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Thread: Making Your Own Yoghurt

  1. #17
    redkoatz is offline Germinator
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    Dec 2016


    Quote Originally Posted by Sue View Post
    I've been using the easiyo for ages but the mixes have gone up again and I thought about going back to making my own.
    Here the easiyo container comes in really useful, I filled the inner container with just under a litre of organic UHT semi-skimmed, added 2 tbsp of starter yoghurt and 2tbsp of dried milk powder and gently mixed together Filled the outer container with boiling water as per the easiyo and left it overnight. Result - a great success. It was quite thick but I wanted Greek style yoghurt so strained it and now have a lovely carton of really thick yoghurt.
    This has halved the price for me and its only a bit more of a faff than usual.
    I shall be making a batch of scones with the left over whey tomorrow.
    You use UHT ? I was under the impression UHT didn't work easily and you needed to add back in lost nutrients.
    Btw why is the easiyo a good option? I have had my own yoghurt maker but unfortunately have never had any success, even though it had good reviews on Amazon.
    I didn't use UHT but Semi skimmed milk which I followed instructions to heat and kill off all the bacteria before adding in the pro biotic yoghurt.

    I find this really frustrating as I was so meticulous with the instructions I had and didn't cut any corners.

    Why is it some websites say to sterilize the tubs and others say add sugar or honey to aid in fermenting but others say do not add anything until you've made your yoghurt ??

    Btw I used onken yoghurt as it supposedly has live cultures in it.

    Please reply as I eat a ton of Greek style unflavoured yoghurt so I can add in my own fresh fruit which I grow, this would save me some money, plus I just like being self sufficient.

  2. #18
    veggiechicken's Avatar
    veggiechicken is offline Warning!! Contains Nuts
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    May 2006
    Sunshiny South Wales
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    I doubt that Sue will reply as she hasn't visited the forum since 2009.
    Look on the bright side

  3. #19
    Zelenina's Avatar
    Zelenina is offline Tuber
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    Sep 2014


    UHT milk works fine for me as well. Itís already been heated up to kill the bacteria, so it saves me the job of doing it. I use an electric yogurt maker with individual jars, and I start with full-fat cold UHT milk, and put a spoonful of live yogurt in each jar as a starter.

    I know nothing about easiyo or how it works, but the general principle is to keep the milk gently warm for several hours, but not too hot for the culture to grow. This can be done in several ways e.g. by thermostatically controlled electrical heating, or by surrounding the container with warm water, or by pre-heating the milk and insulating it so it stays warm long enough, or just leaving the container in a warm place.

    Yes, the milk container should be sterilised or at least very clean to prevent contamination by unwanted micro-organisms that could multiply in the warm milk and spoil the yogurt, and maybe even make it unsafe to eat. Depending on the type of container you can boil in a pot of water, or rinse with boiling or very hot water, or sterilise in an oven, or use straight after washing in a dishwasher. Or whatever way you would sterilise jam jars.

    Lactic cultures ferment the lactose in the milk and donít need any added sugar or honey. And if you add them before fermenting, they are unlikely to be sterile, and would probably be contaminated with bacteria or moulds or yeasts from the environment that would multiply in the warm milk and cause problems.

    Yes Onken is live yogurt as far as I remember. Maybe you added it when the milk was still too hot and it killed the cultures. Or maybe you didnít keep the milk warm enough for a long enough period. It will still ferment at lower temperatures, but much more slowly.
    Last edited by Zelenina; 03-03-2017 at 12:22 AM.

  4. #20
    Snoop Puss's Avatar
    Snoop Puss is offline Cropper
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    Jun 2009
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    The Easiyo yogurt maker works a treat for me using a yogurt starter, whole milk (fresh or UHT slightly warmed) and a couple of tablespoons of dried milk powder. I don't bother heating fresh milk to boiling point and then cooling, but like Zelenina I'm careful to ensure that anything coming into contact with the milk is clean. I sterilise all the containers, spoon and whisk in boiling water. Just use the Easiyo yogurt maker as normal. Miles cheaper than their powdered mixes and the ingredients are much easier to get hold of. Plus, you can use other milks if you ever find them, like sheep or goat's milk. Sheep's milk makes fabulous yogurt.

    I don't add any sweet ingredients. The possibility of contamination is too high, plus milk contains its own sugar. I find full-fat milk makes tastier yogurt, but each to their own.

    I find the Easiyo gives more reliable results than any electric yogurt maker I've ever had. If I think the set isn't thick enough, I just leave the yogurt in the Easiyo to go a bit longer. If you want very thick yogurt or even a cream-cheese texture, strain it. Delicious. I use it instead of cream or cream cheese. Great for cooking with or as a topping.
    Spain is a big country: where I live, we get frosts, floods and snow, as well as raging heat.

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