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.

Free Printables: Non-toxic cleaning in your laundry, kitchen & bathroomYou’ve made your own Yoghurt, would you like to get the stains out of your kids clothes with an easy DIY no-nasties spray?

If you’d like my standard set of non-toxic cleaning recipes for your laundry, kitchen & bathroom, including two pre-wash stain remover sprays for the laundry, consider signing up to get my Free Non-toxic Cleaning Printables.

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).

  296 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!!

    • 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!

  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:

  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): 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 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

    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


  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!


  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

    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.

      • Mustapha Ibrahim Jslo
        November 19, 2015 at 3:39 am

        Comment *hi, pls advise me I want to make yoghurt for commercial quantity using powdered milk with cow milk. eg 250ltrs of dilute powder milk with water and 25 ltrs of cow milk. please i am awaiting ur advise. thanks

  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?

    • May 17, 2014 at 11:05 pm

      Should be totally fine Jason – you can leave it for up to 24 hours with no problem – just means it will be a bit tangier than usual!

  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!

  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.


    • 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.

      • Timothy Ball
        November 19, 2015 at 6:56 am

        Hi Kirsten,

        Firstly thank you! This has been a game changer! It’s great to have a cheap self made source of yoghurt.
        I experimented quite a bit and was even lucky to find store bought yoghurt culture from About Life.

        I had some real seccess setting 2 cups of full cream milk powder with 2 teaspoons of culture for 9 hours. Preciously I used name brand milk. However once I switched to coles no name brand full cream milk all I get is sour milk.

        Could it be the cheaper milk powder? Or could I have unknowingly changed another step and look back again at my technique?

        • Timothy Ball
          November 23, 2015 at 9:40 am

          Actually looking at my method I’m wondering if it’s something else that is affecting my results. I’ve tried using the same name-brand milk powder but go the same runny sour milk.
          I’m going to try to use less culture starter (I have store bought starter).
          You see it worked really well once, but I neglected to write down the method I used so I’ve been working to try and duplicate my results. I’ll keep you updated.

          • November 23, 2015 at 11:20 am

            That’s weird that it’s not working now, after working well the first time. It could go either way with the starter, more or less – are you using an amount indicated on the packaging? If so, and it’s not working, I would be inclined to use more rather than less – it could be that some of the culture has died and so it is not working well before the milk turns.

            I have only used starter from previous yoghurts or a scoop from an easiyo packet – it does seem to keep a long time, even once open, but does your culture have storage instructions?

  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!

    • 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!!!

    • July 6, 2014 at 5:38 pm

      Hi Danny,

      Did you stir it through after setting? If so, it may thicken up a little in the fridge, but in my experience, once you stir yoghurt it never quite goes back to that “set” consistency (unless it’s made using a thickener like gelatine, and possibly not even then.

  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 🙂

  27. jeanette
    March 31, 2015 at 3:34 am

    Thank you so much for saving me so much money.
    I always eat natural yogurt from the Easiyo and the sachets were costing me a small fortune for my family so thank you for this easy recipe – worked first time too 🙂

  28. Emma
    April 17, 2015 at 1:39 pm

    Hi there, just wondering when do you add the cream and could i use zymil light thickened lactose free cream? My son is lactose intolerant, and do i add the vanilla essence once i have heated the milk and before i put it in the fridge?
    Thanks i love your recipe just what i was looking for, its so easy to make it this way 🙂

    • Kirsten
      April 20, 2015 at 5:06 pm

      Hi Emma,
      I don’t think the zymil will work because it is the lactose in milk that the yoghurt bacteria consume. Unless you are using zymil cream but normal milk? That may be okay. Yoghurt has very low lactose in it anyway, by the end of the process – so some lactose intolerant people can tolerate it – I would make sure to leave it for for longer than average to make quite a tangy yoghurt if you want to try with normal milk and see how he goes – the longer it “cultures” for, the less lactose will be left.

      As to when I add the cream, I add it last and then give it a good mix in (shake the container thoroughly basically). Though as I said somewhere in the comments above there is often a thin layer of cream on top when I do this, so maybe I should put it in earlier 🙂

    • May 20, 2015 at 10:46 pm

      Hi Emma,

      I just found out my Mum has been making yoghurt with Liddells lactose free long life milk – she said it comes out lovely a creamy! So there you go. Have you tried it with the zymil cream yet?

