How to Make Yoghurt From Scratch in an “Easiyo Yogurt Maker”

Making Yogurt from scratch in an Easiyo | SustainableSuburbia.net

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.

And that’s where the Easiyo comes into it’s own.

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.

What I tend to do is to keep a couple of their flavoured sachets in the cupboard for special treats (for flavours that I haven’t figured out how to make myself), or for when I run out of yoghurt for my starter or have no milk (or milk powder) to spare.

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. (Note: I’ve now added a Making Yoghurt at Home FAQ & Troubleshooting guide.)

Making yoghurt from scratch using fresh milk

  1. Heat 1 litre of milk almost (but not quite) to boiling – look for the point when it is just slightly frothy on top but not yet foaming up (or use a milk thermometer if you have one). Organic milk is of course best, but not essential, and you can use anything from fat free milk to full cream (4%) milk. Heating the milk changes the protein to make it more conducive to making yoghurt with. It also kills off any bacteria that is growing in the milk and might compete with the yoghurt starter culture.
  2. Easiyo Yogurt MakerCool the milk in the fridge until it is completely cold. Note, this is different to other methods of making yoghurt from scratch.* I tend to heat the milk before bed and leave it in the fridge overnight.
  3. When the milk is completely cold, pour half of it into an Easiyo 1 litre container and add 1/2 cup of milk powder. This is not essential, but makes for a thicker yoghurt. Put the lid on tightly. Shake until mixed, the same way you would using an Easiyo sachet.
  4. Take about half a cup of the milk and mix it with 2-3 tbsp of yoghurt, until they are well blended. Make sure the yoghurt is not too old, as your starter bacteria may have died. Tip: If you don’t have any yoghurt left, you can use 2-3 tablespoons of any Easiyo packet as your yoghurt starter. I keep a packet in the cupboard for this purpose, and just keep it in a glass jar once it’s open. If you use a flavoured packet you will get a very mild flavour through your yoghurt.
  5. Add this mix and the rest of the milk to the yoghurt container and shake some more to mix thoroughly.
  6. Fill the Easiyo with boiling water, up to the top of the red baffle, just as for the usual Easiyo instructions.
  7. Put the container of milk into the Easiyo and leave for about 10 hours, depending how tangy and how well set you like your yoghurt (the longer you leave it the tangier and better set it gets). Then take it out and put it in the fridge to finish setting, for 6 hours (this will stop the culturing process).

 

Variation 1: Making yoghurt from scratch using powdered milk

The Yogurt Cookbook by Arto der Haroutunian

The Yogurt Cookbook includes your basic “how to make yogurt” recipes at the front, but then also covers how to make yogurt cheese, how to make curd cheeses just with lemon juice and milk, including the Indian cream cheese, panir, and then has perhaps a hundred recipes that use yoghurt, from soup to main dishes to desserts.

This is basically the same as above, except without steps 1 & 2, and instead of 1/2 cup of milk powder, I use 1&1/3 to 1&1/2 cups of milk powder, 1 litre of cold water from the tap.

This is much quicker and also doesn’t involve me having to buy yet another litre of milk every two days (my family goes through a LOT of milk already!), but I can understand that food purists might prefer to use fresh milk.

Variation 2: Making yoghurt from scratch using UHT milk

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. It’s probably not as economical as using powdered milk, but still far cheaper than buying ready made yoghurt or Easiyo sachets. And you can buy organic UHT milk at Aldi in Australia (usually). I know you can get organic powered milk, but I haven’t sourced any yet.

Flavouring your Yoghurt

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. Unfortunately, half of my family won’t eat yoghurt this way, having gotten too use to the store bought extra sweet stuff. So for them, I sweeten before setting. The two preferred flavours I’ve made this way are lemon (which I love) and vanilla.

For either one of these you just added 2 tablespoons of sugar or honey  and 1 teaspoon of vanilla or lemon essence. 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. If I’m using water and milk powder I just heat up a couple of table spoons of water and dissolve the sugar in that, before mixing in the milk powder and yoghurt. The essence can be added at the same time.

