Like a lot of things in life once you have made your own yogurt there is no going back. Unlike most shop bought yogurt, home made is far superior in texture and more importantly taste. It has a fresh tangy flavour that is not overpowering on the palate and with no after taste.
For years I have shunned the flavoured yogurts. I don’t like the taste nor in some cases their alarming colour. When I do come across a natural live yogurt the price has me moving on. I cannot justify in my head the cost that some of these little glass pots demand. I am certain that the pretty terracotta or glass packaging plays a large part in the pricing.
Making yogurt has been around for centuries and made with very little equipment. For many it was second nature to having a rolling stock of yogurt that is used for drinks, in cooking and eating. Yogurt can be made from not just cows, goats, sheep’s milk but the milk of buffalo, camel or even horse. Nay I kid you not!
Many moons ago an electric yogurt maker with its eight little pots had been passed onto me. At the time I couldn’t believe my luck, why would anyone not want it?! I soon found out. I hated the idea of having to find a space in my tiny kitchen for it. Like a spoilt child it demanded to be put near a plug because it had a short lead and insisted that it was not to be disturbed for a whole 8-10 hours. This thing would take up to a third of my working counter. I also detested washing out those eight little plastic pots with their equally annoying lids, that time hadn’t been kind to. The plastic had become rigid so getting them to fit on properly was a struggle, ending most times with a milky mess across the counter. It wasn’t long before we parted ways and the yogurt machine was passed along to another grateful person unaware of it’s drawbacks.
So when I returned to making yogurt I had strong views about what I wanted. No cables or plugs. It had to have the benefit of being able to be left anywhere to do it’s stuff, it had to be easy to clean and, finally, have no little pots, just one big pot. I hunted around – nothing suited. Then out of the blue I saw an offer for an EasiYo yogurt maker. It ticked all the boxes and it was half price. I have to admit anything half price has me sitting up and paying attention. It was a done deal. I was reeled in.
I opened the box with high hopes, I read the instructions – they were based on using EasiYo powders and flavourings. Hmmm, this did not appeal, and it wasn’t what I thought I had bought. I went ahead anyway. I used live yogurt and fresh milk, nothing else. I followed the instructions of putting the yogurt into the canister which was then placed into a giant thermos whereby boiling water was poured in. The lid screwed on and then left. Next morning I excitedly opened the lid to discover – a liquid mess which was promptly poured down the plug hole. Back to the drawing board.
With a little thought and a lot of research I realised that to make yogurt in the EasiYo all I needed to do was to make sure the water in the thermos was the same temperature as the yogurt in the pot.
My second attempt worked not just satisfactory but gloriously! As I unscrewed the lid the yogurt inside was set to perfection. I placed it in the fridge and we ate the lot at lunch time, marveling at our genius!
The Yogurt Club rules.
The one golden rule is once the yogurt has been left to form in the EasiYo container LEAVE IT ALONE FOR EIGHT HOURS – do not move it, open it or vibrate it, or unscrew it. This is VERY important.
Owning a thermometer is not vital but very very useful. I have a cheap electronic one which I find very easy and invaluable to use.
When you make your first batch make sure the starter yogurt is a live one. After that you can save two tablespoons from each batch to start off the next. I use St Helen’s Farm yogurt’s.
After eight hours, open the lid, remove the pot and place into the fridge for the yogurt to set further. Chilling it will firm and thicken it further. Three hours minimum.
I have experimented with semi skimmed milk, full fat and Jersey. The choice is yours. Each will produce a slightly different thickness and taste. All make beautiful yogurt.
To make Greek yogurt the simple method is after it has come out of the EasiYo empty it into a sieve lined with muslin and leave in the fridge for two to three hours. You will be surprised about how much whey will be released. The longer you leave it the thicker the yogurt but be careful not to leave it too long or it will turn cheese like. Greek yogurt is made usually from either sheep and goats milk and is then strained to create the beautiful thick creamy texture.
Yogurt with EasiYo System.
