Super Cheap EASIYO YOGHURT Making - SAVE hundreds of $$$!!!!
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- Опубликовано: 27 июл 2024
- Discover the secret to easily making your own yoghurt with an EASIYO yoghurt maker for around $1 per litre - save yourself hundreds of dollars a year! Ideal for OFF GRID situations.
New video with culture saving and extra tips: • Super Cheap EASIYO YOG...
Please note that you should use FULL CREAM milk powder - skim milk powder will not give the same result.
Easiyo yoghurt makers are available from most supermarkets in Australia and New Zealand.
Otherwise buy online from: easiyo.com
Culture is available from: www.greenlivingaustralia.com....
Calcium Chloride is available from: greenlivingaustralia.com.au/ca...
Facebook: / homestead.downunder
Twitter: / homesteadtassie 
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Circa 1990 the creator of Easyo Len Light was a relief teacher at my high school. Hell of a nice guy he filled in a few times for our regular teacher who was sick. One time Len told our class about this invention, some of us thought it was ok but no one was that amazed. Not long after Len was a very rich man. In class he didn't talk about it for long but today I can remember he had a clear mind, and a vision. And I know it took him many years to get the Easyo maker perfect. Another successful Kiwi entrepreneur!
Love this. We made a ton of yoghurt using your video a few years ago and have just pulled the Easiyo out of the cupboard to rekindle the magic!
A tip for everyone interested in giving this a try - you never have to buy a new EasiYo maker - there are always plenty of these second-hand at Op Shops throughout New Zealand and Australia. Often there are extra inner containers available from time to time.
Just got one from Salvos store for $5!
@@edwardysw asked on FB... and have a friend keen to recycle theirs! Got my bread-maker the same way. Thing is... I will use it... not into fad appliances... and there's only so many yoghurt containers I can otherwise find a use for!
You never have to buy an easiyo at all, I just use a cooler bag or an esky , with a big hot jar for the heat and insulated with heaps of towels
Got mine in a UK charity shop. Might try it with milk and a few spoons of yoghurt.
What is an op shop
Just had our first homemade yogurt this morning....thank you it was delicious....your podcasts are life changing 👏👏👏
Ordered my Easiyo!
Can't wait to try it, Thanks to you 👏👏👏
What an absolute legend you are mate. Thanks for the recipe and information and the links.
My method is uht milk, 3 tablespoons old yoghurt and some milk powder.. takes 5 minutes and theres enough milk left over from the uht carton for several coffees, todays prices itends up costing about $1.75. I found another easiyo at the goodwill store for $1 and gave it to my daughter.. she loves me for it 😜
This works brilliantly, thank you so much! I love the savings and avoiding plastic waste. Don't make the mistake I have of forgetting to remove the yoghurt container and leaving it for 24 hours. The last batch I made, the first after a fresh sachet purchase, ended up tasting like cheese and that flavour is lingering in further re-using the leftover yoghurt. I've found the texture varies with different brands of milk powder I've tried - all full cream. I'm not sure why that is. Perhaps it is the amount or method of shaking. I usually shake the container for at least a minute or two.
This is great, and so is your next video on making yoghurt. thank you!
I made this recipe last night. It turned out beautifully. Thank you for the video.
Your welcome!
Worth watching just for your lovely smile and the shaking of the container. 😊
We were looking for just this tip mate brilliant thanks 🙏
Use non chlorinated water, when topping up the mix...the water for the incubation is also preferably non chlorinated one. You can use ANY yogurt sold at the supermarket (one teaspoon is all that you need) for the "starting culture". I normally use about 175g of full cream milk powder..top up with non chlorinated water (warm ie abt body temp could speed up the process). Then add the starting culture. If you add more of the starting culture eg 2 tablespoon or more, it will speed up the process. Incubate about 15 to 24 hr at RT. Keep in fridge after it solidifies. Voila you got your own yogurt. Best of all, you cannot run out of any culture, because the existing leftover can be used (theoretically) forever.
You can also test/use "starting culture" from whatever yogurt brand that you like, and see which one suits you the best...and stick to the one that you like the most. This is because there are many brands and etc type of bacterial culture being used, some are even patented.. but they cant sue anyone using culture sold at supermarkets for "personal use"
Thanks so much for the tips. I have understood it.
Well he shook this really well -Amazing!
Well done mate, thanks very much for the video. I look forward to reducing the cost even further.