Yogurt: More Than 70 Delicious and Healthy Recipes: Sarina Jacobson, Photography by Danya Weiner

Sarina Jacobson’s book has received 5 stars on Amazon (but the image link is to Fishpond). I haven’t tried it yet, but I’m waiting on some yoghurt books from my library for more recipe ideas.

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? See my Yogurt FAQ and Troubleshooting page.

*Updated to add: The reason for cooling the milk all the way to cold is to ensure the heat from the boiling water is not enough to kill off the starter culture. However, my mother has reported only cooling to 40°C (which is the usual practice for making yogurt at home) with no issues.

Updated (again) to add: I’ve changed the instructions for making the powdered milk version from one and a quarter, to one and a third or a half cups of milk powder, because – in response to a comment below – I’ve started using more milk powder and found I prefer the consistency. I’ve also changed the instructions from 1-2 tbsp, to 2-3 tbsp of starter, because this seems to give a more consistent result, presumably because of the life cycle of the starter bacteria – if the yoghurt is a bit old, there won’t be as much left. On the other hand, two much culture doesn’t work – there’s too much competition for the “food” (milk sugars), so that it’s all gone before the yoghurt sets. So don’t overdo it.

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  157 comments for “How to Make Yoghurt From Scratch in an “Easiyo Yogurt Maker”

  1. kristine
    July 9, 2013 at 4:47 pm

    Im am trying to make a high fat yoghurt.
    Im using 325ml full cream milk and 300ml heavy cream. Hopefully it will work!!

    Has anyone tried this???

    • Kirsten
      July 11, 2013 at 8:57 am

      Hi Kristine,

      I haven’t tried it with that much cream. I often put maybe 50 ml of cream in which makes for a thicker, creamier yoghurt, but, there is often a thin layer of almost solid cream on top (which is yum too of course). I’m not sure if that would happen but thicker with so much cream. I might have to try it myself as an experiment, but will you let me know how it goes. It sounds delicious!

  2. Alison
    August 19, 2013 at 11:21 am

    Hi Kirsten,
    Just finished making my 3rd batch of yogurt using your method and day old milk from our cows – we’re dairy farmers.
    I just want to thank you! I searched for ages to find a simple way to make yogurt! Little did I know I had the hardware in my pantry sitting unused!
    I made Greek yogurt the first time as it’s my favorite.
    The second batch didn’t work. I think the kettle didn’t boil (it died completely 2 days later) and I didn’t notice.
    The third I went al out and put a little sugar and a vanilla bean in – the result was fantastic. Made a strawberry sauce to go with and I am not sure I’ll be able to keep up demand!!
    My idea is to become more self sufficient. 18 months of low milk prices have taken their toll. I am lucky that I’m a country girl who knows how to make bread, bake, make jams etc. We’re putting in a larger vegie garden this year with the idea we’ll preserve a lot!
    Thanks again!!
    Alison.

    • Kirsten
      August 19, 2013 at 4:52 pm

      Hi Alison,

      Thanks for your comment, I’m so glad it’s working for you. That’s so awesome that you can make it from your own cow’s milk, I bet that tastes even better. I’ve found that if I add extra cream I end up with the most delicious, thick creamy yoghurt. And with strawberry sauce – yum!

      I’m sorry to hear the toll the low milk prices are taking – I’ve read that on more than one dairy blog I think – but glad if this can be one little part of the solution for you.

      Enjoy your yoghurt!
      Cheers
      Kirsten

  3. Alison
    August 20, 2013 at 9:21 pm

    Ok can you clarify the pasteurizing please?
    Im heating the raw milk to 75C then putting the lid on and leaving, then fridging overnight. It makes yogurt!
    Thanks :)

    • Kirsten
      August 21, 2013 at 2:20 pm

      Hi Alison,

      I’m not sure I understand. Are you then making yoghurt out of the milk the next day?

      Heating up to make yoghurt and heating up to pasteurize are two different things. And you can still make yoghurt if you do neither.

      Generally I think the recommendation is to heat to about 80-85C for maximum thickening benefit (and even to hold it at that temperature for while) which denatures some of the milk protein, and allows the yoghurt to thicken up more readily.

