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


EasiYo Black Yogurt Maker and Jar
Make your own fresh Yogurt with an EasiYo Yogurt Maker.

The sleek black colour looks modern, and the size is compact enough to fit on many kitchen shelves.

Made in NZL

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  • Dupe? Other deal was posted couple of weeks ago

  • +7

    The new sleek black colourway looks much better than the red. To bad I already have one. The price though is great.

    • +4

      How do you rate the yoghurt? As good as bought stuff? We usually buy the 2lt of Jalna for $10-12. Never flavoured stuff.

      • +4

        If you use some of the Jalna as the base youll get exactly that. The flavour packs I have tried arent bad. Only tried non flavoured one. We did need to add milk powder to thicken up. It only makes 1ltr.

      • +5

        Much better than store bought at least you know Whats in it.

        Cheaper Also

      • +6

        It's really good.
        Super easy to make. Haven't had a single fail unlike traditional yogurt machines. Make it at 18:00 and it's ready by 6am. Tastes great with super smooth texture and good flavor. Lasts really long in the fridge. It's a great money saver. Been using it for 2 years. The sachets are often on sale so costs me $3.70 per 1l and you can pickup a few and toss it in the pantry (stay away hoarders :-<). Couldn't be happier with it.

        • +2

          Woolies 1L Greek Style yogurt only $3.70. You done a taste test?

          • @netjock: Haven't really. The convenience of having a store of yogurt powder in the pantry and whipping it up anytime and only when needed is the key for me. Don't have any worries about expiry and seriously cut down wastage. The kids don't always finish a tub, so regular purchasing caused lots of waste. Haven't wasted any with the EasiYo. Kids love the taste. I'm not a big yogurt fan, but still dig in from time to time.

          • @netjock: The Woolies brand is a bit creamier, especially the vanilla variant, so probably has a bit more fat in it.
            I find the advantage of the Easi-Yo is being able to make it when I want it, with a variety of flavours on hand.

            But honestly, if you're not a big purple people yoghurt eater, then this system will probably not be effective for you, and end up staying in the cupboard.

        • +3

          To make the satchels last longer, use a third of the satchet (about 60g) then add about 140g of full cream milk powder (Coles or Woolies) brand.

          • @ShortyX: Good tip! See they've not discounted the sachets much recently :).

            • +1

              @OrderedChaos: I have been getting the bacteria from green living australia. It only needs like a pin head size of bacteria to make a batch. Can use fresh milk or powrderd milk, its all the same.

      • +4

        If you like Jalna, this is a no brainer. Use a scoop of jalna to start to you off, then cheap powdered milk (or lots of other ways to achieve it). You'll have 2L of better/equal yoghurt for about $2.

  • +6

    Find yourself a stainless steel one - it's healthy in the long-run.

    • Instant pot!

      • Really? As in the pressure cooker?

        • +2

          Most of those high tech pressure cookers have a yogurt setting. They set the temp to just the right temp and you can make huge batches.

      • How? Elaborate?

        • +1

          I use the Philips all in one cooker with s/s pot - it has a yoghurt setting, just pour the ingredients and set the yoghurt cook time to 12hrs.

    • Just buy plain pot set yogurt, it doesn’t cost very much.

      • +3

        $5 a litre of yoghurt at Coles or woolies compared to a scoop of starter yoghurt and some milk powder? You're saving around $3 a litre of yoghurt by my estimation. If you go through a litre a week you're saving $150 a year by doing very little.

        • -3

          I bet you make more at work than you do saving $3 a week making your own yogurt.

    • yeah the plastic discolors over time. I have been using a glass jar instead of their plastic one.

  • +4

    Previously on special. Bought one, makes great yogurt.

    • Same, its a good yogurt maker

  • These are great

  • +7

    Regardless of the number of plus votes, these are a waste of money and plastic, nor is there any need to buy the branded packet mix.

    A cheap simple alternate is a glass jar inside any insulated container (eg a stainless thermos), normal milk, some milk powder and a spoon of your favorite commercial yoghurt as the culture.
    Then if/when you want to get serious, use proper temperature control (eg a sous vide stick).

    • +9

      A glass jar and a thermos is going to be close to $11 anyway. So if you don't have either, this is a good deal.