Thank you very much for great recipe i love it
Yay. This vid is just what I was looking for 😎
Thanks for video very helpful.
It's far cheaper and easier to use one small pot of yoghurt from your own previous batch or a small pot of commercial yoghurt from the shop as your starter. No milk powder, no culture needed. Using your own yoghurt as a starter, you can go on for ever. Tip: always use 3.5% UHT milk at room temperature - no heating needed except a warm room or a used yoghurt maker from a thrift shop. Screw-top jars are better than snap-top jars.
Powdered milk is much much cheaper than UHT ie $1.13 per litre compared to $1.60 for UHT which costs 40% more than powdered.
Good job Buddy!
Thanks. That was really helpful...:)
Thanks for sharing, I will definitely try it next time. I am a beginner of making yogurt which just bought esiyo in op shop :P. my first batch was made from heated fresh milk and left-over yogurt, the texture is a bit watery but doesn't affect the favor I love.
An OP shop is a great place to buy an easiyo! We just bought a second one there with a spare container and a set of lunch size containers for just $2.50! Adding some milk solids (powdered milk) to fresh milk will make it thicker.
Thank you , what a great idea!!! You are a genius
I do a similar method but add a quarter cup of sugar. Will get some vanilla pods and see what that does for the taste. I had not that great a success with mixing the milk powder with water and heating it, using a milk thermometer. This method with powder the best.
Really useful thank you
Thank you for the video
Thanks so much, I’ve been making the easiyo method but now I can do it even cheaper and I don’t have to worry about finding anything in remote areas of Australia (as we travel) PS I got mine at op shop and have seen heaps more at others $2 - $5 max
Thanks fellow Aussie. Have just purchased the Kit including sachet on special at Coles. Just made according to directions but used good old tap water; not filtered as you direct. Hope it works out well. Will follow your recommendations from now on and use the powdered stuff. However once read there is an issue with how powdered milk is manufactured but I guess all yoghurt is made from it if it states 'milk solids' The problem is 'oxidised cholesterol' which occurs in the drying process. Its apparently the worst type of cholesterol, but skim milk solids are safe according to Dr. Google.
Thanks bro I'm going to order this kit on the first of the month I can't wait to start makeing home made yogert that way I can save cash each month
We have the older model of this maker and we have not used it in a while I want to massively reduce my plastic waste and have been reading all about it. So I have dug it out from behind vases and other kitchen tec we no longer use. I just need to decide on either buying the Easiyo yoghurt or look into but all the other stuff myself.
Can you do a lactose free version?
I also purchased an easiyo and used the sachet I did not intend buying any further sachets but then used it for a starter for next batch and used powdered milk, which I used far too much,
(2 8oz cups to 4 8oz cups of water) I then tried 1 cup of powdered milk to 4 cups of water still thick but not clumpy.
I think you have to persevere for your own taste but I will start freezing the starter which is a good idea Great video!!
Thank you!
Mine seems defective. Nothing seals. The inner container leaks when you turn it - how is it meant to do anaerobic fermentation? The outer container also spills out water if it is turned to the side. How is it meant to retain heat?
just buy a liter of milk and boil it in a pot and wait it for cooling add inside a bit of yoghurt.then covered with towel or scarf later keep in the dark place for a day then thats it enjoy.... easy
Thanks so much for this tip of making yoghurt. It works!
Your welcome. We enjoy it every day!
Nice one..
Thank you 😊
Great video. I am going to give this a go. Just bought an EasiYo kit and like you say, if you go with the sachets, you aren't really saving any money.
Yes but you are saving the planet with much less plastic from each shop brought yoghurt pot.
@@LewisBrain lo"l
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Hi, great recipe! If I was to do. A starter culture with the easy yo strawberry yoghurt would that flavour be replicated or do you think it wouldn’t work?
Thanks!
No, the flavour wont be replicated.
The even cheaper way is to buy one Easiyo packet and just add 1 tsp of it to a litre of milk powder. One Easiyo packet makes about 40 litres of yoghurt!
Any Easiyo packet? Will the Easiyo greek style unsweetened low fat one ok?
Keep the easiyo sachet stored in the freezer to reduce risk of moisture ruining it. 😉
I leave mine in the cupboard with the pack tightly clipped. Sometimes there for nearly a year and still OK.@@growtocycle6992
thanks mate
Good tip mate, will hqve to give it a go. Thanks to panick buying i have heaps of left over milk powder
So that's why there wasn't any to buy😁. Always need a good supply.
