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

Making Yogurt from scratch in an Easiyo |

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 powdered 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 tablespoons 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.

Traditionally fermented foods by Shannon Stonger |

If you’re interested in reading more about fermented foods, Sharon’s Stonger’s book is highly recommended (5 stars with 63 reviews on Amazon) and includes a whole section on dairy, including more on yoghurt.

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 one and 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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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. When you sign up, I’ll send you the printables, plus the occasional special subscriber only emails.  What’s not to love?

Came to this page accidentally when looking for Norwex info? Lucky you!

Here’s how to get back to finding out about Norwex. (Or to finding Norwex product instructions too).

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

  1. Junny
    April 19, 2016 at 6:30 am

    I’ve been using the uht method for long and it always work wonder,sometimes when I get enough of yogurt I just need to freeze the starters from my previous batches ,then start all over again …oh I just tried using my 3 month old frozen yogurt from my previous batches and It turn out well also 🙂
    So thanks for sharing this lovely information

    • April 27, 2016 at 11:36 am

      That’s great Junny! I haven’t tried using frozen yoghurt, I will have to do that!

  2. Liz
    April 25, 2016 at 1:47 pm

    Hi there, just wondering if anyone has been making yoghurt without the sachets in the 500mL mini maker? I’ve tried just halving the 1L recipe for powdered milk (i.e. 2/3 – 3/4C of milk powder and about 2 spoons of yoghurt) but am yet to get a good result, and don’t want to waste much more yoghurt trying! I always let it set for at least 12 hours if not 14-15, right temp water etc. Any help much appreciated!

    • April 27, 2016 at 11:34 am

      I’m surprised this isn’t working as well Liz – I have not used the mini maker, but I have experimented a bit with using the small tubs in my big one (inside the litre container), with good results.

      I’m curious – have you used the mini maker with a full easiyo sachet? I only ask because sometimes, depending on your location, you can have an issue with the water going cold too quickly or being too hot.

      There are other general troubleshooting options – fresher yoghurt, or more of it, for instance – if you haven’t already, try looking at my troubleshooting page, it might help:

      • Tim Ball
        November 7, 2016 at 10:35 am

        Hi Kirsten. Can you tell us more about making a half batch in the EasyYo. I’ve tried simply halving the recipe (I use the powder milk method). No success.

        • Tim Ball
          November 7, 2016 at 12:10 pm

          To elaborate. I currently use 1&1/2 Cup milk power and 1/2 teaspoon of yogurt culture (powder). Works a treat.
          I halved this, still using the Easyyo 1kg tub filling it half way.
          I got sour milk. Perhaps less culture? Should I not be using the 1kg tub, and find a suitable sized jar?
          Your advise and feedback will really help me along on this trial and error process.

    • Betty Chen
      January 10, 2018 at 10:55 pm

      Hi Liz,
      I’ve actually had heaps of success making a 1 litre Easiyo in the mini maker. ( I only did it by pure accident as the on line company that I got it from was giving the 1 litre canister for free. Which at first I thought was counter productive but turned out to be a blessing in disguise)
      All you have to do is prep the one litre satchel mix and as normal in the one lite canister. Take out the red triangle stand that usually goes in the mini maker. Fill hot water up to the line where the stand usually is placed. Now take off the red lid of your Easiyo container and very gently place the container inside the mini maker. Lastly place the mini maker lid on top and screw tight.

      That’s it! You don’t need to use the large size Easiyo maker to make 1 litre yoghurt 🙂

  3. Matthew
    May 8, 2016 at 5:49 am

    Could you use fresh lemon juice to flavour the yogurt before setting?

    • May 8, 2016 at 7:51 pm

      I think Lemon juice would make your milk curdle Matthew, though I’m not 100% sure of that if you are using powdered milk. I suspect it still would though. I have used lemon essence though, with good success.

