Easiyo Yogurt Maker Questions & Answers (page 3 of 7)

Different sized sachets - from 170g - 240g all make up to 1kg of yoghurt, buy them on special and so much cheaper making your own. I love the Mango, and have bought banana, blueberry and passionfruit to try.

I believe the 170 g is just milk powder and cultures.
The 240 g ones contain the same plus flavourings.

Beware the quality and quantity of the milk powder. I need to add my own. But not MARVEL.

It's safe as you can let it set for up to 24 hours with no harm to you

DO NOT. . .NOT. . . NOT T-H-R-O-W OUT.

It is too expensive to do that.

Add more milk powder, add fresh boiling water - and check every 2 hours.

Yes you can make your own without the pre mix, just make sure you buy plain yoghurt with live cultures.

You may use milk - but that produces a too thin yoghurt. You must fortify it with dried skimmed milk powder. So you may as well use an EASIYO sachet. You add milk powder to them. 3 OZ to flavours. 2 OZ to Greek and Natural.

You could use 100g of milk powder to tepid water - and add a small pot of FAGE TOTAL 100% Greek yoghurt as a culture.

Try a touch of white vingear and warm water as well as a follow up of Fairy Detergent I find this is the best and less likely to leave a film on the inner container

Unsure whether this might help I make sure the container is in a cool area of kitchen and the inner container is covered with the hot water. Check that the lid is completely sealed and after the 12 hours straight into the fridge with yoghurt. Also don't overfill your yoghurt container and it is well shaken.

Could be few reasons. First of all when you add culture make sure that milk is luke warm to room temp otherwise you will kill the culture. Second if you live in a area where weather is cold then you need to keep the container in warmer area or cover it up with warm blanket etc.

You have to add 3 OZ supermarket dried skimmed milk to flavoured EASIYO sachet. 2 OZ to Greek or Natural.
Do not use MARVEL - you need large coarse grains.

Did you shake with TEPID water ?

The EASIYO flask can only maintain heat for up to 8 hours AND NO MORE. We need 12 hours - as you did.

So, fill up the flask and go for 5 hours . . . then replenish the boiling water and go for the 8 hours and up till the water is stone cold. Your yoghurt should have set by now - put in fridge.

Are you sure your boiling water was really boiling ? Silly question, I know - but there are different qualities of boiling water - they all contain different amounts of heat energy. You may need a new kettle.

It wont settel now. You can still use it as a drink. Like Mango lassy in indian restuarants

I dont think it will settel now. You can still use it as a drink. Like Mango lassy in indian restuarants. Also if you live in a area where you get cooler weather make sure you keep the container some where warm or just wrap it with a blanket

I agree with the previous answer. It should be OK as an Indian lassi type drink. Lassi has sugar in it and is runny so yours sounds like this. Hope it's good :)

Now, HONEY - please don't add honey when you are making the yoghurt. Wait till it is set.
You need to add your own powdered milk to get the correct fat-protein content.

yoghurt contains milk and live cultures (bacteria) that cause the milk to ferment, creating the distinctive sour taste. The idea is to keep the bacteria alive and grow it. That's your yoghurt. If you can safely alread consume yoghurt then to eat non grown bacteria in its thinner form of suggest would be the same. I'd like to state I'm not a doctor or a dietician. For me I would drink it. I always sip the lid before rinsing.

I'd rather you drank natural fruit juices instead.

Try to set it liitlelong and use hot water for set it .

The EASIYO milk powder may be of poor quality. You need to add your own milk powder.
I would AVOID the STRAWBERRY flavour as they do not set NO MATTER WHAT - maybe Cranberry is the same ?
Flavours take about 12 to 13 hours. That is a 5 hour session plus about an 8 hour session till the water gets stone cold.
Is your water still warmish after 8 hours ? You may need a new kettle or to insulate your maker.

YES . . . REDO THE FAILED BATCH.

Add in 75g of your own dried skimmed milk powder and add freshly boiled water in the flask.
Check every 2 hours up to the maximum - 8 hours.

Get your pot set yoghurt from Aldi it’s cheaper and very good..and ready made. With the soup. A saucepan works well.

I used to make yogurt using the Easiyo sachets but then I started making it completely from scratch using the Easiyo equipment. This is what I do to get a litre of thick creamy yogurt which costs me less than $1 per litre. Take 3 tablespoons of plain yogurt either from your Easiyo batch or from a commercial one (use a plastic spoon), and place it into a small covered container and refrigerate until you need to make yogurt. I have stored it for 5 days with no problem. Half fill the Easiyo litre flask with cold tap water. Stir in one and a half cups of dried milk powder (I use Aldi’s) and mix well. Mix a little of this milk into the reserved yogurt mixing it well, then stir it all into the litre container with the rest of the powdered milk mixture. Completely fill the container with cold water, put the lid on and shake well to completely combine the mixture. Put into Easiyo thermos flask which has been filled with boiling water and put aside for 15 hours. I usually make mine first thing in the morning (7am), refill the thermos with more boiling water about 5pm and by bedtime the rich creamy yogurt is ready. I then refrigerate it for use at breakfast the next day. I’ve been doing this now for about 6 months and haven’t found the yogurt to get thinner as someone suggested. Maybe one day it will, then I’ll use another sachet of Easiyo and start the process again.

Hi El. When making the yogurt from scratch, why do you use powdered milk instead of fresh milk? I'm looking at cutting down as much packaging as possible, and we will have milk in the fridge, so want to avoid buying further packaged products. Cheers, N

Niki G, when you use milk powder, you don't need to kill off the bacteria since it's in a powdered form. For fresh milk, you need to heat the milk to kill off the bacteria so that you can introduce the bacteria from the culture to make the yoghurt. I like using milk powder because you can start it cold and add hot water.

