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Sustainable Suburbia. Sustainable Suburbia is recovering from being hacked and then moving hosts All the content should be here, but things may look a little wonky for a while Making yoghurt from scratch is actually far easier than most people realise. The trickiest part is figuring out how to keep your yoghurt at an even temperature of around 40 degrees Celsius while it is forming.
Now, the Easiyo Yogurt Maker is sold with the assumption that you will buy the Easiyo sachets to make your yoghurt with, not make it from scratch, but there is absolutely no reason you need to do it that way. The rest of the time I make my yoghurt from scratch, using one of the following methods. My kids go through a lot of yoghurt, so making it from scratch saves me a lot of money, plus I like being in control of exactly what goes into it.
In response to questions in the comments, I have now tried making yoghurt using UHT milk, and I have to confess, this is now my favourite option.
It is exactly the same as option 1, without the heating and cooling of the milk, and works perfectly. You can easily keep a litre or two of UHT milk in the cupboard, without having to clutter up your fridge. There are different ways of flavouring your yoghurt, which can be done either before setting or afterwards, when serving. One common method is to stir in some jam or some fresh fruit when serving. So for them, I sweeten before setting. When I make the yoghurt with milk I stir in the sugar or honey when the milk is hot so as to dissolve it effectively.
The essence can be added at the same time. Experiment with the amount of sweetener you like to use. Two tablespoons is much less sweet than store bought yoghurt usually is, but still sweeter than some people like.
Honey gives a quite different flavour compared to sugar. Do not use Xylitol, which seems to inhibit the bacteria from growing.
I believe Stevia is the same. You can use them afterwards if you like. You can also use a few tablespoons of one of the Easiyo sachets as your starter culture, to create a very mild flavour, or more for a stronger, sweeter flavour.
When adding berries or other fruit it is better to add it when serving, as the fruit will just sink to the bottom of the milk before the yoghurt sets and could curdle your milk, depending on the fruit. More questions? I have them on my laundry wall, but I know other readers who have them up in their pantry cupboard or even the kitchen wall.
Or to finding Norwex product instructions too. Hi there. Have you tried usng UHT milk at all? What starter yoghurt have you found works best?
Any particular brands or strains? Hi Trudy, thanks for your comment. I tend to use whatever is left from last time, but when I do buy yoghurt I do try to choose brands with different bacteria in it each time, to get a variety.
If I forget to save some before I make my next batch I just use a little of the Easiyo plain yoghurt sachet, which I have in a jar in the fridge. Would you say it should be made the same method as UHT milk? I have just made my first batch of yoghurt using the Easiyo and UHT milk.
I added two tablespoons of milk powder and a teaspoon of vanilla essence. The result after 12 hours was perfect and much better than I was expecting. Many thanks for the helpful advice on this site. I was expecting to be disappointed with my first effort and instead it is quite the opposite. Just wondering if you can explain to me the reason that you heat the milk. Would love to know.
Hi Kirsten, Thanks for a great and very timely article — I have just bought an Easiyo and want to avoid having to buy the sachets. I eat the plain unsweetened youghurt but my husband and children, like yours, have become too used to the sweetness of store bought yoghurt so I am experimenting with quantities of sugar and flavours.
Just while I am experimenting with flavours etc? Thanks again. Hi Emma, thanks for your comment. Maybe experiment with putting a little less boiling water in? Hi Kirsten. Just made a batch of easiyo from sachet, one of the Two that came with the maker. My first attempt and came out fantastic, now going to try it with dried coconut milk bought from a local asian Supermarket. I use the milk to add to curries or make rieter adding some mint and chilli.
If it works should do not only will it compliment fruit but also compliment curries even more. Will let you know how it goes. Unless you try it as well. Lol, what a fail. The reason yoghurt works is the lactose which is consumed by the bacteria in your starter culture when it multiplies.
No lactose, no yoghurt. So, I suppose it was a good idea, but yeah. Hi , so how do I start the Yoghurt process without buying The starter powder i was just given a EasyYo. Hi Heather, You can also use a couple of tablespoons of a fairly fresh natural yoghurt from the store. Hope that helps Kirsten. I do not store the opened sachet in the fridge, in a sealed container in the cupboard is fine.
Hi Kirsten, Thanks!! I think maybe with just a little extra sugar they would have liked it okay though. I tried this recipe but it made thin drinking yoghurt…does it matter that I used instant milk powder as opposed to powder that is processed differently? Thanks very much for your article- I just bought the Easiyo and googled to find a real-milk recipe! I wonder if using A2 makes any difference to how the yoghurt turns out? Any tips?
I froze a kilo of it into ice cube trays and just defrost in the milk on the bench for an hour before putting the rest in. Because the friendly bacteria we need to make the yoghurt for us do have a limited life span. The other question is, is your water staying warm long enough? Also, make sure the starter yogurt is well mixed in — if you are putting it in frozen, this could be an issue. Try mixing it in with half a cup or so of the milk to make sure it is not getting stuck in a lump at the bottom of your yogurt jar.
Let me know how it goes! Hello, Just wanted to to know if anyone has used UHT with good results. Have just dusted off my Easiyo from the back of the cupboard and would like to make my own yogurt from scratch!! Cheers Kirsten. I have been using UHT milk for a while now, with good results. Hi Sue, is your yoghurt comming out very tangy compared to store bought?
I would suggest the freezing of yoghurt you use as starter culture is to blame, as freezing most often kills live bacteria.
Woke up this morning with nice yoghurt, however it was a bit thin once mixed in still ok. Have any of you heard of this? Also, I am wondering if I can get away with hotter temps of the water I put in to get thicker yoghurt.
Yep, she uses boiling water with warm milk and has had no problem. I have also heard of people carefully changing over the water half way through because it had cooled down too much, but I have never had to do this. Just put it strait in the fridge. The yogurt needs to SET. This makes the yogurt thicker and creamier.
We go through a lot of yoghurt in our household. I now have three EasiYo yoghurt makers set up. When it has boiled I cool it down in the sink filled with cold water. After around 15 minutes I add 6 heaped tablespoons of the EasiYo boysenberry probiotic base 2 tablespoons per 1L milk , whisk, and fill up the yoghurt containers.
They get put into the yoghurt maker for hours, and then go straight into the fridge. The yoghurt is thick and creamy. Hi, i am thinking about buying a yogurt maker, and so I am reading about recipes.
I do have a question though, why is it necessary to heat and then cool the milk? All the milk we get at the local stores here is already heat pasteurized, so it just seems like it is unnecessary?? My mother now buys ultra-pasturised milk — whatever that is — and uses it without heating.
Sustainable Suburbia. Sustainable Suburbia is recovering from being hacked and then moving hosts All the content should be here, but things may look a little wonky for a while Making yoghurt from scratch is actually far easier than most people realise.
EASIYO COOKBOOK PDF
Making yoghurt from scratch is actually far easier than most people realise. The trickiest part is figuring out how to keep your yoghurt at an even temperature of around 40 degrees Celsius while it is forming. Now, the Easiyo Yogurt Maker is sold with the assumption that you will buy the Easiyo sachets to make your yoghurt with, not make it from scratch, but there is absolutely no reason you need to do it that way. The rest of the time I make my yoghurt from scratch, using one of the following methods. My kids go through a lot of yoghurt, so making it from scratch saves me a lot of money, plus I like being in control of exactly what goes into it.