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50% off Easiyo Products (Yoghurt Sachets $2.35, Yoghurt Maker $12.50) @ Coles


Haven't seen the sachets this low since January, (usually Max 30% off).

Great price for DIY super- fresh-culture 1kg yoghurt.

All flavours including Greek, honey, blueberry, strawberry & more.

Maker also half price. Instore and online.

BTW for cheaper yoghurt, just use a tablespoon of culture from a with 1x UHT milk. Can add milk powder for really creamy yoghurt, or all different combos (e.g. fresh milk that needs to be used up, pasteurise it then cool it to 45oC + culture)

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  • I wonder if you need the yogurt maker to use the packets?

    • +3

      You need to keep your culture at about 35 degrees for about 8 hours for the bacteria to ferment milk sugars and form yogurt. Yogurt maker is just a convenient way to do this. I've been making yogurt from these powders for years and it works well. I don't make flavoured yogurts though and I find it works just as well if you use half the quantity of the supplied powders and make up the rest with powdered milk or just make it up completely with powdered milk and mix in a tablespoon of fresh yogurt.

    • +2

      Preheat oven for 3-4 min and then turn off. Leave Yogurt in that overnight.

      • +1

        Nice. My dad used to do this method.

      • The oven won't stay hot for long it would be easier to warm the water first and then let the mix sit on the bench.

        • +2

          Just the working lightbulb in the oven noticeably warms it up

    • +2

      You need an electronic yoghurt maker, 100% success. The Easiyo thermos is too hit and miss.

      • +1

        Weird, been using Easiyo for as long as I can remember and never had a bad batch.

        My tip: make it with UHT milk (like a buck a litre) and just add a third of the packet.

      • I'm in cool climate tassie and have 100% success with the Easyo Thermos yoghurt for many many years. I mostly just use a couple of tablespoons of yoghurt and 2 cups of powder milk filled up with just cold water. Sometimes I get the flavoured sachets for a treat. Never have failures.

  • What's the best way to make this yogurt?

    • +2

      My pressure cooker has a yoghurt function. Takes 8 hours. I don't mind the taste but find already-made yoghurt tastier.

      • +4

        The Philips one? I have this too and have made heaps of yoghurt using mine. It comes out amazing. The bacteria eat most of the sugar which might be why you don't like the flavour. Add some vanilla bean paste and honey.

      • Use full cream milk and as a tablespoon of cream. Make it extra creamy even unsweetened. If you want sweetness I like having some honey, maple syrup or sweet fruit mixed in.

    • +3

      The easiest, just add water.

      Then add boiling water around a jar (or the plastic yoghurt maker container), then insulate the water somehow (towels, or the yoghurt maker insulator) for 8-12 hours, let the acidophilus and bifidobacterium or whatever it is do the job or producing lactic acids from lactose, and forming the thicker complexes that we then consume. Yummo.

    • +1

      search yogurt maker on aliexpress they're popular in China, its like <$20

      you can just use regular yogurt for starter culture, then put some mlik its pretty straight forward. you can even keep a small portion of the yogurt you make and keep using it as starter culture lol

      • Leaving one of these things on overnight might be a bit risky compared to the unpowered Easiyo

        • you leave your fridge on 24/7 what's different

          its a pretty simple appliance all it does use just enough power to keep water ~40c

          • @abctoz: Unknown quality control is the difference between this and my fridge.

            • @42: this thing uses like 10W in power, how much does your fridge use?

              i'd be more worried about those new mobile phone chargers that do like 50W lol

              • @abctoz: It's not about the power usage. I just don't want to be asleep in the unlikely event it catches fire. I'd use a device like this during the day in case something goes wrong but not overnight as you would need to to make yoghurt.

                • @42: it does matters because 10W is 10-20x less power usage than your fridge, this directly affects how much heat you generate, and this means less chance of it "catching fire"

                  if this is causing you to lose sleep i would recommend you spend more money on a yogurt maker with high enough "quality control" standards that allow you to sleep at night

                  to the average person i think it would suffice to notice that there aren't many houses/apartments burning down in China caused by yogurt makers.

  • +2

    Not bad I guess if you already have the maker or some way to keep it at the right temperature range. Ends up making a 1kg of yoghurt and at 23.5c/100g, it's really cheap. Woolworths/Coles homebrand yoghurt is usually $3.90 everyday for comparison

  • +1

    30% yogurts, 70% ceilings.

  • +1

    similar price at amazon

    • +5

      Minimum quantity 2.
      And only the vanilla flavour is this price. The rest are more expensive or out of stock.
      Coles for the win today. multitude of flavour, all at $2.25 and a bigger selection of flavours

  • +6

    Good price for these sachets but can make exactly the same using milk powder (which is what these sachets contain). Check out:
    We make using this guy's method and simply freeze a couple of tablespoons to use as starter for the next batch.

    • +2

      I just use the last couple of spoons from current batch as starter for the next batch. using 350ml Aldi milkpowder.

