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  • FIRST POST
    • Whitefiver
    • By Whitefiver 9th Jul 05, 3:53 PM
    • 589Posts
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    Whitefiver
    easiyo yogurt maker any good? or make your own? (merged)
    • #1
    • 9th Jul 05, 3:53 PM
    easiyo yogurt maker any good? or make your own? (merged) 9th Jul 05 at 3:53 PM
    Hi folks,

    I recently been taking a pot of Greek Yoghurt, with fruit to work as part of my lunch. (Nice with honey too - of course.)

    However, I was thinking of buying an Easiyo system to make it at home. After buying the kit this then works out at 1.59 per litre (or kilo?) of yoghurt, and is supposed to be idiot proof.

    Before I spash out, please does anyone have a *foolproof* method of making greek-style yoghurt with ordinary domestic equipment that they would like to share? I really would like to start making my own...

    Thanks in advance for any advice.

    Regards,

    White.
Page 58
    • iammumtoone
    • By iammumtoone 3rd Jan 16, 10:56 AM
    • 5,611 Posts
    • 11,396 Thanks
    iammumtoone
    Thanks both, I haven't got any dried milk yet (will pop out to the shops today)

    I did try another attempt last night. This time I boiled the milk so I knew I had reached the required temperature and I pre-warmed the easyio. I also just stuck to plain milk (really need to get the basics right first)

    This morning it was better but still very runny, and the water was cold again. I have re-filled the easyio with boiling water and will see what happens.

    pandora - I am using the mini easyio, it makes half the amount of the standard size. Most people say to use two tablespoons in the standard so on that basis, one should be the right amount for mine.

    I will update later so other beginners will maybe learn from my mistakes, next batch I try will be with dried milk. I will also order a thermometer.

    UPDATE: something happened but I am not quite sure what I have white lumpy bits in a clearish liquid it looks like when something curdles. Has it gone off? I tasted it and it tasted off Or is the liquid whey (I wasn't expecting to get whey) Unfortunately I don't have anything to strain it with so have just left it in the fridge. I will get some coffee filters tomorrow to strain it and see what happens.
    Last edited by iammumtoone; 03-01-2016 at 3:35 PM.
    • cvCA
    • By cvCA 4th Jan 16, 10:30 AM
    • 21 Posts
    • 3 Thanks
    cvCA
    I got a bit of whey but not that much. Have you tried actual EasiYo in it? The water in my fullsize flask doesn't go completely cold overnight, so I'm wondering if your flask is OK.
    • greenbee
    • By greenbee 4th Jan 16, 12:33 PM
    • 12,633 Posts
    • 220,295 Thanks
    greenbee
    I make my yogurt with a spoonful from the previous batch (as long as I haven't let it go off...) and full fat organic UHT milk (I don't use much milk, so it's easier to bullk-buy UHT as the local shop also doesn't to organic). I don't use milk powder and I still get a decent yogurt, although it does vary.

    How quickly the easiyo flask cools down will depend on the temperature of your house. I find it doesn't need more than 8 hours, when it will be warm and not quite set - it sets in the fridge. If I leave it longer it can be too acidic.

    I get some whey, but usually not until I've removed a spoonful or two... I tend to get a 'set' yogurt, not as thick as greek. The culture lasts for about a month and then I need to get a new one. Interestingly it lasts longer if I make a new batch every 4 days than if I leave it longer.

    Maybe start by using the sachet and see how that comes out. Take it out of the flask and put it in the fridge after 8 hours. If it works, then try using a spoonful of that with either boiled and cooled milk or UHT and doing the same thing. I'd go with UHT to begin with as you don't have to worry about heating and cooling. Once you've got the hang of it you can then switch to pasteurised milk if you want to.
    • iammumtoone
    • By iammumtoone 4th Jan 16, 2:29 PM
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    • 11,396 Thanks
    iammumtoone
    I have a lot of whey the original container holds 500ml, I have already strained off 200ml and its still going!

    Not sure what I have been left with but it is thick and tastes nice I think I will freeze it and use as starters in my next batches.

    I did wonder if my easyio is working correctly as the water goes cold. I leave it overnight, the kitchen can get quite cold plus it being the mini version it might not be as good at holding the heat. Next time I will insulate it with my beanie hat and try that.

    I will give it a couple more tries with normal milk and if I don't have any success switch to UHT. I really want to make it work with normal as we always have spare milk, this was one of my reasons for buying it, to stop the milk being wasted.

