Sometimes the stars shine down on you. I have wanted to try making my own yoghurt for ages and over Christmas I was looking at getting a yoghurt maker, but I wasn’t sure it would be worth the investment. Then I get an email asking if I would like to review an EasiYo yoghurt maker. It arrived and I have been playing with it and perfecting the art of making my own yoghurt. Actually you don’t need to do that as you can buy a powdered yoghurt that makes the whole process easy. These powdered yoghurts comes in lots of flavours, including strawberries and cream and pineapple with coconut bits and full instructions for making the yoghurt are given on the sachets. However, if you are a regular reader of these pages you will know that a powdered yoghurt is not really me.
So I have been making yoghurt the traditional way with milk and a live yoghurt culture. Whilst you could do this in a thermos flask, the EasiYo yoghurt maker does make it easier and all I have to wash up is the plastic container that I have made the yoghurt in, rather than a thermos, which I always have trouble getting scrupulously clean (from experience bicarb is the way to go by the way). So in answer to my own question over Christmas then yes, I think it is worth making the investment to buy a yoghurt maker. You can see the full range and buy your own yoghurt maker from the EasiYo online shop.
Bear in mind that when you are culturing milk, hygiene is important. Make sure your pan, thermometer and the plastic container are clean and as a precaution I rinse them all with boiling water.
By making yoghurt this way you can choose the milk that you like best, whether that is whole, semi-skimmed or skimmed, organic or if you can get it raw milk from your local farmer.
Unhomogenised milk is always better than homogenised when making dairy products as it has the fat globules intact. The homogenisation process forces the fat globules through very small holes breaking them up under pressure and the surface area of the fat globules increases to such a degree that they can’t bond back together, meaning that the cream is dispersed evenly through the milk. Unhomogenised has that lovely creamy layer at the top and adds an extra richness to your yoghurt.
Once you have chosen your milk then you just need a starter pot of yoghurt and it needs to be a live yoghurt. The one I use didn’t have “live yoghurt” listed on the pot but it is a pot of plain greek style yoghurt and works well as a starter culture.
You need to heat the milk to almost boiling point (85°c). This will improve the chances of your yoghurt not having the wrong bacteria in it and it will improve the texture, making it richer and smoother. Heating milk unfolds its proteins enabling them to stick to the fat globules and to each other. Heating your milk slowly is always better for the finished yoghurt. Give the milk a gentle stir regularly through the gentle heating process.
Then you need to cool your milk to finger hot (47°c). It is best to do this slowly, by taking it off the heat and giving it a gentle stir from time to time.
It is also better if your yoghurt starter has been out of the fridge and is up to room temperature, otherwise the temperature of your milk will drop quickly and your yoghurt will take longer to get going.
3 tbsp live yoghurt (brought out of the fridge a couple of hours before so that is close to room temperature)
You also need a milk pan, a thermometer and an EasiYo yoghurt maker
Pour the milk into a pan and place over a gentle heat. Place a thermometer in the milk and heat gently to 85°c. Take the milk off the heat and leave to cool to 47°c. Stir the yoghurt into the milk until well combined.
Put your kettle on to boil. Pour boiling water into the EasiYo container that sits inside the insulated container to sterilise. Tip this water into the insulated container to the level indicated on the side. Pour the milk and yoghurt mixture into the plastic container and seal the lid, then sit it inside the insulated container and put the lid on. Leave to ferment for about 8 hours until the yoghurt has thickened. If you leave it for longer it will be thicker and stronger tasting. When it is how you like it just place the container in the fridge and it will be ready to eat once it has cooled.
I like my yoghurt thick like Greek yoghurt so after it has had eight hours fermentation I pour it into a sieve lined with muslin (or you could use a clean tea towel) and sit it over a bowl until it has drained to the consistency I prefer. It doesn’t take long to do this. Then I place my finished yoghurt in the fridge.
Remember to keep 3 tbsps back for your next batch of homemade yoghurt.
Disclaimer: I was sent an Easiyo yoghurt maker for review purposes. This review is based on my own experience and honest opinions and does not contain any text given to me by the PR agency that sent me the yoghurt maker.