@@homesteading thats all you could get at one point here
I'd love to know the culture and where to purchase, thankyou
Looks really simple, thank you. May I ask if this can work as well with dairy alternatives - has anyone adapted this for coconut yoghurt for instance?
Just starting experiments. I saw in one machine's instructions that, if you use milk, plant-based milk tends to be a bit slower. I'm using oat milk, and have made a couple of batches. The first was from a about a desert spoon of exisiting live youghurt and came-out a bit thin. Recipes tend to suggest 10% starter, if I remember right so I should have put-in a larger dollop. I guess from the tip about calcium chloride that this kind of youghurt is always a bit thinner than the stuff in shops unless you add something.
I used to make it like this but forgot the exact ingredient measurements.Thanks for taking the time to share the knowledge mate.
Thank you I will try it tomorrow.
I just tried this but it came out as liquid. What did i do wrong?
Thank you
Thank you. I'm thinking of trying to avoid having so many 1 L plastic containers to recycle. I think if I can find a way to keep it warm, one one of those little yoghurt buckets would do the job. I've bought the milk powder but presumably, I could just use skimmed or full-cream fresh milk and add a few spoonsful of Greek yoghurt to start it off. Would I need to heat the milk then cool it down to culture temperature before adding the starter?
You need to heat fresh milk to 90C then allow to cool before making yogurt - UHT milk and milk powder don't require this step. Yes the Greek yogurt should work as a starter.
@@homesteading Thank you for that.
Hi, I am excited to see this video! I have some questions.
1. Can i use yogurt starter to replace the culture?
2. How many grams are the milk powder you used? Is it around 150g similar to the easiyo pack?
3. Do we actually need to cook the milk to get rid of bad bacteria, and then cool it down before adding the cultures?
4. Can i add the cultures/ left over yogurt after milk powder? Any changes of these steps affect the yogurt?
Use the easiyo culture the first time. Use yogurt from this batch to start the second one.
Use 150grams milk powder minimum. 200g is better.
Hi, i have been making easiyo yoghurt for a long time using the black yoghurt maker. There are really times especially these past weeks that my yoghurt will set but the consistency isn't that smooth and thick like the usual yoghurt. Sometimes it's lumpy. I dont know what's wrong. I'm very particular into the temperature and the cleanliness of the things i used while making it.
We usually fund that lumpy yoghurt is the result of inadequate mixing - not shaking it enough. So try shaking it a bit more or use a stick mixer. If however it is a bit thin or stringy, this is because it wasn't hot enough. A fix for this is simply to put it back for a few more hours - usually 2-3 - but this time refill the thermos with hot water direct from the tap - don't use boiling water! I often find that if the room is cooler (winter) it needs more heat, so I usually add an extra 1cm of water in winter to avoid problems. Hope this helps.
Loving all your videos as I have just moved to Tassie and are slowly but surely turning my brown thumb to green - so thank you.
Pertaining to the yoghurt; I am lactose intolerant but LOVE yoghurt. I saw down in the comments you can use UHT milk - would I be able to use Lactose free milk then add culture? (Lactose free milk powder is ridiculously expensive - cheapest would work out at minimum $6.50+ a litre!)
Thanks in advance mate :)
Have never tried it personally, but reports are that it does work. If using "liquid" milk rather than milk powder, and find that the result isn't thick enough, there are two things you can do: (1) Allow it to set longer - up to 24 hrs. (2) Strain it to make proper Greek yoghurt.
@@homesteading Thank you VERY much. Cheapest 'Lactose Free' milk powder is $34 per kg! which negates making your own a realistic option.
I'll be definitely adding Calcium Chloride... I'll get back to you with the results when I get it all done.
Thanks.
@@homesteading OK mate... I have made several batches of 'lactose free liquid milk' and I'll share the results.
Firstly - I have the calcium chloride and the culture you recommended. I also use Liddell's Lactose free milk (1L)
First try I followed exactly as you specified in the video. The result was delicious, but for all intents and purposes was drinking yoghurt.
Second try I added 10 drops of CaCl2... but the milk's temperature was not high enough and it didn't thicken... my fault - but still was delicious drinking yoghurt.
Third time I immersed the unopened milk package in hot water and then again added 10 drops of CaCl2. The result was AWESOME!!! ... very similar to the fruit and deli shop yoghurt of smooth thick before they add passionfruit or mango pulp. Near perfect - but I will next experiment and add 12-15 drops to get that EXACT consistency of that yoghurt above.
