Making yoghurt using fresh milk without Easiyo Starter

1. Heat 1 litre of milk almost (but not quite) to boiling if not pasteurised. Heating the milk changes the protein to make it more conducive to making yoghurt with. It may kills off any bacteria that is growing in the milk.


2. Cool the milk until completely cold.


3. When the milk is completely cold, pour 1/2 litre into an Easiyo and add 4 tbsp of milk powder. This to make thicker yoghurt. Tighten the lid  and shake until mixed.


4. Take about half a cup of the milk and mix it with 2-3 tbsp of yoghurt, until they are well mixed. Make sure the yoghurt is not too old, as your starter bacteria may have died.

1. Add this mix and the rest of the milk to the yoghurt container and shake some more to mix thoroughly.


2. Fill the Easiyo with boiling water, up to the top of the top level marking as according to Easiyo instructions.


3. Put the container of milk into the Easiyo and leave for about  8~10 hours, depending how tangy you want . The longer you leave it the tangier and better set it gets). Then take it out and put it in the fridge to finish setting, for 6 hours. This will stop the culturing process.