EasiYo is so simple to make, just follow the three step process and you'll have fresh, delicious yogurt at home. It's that easy.
Half-fill your yogurt jar with room temperature, drinking water. Add the contents of a yogurt sachet, pop on the lid and give it a good shake. Fill the jar up with more water to about 5mm from the top... and shake again.
Push the plastic insert spacer down inside the Yogurt Maker as far as it can go. (Check the correct side is facing up). Pour boiling water into the Yogurt Maker to the top of the plastic insert spacer.
Put your jar into the Yogurt Maker so that it sits on top of the plastic insert. The boiling water will rise part-way up the sides of the jar. Put the Yogurt Maker lid on and leave it on your kitchen worktop for 8 to 12 hours (or overnight) to let the yogurt set... and the magic will happen!
In order to grow, lactic cultures require heat and a source of milk sugar (lactose) on which to feed. They also have an optimal heat at which to grow (between 40-50 degrees C).The unique EasiYo Yogurt Maker creates the controlled heat needed to activate all the LACTIC CULTURES present in the EasiYo Yogurt Mix Sachets. Our freeze dried cultures reactivate and divide in the perfect conditions in the EasiYo Yogurt Maker
Yes the EasiYo Yogurt Maker has been made to withstand constant and tough handling. However, there may be some parts (such as the yogurt jar lid) that do get damaged or lost in which case you could contact EasiYo Head Office (address on the back of each sachet), for a replacement.
All EasiYo yogurts contain Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus acidophilus. Some certain products also contain the Bifidobacteria strain. The combination gives EasiYo its wonderful taste and texture.
Yes, soya lecithin is present in small amounts in the whole milk powder to help the fat dissolve in water more easily. It is not present in the skim milk powder. We state it on the packaging as there may be traces in the whole milk powder.
Of course, you can make yogurt any way you like to, but we suggest that all other ways of making yogurt are unreliable, messy and time-consuming. The EasiYo system is designed to eliminate the hassles of incubating and stabilising milk. The EasiYo system is designed to make yogurt easy so that you make delicious yogurt every time.
EasiYo is a living thing and can change with changes in the tap water temperature for example. Sometimes the yogurt needs to stay in the Yogurt Maker a little longer in order to set. Up to 24 hours is fine.
Because EasiYo yogurt is a 'live' product and contains no thickening agents there can be a variation in normal setting times depending on how quickly the temperature changes inside the Yogurt Maker. This depends on the temperature of the water you mix your EasiYo Yogurt (15 to 20 degrees celcius is ideal) and the outside temperature surrounding the actual Yogurt Maker. It is fine to leave for up to 24 hours.
Whey being 'expressed' from the yogurt is part of a natural process. Commercial chilled yogurts contain thickeners and stabilisers to absorb the expressed whey, but as EasiYo Yogurt contains no such additives the whey is best mixed back into the yogurt as it is very nutritious. Alternatively, you may like to strain the whey and make use it in your cooking.
Halal certified shows that the raw materials that make up EasiYo product and the product themselves are prepared in an acceptable way to conform to Muslim custom. EasiYo has been audited and registered as Halal by the Islamic Process Food Management Division.
Lactose intolerant' is different to being allergic to milk (cow's) protein. If you are lactose intolerant and not dairy intolerant EasiYo Yogurt may be fine for you to consume. It is well known that yogurt contains lower levels of lactose than regular milk since some of the lactose in the milk is converted into lactic acid during the fermentation process. Therefore people with a mild lactose intolerance may be able to consume and tolerate our EasiYo Yogurt. However we suggest you talk to your medical professional about the best approach for you. If however you are protein allergic, then you definitely will have to convert to a non dairy milk base.
The contents of the yogurt sachets vary by flavour. Our Unsweetened Greek for example only contains high quality milk powder and freeze dried lactic cultures. Our flavoured range also contain sugar, natural colours and natural flavourings. EasiYo Yogurt does not contain stabilisers, artificial colouring or additives. You just add clean drinking water. Please see individual packs for full ingredient lists. We recommend storing yogurt sachets at <25 degrees Celsius.
Add the EasiYo Fruit Toppings after the yogurt is made and chilled. However you can add whatever you like to your made-up EasiYo Yogurt. For instance, it is a great accompaniment to cereal and fresh or stewed fruit.
The cultures we use are freeze dried; a little like a seed that, for a certain period of time, is able to remain in a stable form before it is reactivated. In this dormant state i.e. without moisture or warmth, our cultures are good for the 18-month shelf life of the product. The process we use is designed to maintain the largest number of viable bacteria cultures that can be produced.
The fact that you make your yogurt fresh with EasiYo means you get the cultures from day one when they are freshest. Cultures have a limited lifetime so you will never get more cultures than when your Yogurt is freshly-made A spoonful of EasiYo yogurt contains billions! It is the cultures which have made EasiYo Yogurt so thick and why we don't need to use stabilisers or thickeners in our yogurt.
The number of live cultures is at its highest on the day that you make your EasiYo Yogurt. One spoon of freshly-made EasiYo Yogurt contains over 1 billion live cultures. The tests on our yogurts indicate there are billions of live cultures still present in every spoonful even at the end of these two weeks.
The cultures are freeze dried which means all the moisture is extracted and the cultures can 'hibernate' without losing much of their viability until they are 'reactivated' during the fermentation process inside the EasiYo Yogurt Maker.