Home made youghurt.

mcard46

Anyone interested in home made yoghurt? I used to make it years ago by heating milk to a certain temperatures adding live culture etc but it took far too long to make.
I recently discovered The easiyo yoghurt maker. It's fabulous. Various tupes of yoghurt: greek, regular, 2% fat and skimmers. Many flavours ( though I dont like these)
You use tap water, add easiyo powder and shake Place in the insulating tub with boiling water and bingo beautiful creamy tasting yoghurt in 6 hours. Refrigerate and eat.
Soooooo easy. I recommend you Google it and view you tube videos.
Also buy Youghurt maker and powder sachets in bulk online (cheaper than in shops) and have it delivered to your door.

All i can say is win,win,win.

lkalaj01

I'm actually making yogurt right now! I don't find it very difficult, though. Here's what I do...

What you need:
1. Milk of any kind - fresh is better, try to stay away from UHT
2. A tablespoon or so of live cultures - you can get them from a previous batch or buy some plain yogurt that you like - make sure it has the cultures! I think you can also buy (expensive) pre-packaged cultures.
3. A pot big enough to hold the milk
4. A warm place - I use a spare room with the aircon off (I live in the tropics) and a blanket.

What you do
1. Boil Milk
2. IMMEDIATELY turn off the heat. Like, as soon as it starts to bubble.
3. Wait for it to cool. You can google the actual temperature it needs to be, but I do the "finger test" (with a clean finger). If you can hold a finger in the milk for about 10 seconds before it becomes "uncomfortably hot," you're at the right temperature. Warm bath water is also a good basis for comparison.
4. Stir in the cultures (yogurt from before)
5. Cover your pot tightly
6. Put in a warm place for 8-12 hours. I wrap in a blanket in a warm room. Closets also work, and I've heard stories of coolers with warm water bottles. Whatever works for you!
7. Go get your yogurt!

**I find my product a bit too watery for my taste, so I make "greek" yogurt by straining it through a coffee filter **

I takes a while, but it's a lot of waiting around. I like to start it while I'm cooking dinner, let it cool while I'm eating, and set while I'm sleeping. If I do this on a weekend, I'll strain it the next day. Otherwise, I'll pop my whole straining mechanism in the fridge while I'm at work.

mcard46

Yes thats very similar to what i used to do. You sound like an extremely organised person!

But imagine getting the same taste and beautiful creamy texture by using tap water and a sachet of powder ( which is powdered milk and culture) and giving it a quick shake The insulating flask is very handy too.

I was suspicious it would taste artificial but it doesnt because its not. The man who invented easiyo is pretty passionate about it and now sells it throughout the world The middle east, india etc are huge customers. He's from New Zealand.


I just find that time is my enemy and this failsafe method takes under 1 minute all up. Healthy for us too.

djcon

how much is the cost for the machine and for the powders?

mcard46

That's the thing...Its very cheap. $19.99 for the kit; that includes recipe books, insulator, canister and starter sachet.
Then anywhere from $3-4 per pack/per kilogram of yoghurt after that.

Our local Woolworth's had plain Greek Yoghurt on sale for (I think) $ 2.50 last week which is a bargain for 1 litre of yoghurt.

I buy in Bulk online because I only want the plain low-fat (2 %) plain Greek style yoghurt. I don't like the flavoured ones.

If you google "easiyo" you find heaps of advice and suggestions.

Goal_Seeker_1988

bump

djcon

That's the thing...Its very cheap. $19.99 for the kit; that includes recipe books, insulator, canister and starter sachet.
Then anywhere from $3-4 per pack/per kilogram of yoghurt after that.

Our local Woolworth's had plain Greek Yoghurt on sale for (I think) $ 2.50 last week which is a bargain for 1 litre of yoghurt.

I buy in Bulk online because I only want the plain low-fat (2 %) plain Greek style yoghurt. I don't like the flavoured ones.

If you google "easiyo" you find heaps of advice and suggestions.

It seems like the machine would pay for itself considering the price of yogurt...Ill check it out...thanks

zlem

I used to make it, haven't done for a while..

I bought an electric thing from the op shop for $2, pretty much the same as a easiyo but it will keep it warm using electricity.
Or you can use a crockpot, a small esky/chilly bin, or depending where u live you might not need extra heat at all

I use UHT long life milk and didn't bother boiling it first, just heated it up a little first.

I never bought the powders, just add a spoonful of a plain store bought yoghurt (or a spoonful of the last made batch if you have some made up) or sometimes I would just use the empty unwashed jar from the last batch and fill it back up with milk.

Sometimes I would strain it in cheesecloth to make it thicker, and use the whey in bread/pizza dough.

Or adding a tablespoon or 2 of powedered milk to the UHT milk helps make it thicker too.

yummm, might have to start making it again!

clarebrad

Do you work for them lol? I am from nz and used this prob 15 or more years ago, was good back then, think might try it again. Had though about making my own but don't think can be bothered. Might get an easiyo again, as am concious of this sugar and rubish in the packaged ones these days then the good was are pretty expensive

mcard46

No I don't work for them!!! I just like their product.

I did a little research on the web and it seems you can decrease the cost by using the easiyo sachet as a culture starter...
Apparently you can.
1. Fill the canister 1/2 way with water.
2. add 1 1/3 cups of milk powder and shake
3. add 1 heaped tablespoon of Easiyo, shake
4. top up with water and proceed as normal.

Thus the Easiyo sachet lasts for a dozen or so batches. Milk powder is cheaper than easiyo powder so this saves money.

This only works for Plain unflavoured easiyo yoghurt or plain Greek etc

I haven't tried doing this though.