      • August 7, 2015 at 9:58 am

        I’ve made lactose free yogurt myself using lactose free UHT milk and 2 tablespoons of dissolved sugar (instead of milk powder for the cultures to eat) with live yogurt cultures. Makes great lactose free yogurt.

        Apparently people prone to lactose allergies sometimes can tolerate Greek yogurt better than other types.

  29. Jo
    May 5, 2015 at 2:17 pm

    It has ben great to find your knowledgeable post! We travel to Arnhem land nearly every year and are 6 weeks without a fridge. We love esiyo as it works without needing a fridge: the yoghurt is all eaten by our group in the morning when it is ready.
    Thank you for sharing the uht and powdered milk tips: this will help us immensely!
    I am wondering if it is possible to make a half size amount in the maker for when the group is smaller: I see that you can buy smaller Easiyo tubs: but they seem to be for combining into the full amount to make the yoghurt: would it be too hot/would it work if I just halved the recipe?

    • Kirsten
      May 6, 2015 at 2:22 pm

      Hi Jo,
      This is something I have been meaning to test properly so I can give you a definitive answer, but I haven’t done it yet. I think my best success to date was using smaller amounts in the small tubs, and then putting them inside one large one, so they are not overheated by the water. If you try it, I’d love to hear how it goes 🙂

      • Jo
        May 16, 2015 at 8:46 am

        Hi Kirsten,
        Experiment successful!
        I followed your idea and put the yoghurt mix in a 440ml glass jar (old mayo jar) , then put that glass jar into the 1kg easiyo container, and then filled the 1kg container with room temperature water, so it was kind of just like I was making the 1kg size yoghurt, in terms of thermal mass.
        I used exactly half the packet of (Hansells) Greek style and just followed the instructions. It come out really nice thick and creamy, my husband said “this is the best yoghurt you have ever made” hahaha
        Thanks for the idea. Next I am going to try with the 220ml one!

        • May 18, 2015 at 3:34 pm

          Awesome! So glad it worked!
          What a great idea to fill the easiyo container with water! I will have to try it again too. Thanks for the feedback! 🙂

  30. Anita
    May 17, 2015 at 8:52 pm

    Curious if you have tried any milk alternatives? Such as coconut milk or soy milk? I have bought coconut yogurt before but for $10 per a 2 serve container its a bit expensive.. I thought I could buy just one to start my homemade yogurt from so there was no dairy involved but wanted to know if you have had any experience or advice?

    • May 18, 2015 at 3:36 pm

      Hi Anita,

      No, I haven’t tried making non-diary yoghurt. The thing is the yoghurt bacteria usually eats the lactose in yoghurt, so I am not sure how it works with non-dairy substitutes although I know you can do it.

    • Heather
      June 22, 2015 at 2:34 pm

      Hi Anita,
      I just tried it with coconut milk and used yoghurt as the culture. It didn’t work for me.

  31. June 15, 2015 at 12:51 pm

    Hi Kirsten, thanks so much for this! I can’t wait to try it! I’m just wondering when you add your cream? Do you stir it through when the yoghurt had completely finished setting? 🙂

    • June 15, 2015 at 1:03 pm

      You’re welcome Camilla!
      And no, I just put it in at the beginning and mix it up with the milk and starter culture. I do sometimes find I end up with a layer of cream at the top, but the rest of the yogurt is still creamier and thicker too 🙂
      Hope that helps.

      • June 15, 2015 at 1:20 pm

        Aaah, excellent! Thanks so much for the super quick reply too! 🙂

  32. June 16, 2015 at 11:54 am

    Hi Kirsten, just one other thing… When heating the milk at the start what temperature do you get yours up to?

    • Kirsten
      June 16, 2015 at 1:31 pm

      I actually have never used a thermometer Camilla, I just heat it up to not quite boiling – when it just starts to get frothy on top. But the ideal is said to be about 82-83 degrees C., which is about 180F. Then it normally needs to cool again to about 110F/42-43C before you add the starter, but for the easiyo I cool it right down in the fridge.

      • Michelle
        January 8, 2016 at 1:15 pm

        I am abit lost at the cooling down part, do you put the milk straight into the fridge to cool or do you wait for a while before putting it into the fridge?

