[mumofstig]

Help please!

I bought a cheapie Easiyo maker on fleabay.............put in my full fat uht pasteurised homogenised milk stirred in 3 dessertspoons of milk powder & 120g live greek yogurt, filled the maker up to the line with just off the boil water and left it overnight......result....what looked like curdled milk So I left it till just now and it was no better  

I've just put it through a fine plastic sieve and got half a cup of not bad tasting yoghurt out of a litre of milk!

That can't be right, so what am I doing wrong *sniff sniff sulk*



edit UHT wasn't right 

[joyfull]

where did the water go? 

[mumofstig]

It's an EasiYo yogurt maker, and you put hot water into that to keep it warm, the milk mix container sits suspended in the hot water, so it's like an insulated bain-marie arrangement.

Clear as mud? 

[joyfull]

arrh now I see. I use just ordinary milk, milk powder and live yoghurt and have never had any problems so don't know what you are doing wrong.

[sunshineband]

Was the water too hot so the 'live' bacteria were killed off?

[mumofstig]

The just off the boil temp, is what you have to use with cold water, and their mixes, so assume that's the right temp 

I'll try again with a different make of live yogurt as a starter, and see what happens *sighs*

[Yorkie]

There's a video demo on the lakeland site, don't know if that contains any useful info:

http://www.lakeland.co.uk/EasiYo%E2%84%A2-Yoghurt-Maker/7531/ProductVideo.raction

[sunshineband]

The just off the boil temp, is what you have to use with cold water, and their mixes, so assume that's the right temp 

I'll try again with a different make of live yogurt as a starter, and see what happens *sighs*

Yes, that sounds a good idea.

Maybe it was the yoghourt  :blink:

[fisher]

I make yog very simply: bring the milk to the boil and let it cool to blood heat. Add live yog
(room temperature seems to be better than straight from fridge) Put in a lined coolbox with a hot water bottle and leave for 8 hrs or so. I use a lidded casserole dish.
I'm wondering whether you heated the milk you used?

[mumofstig]

First time, I heated the milk, 2nd time I didn't...............same result from each attempt

[compostqueen]

Some yogurts are better than others, and at Indian cookery class we tried various. The best result was with the Express Dairies one 


You can buy the Easiyo mixes and they take all the guesswork out of it   

I have a yogurt strainer for making greek yogurt from ordinary low fat yogurt. You just fill the strainer with the yog and leave it suspended over a jug in the fridge for upwards of four hours till you get the thickness desired.  If you leave it all night you end up with yogurt "cheese" which you can use as cheese spread and add any ingredients your heart desires. It's fab 

[crh75]

Could it be that greek yogurt does not contain the same bacteria as normal yogurt?

[mumofstig]

It was listed as having the same bacteria, and I expected a Greek yogurt used as a starter....would give me more Greek yogurt 

[crh75]

Oh dear, wish I could help!