Ingredients
1 litre of milk
2 generous tablespoons of live yogurt
Method
Heat milk in a pan or the microwave until it reaches 180F/82C.
Allow to cool to 116F/46C
When the milk has cooled to 116F/46C mix a little of it with the live yogurt then slowly add the rest.
Place into the pot.
Fill the EasiYo Thermos just above the line of the red baffle with warm water to the temperature of 116F/46C and place the pot inside.
Screw lid and leave alone for 8-10 hours.
Unscrew and remove the pot and place in the fridge. After 3 hours it is ready to eat.
The yogurt will keep in the fridge for 4 days.
I love this EasiYo method the only drawback is that I wish the pot inside was made of glass instead of plastic. Then this system would be perfect.
Wonderful post, Maria. I have read alot about making yoghurt from scratch without any fancy machinery, and your post just confirms how possible it is. And cheap too! I really must give this a try some day.
Thank you. You don’t even need the EasiYo you can make it with a bowl, a towel and and warm spot. I like this way because its easy! I think the point for me is that homemade is way above anything you can buy and so I shall continue to make it myself.
I love this post Maria. So informative and I am very interested in picking up an EasiYo. I buy a big tub of plain (full fat) yogurt every week for my family and now I’m intrigued to make my own. I can only imagine how much better it would taste. Had to laugh about your “old” yogurt machine! 🙂 I’m off to try to find an EasiYo now!
The EasiYo comes with all the powders etc. which I didn’t want but its the system of something that can be put anywhere in the house and unlike the bowl and towel method is less prone to accidents! The taste is the main drive in making it yourself though. Good luck. would love to know how you find it.
– Until I left home at age 20, all I knew was homemade yogurt. When I came to the USA and tried the store bought yogurt, I was confused, why do they call it yogurt, when it isn’t anything like it.
– To my embarrassment, I never paid attention to the detail of when my mother made the yogurt. My mother had a big ceramic bowl (at least 20 cups capacity), a big white kitchen-towel/cloth and a wool blanket, which she called them yogurt bowl, yogurt cloth and yogurt blanket. She would keep a medium sized bowl of yogurt in the fridge for the base. All I remember is, she brought a whole pot of milk to boil, empty it in her ceramic bowl and let it cool a little, temper the base yogurt in the medium bowl and pour it in the big bowl and stir gently, cover it with a big plate/tray, wrap it with the kitchen cloth, then the blanket and let it sit for half a day. We had fresh (not tart, not watery) yogurt for dinner. That simple. Having said that, I know she did not have a thermometer, so I do not know how she felt the right temperature.
Dear Fae, I think we all wish we had paid more attention in the kitchen. As with everything in the kitchen, its experience and eye. Your mother knew the signs in the milk when it had reached the right temperature and to check when it was cool enough the old test would have been to put your little finger in and count to ten. These are methods we should not lose sight of. Everything doesn’t need to be complicated.
I relished reading this post! Your account of the original yogurt making machine is very funny and as you say, the other recipient has no idea what’s in store for them. I will have to put getting an EasyYo on my wish list. I buy a lot of yogurt and am specially fond of Greek yogurt and it’ll be wonderful to make it myself. When we first moved to the U.S. my mom went on a make-from-scratch kick and made almost everything at home, including cheese and yogurt. I’m making a mental note to make sure and ask what her method was.
By the way, loved Fae’s comment and the story of the yogurt bowl, yogurt cloth and yogurt blanket! How charming!
Wonderful post!
I think Fae’s comment is exactly how yogurt has been made and enjoyed for hundreds of years. It’s interesting how quickly we lose the art of the simple things. Trouble is today our kitchens are filled with gadgets and life becomes complicated.
Its very important to write down our mother’s recipes because they are very important. Hope you remember to ask!
When I first started making cheese, I thought that one day I’d start making yogurt, too. I still may but I don’t eat enough yogurt to make it practical. Even so, whenever I buy some, I think to myself that I should be making it. 🙂
I know exactly what you mean. It is because I am now back to making it that I am using it more not just as a pudding but also in cooking. The stuff you buy is miles away from the taste of the homemade yogurt. I don’t think I could eat a flavoured fruit yogurt now.
