EasyCook Easy Yogurt Maker Questions & Answers

Hello Anita I used to sell these many years ago and I still have mine today. The numbers are hours that you want to set it for. I do mine at 8 and comes out thick and creamy. If you are interested in a recipe I can supply that for you . Sue.

Hello Sue, What a lovely surprise to get some information on this yogurt maker, I have generally left it on setting 4 (as I didn't know what to do) which I now know is 4 hours. leave the yogurt in the maker for about 6-7 hours in total. The yogurt has always set and turned out well. I was wondering if you might be able to answer some other questions about this machine. I am assuming when the light is red the machine is on and the green light only comes on after the chosen time on the dial has been met? Sue is the machine automatically set to 40 degrees Celcius? Can you make anything else in this yogurt maker? Thank you again for taking the time to provide the information about the numbers on the dial, it has been so kind of you to respond to my question. Anita

I don't have an EastCook Yoghurt Maker anymore but I recall one litre of milk and about four heaped desert spoons of the previous batch. Once every ten or twelve batches I'd start again with an new tub of bought yoghurt, the last of it becoming the starter for the first new home made batch. It is important to buy a good yoghurt, one with lots of cultures, not the popular dessert yoghurts that have few or even no cultures. Mundella is the one I have used, available in Australia.)

I would love a copy please.

Could I please get a copy also

Can I please get a copy

Would love instructions too

I'd like the instructions if you all have a copy

Could I get a copy too please?

Any chance I could get a copy too?

Can I please get a copy

I would love a copy too as I've just bought one

I no longer have a manual however I can tell you how I made it. 1L full cream long life milk, 2T full cream milk powder and 1/4 teaspoon yoghurt starter. Takes 10hours to "cook". If using Mad Millies Yoghurt Culture you need to heat the milk to 40degC before putting into yoghurt maker and you can omit the powdered milk. Hope this helps

Thank you so very much!

There was an identical question a while back and as I don't have a manual either I wrote a very comprehensive reply which is below. Derek may have told you all you need to know, but I'll give you my reply to the earlier query as it may contain other useful information.... We bought our Easy Yoghurt maker from Green living Australia. They still have them in their product list online but I haven't checked to see if they still have stocks. We bought a spare pot as well, which speeds up the time between remakes as you can overlap batches a little. They are very easy to use with no controls, they don't even have an on/off switch. Here is how we use ours and it consistently gives good results: 1 Buy a brand of yoghurt from a supermarket that has heaps of several cultures; don't buy dessert types yoghurt which usually have very few. We use Mundella. If you buy a large size you can eat most of it before making your own batch, It can be flavoured if you wish, but the yoghurt you subsequently make will be natural anyway. 2. Preparing for your first batch... First, all containers and utensils must be clean to avoid contamination. Normally you should get at least ten batches before needing to buy more shop yoghurt. I wash the inner container, the inner lid and a table spoon in my normal wash-up or dishwasher cycle Then rinse in fresh but not boiling water and leave to air dry. Place the inner container into the outer container, as a full container is hard to get into place without slopping some out. 3. Milk will form the bulk of your mix. I use Harvey Fresh full cream long life. It gives a good result. I found Australia's Own brand made a pretty runny yoghurt, so I stick to Harvey Fresh. You can also use fresh milk, but leave out of the refrigerator for a while beforehand asroom temperature speeds the process. You can also use low fat or skimmed, but the mix will be pretty liquid unless you also add dried full cream milk, which rather defeats the purpose. Even soy I believe, but I've never tried that. 4. Making your first batch. Take one or two litres of milk, depending on the intended batch size, and pour a little into the inner pot. Using the table spoon, put about half a cup of the bought yoghurt in and then slowly stir in all of the remaining milk, stirring with the spoon. Two litres will fill the inner container. Now carefully place the inner lid on, pressing gently to make sure it is in place, then add the outer lid and turn on the unit at the wall. The marks on the lip of the outer container and the little arrow on the outer lid don't do anything; they can be used to indicate the time you intend to end cooking in case you forget. You need to terminate the mix manually. I leave a two litre mix 12 hours, but it isn't critical, 8 to 15 hours are all okay. The longer the cooking the thicker the mix. 5. Later batches are done in exactly the same way except that you use half a cup of the previous batch as the starter. I usually start again with a new bought yoghurt after about ten batches, arriving at the timing of doing this by taste. If a batch begins to taste less sweet, even a but vinegarly, then I use a new shop bought yoghurt as the starter next time. You can still use that last batch as it still tastes fine on your cereal or desserts, its lack of freshness is only detectable by eating a spoonful direct from the container. 6. A tip... Getting a full two litre mix out of the outer container is difficult. My solution to this was to ask my wife to sew two one metre lengths of ribbon about 25mm wide into a cross formation. I then put the centre of the cross in the centre of the outer container with the four ends hanging evenly around the circumference. then put the inner container in place. Lifting it out is then easy; just gather the ends together and carefully lift onto the bench top. Happy yoghurt making (and eating).

