt for about £3.
Also my mum makes her own, from what i can gather it involves boiling up a whole 4ltr gallon of full fat milk & a cup of live yoghurt. This is left out to cool & put overnight in the fridge. Excess water is spooned off in the morning & viola thick creamy yoghurt. Must add though all the people i know use stainless steel saucepans as it helps cool the yoghurt down faster.