  4. Anita
    July 20, 2016 at 9:46 am

    I just got my Easiyo today. So glad that I have found your posts. Have you ever tried using non-dairy milk? I plan to use a regular plain milk yogurt for the starter. I can tolerate some dairy, just don’t want too much. I would like to eventually go with yogurt that is as dairy free as possible.
    I can always use fat free and the powder milk if it won’t work.
    Thank you for any input or ideas.

  5. Zoe
    August 9, 2016 at 4:14 pm

    Hi, I’m slightly confused about the powdered milk method. Just to clarify, do I need to heat the milk first, like with the regular method, or will it work fine if I skip that out entirely?

    Sorry if it’s a stupid question; I haven’t made yogurt before and I don’t want to stuff it up!

    • August 10, 2016 at 2:00 pm

      Hi Zoe,
      It’s not a stupid question at all! No, you don’t need to heat the milk, as the drying process has the same effect 🙂

      The milk *does* need to warm up to turn into yoghurt, but if you are using the easiyo thermos, that’s what the host water in the thermos does.

      Happy yoghurt making! 🙂

      • Zoe
        August 13, 2016 at 12:58 pm

        Okay, thank you! 🙂

  6. Fran
    August 11, 2016 at 9:41 pm

    I haven’t got any plain yoghurt to use as a starter, could I use Greek yoghurt sachet. Also can I use yoghurt instead of buttermilk.

    • August 15, 2016 at 12:38 pm

      Hi Fran, Yes, you can certainly use a greek yoghurt sachet.

      Are you asking if you can use yghurt instead of buttermilk in another recipe? In which case, I *think* the answer is yes, though it may depend on the recipe. I also *think* i have read of substituting whey (the liquid that comes out of yoghurt) instead of buttermilk – I would google it separately though 🙂

  7. Emily
    August 21, 2016 at 2:42 pm

    Hi! Planning to try with the UHT milk, am wondering if I strain the whey out after the 7-10 hours…would I get Greek yogurt?

    • Kirsten
      August 22, 2016 at 10:07 am

      You would certainly get thicker yoghurt, like Greek – I *think* real Greek yoghurt may use a particular strain of the yoghurt bacteria, but I am not actually clear on that, sorry.

  8. Julia
    August 29, 2016 at 6:15 pm

    Just tried making my first batch using the uht method and it turned out great. If I wanted a really thick yoghurt (the thick creamy Greek variety) do you think adding more milk powder would work? I was thinking of trying 2/3 – 3/4 cup of powdered milk to 1litre uht? Thanks!

    • October 11, 2016 at 11:35 am

      Hi Julia

      Yes, adding more milk powder can thicken it a bit, or adding some cream too.

      All the best,

      • Tracy
        October 3, 2018 at 4:15 pm

        Hi Kirsten! I just discovered your site and am loving it! But I have lots of questions ?. I just inherited an EasiYo (never heard of it before) with no instructions and I live in the Philippines now and have no idea what to use as a starter. There is only UHT milk here and I understand you don’t have to heat it, but does that mean you just use it at room temperature without cooling too? It’s a little confusing trying to follow instructions from one process with comments below to incorporate without exact steps for the entire UHT process. I am afraid I will do something wrong. I’m a little nervous as this will be my first time ever of trying to make yoghurt. It is so expensive here! Thanks so much! …Tracy

  9. Alecia K
    September 7, 2016 at 3:20 pm

    Hi, I’m looking to make vanilla yoghurt using the UHT milk and was wondering when do I add in the sweetener as you mentioned with the other versions you mix it in while the milk is hot but seeing as you skip the heating process with the UHT milk at which time do you add the sweetener?

    • October 11, 2016 at 11:36 am

      Hi Alecia,

      It’s a bit tricky to get sugar to dissolve in cold milk, so I usually just heat up a little in the microwave and dissolve it in that.

  10. Jan McCormack
    September 30, 2016 at 12:43 pm

    I’ve just tried the Esiyo yoghurt maker for the first time using their sachets. It worked beautifully. Once it has set and been in the fridge do you stir in the clear liquid that is sitting on the top of the set yoghurt?

