Just came across this in store today. Seemed popular in the past so posting. 🙂
EasiYo Black Yogurt Maker and Jar
Make your own fresh Yogurt with an EasiYo Yogurt Maker.
The sleek black colour looks modern, and the size is compact enough to fit on many kitchen shelves.
Made in New Zealand
You don’t need anything special to make yoghurt.
I’ve never made yoghurt before. The setting process is in a fridge?
No, it’s not. This easiyo yoghurt maker is way too big to put in a fridge (from the photos I’ve seen)
Putting it in the fridge will cause the culture to go to sleep.
The point of the Easiyo and putting boiling water in it is that its basically a thermos that will keep the environment warm allowing the culture to grow and do its thing.
You just leave it on the bench, shelf, woteva.
Just use 2 table spoons of left over yoghurt
and 1.5 cup of milk powder
then add room temperature water (boiled) and mix them well (keep shaking with lid closed)
Add boiling water to the Easiyo Yoghurt Maker and put the yoghurt container into it
and sit for 8 hours
Fresh yoghurt ready in the next morning
and total cost is around $1 (per 1L of yoghurt)
I followed this youtube tutorial initially: https://www.youtube.com/watch?v=i1yW4l0aekQ
Precisely how we’ve been making it for years.
Always wondered why you need a special machine to make yougurt.
PS – in winters, the pot can be covered in a throw etc. to keep it warm longer. Alternatively, keeping the pot in an oven (the oven is turned off) will also help as the temperature will not drop significantly.
This is a great tip!
You won’t happen to know the sugar comparison between those and store bought?
Can you make Greek yoghurt with these?
only if you read the Greek section of the instructions
It will only be Greek yogurt if you make it in Greece.
It’s all Greek to me!
Greek yoghurt is simply using a creamier milk. You can add some put cream to increase the fat levels and give it that sweet taste and creamy texture. But use the method I describe above.
What’s a creamier milk? I’ve tried it with different brands of full cream milk and the yoghurt always came out as rather runny. The only way to get it nice and thick was to strain it which is too much work for me.
You need to add extra cream. Even full cream milk in Australia is not really full cream. They do still remove much of the fat.
@Homobargainien: So do you just add thickened or other cream when you make it? How much, please?
@Yola: Thickened/dollop cream does the job. Not too much though. About two to three table spoons for each litre of milk.
The pauls farmhouse gold range is 4.7g per serving, where full cream is 3.8g.
more than 30% extra fat should make a difference.
@MasterScythe: Yeah that sounds like it will make for a sweeter and creamier yoghurt.
Not from what I read back when I used to make Greek style yoghurt.
It is just regular plain old yoghurt, but strained. Means after it has set you pour it onto a cheese cloth (suspended over a bowl) and let sit for a couple of hours to drain most of the whey.
Fat % and protein % go up because you reduce the water content.
Edit: found a link to back up my memory: https://en.wikipedia.org/wiki/Strained_yogurt
You can certainly make the yoghurt thicker by reducing but that is something between yoghurt and cheese. The longer you reduce it the closer to cheese you get. It tastes great too.
But to save time as long as you get that sweet taste and really creamy texture it will taste just like Greek yoghurt you buy from stores. So my method is for that.
Thanks OP, been wanting to try this.
Can you make kefir in this?
You only need a glass jar for kefir. That and a bit of material to keep the fruit flies out. About $3 at Daiso or similar.
And just can just throw it in the dishwasher.
I love my insta pot to make yogurt.
Yoghurt has to be the easiest thing to make. I mean even instant noodle requires you to boil water and cut the small packages.
Here’s how to make:
Pour half of the milk jug into a pot, bring to a boil
Add the other half of the cold milk. That will bring the temperature down to under 40 degree.
Put in 3 scoops of yoghurt, mix very gently and close the lid.
Cover the lid with the kitchen towel.
Leave the pot somewhere warm. I like to leave it at the window with some sun light.
The process is very fool proof. Its almost impossible to fail, you just need to make sure
Any particular milk brand you recommend?
Whatever milk you use at home. More fat means thicker yougurt. I use full cream.
PS – the process calls for milk, and not substitutes like soy, almond milk etc.
Once set, how long does it last?
Keep it in the fridge and will last for 2-3 days, provided you’ve not finished it up earlier 😁
Also, make sure to set aside 2-3 spoons to make the next batch.
Just buy Yoghurt…
I was spending up to $10 a week on yoghurt. Got this and now I spend the couple of dollars for the milk once a fortnight.
This maker is so good. Got mine for $11 2years ago and for the price i cant fault it.
I use powdered milk as the base, and a tablespoon of yogurt.
I wonder if you’d cultivate the good bacteria if you added Yakult…