Homemade yoghurt, two ways - part 2

As promised yesterday, I bring you the busy person's homemade yoghurt. This recipe uses a large thermos ("easiyo"), and again, as in part 1, a 1 litre/1 quart container to hold the yoghurt. If you don't have an easiyo* thermos, the same technique can be used with a wine cooler or esky, anything that is large enough to accomodate the yoghurt container and some hot water. The recipe also calls for milk powder, which may not suit you if you are a purist. For the busy person short on time, milk powder will be your new best friend.

When making yoghurt with milk powder, the reconstituted milk doesn't need to be heated. I'm guessing the proteins in the milk have already been changed through the dehydration process, so it's ready to go! Which is great for us. No heating the milk, no pots to clean and no cooling down time. Just one container, prepared in the time it takes to boil a kettle. Intrigued?

Here's how:

Fill kettle and switch on to boil

Measure out milk powder - 1 1/3 cups. For some strange reason I have been using 1 cup of whole milk powder and 1/3 cup of skim, don't ask me why, it's just the strange quirky way I make it.

Half fill the container with cold water (tap is fine). Add the milk powder and put the lid on. Give it a good shake, holding onto the lid if you are at all worried about it leaking. Shake the mixture until it is all combined and smooth - about 20 seconds.

Pour some of this thick milk mixture into a mug and add 2 tablespoons of natural yoghurt (from a generous friend or bought. Once you have made the first batch, yoghurt from this can be used for the 'starter' for the next batch). Whisk well with a fork to combine.


Pour the 'starter milk' from the mug into the container and fill to the brim with cold water.


Stir well with a fork. Place lid on container. By now the kettle should have boiled. Fill up the easiyo thermos to the top of the white holder inside. If using another type of thermos/holder, place the yoghurt container inside, and fill with boiling water to half way up the sides of the yoghurt container.

Place the yoghurt into the thermos.....

And fit the lid. Leave for the desired amount of incubation time. More time equals more tartness, less time produces a milder yoghurt. I usually leave mine in for around 10 hours (overnight). This suits me as I can put it together just before bed, and it is ready to go into the fridge when I get up.

After 10 hours in the thermos.

Thick, creamy and so good for you.

If you are looking for an even creamier yoghurt, it can be removed from the container and placed into a cloth lined sieve, positioned over a bowl, to allow it to drain for several hours. Store this little set-up in the fridge. The whey that collects in the bowl can be used in baking/cooking or given to the chooks as a treat.

As in version 1, this yoghurt will keep for up to 2 weeks and has a million uses.

For a sweet vanilla yoghurt, add 1/3 cup sugar and 1 tsp vanilla extract along with the milk powder in the beginning.

* Easiyo thermos' are available from Big W, Coles and IGA's for around $18. No need to buy the pre-flavoured packets. Making the yoghurt with milk powder works out cheaper and flavours to suit personal taste can be added in the form of fruit, jams, honey etc....