    • October 11, 2016 at 11:33 am

      Hi Jan,

      You can yes – that is the whey, and I usually just stir it in as I use it. Be aware though, that the “set” look of the yoghurt won’t come back after stirring 🙂

  11. Linda
    October 10, 2016 at 1:03 pm

    I realise this is an old blog post now but I only recently found this and wanted to say the uht milk worked a treat. I mixed 4 tablespoons of milk powder with the uht milk (aldi brand) and two or three tablespoons of my last batch of easiyo yoghurt. After 11 hours it was thick and smooth. A little tangier than the easiyo Greek yoghurt but I’ll just add a little honey or maple syrup. Thanks for the inspiration.

    • October 11, 2016 at 11:32 am

      Hi Linda,

      Thanks for the feedback, so glad it’s worked so well for you 🙂

  12. Jen
    October 24, 2016 at 11:20 pm

    I lived in China for four years and, on and off, made weekly batches of yoghurt with uht milk in my easyo maker. Now I’m back in Au and plan to continue making my own yoghurt.

    I too have certain family members who will not eat unsweetened yoghurt (*cough*husband). I always heard that adding sugar to the milk inhibits the fermentation, do you find that you get a runnier yoghurt when you do this?

    Also, apart from extra milk powder I’ve never used thickeners. Do gelatine/pectin make a big difference? How do I use them?

  13. Wayne
    October 31, 2016 at 10:37 pm

    I have been making cheap yoghurt in my easiyo thermos for many years using the above method of several spoons of easiyo powder , one and half to two cups of powdered milk and a litre of filtered tap water. Last few months the process has failed to produce yoghurt. Is easiyo putting less live culture in each foil sachet to force us into using the whole full sachet? What can I do ?

    • November 30, 2016 at 1:27 pm

      Hi really don’t know Wayne, I haven’t started having any trouble. Could it be something to do with your thermos? Is it still keeping the milk warm enough? That’s the only thing I can think of that would cause this change.

  14. Jen
    November 27, 2016 at 9:32 pm

    I’ve recently bought an easiyo and would love to try your recipes. However, the biggest yogurt fan in my house is my 9 month old. I know not to put honey in any yogurt I make for her, but is there anything else in these recipes that I should avoid?

    • November 30, 2016 at 1:26 pm

      Hi Jen,
      No there’s nothing else to worry about at all 🙂

  15. Chauntelle
    December 2, 2016 at 10:18 pm

    My daughter is vegan, but loves the idea of being able to eat non-dairy yogurt. Has anyone had success with non-dairy options such as soy milk or almond milk?

    • Eric
      December 8, 2016 at 5:44 pm

      Isn’t bacteria like some kind of little animal?
      I wouldn’t think a vegan would want to eat them.

  16. Karen
    January 23, 2017 at 7:01 pm

    Do I need to use powdered milk or can I leave it out

    • Kirsten
      February 9, 2017 at 11:40 am

      Hi Karen,
      The powdered milk will result in thicker yoghurt, but no, it is not essential – you can leave it out. 🙂


  17. January 31, 2017 at 5:18 am

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  18. February 12, 2017 at 10:38 pm

    There’s definately a lot to find out about this issue.

    I like all the points you’ve made.

  19. ethan cason
    February 20, 2017 at 11:35 am

    so to make it without the sachets do ustill need a small amount of satchet powder to make it turnout properly or is there an alternative

    • March 8, 2017 at 6:48 am

      I would love more reviews on trials WITHOUT the sachets as I wouldn’t want to be dependant on them. I am thinking about buying the EasiYo (or a different one) but only If I can make yogurt with a bit of fresh yogurt and milkpowder to thicken it.

      Please confirm that Greek yogurt can be made with the EasiYo with Greek yogurt from the (organic) store + milk powder. THANKS!

