08 April 2010

easiyo yogurt maker

Quite simply, I love my Easiyo yogurt maker. A friend recommended it as one of the best kitchen gadgets you can buy for moving overseas. She'd had problems with infections and was told to eat more yogurt, but she didn't trust what she could buy in Nigeria. And making your own can be difficult, messy, and time-consuming. Then she discovered Easiyo and told all the rest of us living in Africa to give it a try.

The local yogurt and milk here is great when it's good, but really bad when it's bad. I question the amount of refrigeration it receives -- we have city power and a generator and still can't manage to keep our fridge running continuously; I can't imagine what it's like for anyone with less reliable electricity, which is most homes and businesses in the country. So when a nurse here told me to start eating more yogurt to fend off infections, I looked into the Easiyo.

It's so simple. You add cold water and the powdered yogurt mix to a plastic chamber. Then you add hot water to the outer capsule, put the chamber in the capsule, seal it up, and let it sit overnight. In the morning, remove the chamber and put it in the fridge, and in a couple hours you have cool, fresh yogurt. There are recipes for making sour cream and cream cheese, but I haven't tried those yet. I've been happy with adding yogurt to my smoothies and fruit salad every day.

There's one drawback. You have to keep buying the Easiyo powdered yogurt mix packets and they don't seem cheap to me. In all honesty, I've been away from the U.S. for so long that I don't know how the cost of a packet that supplies 5 to 6 servings of organic, probiotic yogurt compares to the same number of servings and same level of quality, ready-made in the grocery store dairy case. I'd been buying my Easiyo packets from Amazon.com, but they recently raised the price. Currently the cheapest price I can find is from the Easiyo U.S. website. Easiyo is from New Zealand and doesn't ship to every country, but they have a U.S. distributor. I'll definitely keep shopping around for the best prices, at least while I'm living overseas.

There are several different varieties of yogurt, from "plain," to probiotic, to a luscious, thick, Greek-style yogurt. The different varieties are available in low-fat versions. And there are fruit flavors as well. I haven't tried the fruit flavors because I generally find flavored yogurt too sweet for my taste. But occasionally I'll add a bit of honey to the yogurt powder and water mix to make the probiotic variety a tad less tart. So far, every item I've looked at on the site states that's it's gluten-free, but you should check the ingredients and nutrition information on individual items before you purchase them.

Image from Easiyo.com. I was not compensated for this post in any way. Items were purchased by me for personal use.

1 comment:

Simon Paech said...

Hi there! I also love the Easiyo yogurt maker. I'm an Australian, living in Uganda & face some of the same issues you're talking about (health & power). I also use the pro-biotic organic mix, but as a starter to make successive batches from. It's actually pretty easy. Basically, follow the directions here: http://www.makeyourownyogurt.com/ except when you get to part of cooling the milk to 110 deg F: cool it to room temperature instead (which is the temp the easiyo mix begins at). Then for the "keep warm" part, just use the Easiyo maker as you normally would!

I actually use the microwave to heat the milk, stirring every few mins. 185 deg F is when the milk starts to froth. When it gets to that point, run it for like another 2min on medium to hold it a that temp to kill all the bacteria in the milk.

You can then use yogurt from THIS batch to make another batch, and so on! I'm not sure for how long. Some say forever but others say that some of the cultures may die out over time. But at least a month by the sounds. I've actually taken this a step further, making one original batch and then freezing multiple 2-3 table-spoon portions in the freezer. I then using those to start a batch from which I make other successive batches from for like a month or more. Then get out another 2 tbs frozen portion & start a new one & make successive batches. The live cultures don't die when frozen (have researched this).

Hope this helps! Feel free to give me a yell if you have any questions.




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