EasiYo Yogurt Maker

These are honestly great. My tip is forget about the expensive satchets and use my basic recipe:UHT whole milk(for creaminess and thickness)65g Skimmed milk powder3 tablespoons(no more or less) of live yoghurt (activia or such)2 tablespoons of sugarPut all those in the yoghurt jar and shake it up (Leave a bit of room at the top so the shaking will be effective then top up to line with the milk). Fill the yoghurt maker to the top of the red baffle with boiling water and put your yoghurt jar in and leave for 12 hours(don't be tempted to peek or disturb it). Then put it in the fridge for around 5 hours to properly set.You will have a gorgeous yoghurt - very thick and creamy that will faintly taste of the original flavoured yoghurt you used, I always use vanilla. This on it's own will taste fabulous. You could also add any essences you want during the shake-up stage but any fruit should be added once it has set.This has never failed on me once. Just remember that if you have some left over UHT milk you would have to freeze it until you want it - you cant open it and leave it in the fridge for a few days and still expect it to make yoghurt. Once exposed to air it will be a bacteria breeding ground(which will compete against your yoghurt cultures) and you would just end up with sour milk.

This is such a pleasure to use as it is so easy, hence the name!Item arrived promptly & well packaged, I could not wait to try my new purchase but unfortunately I had to wait overnight for the "friendly bacteria" to work their magic.To use it is simply a case of:-Fill jar up to the halfway mark, (this is indented on the side for you to feel) with room temperature waterEmpty sachet in to jar, screw on lid (be careful as I cross threaded on first attempt) once lid is on securely give it a good shake to mix.Open jar and fill up with room temperature water again to about 5mm away from the top, replace lid carefully and mix once again.(I should really of mentioned it is best to fill & boil a kettle before starting this procedure)Once kettle has boiled fill the Yoghurt Maker up to the 1Kg line that is marked on the red wedge that sits inside, carefully place jar inside container be wary not to splash and possibly scald yourself, just use common sense really.Place lid on container and sit back and wait for between 8-12 hours.I always make mine up around 20:00 in the evening and by the morning it is ready to be transferred to the fridge, this again is made simple by just having to transfer the jar, no mucking about pouring contents from one container to another (unless you want to make another batch up straight away) Oh I always give it a good stir before placing in the fridge to cool, and of course have a little taste (just to check)Pour away excess water from container, rinse if necessary and dry, unit is now ready for next use, simple as that EASiYoWould thoroghly recommend this item to anyone looking at starting to make their own yoghurt, five stars!If you found my review helpful please click the 'I found this helpful link below' Thank you Very Much!

I am used to making homemade yogurt but always seemed to experience hit and miss results until I bought the EasiYo Yogurt maker. This really does aid successful yogurt making at home. I have never bought any of the sachets and tend to follow recipes online which involve using either cold or boiled milk and live yogurt culture. I have tried a number of different 'recipes' until I found the one that was right for me. All of them bar one has been successful and not failed to disappoint. I believe this product has helped to aid the success I have had since it creates the warm environment that the 'yogurt' mixture needs to sit in, in order for the yogurt cultures to do their job.

I LOVE this! Third attempt created perfect yoghurt for me, without the expensive sachets (these don't appeal to me at all - I don't really like the idea of mixing water and powder together to make yoghurt for some reason)...What didn't work:Fresh semi-skimmed milk warmed to bath temp, with a starter I bought from amazon mixed in. This was just milk after 8 hours.Fresh semi skimmed milk warmed to bath temp, with a small pot of shop bought live yoghurt mixed in. It turned into almost a litre of whey with a small amount of ricotta cheese in the bottom!What worked:A litre (almost) of UHT semi-skimmed milk at room temp, mixed with a pot of yeo valley live yoghurt mixed in. After 6 hours, was perfect (slightly thin but very creamy) yoghurt! Hurrah!Next will try mixing in some milk powder to thicken it up, or leave a little longer.

I use my EasyYo daily. I don't use the powdered starter though.I warm a saucepan of milk to 85c then allow it to cool to 45c. Then I add the milk to a small tub of organic plain yoghurt in the EasyYo yoghurt tub and mix thoroughly. Then I pop the tub into the 'flask' which I fill with water at 45c and leave it for the day or overnight, depending on when I make my yoghurt.When the time is up I pop the tub in the fridge for a few hours then strain the yoghurt through a double layer of muslin set in a sieve over a bowl. I use the whey from that in my bread! The thick yoghurt is spooned into one of those nice Weck jars and refrigerated.We like it natural with some honey a fruit!I am using untreated milk at present and I think the yoghurt is even better! Sometimes I use the skimmed milk after separating the cream off for other uses. It still makes a thick yoghurt after it has been strained.Oh and you don't need a new 'bought' pot of yoghurt every time, just use some of the previous batch (I buy a new tub about every two weeks).