      But, if you are using raw milk, you could also heat it just to yoghurting temperature (approx 42C, and less than 50C). Which in an easiyo means you just put it in cold. Obviously, this is not pasteurizing the milk, which people are for and against from a health perspective. From a yoghurt perspective it should still work fine, but will likely be runnier than yoghurt made from pasteurized milk.

      The difference with raw milk is that the naturally occurring lacto-fermenting bacteria will still be there, competing the introduced yoghurt bacteria, so you will get a different effect. Some people love that and some don’t. For full pasteurisation, to kill off those bacteria, I believe you need to heat to 80C.

      There is an interesting article on this on the Weston A Price website at: http://www.westonaprice.org/food-features/heat-or-not-heat-yogurt

  4. Emma
    September 5, 2013 at 4:39 pm

    Hi there
    Thanks for your helpful article – I successfully made my first batch last night using UHT milk plus half cup of powdered milk and its set, albeit slightly runnier than I’d hoped. That might be because I used a milk carton from the fridge, so I plan to try straight from the cupboard next time and I’m keen to try adding some cream as I love creamy yoghurt.

    You mention flavouring with vanilla or lemon essence (which sound yum!) so I was wondering if anyone can recommend brands for these – I have a good quality vanilla extract in my cupboard which I’ll try next batch with some added sugar, but have never used a lemon extract/essence.
    I also would love to try a raspberry extract and other fruits so would love recommendations on these too. I saw a whole variety on Amazon, from ‘natural extracts’ to raspberry syrup which seems to be used mainly in the US for flavouring iced tea and other drinks, but wondered if anyone had experimented with using it to flavour yoghurt – both before and after setting?

    Thanks again!

    • Kirsten
      September 8, 2013 at 10:18 am

      Hi Emma,

      I’m glad your yoghurt worked – hopefully a bit of cream will make it that bit thicker too.

      I just use the Queen brand essences available from the baking aisle in my supermarket, but that is an Australian brand, so I’m not sure if you can get them. Looking on the Amazon site, this seems like the closest thing (in raspberry though): http://www.amazon.co.uk/Natural-Concentrated-Essence-xFFFD-Raspberry/dp/B008EJSBJ6 This is just a concentrated essence, whereas I suspect a syrup would end up all at the bottom of your jar.

  5. Merryn
    October 2, 2013 at 7:36 pm

    Hi Kirsten,

    My yoghurt seems pretty set, but it’s sort of separated or curdled. I used yoghurt left over from a sachet tub I made the day before. I heated my milk and added some Vanilla essence, about 1 tspn. I forgot to put it in the fridge overnight (yeah, I know…), but I made the yoghurt the next morning anyway, using unhomogenised organic cows milk. I left it about 20hrs, it tasted tangy like yoghurt but with that curdled texture.

    Thanks for the article, it’s terrific!

    • Kirsten
      October 6, 2013 at 7:44 am

      You’re welcome Merryn!

      If you left it overnight without the yoghurt in it – well, it might just have attracted other “wild” bacteria in that time, which could be “good” or “bad” bacteria. Then you added the yoghurt in the morning, and then left for – why 20 hours? The longer you leave it for, generally, the tangier it will be, and the more the whey is likely to separate from the yoghurt. I don’t know if the curdled texture might be from the length of time (I have left mine that long too though, without that happening), or from the wild bacteria.

      Anyway, i hope you next batch is more straight forward!

  6. Corrine
    October 10, 2013 at 2:54 pm

    I have tried this method and it didn’t set. What about using a starter culture like Kefir? Would this help?

    • Kirsten
      October 12, 2013 at 9:03 am

      Hi Corrine,
      Keffir is a different culture, with difference requirements and – the outcome would be keffir, not yoghurt! Similar, but different.

      If this method didn’t work for you there are a number of possibilities – that your milk didn’t stay warm enough, or was too hot and killed the culture, or the culture was too old and not still growing are the most common problems.

      Did you take a look at http://sustainablesuburbia.net/making-yogurt-at-home-faq-tips-tricks-and-troubleshooting/ and see if you could find your problem there?

