Easiyo Yoghurt Maker and Jar $11 (Was $22) @ Woolworths

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Acopic on 03/06/2020 - 09:13 woolworths.com.au (3930 clicks)
Last edited 03/06/2020 - 17:26 by 1 other user

Half price for this very simple yoghurt maker.

The concept is to make yoghurt with water and their sachets, put it in boiling water bath for 6-12 hours, and the outcome is yoghurt.

I find their sachets to be overpriced and not very nice. So the real bargain is combining this with 1.5 cups of milk powder (from a $5 bag) and a "starter" yoghurt of your choice, I use Jalna, which even works from frozen. Then flavour as you wish or leave as is. Benefit is the vastly superior bacterial culture (healthier) and controlling additives. Plus each batch of ~1kg yoghurt costs me somewhere between 50c and $1.

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  bluepop on 03/06/2020 - 16:07

  +1

  Great informative post. Thanks

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  living4music on 03/06/2020 - 21:09

  +1

  How do you guys make flavoured yoghurt (like the strawberry/mango/various fruits….) that the kids like? My kids don’t like having the plain/vanilla yoghurt so I always have to buy fruity yoghurt for them. Thanks

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    lainey13 on 03/06/2020 - 21:19

    Just add flavoured jam or actual fruit. Puree/mash up the fruit first if you don't want chunks.

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      Acopic on 03/06/2020 - 21:36

      Yep thats what I do, but for kids it might still not be sweet enough. Boiled up sugar/water/fruit would probably work very well. Others split the bags of fruit flavoured easiyo sachets in half and add half powdered milk, which apparently still has enough flavour, but I'm sceptical.

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      baldur on 04/06/2020 - 10:29

      At what point are we adding to the boiling pot?

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        Acopic on 04/06/2020 - 10:58

        +1

        The water/milk powder/starter culture mix is in its own pot, put inside a flask with fresh boiled water. Flavours can be added at the start, but this can effect the culture, or mixed in at the end.

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  shirtz69 on 04/06/2020 - 08:39

  +3

  ive been using easy yo for years because it was "cheap". thankyou OzB - now things are getting much cheaper!

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  Waltervp on 04/06/2020 - 10:16

  What a great idea. I do like the yoghurts they make but I add my own kefir grains to it to make it truly probiotic. Must make sure not to leave it past 12hrs when I mix the cultures or it becomes whey…

  But I really should do the powder milk and jalna trick! Much cheaper… Great idea.

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    Acopic on 04/06/2020 - 10:57

    That's a good idea with the kefir grains. Another trick is to open a probiotic capsule into it too, good if a specific culture is what you're after. I use lifeforce pregnancy capsules because lactobacillus rhamnious has evidence at reducing eczema in babies.

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  baldur on 04/06/2020 - 10:36

  So just a starter yoghurt and milk powder, that's it? Do we have to also add milk? Or just milk powder and starter yoghurt are good to go?

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    Acopic on 04/06/2020 - 10:55

    +1

    Nope just milk powder, water and starter yoghurt is the basic recipe. If you read through the comments others use boiled milk, or uht milk, or the easiyo sachets, or combinations.

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  ShortyX on 04/06/2020 - 10:41

  Thanks for all the help. I tried my first batch yesterday afternoon with 1/3 of the Greek unsweetened sachet and topped up to 210g total with Woolworths full cream milk powder. Left it for ~10 hours, stirred then left it in the fridge overnight.

  We tried it this morning but it does have quite a tangy aftertaste. Are there any tips for removing the the tangy taste?

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    Acopic on 04/06/2020 - 11:02

    A few things effect the tanginess, but as far as I know it's the culture and duration of incubation. I found the easiyo unsweetened one to be a little tart too, which is partly why I changed to using a yoghurt instead. You could also try incubating for shorter? Of course adding sugar is an option too.

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  metalvalour on 04/06/2020 - 10:50

  +3

  I'm amazed at how much I learn from OzBargain - on top of snatching quality bargains. Y'all deserve a medal.

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  kiitos on 04/06/2020 - 22:52

  How likely is it that the yoghurt goes bad while doing this? How would you know if some rogue bacteria has good crazy in your batch while sitting warm in your pantry?