I will say I live in an isolated part of Tasmania, so the only Lactose free milk I could access was Liddell's which is more expensive. I am about to make my monthly travel and shop, and I will try the home brand lactose free full cream milk product and see if there is a difference. If it does work out just as well, then while not as cheap as full cream powdered milk, it will work out to be about $1.60 /L (Compared to Liddell's of $3.00/L), which is still super awesome for 'Deli-style' lactose free yoghurt .
Thanks again mate :)
how many grams a cup of milk powder?
Hi Thanks for Video just wondering where can l buy Calcium Chiroride and Powered Culture Thanks
There links to these in the video description.
This also works with non-dairy milk for the lactose intolerant, and is much cheaper than the buying dairy free from the store. Were I am the dairy free is over 6 dollars for less than 500 grams!!!
Im lactose intolerant and was thinking of buying one of these to see if I could save money! Thanks for this.
What recipe do you do?! Ive tried many ways in this and cant get a nice dairy free yoghurt?
@@bekigriffin6644 I just use coconut cream with a bit of sugar and a non dairy starter, it never comes out quite like dairy yoghurt, but it tastes tangy and is nice and creamy.
I didn't see you use the culture. When do I put it in and how much. Also how do I sweeten the yogurt if I want to. I would use monk fruit as a sweetener. Would this work?
Use culture if not using yogurt from previous batch. Experiment, try monk fruit and see if it works!
Ich verstehe nicht so gut englisch. Kannst Du mir das Rezept auf deutsch geben?
Great idea! Thank you for sharing. What’s the stock concentration for CaCl2? Thanks!
Don't have any information on the concentration... actually I haven't used it for years now, just find that the calcium chloride isn't necessary. Must do a new video on this.
Thank you for reply👍
@Homesteading DownUnder - there is a better way, in terms of quality, and its by using milk and a bit of bacteria or starter (a spoon of yogurt from store or previous home made portion). This is the way we have been doing it for decades in the country of origin of the yogurt - Bulgaria :)
I agree that fresh milk would be better...but for many people this is not an option. In terms of "ease" milk powder wins hands down.
Hi, is it possible to use lactose free milk powder? Thanks
I Haven't tried, but I knew that coconut milk will work, accept it won't thicken. Give it a try.
Thanks for the video!
Where do you get the culture from? I've looked everywhere
Is there a way to do it this way, but introduce milk kefir into the recipe?
Great video!
Green Living Australia website.
Hannah Kenny thank you!!!
Culture? it's also known as a jar or pot of fresh yoghurt - say 175 ml. Pick the creamiest one you can find - some is a bit gritty.
Thanks very much!!
Firstly thank you for the brilliant video. A few questions.
Does it matter what type of yoghurt I use as a starter. Could I use a vanilla low fat yoghurt I already have which has live cultures, or is it best to go for a plain/Greek yoghurt?
If you use milk rather than powder, would it work ok with low fat milk (I don't mean skim but rather the one called light milk).
Also if I wanted to sweeten it could I add some vanilla essence to it before placing it in the Easiyo - I like my yoghurt thick and I'm concerned that if I add the vanilla afterwardd it will thin it too much.
Cheers.
It shouldn't matter what type of yoghurt you use as starter...but yoghurts do differ on the cultures they contain. This will make for differing flavours. I haven't tried low fat or skim milk powders myself (don't see the point) bu have had reports that they don't work so well. Still you could try.
If you use milk instead of powder, you will need to heat it to 90c and allow to cool first (unless it is UHT milk) - also to get a thick yoghurt you will need to add extra milk powder (at least 1/2 cup per litre.)
Yes, add the vanilla first...but it takes a lot to make an impact on flavour! Experiment and have fun!
This may be a lame question but.. .could you please clarify if the boiling water is to cover the flat red insert or the tips of the 'wings' (more H2O)?
Not lame at all! A good point, it needs to cover the tips - all of the red insert most be covered.