  7. November 30, 2013 at 11:06 am

    I haven’t read through all the comments, there are so many! So this may have been answered already. But for those who are wondering how to flavor without adding sugar, sweetened juices etc, this is what I do which my daughter and I love, and even my partner who isn’t a yogurt fan enjoys occasionally…
    When mangos, peaches etc are in season, buy plenty when they are nice and ripe, remove the skin (for peaches etc drop in boiling water for about 40 seconds and the skin peels off easy) slice into thin pieces, lay then put on a tray and freeze overnight (at least 4hrs).
    Put the frozen pieces into Ziploc bags, and store in the freezer. Or blend and freeze into ice cubes if you don’t want chunks.
    Great for packed lunches- just put some frozen bits in with the yoghurt in a container and in a couple hrs they’re perfectly defrosted and yummy. Also great for smoothys – just throw them frozen in the blender with yogurt. If that’s not sweet enough add just a little honey, but if the fruit is ripe enough it should be plenty sweet :-)
    I’ve had my yoghurt maker for a couple of weeks now, my mother has had one for years.
    I’m currently trying my second attempt at making without a whole sachet… last time I tried uht milk with yoghurt from a previous batch but no powdered milk (it was sold out!) which was a bit runny for me but my daughter has been enjoying that.. Now I have a batch going with all powdered milk using some of a natural Greek sachet for the culture.. crossing fingers!

    • Kirsten
      December 18, 2013 at 9:56 am

      Hi Emma,
      Thanks for those tips. I’m justs imagining some yoghurt with sliced mango through it now. Yum!
      I hope your next batch of yoghurt was thicker. If not, you can also try adding some fresh cream. Delicious :)

  8. Jo-Anne
    January 23, 2014 at 11:04 am

    Hi, thank you for the wonderful informative website !

    I am making my own yogurt from scratch now. I stared with the sachets but find they are expensive.
    My results have good but I still I tweak a bit each time. Last batch was an organic Coles brand milk, warmed to 30deg, a purchased dried culture and 1/3 cup milk powder and 1/4 cup raw honey. I let the boiling water cool to about 70deg before adding it to the easiyo maker. This morning I have lovely thick TASTY yogurt :) I am planning another batch with a litre of local non homogenised full fat milk and some of the last batch as a starter. I like the idea of using the sachets as a starter too.

    • Kirsten
      January 23, 2014 at 12:24 pm

      Your welcome Jo-Anne, and thanks for commenting. Your yoghurt sounds delicious, I think I will go an make some right now! :)

  9. chanel
    January 25, 2014 at 9:55 am

    Hi
    My 15 month old twins are allergic to cows milk/products and goats yoghurt is so expensive…is it easy and possible to make our own goats yoghurt at home? Any help would be appreciated

    Thanks

  10. Debs
    January 31, 2014 at 6:06 am

    Well I gave it a go. And what do you know, it was fantastic. Thank you so much for sharing this. :-)

    • Kirsten
      January 31, 2014 at 11:30 am

      You’re very welcome Debs, I’m so glad it worked for you.

  11. Dianna
    February 19, 2014 at 6:07 pm

    Hello. I am wanting to introduce solids to my bub and am wanting to make yogurt for her based on my breastmilk. Would I follow the recipe but just substitute BM and skip the milk powder.
    Thanks for your great page!

    Dee

  12. Bec S
    February 20, 2014 at 4:10 pm

    I just want to say thank you, thank you, thank you! I’ve been making my own yoghurt in the thermomix for a couple of years. I always use a litre of longlife milk, along with 50g of milk powder and then 3 tablespoons of starter (the previous batch). Now I’ve been following the recipe which says to cook for 30 minutes at 90 degrees, then cool to 37 degrees before adding the starter. This cooling process took ages – usually at least 1.5 hours. So after reading this post and all the comments I realised I didn’t need to do the heating and cooling process using the longlife milk. So Tuesday night I added all ingredients at the beginning – continued with the next steps (heating for 10 minutes at 37 degrees) before putting into my thermoserver overnight for setting. And oh my gosh it worked! That has saved me about 2 hours of the elapsed time in my yoghurt making! I couldn’t be happier!