      • +6

        I am also trying to understand how big my Thermos will have to be to make 1L of Yoghurt in a jar that sits inside it, which isn't even that much

      • +3

        You don't need those either. Just use any steel pot and use your oven as an insulator.

        • aaaa, i see you've been doing this for a while too :P
          Glad we're not the only ones hahaha

      • +1

        And the packet mixes are good for flavouring as well as being the starter.

        The flavoured packets are very strong and sweet if you use them as intended, so for something lighter I use 2 tbsp of the sachet and 1 tbsp sugar added to milk powder/UHT milk.
        Easy way to get cheap flavoured yoghurt, and the packets last a long time that way.

        • How do you store the left over starter packet If you only use 2 tablespoons of the starter (I assume you are talking about the Easiyo packets?). I bought a packet but haven’t tried it yet.

          • +1

            @rmk: Just in the freezer, the packets keep fine like yeast does.

    • +8

      We set our plain yoghurt twice a week.
      1. Bring the full cream milk to boil in steel/aluminium pot.
      2. Leave the pot to cool down a bit (usually after 15-20 minutes).
      3. Add yoghurt cultures. About 3-4 tea spoons worth and give it a nice stir.
      4. Cover the pot with a lid. Wrap it around with some cloth and leave it in the oven overnight(don't turn the oven on, it just serves as a big insulator).
      It will be ready in the morning.

      • +2

        When you leave the pot to cool is it lid on or off?

        Just read again and assuming off until that point. I might try this with my pressure cooker, hopefully it's insulated enough

        • +1

          Lid off so that all the steam is off and it lets it cooler faster.

          We normally set about 1.5-2Litres of milk and that lasts us 3 days easy.

      • +4

        Gotta say it's way way easier (for me) to use the EasiYo. Mix powder with lukewarm (or room temperature water), shake, close, immerse in the canister with boiling water, close that, and wait 12hrs. No mess, no fuss, always comes out right. I've tried the other methods and considering the outcome Vs the work… EasiYo won me over very quickly.

        • I've never used that method so cannot comment. We do it the traditional way as described above partly because we often set more than 1L at a time.

          • @codename47: When you set 1L how much yoghurt do you get?

            • +1

              @Jackson: Depending on the quality of your milk, around 95% will be your yoghurt and probably some of it will be water which is pretty negligible amount.

        • Which starter did U use? I am using Jalna and tried twice. Both times the yoghurt has been too tangy and not well set

      • +1

        does Jalna from supermarket work for starter yogurt? how many spoons required? thanks

        • +1

          Natural yoghurt from any brand will be able to act as a starter culture.
          3-4 spoon full to a 2L milk should do the trick.

      • Amazing . Did yo mean full cream mil or mil powder??
        Do you add yogurt when mil is Luke warm ?

        • +1

          I always use Full Cream Milk (you can use milk powder too I heard).
          Important is to fully boil the milk and then let it cool down to a point its warm enough that you can touch the pot.

          Just use the left over yoghurt as a starter culture. For around 2L milk you only need 3-4 spoons of yoghurt to set it.

        • +1

          if you want it extremely thick, you gotta add a cup of milk powder per litre of milk used. This will be harder if using non-dairy - I don't know if you can get non-dairy powder.

          litre milk
          cup of powder
          culture - can be a starter pack or even just a couple of probiotic capsules emptied in the container (around 4-6)
          tablespoon of sugar

      • +2

        Very useful info, so easy to make at home without special equipment.

        Technically I don't think the milk should actually be boiled, rather held at about 85decC.
        Then about 44degC is where you should hold the culture once mixed.
        But then you typically need special equipment like sous vide stick or temperature controller.

        We like the results best when we use the Pauls Gold (extra cream type) milk and also add some extra milk-powder (up to 5 spoons for 1.5l of milk).
        When we need some more starter culture, typically buy/mix 2 different types of commercial yoghurt, each with a range of different cultures listed on the label.

        • thanks for the information. I will try adding milk powder next time and see the difference.
          I only found one thing with temperatures, if your milk is not too hot, then the yoghurt is nicely balanced in taste (not too sour).

      • Can we also use this method to make Greek Yoghurt, by adding 3 - 4 teaspoons of leftover Greek Yoghurt?

    • We do this at home regularly. 1L of milk and half a tub of plain yoghurt makes heaps and lasts us ages.

