I've always been curious about this brand and, a week or so ago, when La Q were doing free P&P, I bought a kit. The first batch is cooking (??) away, but I've a couple of questions. Firstly, where is the best/cheapest place to buy the mixes as I'm reluctant to pay the high P&P every time I fancy some yoghurt? And also, has anyone used the maker to make their own yoghurt from scratch, using warm milk and a couple of tablespoons of plain yoghurt as a starter? Thank you :happy:
I've just joined the world of Easiyo...
- Thread starter Calvin
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Frazzled
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I took the plunge with this following one of Strato's QVC posts. I've tried his method once with a shop bought live yoghurt, it was successful but more of a pouring yoghurt which was nice but I like the really thick stuff. Decided, while I can afford it, I would stick with the packets until I retire then carry out a few experiments!!
I've looked around on-line but apart from the odd special offer couldn't spot much difference in price. I like the plain Greek yoghurt best so stock up when Q have it on offer. I did go for the advanced order of the Greek and Coconut the other week, I really like the sound of that and it was free P&P.
It took a while to get the Easiyo texture right, my tips are on the last Easiyo thread (I think?). Got it down to a fine art now, delicious!
Good luck!
I've looked around on-line but apart from the odd special offer couldn't spot much difference in price. I like the plain Greek yoghurt best so stock up when Q have it on offer. I did go for the advanced order of the Greek and Coconut the other week, I really like the sound of that and it was free P&P.
It took a while to get the Easiyo texture right, my tips are on the last Easiyo thread (I think?). Got it down to a fine art now, delicious!
Good luck!
You can make a slightly thicker home made (with out using a sachet) yogurt if you mix a couple of tablespoons of skimmed milk powder in with the natural yogurt and skimmed milk, I also always use UHT milk as it gives much better results .
Having the milk you use to mix at blood temperature (I just give it 30 seconds in the micro ) also helps with the set.
I then strain the finished yogurt after it has been in the fridge over night in a sieve lined with kitchen roll to give a really thick consistency.
You can make it as thick as you like the longer you strain it for the thicker it gets.
I let it get very thick and then mix in herbs and spring onion and use it instead of cream cheese it will keep in the fridge for a couple of days.
I also use it instead of mayonnaise in salads like coleslaw and potato salad mixed with mustard , white wine vinegar and salt and pepper.
It saves lots of pro points as mayonnaise is very point heavy
Having the milk you use to mix at blood temperature (I just give it 30 seconds in the micro ) also helps with the set.
I then strain the finished yogurt after it has been in the fridge over night in a sieve lined with kitchen roll to give a really thick consistency.
You can make it as thick as you like the longer you strain it for the thicker it gets.
I let it get very thick and then mix in herbs and spring onion and use it instead of cream cheese it will keep in the fridge for a couple of days.
I also use it instead of mayonnaise in salads like coleslaw and potato salad mixed with mustard , white wine vinegar and salt and pepper.
It saves lots of pro points as mayonnaise is very point heavy