  13. Lola
    March 2, 2014 at 6:18 am

    Oh wow, first attempt and I have perfect yoghurt, tastes better than the ones I made with the Easiyo mixes. You got a new fan :) thanks

    • Kirsten
      March 5, 2014 at 9:49 am

      You’re welcome Lola, I’m happy for your success :)

  14. Stewart
    March 3, 2014 at 9:21 pm

    Very useful instructions, thanks. I just wanted to say that Yakult is a great starter. 3 tablespoons and voila, perfect. Don’t use the whole bottle or it will be too runny.

    • Kirsten
      March 5, 2014 at 9:48 am

      Thanks Stewart, that’s a great tip :)

  15. Lee
    March 20, 2014 at 9:09 am

    Hi
    I made this using UHT milk and Hansells dry satchel, two tablespoons. The Yoghurt didn’t set until 15 hours later and I added new boiling water. Do you think this yoghurt is still good or off?

    Could you tell me where I’m going wrong.

    • Kirsten
      March 23, 2014 at 9:44 am

      Sorry Lee, I didn’t see your comment before. I would think this would be fine, you can leave it for up to 24 hours. The only issue would be if it hadn’t started to “yoghurt” at all in the first 15 hours (which would only happen if it never heated up at all – like if you’d forgotten the boiling water the first time) and then it may already smell “off” at that 15 hour mark. But if the culture has started to grow, even though it hasn’t thickened yet, that should be fine.

      Basically it sounds like it cooled down too quickly for some reason. One possibility is the starter – I have found Hansells doesn’t work as well, and I think it just has lower levels of the culture compared to the easiyo packets – so it hasn’t got as far with the “yoghurting” process when the water cools. Try adding an extra tablespoon next time.

  16. Janet
    March 20, 2014 at 11:08 am

    Love reading everyone’s comments. Just a question – do you know how to make homemade yakult? My boys love Yakult but I find it quite expensive, even the Coles and Woolworth’s brands. Any help would be much appreciated :-)

    • Kirsten
      March 23, 2014 at 9:40 am

      Hi Janet,
      No I don’t – I have had other readers say they can make yoghurt with yakult, so I don’t know how to work back the other way – I do know yakult has a lot of sugar and also water in it, so maybe it’s just a matter of experimenting with the levels milk/sugar/water with the starter?

  17. Marie
    March 31, 2014 at 9:52 am

    Hi, I live in Timor-Leste where ongoing supplies of many things in supermarkets can be problematic (we are currently going through a Soda Water Drought, though not as bad as the Great Butter Drought of ’08!!). Yoghurt has become more available through local producers, but expensive and seems to sour quickly. Among the book club devotees, the cult of home yoghurt-making has been strong, something I have avoided joining….until now! I bought one of the EasiYo flasks in Australia last week and a sachet and made it with astounding success, enjoying it this past week. We only have UHT milk in Dili, but I found this website and tried it last night with the remnants of my first sachet attempt….I’m eating it now in my banana and passionfruit smoothie (the great part of living in the tropics)…who knew it could be so easy! Thanks for the recipes and tips. Forget the books: I’m bringing this to book club next week…

    • Kirsten
      March 31, 2014 at 11:29 am

      That’s awesome Marie, and you’re welcome! Enjoy :-)

  18. Daniel
    April 25, 2014 at 11:35 pm

    I have been making yoghurt for a few weeks using full cream UHT milk and milk powder with great success. A few days ago I decided to try using a skim UHT milk rather than full cream. I have found that the 2 batches I have made have gone almost stringy / slimy / elastic in texture. It still smells and tastes normal and is thick, but the texture seems very wrong. I am not sure if something has gone wrong with the starter or if it is the skim UHT milk. Have you experienced this before or do you have any idea of what might be causing this?

    • Kirsten
      April 27, 2014 at 10:51 am

      Hi Daniel,

      That usually means that the yoghurt hasn’t finished culturing – when I check it and find it like that, I will sometimes carefully remove the container from the thermos and replace some of the water with some more boiling water, then put it back in and give it another couple of hours.

      If you are leaving it for the same amount of time, as I assume, I’d say your starter is getting a bit old and doesn’t have as much of the live culture in it as it did before. You could try a new starter or using more of it. It shouldn’t be anything to do with the skim milk – that will make for a runnier yoghurt, but shouldn’t affect the actual culturing.