      (If not, with what machine (with or without electricity) can I make my own yogurt with as less thought and doings as possible 🙂 ? )

      • March 23, 2017 at 11:45 am

        HI Tessa,
        There’s no reason this can’t work. I *believe* true Greek yoghurt has a specific culture, but that it works just the same. Some people also strain their yoghurt for an hour or two (using cheesecloth) to get a thicker result – “greek-style” yoghurt.

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  21. March 15, 2017 at 10:20 am

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  22. March 21, 2017 at 5:21 am

    http://hy I have tried making yogurt in my easiyo yogurt maker using fat free yogurt as my starter ,and skimmed milk but it failed miserably help .

  23. Jo
    April 2, 2017 at 9:51 pm

    I just wanted to say thank you for this thorough post. I have recently purchased an easiyo and have had some not-so-great results! After reading this I realise I wasn’t filling the easiyo up enough with boiling water, my starter yogurt was way too old, and I probably put too much starter yogurt in- thinking “more the better”…. I guess not in this case. Also i like the updates- we are all learning and trying to figure out our own way!!! Can’t wait to try again and get some good outcomes!!!!

  24. Eve Boggenpoel
    July 15, 2017 at 9:24 pm

    Hi Julia,

    Thanks for posting this. Looking forward to giving it a try.
    Do you know if I could use almond milk instead of ordinary milk?

    Thanks in anticipation!

  25. Des
    July 23, 2017 at 9:03 pm

    Which powdered milk do you use. Full cream or Skimmed milk?

    • Kirsten
      July 25, 2017 at 12:34 pm

      I usually use full cream, which will give you a thicker consistency, but you can use either.

    • Simon
      August 11, 2017 at 11:30 pm

      I used fresh semi-skimmed, plus dried skimmed and got a fantastic result. See method below.

  26. Ng Lay Lien
    August 2, 2017 at 2:05 pm

    Hi, i just got myself the easiyo maker. Love this post as i find the easiyo sachet is expensive.

    Love the UHT milk for yoghurt. But would like to know, is this using the same method as your original yoghurt making? Heat up the milk and keep in the fridge overnight? Still need to use milk powder?

    Thank you

    • Kirsten
      August 2, 2017 at 6:47 pm

      No, with the UHT milk it has already been heated, so you can just use it straight out of the carton 🙂

      • Ng Lay Lien
        August 3, 2017 at 1:00 am

        Thks. Will try and update.

  27. Simon
    August 11, 2017 at 11:26 pm

    I just made my best ever yoghurt from scratch because we no longer seem to have a local stockist of Easiyo Greek style. Now I realise I don’t need it anyway! Just used a small amount say 3 tablespoons of any greek yoghurt, added half litre of semi-skimmed (2%) fresh milk, enough cheap skimmed milk powder to make about 1 litre, gave it a good shake up to mix it in the easiyo container. Then topped up with more fresh semi-skimmed milk to fill the container. Left it for an hour to get up to room temperature. Stuck it in Easyo maker with boiling water as usual. left the whole thing in an airing cupboard for 24 hours. Voila! Fantastic thick and creamy yoghurt, no whey, much better than when I made it with full cream Channel Islands milk (c.5%) which actually turned out a bit thin with quite a lot of whey.

    • August 14, 2017 at 10:50 am

      That’s great Simon, thanks so much for sharing that!

  28. Des
    August 14, 2017 at 3:21 am

    Simon. Did you add just add ‘dry’ skimmed milk powder onto the milk to the 1 litre mark OR did you mix it with liquid first and then added it?

    • Simon
      August 14, 2017 at 7:13 pm

      No, dry skimmed milk powder takes a bit of mixing so I shook it up with about half the Easiyo container of 2% milk and the ‘starter’ yoghurt. Only once it was thoroughly mixed did I top the container with more 2% milk, I actually went past the ‘full’ line but got a great result. No water, if that’s what you’re asking.

