Yoghurt Maker and Yoghurt sachets | ExpatWoman.com
 

Yoghurt Maker and Yoghurt sachets

2340
Posts
EW EXPERT
Latest post on 05 April 2011 - 16:09
Fantastic news. Im an organic shop "shopper" but havent seen them. Will have a look when IM back. How much did you pay for the machine and does it have a timer? It's not a machine. It's basically a plastice thermos. I paid 60dhs, but that was a few years ago. http://www.easiyo.com/the-easiyo-system/index.html It's a Kiwi (New Zealand) product so a little hard for me to admit it's good. ;) LOL <em>edited by Green-ish on 05/04/2011</em>
1511
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EW EXPERT
Latest post on 05 April 2011 - 16:04
You don;t need a yoghurt maker to make your own in this climate. This is one of my favourite recipes. If you can watch the program even better. http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/homemade-yoghurt Ingredients 500ml whole milk. 25g dried milk powder. 3 tbsp live, plain whole-milk yoghurt. ...METHOD How to make homemade yoghurt 1. Pour the milk into a saucepan and whisk in the dried milk powder. Put the pan over a medium heat, stand a cooking thermometer in it and stir gently, watching the thermometer carefully, until the temperature reaches 46°C. 2. Take the saucepan off the heat and pour the milk into a warmed mixing bowl. Check the temperature hasn't gone beyond 46°C. If it has, stir the milk until the temperature drops back. Whisk in the live yoghurt. The bacteria within it will start to work on the fresh milk, converting it into yoghurt. 3. Cover the bowl with a lid or some cling film, wrap it in a towel and put it somewhere warm - in an airing cupboard or above a radiator are good places. Alternatively, you can pour the mixture into a warmed, wide-mouthed Thermos flask and seal. 4. Check the yoghurt after 6-8 hours, or leave it overnight. If it's still runny, leave it wrapped up in the warm for another 1-2 hours. When it has thickened and looks set, pour it into a clean container, seal and refrigerate. Homemade yoghurt isn't as thick as commercial varieties. If you'd like a thicker finish, you can strain the yoghurt through a muslin-lined sieve over a bowl in the fridge for a few hours. ...
671
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EW GURU
Latest post on 05 April 2011 - 15:56
Which yoghurts here are live, do you know?
328
Posts
EW EXPLORER
Latest post on 05 April 2011 - 15:56
Fantastic news. Im an organic shop "shopper" but havent seen them. Will have a look when IM back. How much did you pay for the machine and does it have a timer?
2340
Posts
EW EXPERT
Latest post on 05 April 2011 - 15:55
I have the Easy Yo and it's brilliant. You can use the sachets but they work out to be quite expensive. It's better to find a natural, live culture yoghurt that you like and use that as your starter culture. Lots of sites on the www explain how to do that.
1579
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EW EXPERT
Latest post on 05 April 2011 - 15:50
You can get Easi-yo makers and sachets from the organic store. I have also seen the Easi-yo sachets on and off at Waitrose and Lulu. If you google making yoghurt at home there are plenty of recipes where you don't need specialised containers or sachets. HTH :)
328
Posts
EW EXPLORER
Latest post on 05 April 2011 - 15:39
Has anyone found a great yoghurt maker in Dubai? Im currently overseas and searching on Amazon but before I start spending .... I havent found one in Dubai so far! Also, has anyone found the yoghurt base to make the yoghurt? I eat it every day but would prefer to make my own. TIA :)
 
 

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