Nice relaxing video. Thank you for posting. I bought an Easiyo and was really dissappointed that it looked like you had to use dried milk. This is much better thanks.
That was a fantastic recipe and it worked perfectly for me too! Thank you for sharing! You mentioned it being great to have yogurt when you take antibiotics, a quick rule of thumb is to take your yogurt two or three hours before or two/three hours after taking your antibiotic as this will give sufficient time for the antibiotics to work while not killing off the beneficial bacteria. You should have yogurt twice a day and on an empty stomach.
Great video! Not a lot out there using the Easiyo, milk and yoghurt starter. Made yoghurt for the first time today following your instructions and temperatures and it turned out perfect! Thanks so much!! 👍
Such a clear video - thank you. I usually use raw milk to make my kefir. Is there much point in using it to make yoghurt, since presumably heating it kills the bacteria?
Made it! Followed your instructions to the letter, using an ‘heirloom’ powdered Bulgarian starter and raw milk. It worked well, but I’d prefer it a bit thicker and a bit tangier, so I guess the thing to do it leave it for 9 hours rather than 8?
I only use fresh or frozen thawed yogurt as starter have never used a powdered starter so that may be your problem. Not sure since I don't use that type of starter. I just start out by buying a "live" cultured greek yogurt then once I make my own with it as the starter, then I save some of my own yogurt to start the next batch.
don't flavor till after you make it- then add when you go to eat it- add fresh berries- fresh bananas- flavored pancake syrups like strawberry- maple syrup- chocolate syrup- freeze dried berries- granola- any Jams or fruit preserves and so on and so on- or see my other video on making a cream cheese type of cheese out of your yogurt by draining it over paper towels
it is very old but the brand is Taylor- I see some Candy thermometers on Amazon that are similar such as Farberware brand - it is glass so you have to be careful with them
I HEAT the milk to 190 degrees F to kill unwanted bacteria- then set it aside and COOL it down to 110 degrees F -stir in the Starter and incubate. The water in the easiyo thermos should be about 140 degrees surrounding the yogurt up to the fill mark - IF I said 115 in the video - I now cool it to 110 F it consistantly turns out very well this way Heat 190F - Cool 110F and add starter -water in thermos 140F
NO it doesn't kill it- I experimented to find out if it does or not and have been freezing 2 tablespoons of each batch of yogurt I make in order to start the next batch! Works great! Now this didn't work as well with sourdough starter - it killed it, I may try dehydrating the sourdough starter at very low temps and see if that works
Yes, heating the milk to 190F destroys unwanted organisms that prevent the yogurt from coagulation and heating the milk also helps speed up fermentation- but 190 is too hot to ferment because it will also kill the good bacteria that you want to make the yogurt. so that is why you cool it to 110F then add the starter technically you can add it between 110 - to 115F but I go toward the lower number so as not to perhaps kill the good culture bacteria
Hi, since u are using a fixed quantity of milk in a microwaveable container, there is probably a certain microwave time period which should take the milk to suitable temperature which, I would suggest could simplify the process.
We are against microwaving anything but hot packs for our backs! It destroys nutrients and we are using good organic milk so who wants to Nuke that? :)
you may microwave but we are into more natural - organic - methods and I do not condone microwaving any foods- but don't condemn you for doing so -you may try it!
I have recently bought easiyo mini and have only had two shots so far. 1. I used whole milk from fridge (no heating) and some natural yogurt starter Result - nice tangy taste but runny - more of a yogurt drink 2. This time UHT milk (milk which has been previously heated and cooled) at room temperature. Result - nice creamy texture but taste less tangy, more bland. This may suit some, especially if you want to add flavours to the yogurt, but I kind of like the slightly tangy taste of yogurt. So I guess for the next run it will be back to whole milk but with some degree of heating first. The goal - thick but tangy!
No just wash in dish soap water as any dishes and rinse well. But make sure your pan and all have nothing in them - any little food particle left may disrupt the yogurt multiplying
you make yoghurt making sound soooo exciting... NOT ! A little expression in your voice wouldn't go astray to make things a little more interesting, couldn't watch after a minute coz bored to tears
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Nice relaxing video. Thank you for posting. I bought an Easiyo and was really dissappointed that it looked like you had to use dried milk. This is much better thanks.
That was a fantastic recipe and it worked perfectly for me too! Thank you for sharing! You mentioned it being great to have yogurt when you take antibiotics, a quick rule of thumb is to take your yogurt two or three hours before or two/three hours after taking your antibiotic as this will give sufficient time for the antibiotics to work while not killing off the beneficial bacteria. You should have yogurt twice a day and on an empty stomach.
Great video! Not a lot out there using the Easiyo, milk and yoghurt starter. Made yoghurt for the first time today following your instructions and temperatures and it turned out perfect! Thanks so much!! 👍
Fantastic!
Thanks this worked full time and I followed the instructions to the later... left it untouched while at work. 👍💕
Thank you - will try this!