      • We set 1.5-2L of milk and only about 3-4 spoons of Yoghurt from the last lot and by the morning its all done.

    • . dont read

    • +1

      The logic of your statement that is in order to make your own yoghurt, go and buy some other yoghurt and then add it to the yoghurt you're going to make. And then use a $40 sous-vide stick, instead of a set-and-forget $11 system, plus $4 bag of culture.
      Do you happen to also mill the flour when making up the kids sandwiches for lunch ?

      Other than that, most of what you've said could be applied to almost any kitchen appliance from kettles to microwaves. People are buying time and convenience, not the economy of materials or the purity of the art.

  • +1

    In case you didn't know, you can use milk powder for cheap and easy yoghurt: https://youtu.be/4xM5powiU-Y

    I'm super lazy and this is so easy even I can do it.

    • +4

      There's a good tip in there - use filtered water. Chlorine messes with bacterial growth. I use a Brita jug. Works well.

      • The water from tap is fine where I live (Wgong)

        • Lucky you aren't from Newcastle, it could be… very hard to drink

  • +2

    I bought this in the last deal, and I am so far very happy with it. Super easy and tastes great.
    I use about 350ml of milk powder for a 1l batch, stir in about two tablespoons of yoghurt from bought or previous batch. Let this work its magic for 10/12 hours in the thermos before setting in the fridge.

  • Cant recommend this enough. Yes, can be achieved with other things lying around at home, but as an introduction to yoghurt making its a great start. The bought sachets are okay, but you dont need to buy them regularly or at all. Have a look at the previous posts (https://www.ozbargain.com.au/node/542083) for lots of tips.

    • does Jalna from supermarket work for starter yogurt? how many spoons required? thanks

      • +1

        yes it is perfect for this as its potset. I often start it off with the little natural yogurts, but people often say the jalna biodynamic (yellow lid) one works best.

      • Two dessert spoons. I use the Yellow topped Jalna as stated in the last deal.

    • Thanks for all the tips Tlang! Most comments say use uht milk with Jalna starter. But I can't find if I still have to boil this before putting in a jar and placing in the oven.

      • +2

        no need to boil uht or powdered milk as they're already sterile. after the last thread I tried with uht and found it a bit stringy, but that could have been something else not the milk.

        • +2

          I use UHT plus a few tbsp milk powder regularly and it's never stringy for me.

          • @ethan961: Yeah I think I might have to try again.

  • +1

    Can you make dairy free with this?

    • Not really. Non-dairy yoghurts typically use thickeners to achieve the expected consistency, which makes the recipe a lot more complicated.

    • You can buy specific dairy free cultures from places like green living Australia. Seems like most commercial ones are thickened, so not sure what the result would be.

      • Thanks Tlang

  • Personally i wouldn't waste my money on a device like this. All you need to make your own yoghurt is what you likely already have in your kitchen! ie. 1x decent sized pot, milk, yoghurt, thermometre.

    I've made yoghurt from scratch 100s of times. With a big stainless steel pot, about 4 litres at a time. I never bothered with satchels, thickening agents et al. Just plain and simple.

    If you expect or want to 100% replicate 'Jalna', i suggest just buy and eat Jalna, it's cheap enough!

    • 100% Agreed

    • +1

      I think it is about knowing what you put into your yogurt/fermented products. Some people want to control the procees themselves and try different types of yogurts too.
      I am guessing any fermented dairy of a "soft type" can be made made in this process, possibly involving straining the result for certain types if you are after certain cheeses, etc,.

      Of all this is heavily promoted by "Big Dairy"…(as opposed to big pharma) ;-)

      • Almost all natural foods are good in moderation.

        You can see the modern problem when you go to hospital, 99% of patients have ailments which the symptom is due to fat (too much cholesterol, sugar, salt etc). Hardly anyone is in hospital due to nourishment.

        Famous quote: world's problem is the lack of calories, it is just all in the wrong places

    • +3

      I disagree, I bought one on special about 4 years ago. It makes great Yogurt, very simple to use and I dont need any power once the waters been heated up. I must haved used it 100 times by now and its working without an issue.
      I usually buy my favourite yogurt and use it as a starter. I use the microwave to heat up longlife milk and its perfect.

      I also have a sous vive stick, and a one pot multifunction cooker. This is easier.