        • Kirsten
          January 11, 2016 at 4:32 pm

          I would put it in the fridge as soon as it’s cool enough not to melt whatever it’s sitting on 🙂

  33. Heather
    June 22, 2015 at 11:47 am

    Has anyone tried making yogurt using coconut milk?
    I tried it using the directions for UHT milk and it didn’t work.
    Any suggestions?

  34. Sue
    June 29, 2015 at 12:47 am

    Hi Kirsten, do you ever strain your yoghurt thru a cloth to get a thicker Greek style yoghurt

    • July 27, 2015 at 5:04 pm

      Hi Sue,

      The short answer is no. The longer answer is, I have done it, and it does work perfectly. I just have a tendency to forget about it any up with yo-cheese 🙂

      It certainly does make for a thicker yoghurt though 🙂

      • Polly Watts
        November 4, 2015 at 11:07 pm

        It totally works, you can line a sieve with clean muslin or thin soft cotton or even kitchen paper towels. Then rest it on top of a bowl and refrigerate.

  35. Rachel
    August 26, 2015 at 2:52 pm

    Hi Kristen,

    Thank you so much for posting this! My family and I are missionaries in Papua New Guinea, and we just bought an EasiYo, but the sachets aren’t cheap, so I’m looking forward to trying this recipe!

    I did have a couple questions about the UHT milk recipe. You mentioned leaving it in the cupboard? Would I still need to put it in the fridge for 6 hours after it sets? and then about how long do you think it would be good kept in the cupboard? We are often in our village for a month at a time, and while I don’t expect for it to keep very long, it would be good to have some idea 🙂

    Thanks again!

    • August 26, 2015 at 3:48 pm

      Hi Rachel,
      The UHT milk can be kept in the cupboard until you open it, then it needs to be in the fridge, just like other milk.

      With the yoghurt, the UHT milk won’t really make it last any longer out of the fridge than with regularly milk, however yoghurt *will* last longer out of the fridge than milk will. But basically, it does still need to be refrigerated.

      My original easiyo instructions said if you forget to check on your yoghurt and accidentally leave it in the easiyo it will be okay for up to 24 hours.

      Hope that helps!

  36. Kate
    September 24, 2015 at 2:52 pm

    Thank you so much, worked perfectly the first time I made this and I haven’t made my own yogurt ever before. I just added some of my own honey from my own hives when I was eating it and it was delicious. My children love it too, just the way it is, without even adding honey.

    • Kirsten
      November 23, 2015 at 11:30 am

      That sounds great Kate, beehives are on my wishlist, but unfortunately my husband is allergic so they’ll probably never make it past that point 🙂 So lovely to have your own honey though!

  37. Erika
    October 9, 2015 at 1:31 am

    Hi Kirsten,

    I have just bought a Easiyo yoghurt maker, and i am told I can only use water to make the yoghurts! I note from your blogs above that you use all sorts? Could you advise me please?

    Thank you in advance Erika x

    • Polly Watts
      November 4, 2015 at 11:04 pm

      The easy yo powders are meant to be used with water as they have powdered dry milk in and cultures and flavouring all in one packet.

      Described above is a method using fresh/uht milk and a bit of live yogurt (or you can buy yogurt cultures online to use instead) which has the necessary live bacteria which turn milk into yogurt.

    • November 23, 2015 at 11:24 am

      Sorry to have missed your question Erika, but Polly’s answer, which you hopefully saw, is absolutely correct. The easiyo sachets contain milk powder, hence you mix them with water, but if you use milk instead, you only need 2-3tbsps of the easiyo sachet, or another source of starter culture.

  38. Polly Watts
    November 4, 2015 at 10:59 pm

    You can always leave the milk to cool to 40-ish degrees C and put warm water of the same temperature in the easy yo, instead of cooling completely then plunging into boiling water.
    That’s what I do and it works great 🙂

    • November 23, 2015 at 11:26 am

      Thanks Polly, that’s a great tip 🙂

  39. Donna
    November 26, 2015 at 1:05 pm

    Hi just wondering, to make “greek”or greek style yoghurt, do you just have to use greek yoghurt as your starter, or is there something else you need to do? Thanks

    • January 21, 2016 at 12:42 pm

      Hi Donna,
      Sorry, I missed this earlier.
      As I understand it Greek yogurt is thicker, as it has been strained a little, allowing some of the whey to come out.

      I know easiyo sells “greek style” sachets – I suspect they just have a higher fat content or something to make it thicker, though I haven’t investigated.

