Easiyo

I got one of these on the weekend for a belated birthday pressie.

Its awesome and makes such yummy yoghurt.

Just wondering if anyone has tried making their own yoghurt using UHT milk and some of the previously made yoghurt?
i am keen not to use the packet stuff and also the flvoured stuff is full of sugar, so would like to investigate this avenue
I have heard that this works well in theory, but am wondering if anyone has any further ideas or comments

Thanks :)

I have very successfully made natural yoghurt with fresh milk and a little bit of natural yoghurt as the starter. I'll come back on later and post it for you.

Oh yeah, and its without a easiyo.

I love my Easiyo! :) Though Im lazy and use the packets :lol:

Making your own yoghurt? This sounds interesting!

thanks guys,

Netix, i read that the UHT is used so that the milk doesnt have to be heated... i would be interested to hear what you do with the fresh milk.

Tish - its so good!!! With teh Easiyo, i mix the packet with water, put hot water in the insulated flast thingy and then close the lid.... 8 hours later i have the Yummiest and creamiest yoghurt EVER!!!

Cant wait til this aftrenoon when i get to have my pot :)

sounds yum...subscribing to thread. Netix, your tips are awaited!

Sorry it took me so long to come back on and do this.... I made a lot of playdough last night, then had playgroup this morning!

1 litre milk
2 tblsp natural plain yoghurt

Bring milk to the boil (watch- it can start to boil quickly!). When it starts to bubble up, turn down heat and simmer for 2 minutes. Remove from heat and leave to cool to about 43c (I use a candy thermometer).
Skim off the skin that forms, and beat the yoghurt with a small amount of the warm milk. Then beat in the rest of the milk.
Pour into a wide mouth thermal container like a thermos, screw on the lid, wrap in a towel and leave to set overnight (not in the fridge). I pour the yoghurt mix into a 1 litre yoghurt tub, then put into a insulated lunch bag and wrap a towel around the container and put another one on top.
In the morning, unwrap and put in the fridge. Ready to use after about 8 hours in the fridge.
To always have some starter culture to make more yoghurt, freeze tablespoons worth in ice cube trays. Then, when you need them, leave to defrost in the fridge or on the bench.

Its a bit tart, as natural yoghurt is, but it goes great with fruit or on cereal, or with natural honeycomb mixed through.

Sim milk can be used, as well as sheep or goat's milk.

ETA: I was going to get an easiyo, but I had read there was a way of making it without. And I have too much stuff in my kitchen anyway. Its so easy to make, and its only a few minutes of any actual 'work'. The trickiest thing was making sure I had something stable to put the container in (I actually stashed the packed insulated bag in the cupboard so it didn't get tipped over). If the milk scorches on the bottom of the saucepan, don't mix the milk in the saucepan or the yoghurt will have little brown bits all through it (yep, did that!).

Oh man, I threw my EasiYo out a few weeks ago (never used it, was collecting dust).

Now I want one!

Thanks Netix, that sounds great and very easy! DP and I love our yoghurt, we'll give this a go some day. :)

You're very welcome! I'm not sure how well it would work if you put fruit or other flavours like honey in before it had set, but this way does work. And its so much more economical than buying yoghurt every week.

Oh, you could make in smaller tubs/containers to put in your lunch box (bento thinking here, sorry!), as long as you wrap it up really well. It just has to cool *REALLY* slowly to do its 'thing'.

OK so you guys got me inspired and I got an Easiyo. We buy Jalna for DS and ourselves (other youghurt just tastes like confectionary now!), and it's costing us a fortune. Won't take long for it to pay for it :) I'm just waiting to use up the last of the Jalna before I try making it - how sensible :)

How does the Easiyo stack up against Jalna? I got the natural one which I plan to sweeten with fruit purees when serving. I might even try making it without the packets one day!

You should try making yoghurt without an easiyo! You don't need the packets.

I plan to use the Easiyo maker (which essentially is a container inside a flask of boiling water) via your method Netix, sounds just as easy really.
Just want to use up the packets first...
I made Mum some Greek Yoghurt today, didnt try it but she will report back on the taste.

Tish - the sweetened ones are quite sweet (children LOVE IT) and the unsweetened ones have less flavour (as in strawberry or apricot) if you are buying the packets, go for the sweet ones if thats your thing, or get the unsweetened PLAIN ones and then sweeten, not worth getting unsweetened flavoured ones IMO...

I will report back once i have tried it out with milk and a bit of starter... :)

Good luck!

Thanks Sammiejane :) At the moment DS is not allowed added cane sugar and I"m also wary of flavourings etc, poor little deprived child that he is ;) The flavourings all look as natural as possible, so I'd be happy to eat them myself though! So we went for the natural full fat one which I'm going to flavour with fruit for him.

I've got my first batch on tonight! I plan to then use a bit of this batch to make yoghurt with Netix's method next time and the time after, and then use another packet again.

Compared to the cost of Jalna this is going to be soooo cheap!

I'm such a hippy ;) First home made bread now this. Poor DS is gonna get hell when he's going to school LOL

well, you girls inspired me to get off my butt & get into the whole Easiyo thing.....OMG, where has it been all my life, we're all loving it. DH even made a batch! Not quite organised/game enough to be as good as Netix just yet, maybe one day:D

Netix I'm going to try making yoghurt the way you suggested because

a) I'm tight - a litre of milk is cheaper than the easiyo sachet
b) interested to know if it will be yummier using fresh milk

:)

I'm still going to use the easiyo container though - should I fill the container up with tepid water to use that to insulate it? Or just leave the container empty and put the whole thing somewhere warm?

Thanks! :)
Tish

Hmm. I wouldn't worry about filling the easiyo with anything. Just wrap it up with a towel or similar. You just want it to cool down REALLY slow. If you were to fill it with anything, it would have to be hot water, as tepid would cook the mixture down too fast I think. Like I said, I just use a 1 litre yoghurt (yoplait) container, as they are really sturdy. A jalna tub would be just as good, or any yoghurt tub, as long as it has a lid (just think though, the less liquid-tight the lid, the more careful you have to be wrapping and unwrapping it). You don't necessarily want it somewhere 'warm' like making bread, just insulated well to go cold (to room temp) slowly. Wrapped in a towel in the back of the pantry or something like that. You can see how I did mine.

I think its yummier because you made it yourself. My Mum likes natural yoghurt, and she likes how the homemade one turns out.

And you're not being tight. You're being economical and thrifty. :)

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!

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! ;)

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!

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

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

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

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... ;)

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 ;)

It was yummmm :)

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. :clap:

Yay Tish!

Yes please Netix!

From: NMAA Cooks, recipes for busy mothers.

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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.

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