  • +3

    ok….I won't go into making yoghurt but but but….think beyond yoghurt. I make my own yoghurt and then put into muslin/cheese cloth…tie it up….and hang from something….let all the whey drip out (keep the whey for pancakes)…and what is left is labneh….yoghurt cheese. I shape them into balls…and put in a jar…with olive oil..and some herbs, strips of lemon zest. Makes great gifts and so yummy.


    • I'm going to give this a go. How long does it keep once in oil?

      • +1

        up to a month….usually it doesn't last that long. So good on a grazing table. I gave them away as gifts with a pack of crackers. Received many compliments and requests for more.

  • +2

    Thanks Op!
    Have ordered one online based on the reviews of our community here! Always wanted to make my own yogurt, but the misses is not keen and prefers the market bought ones instead. Will give this one a go!

    • +1

      Got mine earlier today, no sachets though. Took some ideas from this and the other post and used the UHT + Greek yogurt method. Have also used a glass jar instead of the plastic one provided. Can’t wait for tomorrow morning 😀. Will report back with the results - Thanks again Op!

      • Ok - so I just had my first homemade yogurt. It was good but turned out stringy. Any thoughts why it might be stringy? And how to fix it? I used a fresh pack of UHT full fat (Aldi) and a fresh farmers union full fat Greek yogurt. I only made about 300 ml as an experiment so only used about 1 tablespoon yogurt as culture. Used milk straight from pack, no heating. Used boiling water from kettle and left it about 12 hrs before transferring into fridge. Kept in fridge for about 4 hrs before eating. Can’t complain about the taste - it’s awesome, just the texture. It will be so much better if it was more thick and not stringy. What should I do differently??

        • +1

          I had the same thing happen when I tried UHT, so I was going to suggest that as the cause, but others report no issue with UHT. This website suggests wild yeast as the culprit: https://saladinajar.com/yogurt/avoid-slimy-homemade-yogurt/ which makes sense to me. I also think that doing smaller batches can be an issue. I used to try tinker with things and make it smaller so I didn't waste much, but I think that introduced more variability and made me more likely to fail.

          • @Acopic: Thanks Tlang !I guess I need to experiment a bit more variations, ill try making bigger batches and hope that works better. Or will try normal milk or milk powder instead of UHT and Might also try jalna as the starter instead. All in all I am not disappointed with the result, but just need to find the sweet spot! 😀👍

  • +4

    Looks like a great gateway product into making your own yoghurt. As many have stated, it's really easy to DIY without a proprietary kitchen unitasker. Here's mine, slightly modified from Brod & Taylor:

    $4 2.2L glass jar from Kmart
    Thermometer (I have a Thermapen, but in this task even a $5 from Kmart will do)
    Whisk/milk frother (optional)
    Insulated warm environment
    Plain yoghurt from the local as a starter
    Full cream milk

    Pour milk into clean jar, and give it a good whisk to froth the top. Helps to minimise skin forming.
    Microwave till milk reaches 93°C, ~14min on my own microwave on high, YMMV. I've found heating in a microwave minimises mess, as the milk doesn't scald and stick to the jar walls in a microwave.
    Leave uncovered to cool, ~30-40min depending on room temp.
    Once milk reaches 46°C, inoculate the milk with the yoghurt starter ~2tbs per litre. If your starter is quite thick, premix it with some milk in a cup before pouring it into your jar to help thin it out first.
    Seal lid and leave in warm environment for 8-12h depending on how tart you want the yoghurt and how well regulated the environment is.

    If you can control the temperature (e.g. sous vide stick), you can ferment for longer. I go for 19 hours total for a really tart flavour, also reducing the amount of lactose. With temp control, you can also follow B&T's "high-low" method of holding at 50°C for ~1h before dropping to 30°C for the remainder of the ferment. They say it gives a smoother result, and also reducing the amount of whey that separates out of the yoghurt.
    Chill and eat.

    B&T also recommend setting aside an amount for the starter of your next batch just 3h into the ferment, so that there is plenty of food for your starter to survive.

  • Bugger just bought one. Was impressed at $22 as they sell on ebay for twice that….so 11$ is great

  • +1

    Our recipe.

    1.5 cups milk powder.
    A few teaspoons of the Greek yoghurt sachet or some leftover yoghurt.

    Makes 1L.