Verging on soft here in West Kent. I prefer it a bit harder, more bite
When I make Easiyo I always, fill half way up, pour in the powder, shake like crazy. Fill to about a cm below the line shake like crazy again. I use cold filtered water from the fridge and never bother to let it warm up
I then fill the hot water at least a cm above the top of the baffle so that when the pot goes in the hot water almost overflows. If you do this then be careful!!
I then leave it alone for at least 12 hours, sometimes longer if I forget!
I tend to only make the low fat greek and it always turns out fine for me.
The secret's in the wrist action (™)
Stuart
When I make Easiyo I always, fill half way up, pour in the powder, shake like crazy. Fill to about a cm below the line shake like crazy again. I use cold filtered water from the fridge and never bother to let it warm up
I then fill the hot water at least a cm above the top of the baffle so that when the pot goes in the hot water almost overflows. If you do this then be careful!!
I then leave it alone for at least 12 hours, sometimes longer if I forget!
I tend to only make the low fat greek and it always turns out fine for me.
The secret's in the wrist action (™)
Stuart