The EasiYo container does make it a lot easier and I think a worthy gadget. I have so many gadgets I have to think quite hard when buying a new one.
Great post Maria. Thank you! Perhaps one day I shall make my own yogurt.
I hope you do – you will realise how easy it is!
Wow, Maria. This is amazing. You really are intrepid. I am also a yogurt snob. It has to be thick and wonderful, not the commercial kind. I may have to get me one of these!
The EasiYo container is really good as a yogurt thermos container. You could produce equally good results as Fae and Azita say above by the blanket method but I prefer this system for me! Less room for spills and accidents. It really is easy and the results fabulous.
It definitely looks good. Fae and Azita don’t mess around either. You’re three titans of cooking so I’ll have to try both methods!
One of my sisters used to make her own yoghurt. Not that I remember tasting it. But I think she used the bowl and blanket method with unpasteurised milk. One of the perks of living on a farm, I guess.
Like your nay comment, btw!
So you made it! 🙂 I remember you telling me you were working on this. I’m very happy for you. My family doesn’t eat yogurt as a regular thing but I’m really intrigued by what you said about the taste being completely different from the store bought yogurt. It sure looks delicious!!! I enjoy reading your story as always.
Have a great weekend, Maria!!!
The taste is what makes it so worth while. I did a blind testing with 5 other similar yogurts and the homemade one was surprising and I mean surprising different in that it had a fresher and milder more creamy taste. It stood out and I was really shocked. I didn’t think it would be that different and that much nicer.
In fact we have just had a bowl of it for supper!
Maria tomorrow is the day, I’ve done my milk & is now cooling in the fridge. Just need/want to get some milk powder (love thick yogurt). My husband has just had 6 teeth removed yesterday so he’ll be on a lot of smoothies and yogurt! I love the Easiyo but some of their sugar content is really high to me and not a fan based on how much my kids can get through! I’ll keep you posted on how it turns out.
Ouch! I do hope your husband is feeling better. To thicken the yogurt you can strain it – this will give you the thick Greek Style yogurt.
We tried this recipe last night, after the utter failure of our first attempt to make yoghurt last week. What a difference! This time it worked really well, it looks like yoghurt not PVA glue and tastes great too. Now to work on making it a little thicker…Thanks very much, Hannah
Hello Hannah
So pleased it worked for you. If you want it a little thicker you will need to either leave it a couple of hours longer in the the container or strain it. Leaving it longer does change the taste but very little. If you strain it you will lose volume but it does make a lovely thick Greek style yogurt. The golden rules for me are not to move it once its in the container and secondly don’t be too eager give it time and sometimes a little more time for it to set!
Have you tried using a quart size mason jar instaed of the plastic?
I haven’t. I think the jars I have are too wide but you have given me an idea so might have a look around. Than you!
I tried a spring green mason jar quart size, it fit in the height is shorter but I will be trying it next time, made my first yoghurt last night and it was all ready this morning thanks for the recipe
So pleased it worked for you. There is no looking back now!
Hi there
I’m wondering if you have tried using probiotic tablets instead of yoghurt to make it in a Easiyo pot. I tried with three tablets last night and it turned out very runny. I was guessing temperatures though… So I’m not sure if my problem is the heat or the culture. Can you make any suggestions?
Thank you so much!
Hello.
I have never make yogurt using probiotic tablets before. Temperature is very important. I don’t know how runny your yogurt was but did you strain it? Sorry I am not much more help.
I tried this recipe yesterday and have just put the pot in the fridge. I can see that it’s quite runny. Will it firm up in the fridge or does it sound like I’ve done something wrong? I didn’t have a thermometer so guessed the temp of the milk and it may have been a bit hotter. Is it destroyed or can I still eat it without being sick? Tastes ok. Thank you in advance.
If it is still runny after being in the fridge you could try straining it. It might be the milk was too hot. Hope it works better next time.
