stratobuddy
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If it was not as demonstrated you could return it at their cost, and get uour own PP back.
Easiyo TSV 21/12/24
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I could try that thanks...Obvs I hope that it doesn't come to that of course but it is an option, thanks again
Battiola73
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I’ve been making Easiyo for years. I dropped my original one and it broke so bought the newer one a couple of years ago. I got the thermometer with it but never used it. I fill the jar just under half with tepid water, bung in the Easiyo, make sure the lid is firmly on and then shake the jar like I’m mixing a cocktail. Take off lid, give the rim of the jar a wipe with kitchen towel, add water up to fill line, lid back on and give a longer shake. Usually fill the maker slightly higher (be careful as if you put too much in you can scald yourself when putting jar in) I usually leave mine for 9-10 hours but have left if for around 16 hours (by mistake).
I take out of maker let it cool a bit . Put it in fridge. If you want it thick, don’t stir it as I find it goes runny. I only use Greek Yoghurt sachets.
I take out of maker let it cool a bit . Put it in fridge. If you want it thick, don’t stir it as I find it goes runny. I only use Greek Yoghurt sachets.
Going back to the setting element...I'm still confused. The instructions on the box and on the individual sachets say to remove the container from the machine then allow to set then put it in the fridge. There is no indication anywhere as to how long this should take are we talking a few minutes, half an hour or what? I get that it makes sense to let the container cool slightly first before putting it into the fridge but some idea what this "setting lark" is all about would be of great help!
Toril
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Edit: I meant to quote merryone’s post. Hopefully my reply is still relevant to anyone having Easyio “issues.”
I’ve been making Easyio for a long time and have never had a problem with the result. I’ve have adjusted things and now have what is for me, is a fail safe method.
You must use the thermometer. Peel off the backing and stick it on the jar underneath the half way mark. Mine did eventually need replacing as it was peeling off at the side. You can buy them direct from Easyio for £2 for one, but I bought a set of six stick on thermometers, for about the same price, from Amazon that are used for beer making, I think. They work just as well as the Easyio one.
I now half fill the jar in the evening and leave it out overnight. In the morning that’s at room temperature so I tip the packet in and shake it, while I’m boiling the kettle. While the kettle’s boiling, because there’s enough time, I top the pot up with tap water and shake it again. The thermometer should register 18-20C in an ideal scenario, but if it’s too high then add a dash of cold water. If it’s too low then add a dash of the boiling water. I then pour the water into the yoghurt maker, as soon as the kettle clicks off, to about half a centimetre above the baffle. Close the yoghurt maker’s lid securely and put it on the side. I leave the jar out until I prepare my evening meal, so about 10 - 11 hours later, and then put it into the fridge so it’s ready for the following morning.
By doing it this way I can make a jar of Easyio yoghurt in less than five minutes AND I make my early morning coffee with what’s left over in the kettle.
....But doesn't the tap water that you top up with have to be the same temperature as the water you put in first? I'm also a bit confused by the bit you said about leaving the jar out for 10 or 11 hours - I'm presuming you're not talking about the inner pot that contains the yoghurt. If that's the case and it takes 10 hours to "cook" and then another 10 hours out of the fridge, it's not for me! Sorry if I'm sounding stupid btw! I mean how long does this blessed yoghurt take to set?!!Edit: I meant to quote merryone’s post. Hopefully my reply is still relevant to anyone having Easyio “issues.”
I’ve been making Easyio for a long time and have never had a problem with the result. I’ve have adjusted things and now have what is for me, is a fail safe method.
You must use the thermometer. Peel off the backing and stick it on the jar underneath the half way mark. Mine did eventually need replacing as it was peeling off at the side. You can buy them direct from Easyio for £2 for one, but I bought a set of six stick on thermometers, for about the same price, from Amazon that are used for beer making, I think. They work just as well as the Easyio one.
I now half fill the jar in the evening and leave it out overnight. In the morning that’s at room temperature so I tip the packet in and shake it, while I’m boiling the kettle. While the kettle’s boiling, because there’s enough time, I top the pot up with tap water and shake it again. The thermometer should register 18-20C in an ideal scenario, but if it’s too high then add a dash of cold water. If it’s too low then add a dash of the boiling water. I then pour the water into the yoghurt maker, as soon as the kettle clicks off, to about half a centimetre above the baffle. Close the yoghurt maker’s lid securely and put it on the side. I leave the jar out until I prepare my evening meal, so about 10 - 11 hours later, and then put it into the fridge so it’s ready for the following morning.
By doing it this way I can make a jar of Easyio yoghurt in less than five minutes AND I make my early morning coffee with what’s left over in the kettle.
Toril
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If you don’t run the tap for ages to top up the jar, it should be around room temperature. If adding that water does cause the thermometer to rise or dip, that’s when you’d add either a bit of cold/chilled or hot water. That’s why I leave a bit of a gap after topping the jar up so I can do that if needed. If the temperature stays within the recommended 18 - 20C, I just top it up with tap water. I’ve only needed to add a dash of chilled or hot water on a couple of occasions and I’ve made dozens of Easyio batches.
You leave the jar out in the kitchen for 10 or 11 hours INSIDE the closed yoghurt maker. Some “flavours” set more quickly but I work on Easyio’s recommended times. I refrigerate it when I’m preparing my evening meal because it’s easier to remember how long it’s been setting. After 10ish hours, it should be set if it’s been made properly. Take it out of the yoghurt maker and put the jar in the fridge. You can eat it as soon as it’s chilled. I’ve had some a couple of hours after chilling it and it was fine but I leave a fresh batch overnight so I can start on it for breakfast. I guess that you could eat it as soon as it’s set but I think it’s far nicer when it’s been chilled.