    Thanks for all your help and advise.
    • Primrose
    • By Primrose 4th Jan 16, 3:13 PM
    • 8,060 Posts
    • 28,174 Thanks
    Primrose
    You could try wrapping a thick towel or some other insulating material like bubble wrap sround your flask. It might help to keep the water warm for longer if you don't have a warm airing cupboard to keep it in.
    • iammumtoone
    • By iammumtoone 5th Jan 16, 4:23 PM
    • 5,611 Posts
    • 11,396 Thanks
    iammumtoone
    success

    I made yogurt which is nice and thick, there was a thin layer of whey on the top which I just poured off. Personally i think it tastes a lot nicer than the shop brought ones (but that might be because I normally buy value versions )

    I am not sure what made it work this time if it was the dried milk I added or the fact I insulated the easyio, the water wasn't cold this time, I wouldn't describe it as warm either but it was certainly warmer than previously.

    Thanks again to all those who helped, I might have given up after the first attempts if it wasn't for this thread.
    • kelda_shelton
    • By kelda_shelton 18th Mar 16, 6:08 PM
    • 1,079 Posts
    • 1,980 Thanks
    kelda_shelton
    Originally Posted by madchef View Post
    I know what you mean but because I find that I use so much the sachets can come out quite expensive so I use them but less, like the following. I have fully detailed it for those who think yogurt making is a fuss

    1 litre UHT milk, of your choice, I use fully skimmed.
    1/2 cup of Dried Milk
    3 tbs. Easiyo Greek Yoghurt mix (my choice)

    Put on kettle to boil.
    Put half the milk. powdered milk and easiyo in the litre container put on lid and shake really well, this is important to mix in the dried milk properly, kettle showed have boiled by now, put a cup or two in the flask and put on lid to preheat flask, I have found this really helps.

    Pour in the UHT milk to litre mark and shake well to, pour out water of flask and refill to top of red baffler, place in container put on lid and go to bed dreaming of thick creamy yoghurt

    Following morning you DON'T have creamy yogurt as it really needs to be refrigerated for at least 3 - 4 hours, sorry, but then you do have yogurt to die for.

    If you use a flavoured easiyo sachet it just comes out a milder flavour, if you are on a diet strain the yogurt thro' a coffee filter placed in a colander/sieve over a dish over night and you will have Yochee. A really REALLY thick creamy dish which you can use instead of cream, butter etc. Or make your own soft herb cheese by adding, garlic, herbs, black pepper and a little grated parmesan for a punch, so much cheaper than the ones you buy, and good for you The why that comes out is really good for you so I use it in my smoothies and my baking.

    Price of 1 litre of home made delicious yogurt, if you get your UHT from Lidl's or Aldi's, 49 p per litre, it costs about 70p, worth while making your own!
    Originally posted by Kim kim
    Is this still the best method?

    I got an easiyo as a random xmas present and have just used up the packets that came with it, so came on looking for cheap alternatives to the packets and find you don't even need packets you can just make your own!

    Now, I have just used all the easiyo yoghurt so can I use any greek yogurt to start the mix?

    i.e I could just go and buy a tub of greek yoghurt from aldi or something?

    Can I add flavour at the mix time rather than once set?

    Also, what is the whey is it just a scum on the top, and what do I do with it?
    • pol098
    • By pol098 18th Mar 16, 6:47 PM
    • 31 Posts
    • 15 Thanks
    pol098
    "Is this still the best method?" It works. There are variants; I use raw whole milk, but you MUST heat it to just below boiling for a few minutes. I've also used evaporated milk with just a little added water (1/4 as much water as milk) for a creamy result, not quite as good as proper Greek. No need to heat evaporated (and maybe sterilised milk), it's already been done. Cool to 50C or less before adding starter, otherwise you'll kill it.

    "can I use any greek yogurt to start the mix?" Advice I've seen is to use a fresh unsweetened yoghurt; it's more likely to work if it has a little liquid floating on the top. But I've used Greek-style yoghurt with success. Whatever you use it should be fresh.

    "Can I add flavour at the mix time rather than once set?" I don't know, I add fruit and nuts, and sometimes a little squash, before eating.

    "what is the whey ?" It's the surplus liquid from the milk, it doesn't all turn into yoghurt. You can mix it in or pour it off. There's actually a lot of it; if you strain your yoghurt you'll get about 1/2 whey, 1/2 thick Greek yoghurt.

    "what do I do with it?" Try a Google search (ignoring hits for whey powder). You can use it as the liquid in bread-making, and for other things. It's quite nutritious. I think most people pour off and discard any excess. When I experimented with straining I used the whey instead of milk for pancakes; it was OK.