    • Thanks for the video link. He has also released a follow-up video addressing some issues and some tips: https://www.youtube.com/watch?v=i1yW4l0aekQ

    • Yep! My last few milk powder batches didn't work out, sadly (sad, considering my profession), my yoghurt culture (still safe to eat) was a bit old. These sachets come in handy for times like those.
      Freezing can be great, the bacterial viability can drop to below 50% due to bacterial cell wall damage upon thawing, however 50% is usually good enough to get you there.

      • +1

        Hey @Embaloo I've had 4 failed batches too. I used the Easiyo insulated contained. I've had 3 failed natural and a failed vanilla. I rang Easiyo. The lady reckons the water I was using is too cold as it is straight from the fridge. She's sending me some replacement natural sachets. Well it's actually nice to know it's just not me then. I've bought one of the Phillips all in one pressure cookers. It's got the yogurt function. I thought maybe a more controlled temperature might do the trick. I've been making Easiyo for years. I absolutely love the vanilla

        • +1

          Yes, water from the fridge? Tap @20 degrees is perfect. Depending on time of year (tap water and room temperature getting warmer) I need to mix in some cold water on the outside to avoid over-heating.

        • +1

          Yes, room temp water and filter it if you can. Some areas have heavily chlorinated water which massively inhibits growth of the cultures.

        • I'm in Darwin. The water out of the tap is about 32C at the moment

    • Great vid :)
      Can also use UHT milk instead of milk solids and water, like others say.

    • Have you tried adding sugar or some additives for flavored yoghurt using this method?

  • +1

    Some varieties are $2.25 on amazon

  • +2

    Avoid the banana flavour. Not the best

    • +1

      Avoid all flavors. Natural and Greek are the best!

  • Anyone knows how to make flavored yoghurt without Easiyo sachets?

    • +3

      Do you mean before fermenting? I imagine you can just add artificial flavours and colours that shouldn't affect fermentation.
      Alternatively grab the cheap frozen fruit, add sugar, boil and use as a sauce and stir through afterwards.

  • +3

    FWIW cheap chinese temp controller + reptile heat mat + old esky = Perfection

    Keep at the exact ferment temp you want for as long as you want - no guessing, I use 40-43x for around 12-16hrs - get that real tart taste, with hold spoon upside down thickness (after full cooling).

    Extra Credit to the OP for knowing that you literally only need a teaspoon of the powder in these to make a batch of yogurt and that UHT is the easiest way to source your suitable milk (I used to heat and then chill regular milk!). Add skim powder and you're in business. 2L each time for us.

    Used to make icecubes from commercial stuff and use as starter - but this is much easier, single sachet makes 30+ batches easily.

    • Could you expand a little on the esky thing? Rather keen to try this method. You place the mat inside and rig the esky lid with some custom hole for the controller to feed inside?

      • Sorry for late reply - yes something like that'd work. I actually use a large flower pot thats lined with insulation, flip this upside down over the 2L container I use to make the yogurt in, this rests on a cake cooler, under this sits the heat pad, all is rested on a piece of ply covered in some reflective insultation. Works very well - used the cake stand as heat rises and having it too close to the container overheats a small area.

        The key in any system is to have a temp controller - otherwise with all due respect to folks, they're just guessing the temps and their results will likely be less than optimum. You want to keep at 37-43c for the fermentation period. Temp controllers that're suitable are under $10 delivered, easy to mod for use.

        Then you just need a temp stable area to use in, hence an old esky is perfect and simple (easier to explain that what I use).

  • +3

    Buy a 1 L jar of cheap yoghurt, pour it out onto an ice cube tray, freeze it.

    Whenever you want to make yoghurt fill a large jar with milk, take one cube out and pop it into the jar and keep it warm (I use a maker). The next day you will have a jar of yoghurt.

    • Brilliant idea :)

  • +2

    I use a Styrofoam box (can try with an Esky too) with luke warm water around it and put something heavy (a vessel or something, I use my mortar) on the lid to maintain the temp and leave on the kitchen bench overnight. I have been using the same culture for over 3+ years, never failed.

  • Thanks OP. I bought 13 of the greek and natural ones. I avoid the flavored ones. They are full of sugar. I always use the original yoghurt maker from Hansells (can’t find the brand in the shelf anymore). It works same like the Easiyo yoghurt maker filling cooking water in and closing it for a day. I always put a towel around it to keep it warm.

  • Been making yoghurt for years. You don't need this crap. One spoonful of meditarian yoghurt in 3L of milk nets you that amount. Don't need Eskys, don't need fancy equipment nor an ice bath. People complicate it too much.

  • The instructions say to mix with water and let it sit, but anyone know if it'll be good to make with milk? I've made yogurt using yogurt before with milk but never added yogurt to water.

    • +2

      This contains powder milk. Don't use more milk. Follow instructions and you get great result.

  • Normally when they are discounted they go fast and there is little choice. I went to a local store and they were marked full price! I asked staff and they checked then told me they were on special but hadn't been marked as special on the shelf! So I had a full choice of all flavours and got quite a stash!! At this price it is great. At RRP I just don't see the value and make my own natural yoghurt using powder milk and 2 tablespoons of the previous batch.

  • +1

    Wow! That's awesome! Woo hoo for ozbargain! Yeah thankfully there were heaps left at mine too (the pic only shows half).

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