I have an Easiyo, pot of live yoghurt and skimmed milk powder. How do I make my own yoghurt?

[theladylovescupcakes]

I vaguely remember seeing a recipe on here a few years ago but can't find it. Any ideas? Thanks.

I don't know how to do it with an Easiyo, but you can heat a pint of milk to blood temperature, add a tablespoon of yoghurt and one of powder, then stick it in a flask overnight to make some. I've done it without the milk powder but I know it's supposed to make it thicker.

Thanks brian. Anyone else?

I have made mine from river cottage recipe works great every time.

Thanks flow, but don't have a thermometer. Tried it last night with coconut milk, skimmed milk, yoghurt and milk powder and it didn't really work. Think the coconut milk spoiled the process. Will probably go and buy some Easiyo sachets instead (unless anyone else has any bright ideas?)

I don't have a thermometer either but I heat it to baby bottle temp so it feels warm on wrist then stir till a little cooler add natural yoghurt and put on my boiler wrapped in a towel for 8 hrs then in fridge for 6 hrs before eating then it keeps for at least a week if covered. Maybe coconut milk ruined it not sure. Try again with milk.

Tried again with whole milk this time. Looks to have set, will taste tomorrow! Thanks for the instructions flow.

Yes I use whole milk too. Hope it works for you too now!

Hmmm. Had to strain it as it's pretty runny. Also odd plasticy taste - have added honey. The amount of milk I've ruined I'd have been cheaper buying yoghurt!

You need to use UHT milk not fresh. I have the lakeland yoghurt maker and it heats the milk up, the easiyo is basically a thermos flask.

hi bruffin, yes, I used UHT milk. It's in the fridge now, will taste again this evening. Might just buy the sachets from lakeland - less risk of failure I think!

I have the lakeland yogurt maker and use UHT but always find its runny and needs straining (whether I used skimmed, semi or whole). Does adding milk powder really help (I've never liked the taste of Marvel) or is there any other way to make it thicker?

What I'd really like is to get the consistency of the set yogurt you can buy. The strained yogurt is very nice but the yield is low and I feel I'm probably pouring loads of the calcium down the drain.

I hadn't made any in ages until last week. I used a greek yoghurt starter and uht full fat milk and it was nice and thick. I am making a new pot today using the last lot as a starter, will be interesting to see how that turns out.

The only time I ever tried using greek yogurt (Total)as a starter it didn't work at all, oddly enough.

How long do you do it for? I'm sure I'm doing it for at least as long as the instructions said and not sure that leaving any longer would help (and might propagate rogue organisms)

I forgot to turn it off and it was on over night.