Thank you Maria. After a few hours in the fridge the bottom half was nice and thick and creamy and the top half loose and like curds and whey. I have since used it and it’s perfect. Will definitely try again and use a thermometer. Great recipe, thank you.
Thank you! I asked for (and was given) an Easiyo for Christmas which I love the idea of but didn’t realise it was for use only with their powders, some of which contain thickening agents. I thought it would be just the starter cultures. I might try this but do you ever test the pH of the yogurt to make sure it’s safe?
No I don’t test the pH. I use a live yogurt that I trust and once the yogurt has been made it never sits in the fridge for very long before its eaten. Lastly, I tend to trust my palate, if it doesn’t taste right then I won’t eat it! Hope that helps.
I just pulled out my Easiyo after not using it for the last few years and came looking for a reminder of how to use it. 🙂 Thanks for that! Anyway, wanted to ask if you have uses for the leftover whey if draining the yogurt? I also make butter and used to save the whey for bread baking, but lately have had trouble eating wheat and can’t seem to think of anything else to use it for … Any ideas? Thanks!
Hello. The whey that is left over from yogurt is very different to the whey left over from butter making. In fact it is not good for anything except throwing away. I know hard to believe. This is a good article to read which can tell you far more than I can. http://modernfarmer.com/2013/05/whey-too-much-greek-yogurts-dark-side/
Sorry, didn’t see your reply until now! Thanks so much for the link. Very good info, which I ended up talking about with my brother. We grew up on a farm, but I spent more time on garden chores than with the pigs and cows, so didn’t remember much about their feed, etc. FYI, I did find a page and site with info and comments about using yogurt whey for plants, pets, baking, etc. – the opposite of throwing it away. Extremely confusing! http://www.makegreekyogurt.com/using-whey/
Hi
If I want to make half of your recipe, do I need to use a smaller container? Thanks
Hello
I have never made half quantities but I cannot see why not. The cntainer just keeps it warm. I would give it a go. Please let me know how you get on.
Hello, I have the exact Easyo model, I have used the same method as you described. Have you tried skipping the first step (heating the milk to 180 degree).? I tried a couple times, similar to Easyo: but with store bought pasteurized whole milk, add culture to milk, and pour boiling water to the Easyo thermal box. Got good tasting drinkable yogurt, cannot get it thick. do you have any suggestion. Thanks
Hello Mary, So sorry to reply so late I have just seen your message. I am no yogurt expert but I believe that by heating the milk you are killing off bacteria and when you add the yogurt you are adding a different bacteria and as the previous ones have been killed off this allows for the new ones to grow. Also the water you put into the Easyo container mustn’t be too hot as it will kill off any culture in the new yogurt you are trying to grow. Some people judge the temperature by putting their little finger in the milk, if its too hot then wait for it to cool or too cool then heat it up. Hope this helps?
Thank you so much for this post, Maria. I have recently recommenced making my own yoghurt using the ‘wrap in blanket, in oven’ method but was wondering how I could the Easiyo I already had. I thought that the water should not be boiling (as when using their packets) but was not sure what the temperature should be. You have answered my question Wonderful. Trying my first batch now.
OK so I’ve just done the first bit with my non fat milk. Waiting for it too cool down to do the rest. I’m so excited! I spend so much money on yoghurt when I could be making it in an easy, foolproof way for a fraction of the price. Thank you so much for this Maria. Much love.
I hope by now you have woken up to your own yoghurt? Thank you for leaving your comment. Don’t forget that after the set to put the yoghurt in the fridge for a few hours this will thicken it up further. If it hasn’t worked out please come back and we can figure out what to do for the next one.
Hi, has anyone tried this using goats milk and a goats yogurt as a starter? I’m guessing it will work the same way.
It works just as well.
Hi Maria. Harv you ever tried making coconut yoghurt with the EasiYo
No I haven’t but it is a good idea as I love coconut.
Hi Maria, I don’t know if you’re still monitoring this thread? I’ve been making my yogurt very happily for a couple years now, using a 10W 1qt electric yogurt maker, for nice, thick yogurt after a 10-11 hr hr incubation.