I hope that helps. If not then I’ll try to answer any other questions that you might have.
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ive never had an issue with making any opf the easiyo ones & its so simple & easy to do
I'm so sorry but even though you seem to have got it down to a fine art, I'm really not sure I can be bothered. However, If I've got any chance of a full refund then I guess I'll have to try it in order to complain on the grounds that the demonstration was misleading. Of course it might work a treat, but somehow I've got a feeling that it won't! The demo gave you the impression that you simply pour tap water into the container, shake it, top it up and shake it again, "cook" it over night and pop it in the fridge to chill and it's ready to eat, no mention of specific temperatures and "setting" times - Not true. Anyway wish me luck 'cause I really want it to work!If you don’t run the tap for ages to top up the jar, it should be around room temperature. If adding that water does cause the thermometer to rise or dip, that’s when you’d add either a bit of cold/chilled or hot water. That’s why I leave a bit of a gap after topping the jar up so I can do that if needed. If the temperature stays within the recommended 18 - 20C, I just top it up with tap water. I’ve only needed to add a dash of chilled or hot water on a couple of occasions and I’ve made dozens of Easyio batches.
You leave the jar out in the kitchen for 10 or 11 hours INSIDE the closed yoghurt maker. Some “flavours” set more quickly but I work on Easyio’s recommended times. I refrigerate it when I’m preparing my evening meal because it’s easier to remember how long it’s been setting. After 10ish hours, it should be set if it’s been made properly. Take it out of the yoghurt maker and put the jar in the fridge. You can eat it as soon as it’s chilled. I’ve had some a couple of hours after chilling it and it was fine but I leave a fresh batch overnight so I can start on it for breakfast. I guess that you could eat it as soon as it’s set but I think it’s far nicer when it’s been chilled.
I hope that helps. If not then I’ll try to answer any other questions that you might have.
Well, sod it I decided to give it a go now, cause I was getting unecessarily stressed out just thinking about it! I shook and shook and shook and even when I checked it there was some powder left, so I shook again and now my arm feels ready to drop off. I did everything so now it's brewing in the cupboard. I'll find out tonight whether it's any good!
Toril
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Refrigerate it before trying it because I think it’s better chilled than at room temperature.
I hope it goes well and you think it’s as tasty as I do.
Oh I shall- I'm out tonight so I'm planning to remove it just before I go to bed...I'll probably sit it on the side just to cool it down a tad but I won't be trying it until the morning. I'll let you know!
When I got back last night I removed the pot from the "machine" and thankfully I could see that it was "set" as it didn't appear to be slopping around and it wasn't too hot so without opening the lid I put it in the fridge after a few minutes and left it overnight! When I opened it looked a bit grainy on top, I guess despite shaking until my arm nearly dropped off it wasn't enough, but I stirred it in and tried some. It was nice, I wouldn't say it's amazing though. The texture was ok for a yoghurt so happy with that. Obviously I've only tasted the vanilla, and I will be honest I have tasted nicer shop bought yoghurts. I shan't be sending it back as I am pretty pleased with the result despite not being as "blown away" as they would have me believe, but I've got a lot of other flavours to try and of course I'll have to shake harder next time (if that's possible)!
Toril
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You do sometimes get a grainy texture on the top but it usually isn’t because it’s not been shaken enough. I’ve always assumed it’s like a foam, from shaking, that then sets. The best way to check whether it’s not been shaken fully is to check the sides of the jar. If there’s no sign of “blobs” of Easyio on the side then it’s usually been shaken enough. I’ve not tried the vanilla flavour, but can recommend the fruity ones or the caramelised varieties. Also, sometimes it’s cheaper to order direct from Easyio, when it’s not featured on QVC, and there’s even more choice on their site because you can make up your own selection of flavours that you like. Their CS is also very good.
You will find a liquid on the top once you’ve initially delved into the yoghurt but that’s just whey which is nutritious, so simply stir it up before serving.
Easyio is also delicious when made into ice lollies, although freezing does kill off the probiotic benefits.
You will find a liquid on the top once you’ve initially delved into the yoghurt but that’s just whey which is nutritious, so simply stir it up before serving.
Easyio is also delicious when made into ice lollies, although freezing does kill off the probiotic benefits.
I'm just thrilled that I ended up with a tub of vanilla yoghurt and not a tub of vanilla flavoured slop lol! Must've done something right and what's more oh didn't blow his top! And I've just dug my spoon in and I reckon it tastes even better now....good purchase, lets hope the rest of the sachets work out as well.
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How about washing the inner container. Do you put yours in the dishwasher? if so what about the thermometer stuck on the front, surely that can't do it much good. Anyway OH actually tried the yoghurt and he likes it ...omg! He actually said "I think you've bought something quite decent there" Now that's a first from him...so I'm really hoping that all the flavours work as well as this one.
No, don't wash the outside container, just wipe it down. I rinse it out and dry off but don't submerge it in water.
Inner container can be washed as normal. Enjoy!
I was only talking inner container - dishwasher or hand wash?
I handwash it.
Toril
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I don’t have a dishwasher. I wash it out by hand.
In fact I washed mine out this evening, the jar’s half full of water on the side in the kitchen and the kettle’s full of water in readiness for making my next batch when I get up in the morning. Tomorrow’s batch will be salted caramel which is one of my favourites.After goodness knows how many batches, the thermometer has just started to peel up at the sides which is why I bought some new ones. Both are on the jar now and both always show the same temperature which is a bonus. When they eventually come off then they’ll be replaced with one of the five new ones that are in the kitchen drawer. I like to be prepared.