@@homesteading thank you so much! I tried the Greek Yoghurt. looks good!
but tastes sour :(
Hi. Over the weekend l made yogurt, 1st one with longlife Mike, added the powdered milk, and Jalna yogurt, left fo about 16hours,was nice and thick, but very sour, 2nd lot, powdered milk with Jalna yogurt, left for 9 hours, exactly the same, sour, everyone says there s is sweet and creamy, so how do l get it creamy, l added honey, was not too bad, also jam, was good, but ld still like a creamy yogurt, what am l doing wrong,, ps, l have the green living yogurt machine, but am going to get the easiyo once l can get out, tia
About 8-9 hours is usually quite enough, longer may make it more sour, but main reason for sourness is usually the culture. I prefer the cultures that greenliving sell myself. Not as sour as the Easiyo cultures. But I haven't tried using the Jalna as a starter.
update,last night l separate the whey from the yogurt made with the milk powder, this morning was lovely and thick, some of the tartiness had gone, added passion fruit pulp, was pretty good, in the fridge now the yogurt made with longlife milk to separate the whey,, so do you separate thr whey, and which culture do u use from greenliving,sorry for all the questions,detemend to get it right,eventually, many thanks
@@janjeffs We use the Tangy culture - but find it quite mild. If you don't like sourness try the mild culture (www.greenlivingaustralia.com.au/mild-dairy-yoghurt-culture) No we don't separate the whey, but you can hang drain it for a couple of hours if you want true thick Greek style yogurt.
G'day I'm in Australia, could you please tell me where U get your calcium chloride and also your culture?
Links are in the description. We now don't bother with the calcium chloride.
Please note that you need to use full cream milk powder, as skim milk powder will not give the same result!
I have used both. No difference.
I have an older version of the easily maker and I forget where the level is for the boiling water. Can you please remind me?
Fill the water to the top of the red insert that the container sits on, it should then rise to about 1 inch short of the top. The older white units are good as a 1 quart mason jar will work instead of the plastic one.
When we lived in Pennsylvania, we used to make yogurt from raw milk by the gallon. Sweet, thick and creamy! Best I have ever tasted. Sure do miss that. People have been drinking raw milk for thousands of years (and not getting sick), but not any more...there is no money in doing it that way.
Sounds great!
Beautiful consistency, however the taste of the powedered milk is a real put off. Am I doing something wrong and/or how can I rectify this?
Maybe try a different brand milk powder? Or try UHT milk instead.
Great video! I found it reassuring and helpful, and will give this a try. Do you know how that Woollies milk powder tastes if you are making it up as a milk to drink in tea and coffee or to make custards etc from? Also, I'd be interested to know if you could use the same milk powder to make cheeses (ie. ricotta or perhaps "farm/farmers" cheese) ... if you've given this a go, I'd love to see a video sometime, if you get a chance.
I think it tastes fine - but you would need to try it for yourself. Yes it can be used to make a "cottage" cheese.
@@homesteading thanks for that, I'll investigate a bit further. Any chance of some cheese making videos from powdered milk when you get a chance?
@@tomissmitten Possible...but may be awhile! Rather busy at present.
Is it possible to just add milk into the container with the two tablespoons of existing yoghurt?
Yes, but...the yoghurt needs to be active (live culture) and the milk needs to have the protein "denatured" - heated to 90c then allowed to cool. UHT milk or milk powder already meet this criteria.
nice vedio. I have been making my yogut for the last 20 years as i live on my boat.
from yogut warp the curd up in cheese colth or a cux for overnight / a cuple of days and let the liquid drain off and you will have a very smooth cheese sperd yummiee.
Gerard on readybaron.
Yes, we sometimes do that too, it is very nice and simple to do!
How do you make flavours
Add fruit concentrates.
Is full cream milk necessary or can skim be used?
Full cream milk gives the best results.
can you sweeten/flavour it?
I've never really tried, but I don't see why not. Probably better to add sweetening or flavours after making it.
I have used powdered milk flavour like nesquik.trial and error on how much to use to taste
I'd be worried about phthalates from the plastic and heat combination.
Glass options do exist. www.countrytrading.co/products/fermenting-flask
Hi. Thanks for the great video. I have just made my first batch and its great.
A could of questions
1) how long does the yogurt stay fresh for in the fridge
2) i plan to travel for a while - can I freeze some of the yogurt to use as a culture starter for when I get back.
Thanks so much for a video that has saved me a lot of money at a time when things are fairly tight. Merry Christmas :-)
Yoghurt keeps well for at least a week in the fridge. Safe they say for up to two weeks - but will taste old. Yes you can freeze for culture. Check my second video - link in the description.
Hi from New Zealand. The yogurt culture you showed appeared to be in powder form. Do you store it in the cupboard? Because the website you direct people to says to store it in the freezer.