  19. Jason
    May 17, 2014 at 4:58 pm

    I left the yoghurt setting overnight in the easiyo maker, but forgot it for around 22hrs. I put it straight into the fridge when I remembered, but am not sure if it’s safe to eat…. Any advise?

  20. June 9, 2014 at 7:27 am

    Hey there! I’m at work surfing arounnd your blog from my new apple iphone!
    Just wanted to say I love reading your blog and look forward to all yur posts!
    Keep up the great work!
    Mirta recently posted..MirtaMy Profile

  21. David
    June 10, 2014 at 5:10 pm

    Hi there
    Can you please explain the milk powder recipe in more detail. I don’t understand it. Do I not need to boil it like if I was using regular milk?

    Also it says to add 1&1/3 to 1&1/2 cups of milk powder. Which one is it? 1 1/3 or 1 1/2? I don’t want to waste my ingredients getting it wrong so I thought I would check.

    Thanks!

    • Kirsten McCulloch
      June 11, 2014 at 1:44 pm

      Hi David, no, you don’t need to boil it if you use powdered milk. If you are using an easiyo thermos you don’t need to heat it separately at all, you can just follow the instructions as for an easiyo packet, but using the powdered milk instead, and just add your starter.

      How much milk powder you add is a personal preference thing really. Adding more will make for a thicker yoghurt, but some people find the powdered milk taste is then more obvious to them. Yoghurt is pretty forgiving. As long as you are using a fresh starter and keep it at the right temperature, you won’t be wasting your ingredients by experimenting a little.

  22. David
    June 10, 2014 at 6:11 pm

    I would like to use milk powder because I don’t have a thermometer to check if I am heating it enough/too much.

    • Kirsten McCulloch
      June 11, 2014 at 1:45 pm

      Totally understandable David. And you can also use UHT milk for this purpose too. Just follow the instructions, but omit the heating & cooling of the milk.

  23. Julia
    June 12, 2014 at 10:18 pm

    Hi Kirsten,
    I’ve gone and bought myself an easiyo after finding this, it’s exactly what I needed as I also didn’t want to use whole sachets – they work out to be as expensive as bought prepared yoghurt here in nz.

    I was just wondering, before I begin, what is considered to be “fresh” and “old” starter yoghurt. Approximately how many days old can the yoghurt be without losing all of its culture? And how many times do you think you can reuse the homemade yoghurt as a starter culture…? Indefinitely, or could it be quite a limited number of times. I.e. Would you recommend using yoghurt one time, easiyo starter the next…?

    Thank you. Cannot wait to try this.

    - first time yoghurt maker!
    Julia

    • Kirsten
      June 17, 2014 at 2:09 pm

      Sorry Julia, I thought I had replied to this! When you make a batch of yoghurt, the normal recommendation is to set some aside for your next batch, and make sure to reuse within 7 days. When I am buying yoghurt from the store to use as a starter, I try to make sure to get at least 4 weeks on the use by, or just the freshest one they have.

      It is supposed to be the case that you can not use your “normal” yogurt indefinitely – there are certain kinds of starters that you can do that for, but they are not the ones in commercial youghurt – but you can certainly use it more than once – probably 3 or 4 times should be okay.

      Good luck & enjoy!

  24. Mysterio
    July 3, 2014 at 2:29 pm

    Hi, Just wanted to say thanks for taking the time to post this. Your directions worked perfectly. I picked up one of these devices yesterday and did not buy a pre-made sachet thingy knowing that there must be a ‘hack’ around…. and here it is.

  25. danny
    July 4, 2014 at 3:30 pm

    I have only just tried making yoghurt using an alternate brand yoghurt maker also known Here as hansells yoghurt worked perfectly after 12 hours was set… Although bland so I stifted a couple of tablespoons of icing sugar as indicated and stirred through but it went watery will it thicken in the fridge? Please help thank you!!!

  26. AnnKB
    July 21, 2014 at 11:41 pm

    Thanks for the recipes, I tried Sweet Greek dry powder with UHT (full fat) milk and a little milk powder and it made lovely thick yoghurt, just how I like it.
    As easiyo has now got a bit too expensive this is welcome!

    • Kirsten
      July 26, 2014 at 2:20 pm

      That’s great Ann, and you’re very welcome :)

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