  29. Des
    August 15, 2017 at 7:03 pm

    Thank you for the clarification Simon.

  30. Des
    August 18, 2017 at 6:47 pm

    Hello Simon.

    I tried your method but did not get a great result. Maybe I did not add enough skimmed milk powder. Approximately how much did you add to your container?

  31. Lindy
    September 27, 2017 at 9:33 pm

    Hi Kirsten, thanks for your great tips! I wanted to ask about using all milk (a2) instead of any powdered? Is that possible? And also why do we need to heat the milk if it’s already pasteurized? That process is supposed to kill any bad bacteria. Thanks ?

    • Kirsten
      September 27, 2017 at 11:06 pm

      Hi Lindy,
      Yes, you can certainly use all fresh milk, no powdered – it will just be a slightly runnier yoghurt is all.
      the heating actually does something called denaturing the milk protein which makes it “yoghurt” (can you use that as a verb?) better – but you *can* use unheated milk, again, just a runnier end product. I seem to remember that there are different cultures that work better with milk that hasn’t been heated, but now I can’t remember if that’s for ordinary pasteursed milk, or actually for use with raw milk…

      • Lindy
        September 28, 2017 at 10:31 pm

        Thanks Kirsten.

        • Gabrielle
          October 13, 2019 at 11:03 am

          Hi just read all comments to see whether anyone asked you about non dairy milk but you didn’t answer the 3 comments about them so I’m hoping I can be the lucky 4th person. Have you had any luck with non dairy milk? If so what would work best? Thanks

          • October 13, 2019 at 5:19 pm

            Hi Gabrielle,
            I’m sorry, but the truth is I haven’t really tried them. Everytime someone asks I think, “I must research that,” but I haven’t yet done it. I know it is possible to make yoghurt, at least of a sort, with soy or coconut milk, but because the yoghurt bacteria really feeds on the lactose in milk, I’m not quite sure how it works.

          • October 13, 2019 at 5:22 pm

            According to Cultures for Health, their direct set cultures (which are for one time use – you can’t then make yoghurt from the yoghurt) *will* work with non-dairy milk, but the other cultures won’t.

  32. Robert
    October 2, 2017 at 9:21 am

    Have been using the above method for nearly 12 months. It started off really well. Then earlier this year I noticed it is a lot more difficult to get a good batch. At first I thought it was the powdered milk, then maybe the hot weather, but that was not the problem. I am now suspecting the Easiyo packets have been engineered to discourage us from doing our own thing and therefore buy more easiyo packets. I can no longer use three or four table spoons of easiyo powder as a starter culture and expect a good result. However I can get a reasonable result by using existing yoghurt made from easiyo packets. But as I make more yoghurt and get further away from the original, the yoghurt is more runny. I almost always use Aldi full cream powered milk. I have tried Aldi skim powered milk and it has never worked. I would like your thoughts on this matter please.

    • Erika
      February 20, 2018 at 3:09 pm

      Robert, I too noticed the potency decline of Easiyo yogurt about 12 months ago. They used to say on the packet to leave for 8-10 hours to set, now it says 12 hours. My remedy is to use 3 heaped tablespoons of the dry mix to 1 litre of cold milk made with one and a half cups of full cream powdered milk, and to leave it for at least 12 hours in the Easiyo thermos flask, sometimes 14 hours. That always produces lovely thick Greek style yogurt. Now I’m about to try making it using a few tablespoons of my prepared yogurt thanks to the great suggestions on this site.

  33. Robert
    October 2, 2017 at 9:26 am

    I mean Variation 1 at top of page when I said above method .

  34. Sharyn
    October 7, 2017 at 2:52 pm

    My daughter is unable to have milk or skim milk but can have soy or coconut milk. Is there any way that you can use coconut milk and/or coconut cream to make yoghurt ?

  35. October 25, 2017 at 2:26 pm

    As I website possessor I believe the written content here is rattling
    superb, thanks for your efforts.