I’ve got hold of an Easiyo, but it doesn’t seem to maintain the incubation temperature for long enough, so the yogurt is quite thin. How do you do that? Do you have a warm house? (Mine is typically 65-70°F) A warm cupboard? Or thin yogurt?
I spend a lot of time on a narrowboat, and would love to make yogurt without electricity.
Chris
Hello Chris, I don’t have a particularly warm house. I have found that if I used a good starter yogurt and I heat the milk up to the right temperature. Leave it over night and then put it in the fridge, which tends to thicken it up and it turns out well. To make it Greek yogurt thick I have to strain it. I have also found that full fat milk or even Gold Top milk do make a difference in thickness. If using the Easiyo container you could try once filled wrapping it in a towel or something extra to insulate it. I wonder if you add a little more starter yoghurt to begin with whether your results might be better? I can’t see why it shouldn’t work without electricity. Do let me know how you get on. Maria
Thank you Maria. I begin to think it’s all down to expectations. 🤔 It is “yogurt” whether you can pour it or dollop it, and so has “worked”. Perhaps what I look for is “Greek” yogurt, though I’m not used to buying it. The techniques all have different amounts of effort involved, too.
Some Easiyo instructions say use boiling water and room temp milk. Some say never use boiling, you’ll kill the culture.
On another group, a woman uses the Easiyo, and heats that water to 43C but *not* her milk! And claims that works fine after 12 hrs, the water heats the milk. Which is where my understanding of physics conflicts with what I hear, you can’t raise the temperature of room temp milk with warm water, without both becoming tepid, an no longer being at incubation temperature. 🤔
I use an excellent organic yogurt starter, lovely fresh flavour. Probably about 50ml/2 floz to a litre of Whole milk. It comes out quite thick, almost like set yogurt, and is transferred to the fridge undisturbed. As it is used it gets thinner, and there is always whey to pour off before serving. If I strain it, the whey is no longer a problem. Sometimes I don’t strain it until 2/3rds the way through.
I have sometimes added milk powder, and that’s sometimes thicker without the whey rising to the top, but not always. I find I want to seive the powder first, I got a grainy texture once – but maybe I warmed up too quickly back then.
There are so many variables! And all approaches “work” but differently. I may be expecting more than everyone else. I will look for a way to insulate the Easiyo effectively, and try again.
Thanks for your time and input!
Thanks for your comments.
As you say, there is infinite variety in yoghurt!
I think there are two processes going on here: first you heat up the milk to kill off any cultures in it; then you add the culture you want (live yoghurt) and it grows in the milk.
Its the second stage that alters how the yoghurt turns out – which starter and how strong; how long it cultures etc. So I think try a variety of different starters perhaps – or try leaving them to work a bit longer. I also think it best to pre-heat the Easiyo insulated container with warm water so that you can be sure that it is maintaining that initial temperature. Maybe a blanket over it to keep the heat in. Failing that you will just have to strain it!
I will admit to the thickness without straining is a bit of a lottery – I have used Gold Top and semi skimmed and both have turned out well. If I want a nice thick Greek style yogurt then straining is the only answer.
I also want to add the starter has been the all important factor in all of this. I have given it a lot of thought what over the years has given the best results over the years. I did have some fantastic results from using a small company near Framlingham called Marybelle – their yogurts were fantastic starters and have given the best results – much thicker than other starters. I had a break from making the yoghurt but have returned and found that its very hit and miss. My next step for a good starter will be to find a farm that sells their yogurt direct.
Hello from Tokyo. I have had great success making yoghurt from scratch with my Easiyo container. What I am wondering is, what else can we culture using the Easiyo Maker? Has anyone else tried anything?
Hello Elisabth, That is a very good question. I have had quite a think about it and I can’t think of anything else it could be used for but there must be other things. I hope someone puts a comment up
A standard preserving jar fits in the easyo. Just use a screw band and seal or a lid that fits.