Easiyo

[Tish]

Thanks Netix, I'll let you know how it goes.

The actual cylinder that goes inside the larger container says heat resistant or something along those lines, so might be just the ticket on it's own.

When you say it's left for overnight, about how many hours? Would it be too early to make it now? Sorry for all the q's!

And yes, I am tight LOL. But that's ok, I'm at peace with that! hehe

Thx for your help!

[Netix]

No, not too early or late to do it now, and I don't mind q's. It will take about half hour or so for the milk to cool down to the required 43 degrees. I would still wrap the easiyo in a towel. Overnight, say if you left it for about ten to twelve hours. Then in the fridge tomorrow morning for about eight hours. It would be ready well and truly for you to enjoy with some tinned fruit for dessert tomorrow night!

I'm at peace with my own frugalities too!

[Tish]

Oooh cool! I've just finished, can't wait to see how it turns out! I wrapped it in a tea towel and then put it inside the thermos.

Organic yoggie for $2 a kilo, sooooo cheap!

I'm now googling about making flavoured yoghurt hehe.

Thx for your help!

[Tish]

OMG I'm reading about making flavoured yoggie, by using honey to sweeten and then also adding spices. I could make CHAI yoggie........ ~~~~~~

[Netix]

lol, let us know if you have a sweet success!

[Tish]

I've only got one pot, so I'll need to wait until we eat the current batch *impatient*.

[Netix]

You don't have any old yoghurt containers? (I don't mean the little 200mL-ish ones)

It should be almost ready to go in the fridge I think.... I can hear your feet tapping impatiently...

[Tish]

Hahaha Yep I put it in at about 8am, it looked and smelled lovely!

I do have some old Jalna containers, but it might be a bit excessive to have a few kilos of yoghurt in the fridge just so I can experiment - or is it? Hehe

Hubby wants me to make honey vanilla. Hungry just thinking about it

OMG I'm such a giant hippy

[Tish]

It was yummmm

[Netix]

Very good! I actually bought a second hand copy of the nursing mothers' cookbook, and it has several recipes for yoghurt in it, as well as flavouring ideas and instructions. I can post them tomorrow if you would like.

[AliB]

Yay Tish!

Yes please Netix!

[Netix]

From: NMAA Cooks, recipes for busy mothers.

Turning milk into yoghurt is dependent on the lactic acid and will only occur satisfactorily if the milk is kept at a warmish temperature for quite a long period. Once this process is mastered, it is easy to keep the "plant" going by reserving a cup of the plain yoghurt to use as a starter next time. It is preferable to use the starter yoghurt within five days. When able to master the art of yoghurt making, experiment with flavours eg, honey, malt, coffee, fruit.


Yoghurt (1) (Recipe #1935)

Quantities may be reduced proportionally.
4 cups cold water
2 cups skim milk powder
3 1/2 cups boiling water
1 cup unflavoured yoghurt

Place cold water and skim milk powder in large bowl and whisk until dissolved. Add boiling water then yoghurt and whisk again.
Place in thermos flasks, replace lids firmly and leave for 18-24 hours until set. Refrigerate.
Alternatively, place in earthenware casserole with lid, cover with thick towel and stand in warm place.


Yoghurt (2) (Recipe #1936)

1 can (1 1/2 cups) evaporated milk
1 1/2 cups skim milk powder
6 cups warm water
3 tablespoons unflavoured yoghurt

Beat well together. Put into jars with lids. Stand jars in warm water up to their necks. Keep water at 105-115 degrees for 4 hours until set. Refrigerate.


Yoghurt Desserts (Recipe #1155)

Combine 250g plain yoghurt with one of the following combinations:
1. 2 grated apples, grated rind and juice of one orange, one tablespoon castor sugar or honey, 30g chopped walnuts.
2. 1 1/2 cups stewed fruit, eg apricots, peaches, stoned prunes, apple puree or rhubarb.
3. 3 mashed bananas, 2 teaspoons lemon juice, 1 tablespoon sugar (or honey), 2 tablespoons wheatgerm (optional).
4. Small can frozen orange concentrate.
5. Pulp of 4 passionfruit and 1 tablespoon sugar.
6. Raspberry jam.
7. 3 tablespoons sultanas or currants.
8. Sugar and cinnamon.