    HTH
    • parsnipcat
    • By parsnipcat 5th Jul 16, 1:54 PM
    • 6 Posts
    • 3 Thanks
    parsnipcat
    Short Dated Easiyo Sachets
    If anyone is interested, easiyonline.co.uk seem to have a lot of short dated and only just outdated sachets on their site at vastly reduced prices. I have just bought some boxes from my local Lakeland with damaged packaging so haven't ordered any myself at the moment, but thought it might help someone else, either to use as they are, or as starter sachets
    • Sui_Generis
    • By Sui_Generis 5th Jul 16, 2:00 PM
    • 1,162 Posts
    • 532 Thanks
    Sui_Generis
    I may be the last to find out but Wilkinson's also sell Easiyo now. At least they do currently - all are marked down so I suspect they are ending their stocking?
    • iammumtoone
    • By iammumtoone 5th Jul 16, 7:54 PM
    • 5,611 Posts
    • 11,396 Thanks
    iammumtoone
    Has anyone tried making yogurt with a probiotic tablet?

    How many do you think I would need for a batch?
    • parsnipcat
    • By parsnipcat 6th Jul 16, 12:58 PM
    • 6 Posts
    • 3 Thanks
    parsnipcat
    Very pleased with my first effort of making yoghurt from yoghurt using the Mini Easiyo flask and a portion of previously make up Easiyo.

    500ml UHT Semi Skimmed milk. Room temperature
    25 grams (1/4 cup) Dried milk powder
    100gms (ish) Cherry Easiyo from previous batch

    I used a small balloon whisk from a hot chocolate gift set to whisk the dried milk powder into the leftover Easiyo first to avoid any grains/lumps. Then stired in the milk using the whisk, topped it up to the maximum level and left overnight in the easiyo flask as normal.

    There was lots of whey on the surface when I took the pot out of the Easiyo flask after 8 hours but after a further 8 hours in the fridge this has all disappeared into the set yoghurt.

    It's a very firm thick creamy texture with a tang of the cherry flavour and not as overpowering as the flavour at full strength but not quite sweet enough for me as it is so will need a little sweetener next time.

    Very pleased with the result overall and a good way to make the sachets last a little longer
    • parsnipcat
    • By parsnipcat 10th Jul 16, 9:03 PM
    • 6 Posts
    • 3 Thanks
    parsnipcat
    I've been experimenting again - this time with the Lemon & Ginger bits flavour...

    1/4 sachet Easiyo Lemon & Ginger powder
    12.5 grams (1/8 cup) Dried milk powder
    Room temp water. Enough to make the powder up to 250ml
    250ml ish room temperature UHT milk (semi skimmed)

    Mini Easiyo (500ml)

    I used a small balloon whisk from a hot chocolate gift set to whisk the dried milk powder and easiyo with the water and topped up to 1/2 way up the 500ml jar, then stirred through the room temperature milk and left in the easiyo flask as before.

    Another thick, creamy batch with a good texture. Plenty sweet enough and a good but more subtle flavour than using a full sachet

    This recipe also reduces the calorie content slightly for anyone watching their fat/sugar intake

    Lemon & Ginger Easiyo V the above recipe per 100 grams

    Calories: 103 v 85
    Carbs: 14 v 11
    Sugars 14 v 11
    Fats: 3 v 3
    • MSE Andrea
    • By MSE Andrea 11th Jan 18, 11:29 AM
    • 9,052 Posts
    • 21,859 Thanks
    MSE Andrea
    I'm planning to start making yogurt tonight.

    I've never done it before but I've been trying to reduce plastic for a while and my family gets through quite a lot.

    I thought I'd bump this thread to see if anyone else is doing it since it was last posted on
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    • Primrose
    • By Primrose 11th Jan 18, 11:42 AM
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    • 28,174 Thanks
    Primrose
    Afraid I gave my EasiYo Yogurt maker away as I found I wasn't making enough yogurt to justify the cupboard space it took up. Rather wish now, in view of the fact that China have refused to accept any more of our plastics for recycling, that I'd hung onto it as although I don't eat a lot of it, every plastic container saved is one piece of plastic less to clutter up our own landfill!


    Must start looking out for another one in charity shops. A lesson in how external circumstances over a period of time should sometimes dictate what we so readily throw out in one of our decluttering moments!
    • pol098
    • By pol098 11th Jan 18, 12:10 PM
    • 31 Posts
    • 15 Thanks
    pol098
    I'm planning to start making yogurt tonight.
    I looked into the economics of it, reported in a post a while ago, and came to the conclusion that there was no worthwhile saving over buying it, though of course you don't accumulate plastic waste. I was given an Easiyo maker some years ago, and find it expensive to use with the sachets. It can be used with raw milk and a starter; I sometimes got good results, but not always.

