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EasiYo Yoghurt Maker - Assorted* $10 (Was $23) + Delivery (Free C&C/ in-Store) @ BIG W


The new redesigned EasiYo Yogurt Maker incorporates a host of technical, ergonomic and thermal improvements over the iconic EasiYo Yogurt Maker of 20 years. It still makes 1kg of delicious, nutritious yogurt, with no artificial ingredients, and it's packed with all the goodness of homemade.

Product Features:

This new Yogurt Maker Pack includes: new Red Yogurt Maker, new 1kg Yogurt Jar, Information
EasiYo makes perfect yoghurt every time, guaranteed!
Comes in black or red
Homemade goodness
No artificial ingredients
Delicious & nutritious
So Nutritious
Gluten free & vegetarian
NZ made EasiYo makes a full litre (1 Kg) at a time, and you can take your EasiYo Yogurt Maker anywhere!
Note: Clean your Yogurt Maker by wiping with a damp cloth. - DO NOT IMMERSE IN WATER!
Price is for single item. Multiple items shown. Each sold separately. Subject to availability. Colours and styles may vary from time to time in store. Please note: If purchased online, orders will be picked at random. If you require a specific variant, please visit your local BIG W store.

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    Why not?

  • What ingredients are required per batch, or any directions for use?

    1L milk, spoon full of yoghurt?

    • Basically.

      Add some yakult for probiotic growth.

    • +11 votes

      1L milk, spoon full of yoghurt?

      and 1kg sugar if you are making chobani…

    • These are for use with easiyo satchets primarily, haven't had success with using yoghurt and milk, don't know why though

      • did you heat up the milk until boiling point and cool it in the fridge overnight?

    • I think you need to heat up the milk first to kill all the bacteria.

      I use powdered milk so that I don't need to heat up the milk.

    • For extremely cheap yoghurt: milk powder, table spoon of last batch of yoghurt and water. I'll try to find comment from previous deal which explains it better. I've done this version about a dozen times.

      For cheap (and delicious) flavoured yoghurt: easiyo satchell (bought on special - coconut & lime and strawberry are great and are often 1/2 price) and water. I've done this version much more often, despite higher price because they are really delicious.

    • You need a live culture. Most supermarket yoghurts aren't.

  • A 170g packet of Easiyo can be split into 3. Then add 200g milk powder for each batch, just under 1 litre water and works everytime.

    We've had variable results with using starter culture and using other yoghurt as starter.

    • 200g milk powder would probably make too thick of a yoghurt for my liking.
      The powders I buy say 1kg powder gives 7L milk so I go based off that and do 143g (1000g/7) which equates to 1L of milk mixed with 1/3 easiyo satchel. Mind you the easiyo powder already has milk in it as it's designed to go 1 satchel + 1L water = 1KG yoghurt.
      I haven't tried splitting easiyo even further but gutt feeling is that it's possible.. I might try 1/4 this time around…

      Once I had some milk that was "expiring" so did 1L milk and half satchel easiyo and it was the thickest and creamiest yoghurt I ever made almost too good as the household keeps asking for that combo again πŸ˜‚

  • Link not working? Giving big w page not found

  • Is there any way to use these to make a high protein yoghurt? I enjoy my plain chobani at night with berries and would like to be able to make my own, but following the instructions above would yield a 'normal' yoghurt. Ideally I'd like to make a yoghurt with 10g/protein per 100g (so 100g protein for the 1L).

    • Not sure about the exact protein content, but yes it can make quite thick yoghurt. You can strain it for a more traditional Greek yoghurt experience. Or just add more powdered milk. I use 1 and a quarter cup powdered milk and a bit of yoghurt/culture and it yields quite thick yoghurt without straining.

  • Anyone ever been successful in making coconut yogurt in this (no milk)?

  • There are some old threads on this that are worth looking at if you're interested. There are heaps of options with varying levels of difficulty/cost/flavour etc.
    1 - I think the best way is buy a culture (green living Australia or Bulgaricus off Amazon), and use 1-1.33 cups powdered milk. Easy.
    2 - you can also use FRESH or freshly frozen yoghurt as the starter, either store bought POT SET or your own previous batch. Less success with using the last of your previous batch but it does work, but more likely contaminated with yeasts/the wrong ratio of bacterial etc.
    3 - split the easiyo sachets up and compensate with powdered milk.
    4 - do any of the above but with uht milk
    5 - use fresh milk but bring to temp first to kill off bacteria (too much effort for me but probably the "best" way)

    Oh and yes, you can do it in an oven/thermos/tub/blanket etc without this, but the easiyo takes some of the variability out if it, especially for those just wanting to try it.

    • What is your recipe for making with fresh milk? 1L fresh milk boiled and mixed with how much Easiyo Satchet?

      • I don't really do fresh milk, so I'm not the best to tell you. But usually the fresh milk versions use a culture or yoghurt as the starter. Theoretically you could use the easiyo sachet plus fresh milk, but defeats the purpose as easiyo sachets are essentially just powdered milk with a tiny amount of culture.

  • I switched to just making Kefir. 28 probiotics. But I do make yoghurt in my Easiyo occasionally. Shall try the 200gm milk powder 1/3 Easiyo sachet.

  • been using Easyo for about 10 years after the gastro doc told me to. Love it. Always reliable.

  • best yoghurt maker. Using it since 10 years.

  • I stopped using them now that the sachets are more expensive than ready made pot set yoghurt from Aldi.

  • Problem with the premade store bought yoghurts is that most of the bacteria have died during transport and storage.

  • For those with an all in one cooker. A few of the previous threads have shared how to make yogurt in that. Works out much cheaper.

    All you need is 1L of long life milk and a few scoops of yogurt.

    • My problem is that my Philips All-in-one cooker retains flavours from previous meals in the sealer ring (despite my cleaning with lemon juice, bicarb and in the dishwasher). Even after very thorough cleaning I've had slight Osso Bucco flavours in carrot cake and Pho flavours in Italian risotto. Because of this, I haven't been game to make yoghurt in it. Also, the Easiyo is so simple to clean and convenient (as would a non-branded option).