  36. Leanda
    November 8, 2017 at 10:48 pm

    Could you use probiotic tablets or the probiotic yucult for these methods also could this be done with coconut cream or milk in the easi yo. Thanks

  37. November 9, 2017 at 1:14 pm

    I haven’t tried it Leanda, but I think you could. Here’s someone else’s experience – she isn’t using the easiyo though, but it sounds like you wouldn’t actually need it…

  38. Jeanette
    January 31, 2018 at 12:46 am

    I have just bought the Easiyo maker and thoroughly enjoying it. I was shown a trick by my cousin which was to only use half the packet . I fill it half full with water add only half the packet then top up with any milk. I let mine sit for 24 hours. Yummy but I will look at using UHT milk once I start caravaning around Australia.

    • January 31, 2018 at 6:04 pm

      That sounds great Jeanette!

  39. Kim
    February 26, 2018 at 1:00 pm

    For the milk powder option, I understand that steps 1&2 can be skipped, but step three also mentions adding another 1/2 cup of powdered milk after cooling. Do we skip that bit too?

    • February 26, 2018 at 5:46 pm

      Yep! It replaces that 1/2 cup 🙂

  40. Paula Gray
    June 1, 2018 at 5:35 pm

    Kirsten, can you please tell me if you have used the UHT Lactose Free milk and if so how did it go?

    • July 14, 2018 at 12:27 pm

      I haven’t actually tried it Paula. If you do, let us know how it goes.

  41. Britta
    June 8, 2018 at 2:27 pm

    Hi there, I am keen to give this a go as we go through A LOT of yoghurt a week with three kids. We are using the Easiyo and I love it but wanting to reduce waste and costs. The only thing I keep wondering though is the amount of beneficial bacteria that will end up in the yoghurt as they are obviously added into the sachets and when I only take a small amount I wouldn’t get the same effect? Is there an addon or something that you use or do you just accept the fact that it will be “less beneficial”? Thanks so much!

    • July 14, 2018 at 12:26 pm

      HI Britta,
      The beneficial bacteria actually keep growing as long as the yoghurt is “yoghurting” so although you only start out with a little, you end up with a lot 🙂

  42. Sarah
    September 11, 2018 at 10:08 pm

    Hello! Just wondering if anyone has tried to make a slimming world friendly yoghurt with their Easiyo?


    • September 13, 2018 at 10:46 am

      Hi Sarah,
      Do you mean making a low fat version? There is actually a lot of evidence accumulating now that low fat milk it worse, from a slimming perspective, than full cream. The fats in full cream milk are actually protective.

      As far as artificial sweeteners go, I’d recommend simply reducing the sugar/honey rather than using something artificial (and note that creamier yoghurt is much more palatable without sugar, or with less sugar, than low fat).

  43. Jackie
    September 14, 2018 at 10:24 pm

    Hi! So excited to have found your post.

    Just wondering if using Uht milk ( I buy lactose free milk this way by the case so I always have milk) is it necessary to use milk powder as well as starter yogurt? Or can I just use milk and yogurt?
    Thank you

    • Kirsten McCulloch
      September 15, 2018 at 7:21 am

      Hi Jackie,
      The milk powder is not essential, but will make for a thicker yoghurt. However, I’m not entirely sure that lactose free milk will work, as the yoghurt culture usually feeds on the lactose.

  44. David
    October 2, 2018 at 7:29 pm

    How about some recipes for making oat milk and then yoghurt from homemade oat milk in an easiyo please?

  45. October 16, 2018 at 1:36 pm

    Hi there, constantly i used to check blog posts here early
    in the morning, since i enjoy to find out more and more.

  46. Selma Gilbert
    November 21, 2018 at 6:33 pm

    First try using the Easiyo. It was Passionfruit greek style yogurt followed instructions but even after 24 hours it was still runny. Any tips? What am I doing wrong?

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