I have been given an Easiyo yogurt maker and as I am used to making my own yogurt I do not want to use their sachets. Has anyone used this to make their own yogurt?
Hi Sheena, Thanks for the info. especially about water "leak" Sorry, I have a further question - a bit dense of me - but: Do you scald the milk and then cool the mixture to tepid before you put it in the Easiyo - or do you just make the culture with tepid mild and have the yogurt at room temperature? I do use Greek yogurt as a starter. Hope my question makes sense. Thank you very much for your response - you, and people here are very generous with sharing information. Thanks again, Maree
I have the same yoghurt maker. You can make your own yoghurt in the usual way but make sure it is a little on the cool side (just tepid but not warm) when you start it off with the boiling water in the container. Also, it makes a difference what sort of yoghurt you use to start it off. If you want thick and creamy then start it off with Greek style thick yoghurt. By the way, all yoghurt leaks out "water" over time. Simply drain it off and your yoghurt will be fine - you can also simply stir it in but I find it makes the yoghurt fairly runny. Remember that yoghurt you buy ready made often has additives to thicken it and to stop the water separating out. Enjoy your own pure yoghurt!
Thanks Grandma - very grateful for your prompt response. Your yogurt recipe is very similar to mine, but my problem is this; according to the Easiyo instructions the mixture is placed in the container cold and then boiling water is put inside the thermos part. Of course, like yours, my culture is approx. 45C and I am worried that if I add the boiling water it will be too hot and I will kill the culture. I tried by just putting some boiling water in the bottom of the Easiyo container (just a little) and everything seemed to go well. But, after I tranferred the yogurt into another container in order to use the Easiyo one for my next batch, the yogurt became quite runny after it had been in the fridge for a few hours, even though it had been very thick and creamy when I first put it in. Sorry for such a long explanation. Any help would be appreciated. Thanks, Maree
I have one of these and I use a pot of natural yoghurt as a starter. Just heat milk to 45 degrees centigrade, mix with the yoghurt and a tablespoon of dried milk (this helps to thicken it) Leave overnight and the next day it should be ready.
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