Thanks for this, and for the rest of the world it's a hi 88C and down to 46C
Such a clear video - thank you. I usually use raw milk to make my kefir. Is there much point in using it to make yoghurt, since presumably heating it kills the bacteria?
not sure what temp kills kefir, so I am not sure I only use yogurt to start my yogurt
Made it! Followed your instructions to the letter, using an ‘heirloom’ powdered Bulgarian starter and raw milk. It worked well, but I’d prefer it a bit thicker and a bit tangier, so I guess the thing to do it leave it for 9 hours rather than 8?
I only use fresh or frozen thawed yogurt as starter have never used a powdered starter so that may be your problem. Not sure since I don't use that type of starter. I just start out by buying a "live" cultured greek yogurt then once I make my own with it as the starter, then I save some of my own yogurt to start the next batch.
Powdered.milk has a lot of sugar in them 😊
Loved the tip about freezing! How would i flavor my yogurt?
don't flavor till after you make it- then add when you go to eat it- add fresh berries- fresh bananas- flavored pancake syrups like strawberry- maple syrup- chocolate syrup- freeze dried berries- granola- any Jams or fruit preserves and so on and so on- or see my other video on making a cream cheese type of cheese out of your yogurt by draining it over paper towels
I see this is an older video, so I probably won't get a response, but where did you find the yougurt maker? tks Nicky
I have purchased two over 2 years both on Amazon - may have different models on there now
That bit about warming the thermometer - you put it under a what? Sounds like force it?
Faucet, a tap
What make thermometer are you using please?
it is very old but the brand is Taylor- I see some Candy thermometers on Amazon that are similar such as Farberware brand - it is glass so you have to be careful with them
Hi! Did i get it right?
1) milk heat to 190f
2) cool it down to 115f
3) stir in the yogurt/starter
4) water temp in the easiyo thermos should be 140f
I HEAT the milk to 190 degrees F to kill unwanted bacteria- then set it aside and COOL it down to 110 degrees F -stir in the Starter and incubate. The water in the easiyo thermos should be about 140 degrees surrounding the yogurt up to the fill mark - IF I said 115 in the video - I now cool it to 110 F it consistantly turns out very well this way Heat 190F - Cool 110F and add starter -water in thermos 140F
Freezing doesn't kill the starter? Great video; love it long :-)
NO it doesn't kill it- I experimented to find out if it does or not and have been freezing 2 tablespoons of each batch of yogurt I make in order to start the next batch! Works great! Now this didn't work as well with sourdough starter - it killed it, I may try dehydrating the sourdough starter at very low temps and see if that works
just ALWAYS be sure to thaw out the frozen starter yogurt way ahead and bring to room temperature before making your yogurt
Is there a reason why you can't just heat the milk to 110 rather than taking it beyond and then letting it cool?
Yes, heating the milk to 190F destroys unwanted organisms that prevent the yogurt from coagulation and heating the milk also helps speed up fermentation- but 190 is too hot to ferment because it will also kill the good bacteria that you want to make the yogurt. so that is why you cool it to 110F then add the starter technically you can add it between 110 - to 115F but I go toward the lower number so as not to perhaps kill the good culture bacteria
1.1 L
of boil water ？
I never measure it I just fill water according to the red piece as shown in video
hi is the temp in Fahrenheit or Celsius. Thanks!
Fahrenheit
Hi, since u are using a fixed quantity of milk in a microwaveable container, there is probably a certain microwave time period which should take the milk to suitable temperature which, I would suggest could simplify the process.
We are against microwaving anything but hot packs for our backs! It destroys nutrients and we are using good organic milk so who wants to Nuke that? :)
Well that’s a particular notion u have. But for those who don’t share that notion, just making nice yogurt with least fuss will be tempting.
you may microwave but we are into more natural - organic - methods and I do not condone microwaving any foods- but don't condemn you for doing so -you may try it!
I have recently bought easiyo mini and have only had two shots so far.
1. I used whole milk from fridge (no heating) and some natural yogurt starter
Result - nice tangy taste but runny - more of a yogurt drink
2. This time UHT milk (milk which has been previously heated and cooled) at room temperature.
Result - nice creamy texture but taste less tangy, more bland. This may suit some, especially if you want to add flavours to the yogurt, but I kind of like the slightly tangy taste of yogurt.
So I guess for the next run it will be back to whole milk but with some degree of heating first. The goal - thick but tangy!
@@ynyslochtyn where did you find the yogurt maker, looks neat, tks, Nicky
Do you have to sterilise your equipment?
No just wash in dish soap water as any dishes and rinse well. But make sure your pan and all have nothing in them - any little food particle left may disrupt the yogurt multiplying
Plz add my vedio in ur playlist
This video is far too long!
Deadmaus 2 if you haven’t the patience to watch it, you probably better not try making it!
This is really useful!
you make yoghurt making sound soooo exciting... NOT ! A little expression in your voice wouldn't go astray to make things a little more interesting, couldn't watch after a minute coz bored to tears
sorry I am not an actor
oh for gods sake, what did you want? A car chase? A music track?