We store it in the freezer - keeps longer that way. You can freeze yogurt blocks and use these as starter instead of using the powder. Watch ruclips.net/video/i1yW4l0aekQ/видео.html
My son brought me a 1kg of easiyo fresh yogurt greek style,just wounder if after the adding water,i can pour in the yogurt maker?
Half fill the container with tap temperature water then add the powder, shake well, then top up and shake again. Fill Thermos with boiling water, put container in and wait 8 hours.
@@homesteading Hi, this is the first time I used Easiyo. I used skim milk powder mixed with tap water (chlorinated). after about 18 hours, it didn't set at all. Can you tell me what is the problem?
@@fishiestify I assume you also added some form of live culture (powder or yoghurt?) This is essential. Skim milk can be also be tricky, I suggest starting with full cream milk powder.
@@homesteading Yes, i added 3 tbsp of yoghurt with live culture in it. maybe the temperature in thermos was a bit too high as I covered the thermos with couple of thick towels.
I avoid using full cream milk powder due to it contain oxidized cholesterol. Have you used skim milk powder before? What is the result of it?
@@fishiestify If you are using an Easiyo thermos there is no need to wrap with anything...unless you room is especially cold. Yes, I have successfully made yogurt with skim milk powder, but like many I hear from here on RUclips my first result didn't set properly. But I then used some of that failed yogurt to start another lot and by the 3rd generation it was working fine! It's as if the culture needs to be "trained" to the different food source! So persistence seems to be the key!
Great video, fellow Aussie here. I have no problems using chlorinated tap water and soy milk :)
hi is that liquid soy milk or powdered and what did you use for culture? :)
Just wondering if it wouldn't be faster to mix it using a stick mixer
You could do that. Would probably need to do it in another container.
Really thank you for this video. At least I can get a way to buy cheaper ingredient to make yogurt with easiyo without the easiyo sachet. Thanks again. But I can’t hear much what is the first and second ingredient. Can you write me here what’s is the two ingredient other than water and milk powder?
There are three essential ingredients: water, milk powder and culture. Culture is usually just a tablespoon of the previous batch of yogurt! However you can buy culture as a powder on it's own. The other ingredient is optional (we rarely use it), and that is calcium chloride - this makes the curd a little firmer. But we prefer to just use more milk powder (2 cups has become the standard for us.) I will shortly have video on how to keep your own culture...even if you go away on holiday!
Thank you so much for the.tip to use calcium chloride. I have been making my own yogurt for years with my own raw cows or goats milk and recently with Ashgrove milk whilst we have no "house milker". I prefer thick Greek style yogurt but have never wanted to use powdered milk. I will try your suggestion. Many thanks.
Could you use sugar free milk flavouring powder to make the flavour or what else could you use if you don’t have homemade jam?
Probably, haven't tried. Many people just add fresh fruit (puree if desired) when eating.
I have tried this twice now, both times the yoghurt never thickened and was very sour. What am I doing wrong?
What are you adding as a starter? Make sure it is either dry culture or fresh yoghurt with LIVE culture. So good to start with an Easyo pack, then use some of that to start the next batch. Also watch ruclips.net/video/i1yW4l0aekQ/видео.html
@@homesteading I am affiliated fresh yoghurt as a starter. Bottled water, skim powdered milk powder. Maybe it's the milk powder
I am having problems with my yogurt setting. Even after the 12 hours it is still liquid. My unit is about 10years old. I live in Darwin & set it up before going to bed. I followed your instructions. Used room temp filtered water + 1 sachet of easi yo. I checked it this morning at the 8hr mark, still liquid, will check again at 12hr mark. Looks like I will be drinking it again. Would love some suggestions.
You did fill the thermos with boiling water? Room temp water in the yogurt itself, boiling in the thermos. If using an easiyo sachet I add 1/2 to 1 cup extra powdered milk which makes it nice and thick.
@@homesteading i put filter cool tap water wih yogurt mix. The boiling water in thermos to top of red baffle. Going to try cokd water out of fridge next time.
@@aussielass5621 What you did sounds perfect. I have heard of the occasionally failure with easiyo sachets...makes me wonder if they miss the culture in some sachets, or maybe just not enough!
Great work John! I think the same way.
But it is a sachet, not a satchel. 😉
Just did it for the first time today. 200g of skim milk powder, 2 tablespoons of yoghurt as a culture, 8 hours, came out looking just like milk. Nothing set at all.