  40. January 1, 2016 at 2:59 pm

    Thanks, I have committed to making this year one of using as little single use plastic as I can so I’m digging out the Easiyo container. Because the culture packets are plastic I’ll use yogurt as the starter. Cheers, Maree.

    • Kirsten
      January 11, 2016 at 4:33 pm

      That’s great Maree, I hope you get some delicious yogurt 🙂

  41. Jo
    January 21, 2016 at 2:27 am

    Hi Kristen, My questions is about adding water to the easiyo system. I want to make yogurt with fresh whole milk, heated to 82º, cooled to 42º add fresh yogurt, add powder milk and set in the easiyo flask overnight, or 12 hours…. Do I need to add hot water to the flask, if so, boiling or warm. Keep in mind my milk is at 42º or so. I did read your blog, but you cooled the milk in the fridge overnight and then added boiling water…. It seems too hot if the water needs to be boiling. I did not receive any easiyo sachets, so I am using from scratch method with store bought yogurt as the culture. It is just the adding water to the flask that I am confused about.
    I have not used the easiyo set yet…. Thanks so much, Jo

    • January 21, 2016 at 12:39 pm

      Hi Jo,

      I would have your water only a little hotter than the milk – you don’t want it to be hot enough to heat them milk about 50C as that will kill off the yoghurt bacteria. But, you do want it to be a little warmer than 42, or it’s not going to keep the milk warm enough for long enough I suspect – a little experimentation may be required, but I would try water no hotter than 50C I think.

      The hotter your milk is to begin (within the range that won’t kill the bacteria) the quicker your yoghurt will set, but it will also set more tart and with more whey separating out, I think.

      I’d love it if you would come back and report how it goes 🙂

  42. Eleanor
    January 22, 2016 at 8:06 am

    Hi. I tried this last night. It works beautifully. Thank you. So simple:-)

  43. Jo
    January 23, 2016 at 9:52 pm

    I made yogurt in my easiyo and added the water at about 48º, a little hotter than the milk, and the next morning it was too liquid. I refrigerated the easiyo container and thinking of your system, I later put the container (with the liquid yogurt) back into easiyo and added boiling water to the thermos, and the next morning I got thick and delish greek yogurt. I like your method and the fact that you don’t have to keep an eye on the milk as it soon drops below 42º. I love your blog and tips as it encourages to make (excellent) yogurt. I will try UHT milk too, which is readily available in France. I am into probiotics, and homemade yogurt is a new one for me. I have been thinking of making it but wasn’t sure it was worth it, yes indeed it is. Thanks so much. Jo

  44. March 12, 2016 at 1:08 pm


    Thanks for the instructions – fantastic! This is a great improvement for us living on the boat 🙂

    I’ve tried a few batches using leftovers from the previous batch, and have a couple of questions:
    1) Is there any need to wash the 1L yoghurt mixing container between batches (water is precious at sea)? I haven’t bothered for the last two times, thinking that there’s no difference between the leftover bits in the container and the 3 scoops that I’m putting in from the old batch.
    2) I’ve noticed a slight powdery/pastey texture to recent batches (I’ve been using 1.5 cups powdered milk). Have you ever noticed this in any of your batches and figured out a solution? I’m intending to try to reduce the powdered milk to 1.3 cups, and also to try using chilled water when mixing.

    Thanks again,


  45. Mustafa
    March 18, 2016 at 4:54 pm

    Hi there!

    With the addition of yogurt for culture, are store bought yogurts okay? I used a bit of a plain chobani, but now I wonder if I should have forked for an easiyo sachet.


  46. Kylie
    March 30, 2016 at 1:57 pm

    Thanks for all your wonderful information. After searching around for advice on making yoghurt I thought your page was my favourite and bookmarked it.

    I just finished my first batch from scratch and was pleased with myself….and come back to read through the rest of your comments etc…..oh nooooo……I didn’t real all of it first and I put Xylitol in it. Its not something I’ve ever used before but had it there so I thought I’d sweeten it a little bit. On the upside, if it fails at least I will know why. Fingers crossed it wont be a complete disaster. I will let you know how it turns out. I’ve used UHT with added powdered milk and Famers Union Natural Pot Set Yoghurt.

    • Kirsten
      April 4, 2016 at 12:17 pm

      Oh Kylie! How did it go? I have never tried again after the first time…

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