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Perfect yogurt produced using the EasiYo

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.

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Basic EasiYo Yogurt kit. The red baffle sits inside the thermos and acts as a stand for the yogurt pot to sit on.

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.

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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.

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