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    Acopic on 05/06/2020 - 09:01

    +1

    Not likely as long as everything is clean. The good bacteria are in their optimum environment with their preferred food, so they'll outcompete any foreign bacteria. And it'd be pretty obvious that it was rank if it did happen.

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    MisterTee on 05/06/2020 - 10:33

    +1

    You'll know if it has spoiled. It will smell super funky and have a super weird consistency.

    You actually don't have to be super precious about cleaning the bits and pieces before you make yoghurt (unlike when storing jam etc). Obviously make sure they are clean, but you don't have to sterilise them. Just normal kitchen clean is fine. The acidity the good cultures make (which gives yohgurt its tang and thickness) helps them to out-compete the other bad cultures, and almost always the normal yoghurt cultures win. Especially because the starter has HEAPS of the good cultures to start with, so they have a huge head start.

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  Hahuh on 06/06/2020 - 02:10

  +1

  I use full cream milk and usually the Pasha brand to make my own.

  I also like plain farmers union. The one that says Greek style.

  I've made yoghurt from the yoghurt portion of Gippsland flavoured yoghurt. Bit more tangy than original (guess they add a crap ton of sugar)

  I have also used farmers union for my culture.

  If anyone knows where to get raw milk in Melbourne – let me know.

  https://imgur.com/a/fKtzOPT

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  mlin7728 on 07/06/2020 - 17:36

  Has anyone tried making kefir yogurt using this method?

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    chillipaste on 07/06/2020 - 20:04

    As I understand you need kefir grains to do this. Keen to explore myself.

    • 

      mlin7728 on 08/06/2020 - 12:32

      Where can you get kefir grains

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        Waltervp on 09/06/2020 - 09:33

        You can buy kefir grains from eBay easily or get from FB BuySell. I just made a batch in the kit using both kefir grains and yoghurt starter. Worked a treat. Make sure you don't leave it for more than about 12 hours as it goes to whey.

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        Hahuh on 10/06/2020 - 19:46

        I bought some in the CBD (Melbourne). Then when I made it my mother slapped it and scolded me as they weren't to her liking or "the same taste as back home".

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  chillipaste on 09/06/2020 - 11:27

  Did anyone's yoghurt turn slimy, kinda sticky?

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    Acopic on 09/06/2020 - 11:41

    What technique did you use? Could be a number of things causing this.
    If the starter yoghurt wasn't healthy enough to have enough bacteria to start it could do this.

    It may be that it hadn't completely cultured. So it could be left longer, or wasn't warm enough for long enough. If your kitchen is really cold at the moment this could be the culprit.

    You should know it's done when you tip the unopened jar, the yoghurt should peel away from the sides like a solid.

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      chillipaste on 09/06/2020 - 14:41

      Just used two tablespoons of activia probiotic yoghurt with full cream milk. Left overnight in a cupboard wrapped with a tea towel. Put into fridge in the morning for 3-4 hours, could have been just too cold.

      Thanks for keeping an eye on this thread!

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        Acopic on 09/06/2020 - 15:48

        Ah, Activia has stevia in it I think? I think it interferes with the culture, I think the commercial produced ones its added after the culture is complete. Sounds like you did everything else right though. Try a pot-set yoghurt as your starter would be my recommendation.

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          chillipaste on 09/06/2020 - 18:05

          @Acopic: This one doesn't have stevia. The only added product is a ABC probiotic and a thickener which may have made it iffy.

          I'll try one without thickener next time!

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  marcozmitch on 16/06/2020 - 17:07

  +1

  Here is my experience.
  I read many blogs/seen the youtube vids online and will try to make a type cottage/cream cheese in the future and quark, (if it is possible).
  I used the advertised product.
  I have successfully used both the Jalna "yellow lid top" yogurt, and a 170g starter culture and also the Icelandic yogurt. Typically using gentle shaking, mixing with whole UHT milk and whole milk powder, (various no-name brands).
  About 170 g of the milk powder, (more or less according to the creaminess you want the yogurt to have).
  I boil the water and let it cool down to 90 degrees C and UHT is sterile, which is what you want.
  The only competition in your culture should be the yogurt cultures!
  It seems to set very thick. I froze several "starter samples" from the yogurt pots to restart the process in future.
  I am extremely happy with my experiment and thank the OP very much for high-lighting the deal and everyones' input.

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