Happy Monday peeps!! So I am finally doing it – my yoghurt making post that I promised y’all. A few weeks ago I shared a little about our journey with yoghurt on my Instagram stories. And I am happy to say that in the last few months I have discovered that it is not only was super duper easy to make but making it yourself was considerably cheaper than buying it!! (Yay for all those on a tight weekly shop budget!).
It actually was totally spur of the moment that I bought an EasiYo maker on sale from Woolworths… $18! Seemed totally worth it. With my simple (vvverrrry simple) maths, I worked out it wouldn’t take me long to be saving precious dollars using the $4.20 bases needed to make 1L of yoghurt, rather than at least $6-9 for a 1L tub of the pre-made stuff in the cold section. YEEEESSS needless to say Jake was proud as punch of me for working this all out haha. But it wasn’t only my drive for saving my weekly budget that inspired me to make yoghurt… it was the make-it-yourself component. I am for anything that I can make myself rather than mass produced, say like peanut butter, bread or yoghurt!!!
I had been using the pre-made bases for a few weeks when someone on Instagram commented on how easy it is to make yoghurt from milk and leftover cultures from your previous batch of yoghurt. Whhhhatttt!! As soon as I heard this… time for a quick Google! Haha I was keen for any way to make my yoghurt more natural. I dunno why, by I was a little argh about making yoghurt completely from a powdered mix. Anyone else get like this? But I found a recipe that uses actual milk and now I know (and understand) everything that goes into it!!! Yay haha. We’ve been using this recipe for a few weeks now and it works like a treat!! And with a little math work 1L of yoghurt now only costs us $1.60 to $2… say whhhhhhat!
So I hope you give this recipe a go! It does require an EasiYo maker which is super easy compared to baking it in the oven for long periods like I found in some recipes (yeaaaah that ain’t gonna happen). I’ve broken it down into four steps, although step 4 technically is you getting to eat it so that’s a bonus haha. Overall this process takes about 1-2 days depending on when you do your steps.
- YOU WILL NEED: 1L of full cream milk (they normally say use organic milk or one that has been low pasteurized, but I find it works perfectly on normal full cream milk), cooking thermometer, saucepan, a spoon and a stove-top.
- Heat your milk to 80 degree Celsius or just before boiling, using your spoon to stir and stop the milk from sticking to the saucepan.
- The first time I made yoghurt this way I just eyeballed the milk and took it off the heat just before I thought it was going to boil. Worked just fine, but having the thermometer gives me so much peace of mind.
- If you are interested in the science behind this step (hello science nerd here!!) – we want to heat up the milk to kill off the milk cultures that would normally stop the yoghurt cultures from mulitplying!! So don’t skip this step!
- Let the milk cool in the fridge. I normally just do it overnight and get the milk out the next morning for step 2.
- Some people also recommend you can just let it cool down to below 40 degrees Celsius and then move straight to the next step. The main reason we want it to cool before moving on is so we don’t kill the live yoghurt cultures that are from our left-over patch of yoghurt.
- YOU WILL NEED: Your 1L of now cooled milk, 1/2 cup of milk powder, 3-4 tablespoons of left-over yoghurt and the EasiYo maker!!
- Fill your EasiYo container with half of the milk, add the 3-4 tablespoons of left over yogurt and 1/2 cup of the milk powder, put the lid on the container and shake to dissolving the milk powder and mixing in the yoghurt.
- Adding the milk powder isn’t necessary but makes for a creamier and thicker yoghurt at the end so I always do this because creamy yoghurt is the best haha.
- Add the rest of the milk to meet the markings on the EasiYo container.
- Use the EasiYo container as normal: fill to the appropriate markings with boiling water, place the mix inside and screw on the lid.
- Keep inside the EasiYo maker for at least 10 hours.
- After the 10 hours, take your yoghurt out and place in the fridge for a minimum of 6 hours to complete the process (aka stop the cultures from mulitplying). I normally tip the container slightly to see if it is set (aka solid) because I’m paranoid it might not work haha… what can ya do.
- And yeah there is no pics of this steps haha because one, it is very straight forward haha and two, I got up at 5.30am to do this and leave enough time to take the finished pics for you guys!
- After at least 6 hours in the fridge, your yoghurt is done!!! Yay do a little happy dance!!! Enjoy! Mix in fresh fruit, homemade sauces or nuts for difference flavours. I stirred some caramel chocolate sauce into mine just before… delish!!
TROUBLESHOOTING & OTHER NOTES:
- If you don’t have any leftover yoghurt you can also just use 3-4 tablespoons of the EasiYo base powder and mix it in with your milk powder. I have a few in my pantry for ‘just in’ case days and store any open contents in a glass airtight jar.
- You can only make 3-4 batches on one lot of ‘fresh’ yogurt cultures (if you’re lucky). After that you will need either fresh yoghurt from the shops, make another batch from an EasiYo base or just use a few tablespoons as I outlined above.
- It is best to make your next batch before the leftover yoghurt is over a week old. That is why sometimes it might not work with store bought yoghurt, depending on how long it has been sitting on the shelves.
- The longer you leave the yoghurt in the EasiYo maker and not in the fridge the more tart and sour your yoghurt will become. I found 12 hours was too sour for us, but right on the 10 hours it is perfect!
- We have learnt the hard way to not stir the yoghurt all the way through once it has been made before you eat it… we’ve found it turns it into a yoghurt soup haha. But if you just scoup out what you need then mix through fruit or nuts etc. it doesn’t go too runny. If there is any runny liquid on top the next time you go to use it, I just normally tip that down the sink, or you could stir it in.
- If you have used a flavoured yoghurt then you might have a very faint taste of that in your next batch of yoghurt… like VERY faint. But still noticeable.
- If you find your yoghurt is still too runny – try a different milk, add more milk powder or it may be that your EasiYo maker is actually loosing it temperature from the boiled water too quickly. This can happen if it has been submerged in water (as it is clearly directed not too – oops). But I find wrapping it in a towel just keeps that insulation there. Other people have suggested you can just swap out your boiling water at the half way mark if you like.
I hope this answers any questions you might have about making your own yoghurt!! Give it a go!!! Let me know how you go with it! And if you have any questions about the process just comment below!!!