Well done EL. You could use 100g of dried milk powder to tepid water and add small pot of FAGE TOTAL Greek yoghurt as cultures.

It is always easier to use powdered milk to an EASIYO sachet. I have to add 3 OZ for flavours and 2 OZ for Greek.

Is your water really boiling and your flask well insulated ?

Please don't give up on EASIYO - that taste is so special.

I have best results when setting the yogurt during the day rather than overnight... usually from about 8am to 8-10pm; then put the tub in the fridge overnight to cool.

When filling the tub, make sure water used with the powder mixture is *not* hot water. Cold straight from the tap is usually fine. If it’s very cold, you can mix a little hot water with it (it should still feel slightly cool to touch) before adding the powder. I also add about 1/4-1/2 a cup of skim milk powder when mixing it. Don’t add hot water once powder is in, the high temperature will kill the bacteria you need to set the yogurt.

Fill the thermos as per instruction with boiling water, then put the tub inside. Put the lot somewhere safe where it won’t be touched at all.

After about 12hours, carefully pull the tub out but don’t open it... gentle rotate the tub & you should be able tell if the inside is set (there are usually some small bubbles against the walls & it’ll kind of swivel inside the tub like a solid, rather than mix). If it’s set, put the tub in the fridge. If it’s not set, put it back in the thermos & add about 1cm more boiling water around it; now leave overnight & check again in the morning. It’s fine to be in the thermos for 24hrs if needed.

Hello, I follow the instructions above as well and my maker is not working at all. Could there be another reason why it is not?

The EASIYO milk powder could be of low quantity or quality. Add 3 OZ of dried skimmed milk powder from the supermarket to the flavoured sachet. Or 2 OZ to Greek. NOT MARVEL - you need large coarse grains.

Mix with tepid water - microwave the chill off, if you need to.

The flask cannot maintain the full heat for 12 hours necessary. Go for 5 hours . . . then replenish boiling water for another 8 - till stone cold. Yoghurt should have set and then put in fridge.

Is your boiling water still warmish after 8 hours ? If not then you may need a new kettle or try to insulate the flask from the outside - towel, a purchased sleeve - etc.

I haven't tried making sauerkraut, but I think you should give it a try. I have been very successful making basmatti rice in it and yesterday I made potato and leek soup in it. I will continue to experiment with it as it is a great way to cook when traveling in my campervan.

Try the contact us page on the Easiyo website, they may be able to send you another.

Use the maker WITHOUT the baffle ? Well, I'm a little baffled about this idea myself . . .

I think using the baffle stops a lot of the heat getting to the jar. I have had success with floating the whole plastic jar in the bath of boiling water - without the baffle. But have success using the baffle.

Still baffled . . . you should be !

YES . . . but why hasn't it set ?

Add 75g of your own milk powder from the supermarket. Add it to the failed batch.
Fill maker with boiling water and go . . . checking every 2 hours up to 8 hours - by then it will have curdled.

To make normally - you still need that 75g of supermarket dried skimmed milk powder for flavours and 50 g for Greek . . .

Use tepid water - that is microwaved chilly tap water. Fill maker with boiling water. Greek sets in 8 hours.
Flavours take longer. Go for 5 hours - replenish and go for 8 more hours - until stone cold. Yoghurt will have set - place in fridge.

Sorry Jill, I only ever do the litre mix.

Having a close look on the image for the 3pack, I can see that each satchet is 115 g. I tried this recently as Woolworth only stock 1litre packs and it worked fine. So will store the rest for trying to make my own next time.

They say up to 24hrs is fine; though mine is usually set fine after 12-14hours... the longer you leave it the tangier it’ll be.

You are only looking for about 12 - 13 hours and NO MORE - for flavours. Greek will set in 8 and NO MORE.

It's like cooking - you know the length of time something will take to cook - so you adjust the heat of the oven accordingly.
Milk powder in EASIYO is either low quantity or low quality - or BOTH. I add 75 g of own supermarket dried skimmed milk powder for flavours and 50 g for Greek. Use tepid water - microwave off the chill - if you need to.

However, the EASIYO flask CANNOT maintain heat for longer than 8 hours for your flavours.
So you do the " cooking " in 2 stages. 5 hours . . . then replenish boiling water and go for 8 hours - until the water is stone cold. By then the yoghurt should have set. Store in fridge.

I use UHT milk & milk powder & a couple of spoonfuls of existing yoghurt. Just search for it on Google that is all I did. "making yoghurt from scratch using easiyo" I use the sustainablesuburbia site. The UHT version works extremely well for me.

Many thanks for your reply. I don’t want to throw out my Easiyo containers as it is more plastic into landfill. It’s great I can still use it.

Yes, UHT MILK, add powdered milk, if you want a thicker yogurt, I use 75 grams per litre, a few tablespoons of yogurt shake all together and place in container as per instructions

You need 100g of dried skimmed milk powder to your tepid jar water. Add small pot of organic live Greek yoghurt - FAGE TOTAL for example.

If the sachets are not working the milk powder must be of low quantity or quality. Add 75g of supermarket milk powder to them.

Havnt had that happen. Some flavours dont turn out as well as others in consistency. Dome stay runny an dont set. But is stil fine. When mine do thst i put in smoothies or mix with fruit for a dessert.

Try using distilled water. Some of the chemicals in tap water can inhibit the setting process.

Flavours take 12 to 13 hours to set - and NO MORE. That is a 5 hour - plus an 8 hour boiling water session. Hopefully your flask will keep the water warmish after 8 hours.
Greek only needs 8 hours and NO MORE.
You need to add 3 OZ supermarket milk powder to flavours - and 2 OZ to Greek to get correct fat-protein content.