In traditional yoghurt making, the milk is heated to just below boiling point to kill off the "bad" bacteria, then cooled to "blood temperature" or around 38-44'C, and the starter culture is added. Keeping the mixture at this temperature consistently for several hours forms the yoghurt.
The Easiyo yoghurt maker gets around the need for pre-heating the milk by using a powdered milk and starter culture mixture, where the "bad" bacteria has been killed off by heat treatment already. Using UHT milk and a starter, in theory, is the same process, as the UHT process also kills off the "bad" bacteria. My recipe is:
1 litre organic UHT milk
2 dessertspoons powdered milk to thicken
2 dessertspoons biodynamic plain yoghurt**
I mix the yoghurt and powdered milk together with a small amount of UHT milk until it is smooth, then added it to the rest of the milk in the Easiyo container and mix well. I then add boiling water to the thermos, sealed and let it sit for 14 hours (overnight). In the morning, I check to see if it has set (remove the jar and tip it sideways and see if it looks solid) and refrigerate it if it has.
** The 'seed' yoghurt must not have gelatine added to it as it will not set - check the ingredients list if you are in doubt. Organic and biodynamic yoghurts generally do not have gelatine added to them to thicken them.
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Updated:
I now buy packets of yoghurt starter culture and use them instead. The packets cost around AUD$13 each and make up 250 litres of yoghurt, so it works out at less than 6c per litre. This way I can change up the type of yoghurt I make by using different cultures and I don't have to make sure I have a fresh 'seed' yoghurt on hand all the time. Your local health food shop may stock the cultures, if not they are available in Australia online from Cheeselinks and Green Living Australia.
10 comments:
I tried your yoghurt recipe yesterday (thanks!)and just wondering because l live in a colder climate could l put more milk powder in to make the texture thicker (more like jalna)? And also it was quite tart (l accidentally left it 19 hours) before putting it in fridge and it was tart. I would like to try and mimik the taste and texture of jalna vanilla which my children love, any ideas?
Thanks so much.
I tried your recipe the other day but my yoghurt did not set, it turned about a bit thicker than milk. I used Jalna creamy vanilla yoghurt as the base and I added vanilla extract and dissolved sugar. I then put this in the easiyo thermos and left it for 20hrs. I'm not sure what the problem is.
I read the Jalna ingredient which stated "Fruit Juice Concentrate", this is interesting because citrus juice is used to set jams. So, I think this is what Jalna uses to thicken their yoghurts. Or you mixed be able to use a powder form of pectin.
Any help and assisting in what my yoghurt will not set is much appreciated.
You should use plain yoghurt as a starter. Make your yoghurt plain too. Add the vanilla and sugar (or any other flavouring) *after* your [plain yoghurt has set.
Hi anonymous, Yes you can definitely add more powdered milk to make it into a thicker yoghurt, I prefer thicker yoghurt too.
In regards to your yoghurt not setting, I suspect it was a combination of the vanilla extract, as it oftens contains alcohol, which would kill the bacteria in the starter culture (the yoghurt you add to start it off), and the flavoured yoghurt. You need to use PLAIN yoghurt, preferably organic, as these do not have gelatin added to them. Yoghurts that have gelatin used as a thickener do not seem to work with this method.
Cheers, Julie
Thanks so much for that suggestion. Tried it the other day and ended up with lovely mild yoghurt for breakfast. And the climate doesn't seem to matter - we live in Scotland!
I have been feeling so inspired by your blog and a lot of the books I've been reading lately! I decided to get myself an easiyo and try making some yummy yoghurts and cheeses.
I'll try the UHT and powdered milk, thanks :)
I've just bought an Easiyo yogurt maker and I was very pleased to find you'd had success with UHT milk. I want to make large batches of whole milk yogurt for my little boy who is currently costing me a fortune in little yogurt pots!
I notice this post is a couple years old now, I'd love to know how you've got on with the yogurt making since. Have you had any trouble using the previous batch to 'start' the next batch?
Hi Evil Willow,
I hope you had success - and fun!
Hi Laura,
Actually, I now buy frozen cultures from a cheese making supplies shop - they cost about $11 each packet and make up 250 litres of yoghurt so very economical, and I don't need to worry about the yoghurt not turning out :-)
Cheers, Julie
Hi Julie: I just bought my Easiyo and plan to make my own yogurt with the recipe you listed at the top of this. I am curious about your last comment--what is the recipe you use with the frozen cultures? I imagine I can find that here in Austin, TX but don't know what the other ingredients are. Pls help!
Meredith
Hi Meredith,
I use the same recipe as above, but substitute about 6 'grains' of yoghurt culture for the organic yoghurt - too easy! Have fun :-)
Cheers, Julie
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