Yogurt makers....

Lychee

Hello...

I've been given a second-hand Easiyo yogurt maker, minus instructions. It's not a starter kit as I've seen in shops... and I haven't a clue how to even start making yogurt! Please please please, could someone post idiot-proof basic instructions on how to use it please?

I know there are Easiyo satchets, is it possible to not use this? not even sure how to spot live bio yogurt (what's the usual cheapest brand?)...

erm...

right. I guess all the ingredients go into the little plastic tub with a screw-on lid and mixed... then............

well, any help/tips will be very much appreciated.

Thank you!

maryb

Yeo valley is a very good starter, my yogurt always turns out better with that than any other. Having said that you really can't go wrong with the Lakeland bulk yogurt maker.

Try freezing what you don't need in ice cube trays then one small pot will give you plenty of starters. You don't need to use the original starter each time, you can chain the yogurt you make by using a couple of spoonfuls of the last batch. But it's useful to have a starter in reserve for when you forget to make some in time or if you go away and can't keep the chain going

squeaky

Lychee wrote:

Hello...

I've been given a second-hand Easiyo yogurt maker, minus instructions. It's not a starter kit as I've seen in shops... and I haven't a clue how to even start making yogurt! Please please please, could someone post idiot-proof basic instructions on how to use it please?

I know there are Easiyo satchets, is it possible to not use this? not even sure how to spot live bio yogurt (what's the usual cheapest brand?)...

erm...

right. I guess all the ingredients go into the little plastic tub with a screw-on lid and mixed... then............

well, any help/tips will be very much appreciated.

Thank you!

If you do an advanced search on "yoghurt" and choose the "search titles only" option in the list box just below the input box you'll get a number of threads that have all sorts of good advice in them. All well worth a read

Or just Click Here

Curry_Queen

larmy16 wrote:

I bought some of the YeoValley thick Organic greek yoghurt, but when I got it home, I noticed it had no mention of live cultures on the ingredients.

Have you used it before for home made and do you think it will work?

TIA

I can't swear to this but I'm pretty certain that Greek style yoghurts won't work when making yoghurt, possibly something to do with the way they are produced?

You really need to have a live natural yoghurt and, as already mentioned, the Yeo Valley one seems to be the best and is also the one I use.

apprentice_tycoon

I think that the only yogurts that aren't live are the ones that aren't in the supermarket fridge, they are really nasty long life ones that have been heat treated to kill the yogging bacteria to make them keep forever. You wouldn't use them by accident because they are all flavoured.

larmy16

Curry_Queen wrote:

I can't swear to this but I'm pretty certain that Greek style yoghurts won't work when making yoghurt, possibly something to do with the way they are produced?

You really need to have a live natural yoghurt and, as already mentioned, the Yeo Valley one seems to be the best and is also the one I use.

Morrisons greek style yoghurt makes the best yoghurt I have ever had! And so do most others. Its just that they state on the side that they contain live cultures.

Badgergal

Whitefiver (or any other Easiyo people who don't use the sachets) - could you clarify - you don't heat the UHT milk at all before putting into the Easiyo - are you just relying on the boiling water to warm the milk?

I have been trying with my Easiyo but have never had perfect results, though it is edible...

Curry_Queen

larmy16 wrote:

Morrisons greek style yoghurt makes the best yoghurt I have ever had! And so do most others. Its just that they state on the side that they contain live cultures.

Thanks for that! I guess I've fallen victim to the marketing and packaging people thinking I'm better off using yoghurt that actually says "live" on it - i.e. Yeo Valley Bio Live :rolleyes:

It's handy to know the greek style yoghurts do work as this is my favourite type of yoghurt, although what I made yesterday came a pretty close second, but it lacks that certain flavour you get. I wish I could remember where I read that it wouldn't work, or for what reason, but I'll certainly give it a try now I know it does work

Oh one tip I read somewhere, and I think this is actually true from my own experiences, is that the longer you leave it incubating the sourer it tastes. Yesterday I turned it off after around 6 hours, as it had already set, and put it straight into the fridge and this morning when I had some it didn't taste as sour as it has done before when I've left it maybe 8 hours or so

raeble

Badgergal wrote:

Whitefiver (or any other Easiyo people who don't use the sachets) - could you clarify - you don't heat the UHT milk at all before putting into the Easiyo - are you just relying on the boiling water to warm the milk?

I have been trying with my Easiyo but have never had perfect results, though it is edible...

I used a spoon full of yoghurt and cold UHT milk. It turned out fine on the few occassions that I have attempted it. I still have loads of sachets to use up.

Badgergal

Thank you, can I pester you about what kind of spoon (dessert spoon, tablespoon, teaspoon..?)

Ta!