    I have an improvised sous-vide cooking setup, a waterbath with controlled temperature, and have had 100% success using it to make yoghurt with milk, and a starter from a previous batch, at 48C (hot enough to inhibit most bad bacteria but not the hardy yoghurt culture). You have to heat the milk to at least 80C for a few minutes beforehand to denature the proteins, and cool it before adding the starter, otherwise it won't set properly - as a side-effect this also kills bad microorganisms. After adding the starter the temperature must never exceed 55C even for a moment. Straining the result gets exactly the same product as buying Greek-style cows-milk yoghurt - no better, no worse. After making the yoghurt you can of course add fruits, nuts, sweeteners, etc.

    But when I did it, the cost was about 0.90 per kilo of strained yoghurt plus heat and labour, against 1.30/kg for LIDL Greek-style yoghurt (now a few pence more). My conclusion is that making yoghurt only significantly saves money if you can buy milk very cheaply; I once bought about 10 l of short-dated milk at about 6p/l and made masses of yoghurt. Unfortunately it was skimmed milk, so I ended up with very low-fat yoghurt, which I don't much like.

    HTH
    • MSE Andrea
    • By MSE Andrea 11th Jan 18, 12:40 PM
    • 9,052 Posts
    • 21,859 Thanks
    MSE Andrea
    I looked into the economics of it, reported in a post a while ago, and came to the conclusion that there was no worthwhile saving over buying it, though of course you don't accumulate plastic waste. I was given an Easiyo maker some years ago, and find it expensive to use with the sachets. It can be used with raw milk and a starter; I sometimes got good results, but not always.

    I have an improvised sous-vide cooking setup, a waterbath with controlled temperature, and have had 100% success using it to make yoghurt with milk, and a starter from a previous batch, at 48C (hot enough to inhibit most bad bacteria but not the hardy yoghurt culture). You have to heat the milk to at least 80C for a few minutes beforehand to denature the proteins, and cool it before adding the starter, otherwise it won't set properly - as a side-effect this also kills bad microorganisms. After adding the starter the temperature must never exceed 55C even for a moment. Straining the result gets exactly the same product as buying Greek-style cows-milk yoghurt - no better, no worse. After making the yoghurt you can of course add fruits, nuts, sweeteners, etc.

    But when I did it, the cost was about 0.90 per kilo of strained yoghurt plus heat and labour, against 1.30/kg for LIDL Greek-style yoghurt (now a few pence more). My conclusion is that making yoghurt only significantly saves money if you can buy milk very cheaply; I once bought about 10 l of short-dated milk at about 6p/l and made masses of yoghurt. Unfortunately it was skimmed milk, so I ended up with very low-fat yoghurt, which I don't much like.

    HTH
    Originally posted by pol098
    Thank you! I don't have an easiyo, I'm planning to just make it on the hob and see how it goes. The recipe's i've found online seem to say it's pretty straightforward.

    It's interesting how many people I'm finding out are already doing it!
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    • Farway
    • By Farway 11th Jan 18, 5:07 PM
    • 6,233 Posts
    • 9,948 Thanks
    Farway
    I've only just started making it, I was given a yoghurt heater thingy [from Ama0zn] for Christmas, plus some dried starter culture

    The heater jobby is thermostatically controlled, and came with 7 screw topped jars

    I have made three batches to date, the first I used organic full fat milk as I did not want a fail from the off. I turned out very well

    The second two batches I used bog standard blue top milk, and they have both turned out well, using a table spoonful of the first batch to start them

    I find mine is thick and does not need straining. A spoon will stand up in it. Takes less than six hours once in jars & heater, then into fridge. I normally leave at least overnight in fridge. It thickens more the longer it is left in the fridge.

    I have not costed it but I money is not my sole reason. Not MSE and I admit to having more than two pennies to rub together
    • JennyP
    • By JennyP 11th Jan 18, 10:45 PM
    • 931 Posts
    • 654 Thanks
    JennyP
    I do it using EasiYo maker but not their sachets. I just use yoghurt and normal supermarket milk with a bit of milk powder to thicken. I started because Michael Mosley said it was better for your biome than shop bought yoghurt!!!!
    • Aaron
    • By Aaron 12th Jan 18, 2:46 PM
    • 72 Posts
    • 12 Thanks
    Aaron
    Still making it here. I'm mostly using their sachets recently, bought in bulk to get various discounts, but I had a few successful goes with UHT milk and a spoonful of the previous one. My main motive is to save the time of going to a shop to buy more yogurt every few days. The easiyo keeps longer and when it runs out, there can be fresh yogurt for the morning. Any health benefits are a bonus!
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