It's in the fridge now, but I'm not hopeful. Any ideas?
Was your starter yoghurt commercial? If so, it is possible that it is pasteurized and does not have live culture. Also I have heard that people have problems with skim milk, we use full cream.
Did a test run with skim milk powder...and yes, the skim milk powder is the problem! Use full cream milk powder only!
8 hours is also possibly too short
Thanks :)
Chiming in here from USA: Powdered milk (on Amazon or at the grocer) is not cheap. There is one brand 2 lb. for $17.50 USD with mixed reviews. All others are much more. Grocer (Kroeger) is just not right: small packets and expensive. About to start it with this 5 gram Yo'gourmet freeze dried starter (sold at Amazon, Whole Foods) and use cows milk, then continue using cows milk with the culture. Of course, I'm not off the grid. It's silly how expensive Easiyo powder is. We did it once in a while during NZ van life.
That is expensive...right now there is virtually no milk powder in the stores here in Tasmania to buy...at any price!
I cannot get my right. It always comes out like slime.
Isn’t this low tech contraption just an excuse to sell the associated satchels?
Jesus. At around 5 minutes when he started shaking vigorously I thought he was shaking it at a hundred times a second. I'm like, "my wrist can't take that kind of a shaking." Turns out he just sped the videos up when he isn't saying anything. Hahaha. Silly me. Must be all the yogurt in my brain.
I made my first batch with the Easiyo light greek yogurt packet, and it was perfect overnight. I froze some to use as a starter. Last night I defrosted and mixed the yoghurt starter with the room temperature water, then added Coles Low-fat milk powder and inserted into the boiling water as per instructions. 12 hours later, it was just milky. It did not set. How come?
Use full cream milk. Skim milk seems to require "conversion" of the culture and takes a couple of batches which will not set correctly.
@@homesteading thanks very much, I really appreciate your replying. Unfortunately, I cannot have any full fat dairy as I have high cholesterol. I can only have low-fat. Have you any tips for converting the culture so that it will set?
@@keyedinmusic2 OK, probably best to start with fresh starter (frozen is bit less active.) Use at least 2 cups skim milk powder to a 1lt container with up to 1/2 fresh starter. If the first batch is still "milky" take 1/2 cup of that as starter and repeat. By 2 -3 generations you should get a good firm yogurt. After that you can use a a smaller amount of starter and try freezing. But if you freeze the first batch may not set as well - fresh is best!
@@homesteading Thanks again. Just to clarify, do you mean 1/2 cup or 1/2 litre of fresh starter with the 2 cups skim milk? (By the way, I am rosjennings3719 too...I just happened to be logged into the wrong account when replying.)
@@keyedinmusic2 1/2 cup fresh starter, 2 cups skim milk powder. This is about twice as much starter as I would normally use, but more culture should result in a faster conversion.
Culture Club ! Maybe next time you make a video, get rid of the grandkids ! 😂
Will this work with raw milk straght from cow ?
Not exactly - raw milk must first be heated to 90c, then allowed to cool (to at least 40c) - otherwise the yogurt will be stringy. With fresh raw milk you can of course simply sit it at room temperature and allow it to naturally sour...takes about 3 days and makes delicious cottage cheese!
Homesteading DownUnder thank u
Yes, I've done it straight from milking. You have to be super clean when using it raw. Because any bacteria that you've allowed in may overtake the yogurt starter and taint the end product.
I am with you about saving $$$ by making your own yoghurt. I never bought the culture, but started with a spoon of live culture yoghurt from the shop. My home made yoghurt costs a bit more than yours because I use fresh full cream milk. But I can afford it (and I can afford a kettle too!). You can add some powdered milk if you want a thicker result.
I wish I had found this video before making my first batch. I used the Easiyo mix to make my first batch but I used water from the tap (the instructions said to just use clean tap water) will that be bad for me to eat?
No...no worse than drinking the water anyway! It should work OK, but purified water is better.
@@homesteading Thank you :)
Can't you just put plain yogurt with lot of probiotics in warm milk to make yogurt?
Yes...with the following qualifications. (1) The probiotics are optional (2) The milk must first be heated to 90c - other wise the yogurt will be stringy. (3) Once the starter yogurt has been added the milk must be kept warm (37c-43c) for 8 to 12 hours. (4) The addition of extra milk solids (powdered milk) is often used to make a thicker yogurt.
Homesteading DownUnder thank you