Thanks so much.

So you don't use any bought culture?

The Easy Cook is great! Mine died so I have a different brand now. Use 1L long life milk, 2 Tablespoons Milk Powder and 1 sachet Mad Millie's Yoghurt Culture or other yoghurt culture. Whisk together, turn on power for approx 9hours. Refrigerate and enjoy

Thanks for taking the time and effort Derek, I do so appreciate it. This is certainly different than the EasiYo machine, where you use Cold water & Yogurt Culture, then push Baffle down (Easy cook doesnt have Baffle? and then fill the receptacle with boiling water and then leave to set for up to 24 hours! The way I understand your answer I just put in the 1Ltr milk (Can I use regular full cream milk instead of Long Life?) whisk in yogurt culture put receptacle in container and turn on power, NO Hot Water required!

We bought our Easy Yoghurt maker from Green living Australia. They still have them in their product list online but I haven't checked to see if they still have stocks. We bought a spare pot as well, which speeds up the time between remakes as you can overlap batches a little. They are very easy to use with no controls, they don't even have an on/off switch. Her is how we use ours and it consistently gives good results: 1 Buy a brand of yoghurt from a supermarket that has heaps of several cultures; don't buy dessert types yoghurt which usually have very few. We use Mundella. If you buy a large size you can eat most of it before making your own batch, It can be flavoured if you wish, but the yoghurt you subsequently make will be natural anyway. 2. Preparing for your first batch... First, all containers and utensils must be clean to avoid contamination. Normally you should get at least ten batches before needing to buy more shop yoghurt. I wash the inner container, the inner lid and a table spoon in my normal wash-up or dishwasher cycle Then rinse in fresh but not boiling water and leave to air dry. Place the inner container into the outer container, as a full container is hart to get into place without slopping some out. 3. Milk will form the bulk of your mix. I use Harvey Fresh full cream long life. It gives a good result. I found Australia's Own brand made a pretty runny yoghurt, so I stick to Harvey Fresh. You can also use fresh milk, but leave out of the refrigerator for a while beforehand to reduce the cooking time. You can also use low fat or skimmed, but the mix will be pretty liquid unless you also add dried full cream milk, which rather defeats the purpose. Even soy I believe, but I've never tried that. 4. Making your first batch. Take one or two litres of milk, depending on the intended batch size, and pour a little into the inner pot. Using the table spoon, put about half a cup of the bought yoghurt in and then slowly stir in all of the remaining milk, stirring with the spoon. Two litres will fill the inner container. Now carefully place the inner lid on, pressing gently to make sure it is in place, then add the outer lid and turn on the unit at the wall. The marks on the lip of the outer container and the little arrow on the outer lid don't do anything; they can be used to indicate the time you intend to end cooking in case you forget. You need to terminate the mix manually. I leave a two litre mix 12 hours, but it isn't critical, 8 to 15 hours are all ok. The longer the cooking the thicker the mix. 5. Later batches are done in exactly the same way except that you use half a cup of the previous batch as the starter. I usually start again with a new bought yoghurt after about ten batches, arriving at the timing of doing this by taste. If a batch begins to taste less sweet, even a but vinegarly, then I use a new shop bought yoghurt as the starter next time. You can still use that last batch as it still tastes fine on your cereal or desserts, its lack of freshness is only detectable by eating a spoonful direct from the container. 6. A tip... Getting a full two litre mix out of the outer container is difficult. My solution to this was to ask my wife to sew two one metre lengths of ribbon about 25mm wide into a cross formation. I then put the centre of the cross in the centre of the outer container with the four ends hanging evenly around the circumference. then put the inner container in place. Lifting it out is then easy; just gather the ends together and carefully lift onto the bench top. Happy yoghurt making (and eating).

Wow thank you so much bilnrobn, so concise and you make it sound so easy! I will follow your instructions to the T!!! One question, can the first time I make it can I use the EasyYo culture with fresh milk as Derek suggested in my first answer, I am presuming yes. Next time I shall buy Mundella (can I use Greek?) and do as you have said, including the ribbon contraction, and again you and Derek did not mention any water surrounding the inner container within the outer? Just the inner and turn on the electricity?

I have a basic PDF from the company if that helps.

Thank you if you can send it to me or however you can show me the PDF (I am not even certain I know what this is) I would appreciate it. I think it is instructions which cannot be altered which is fine, do you need my email to forward it on or how else could I receive it?

I got mine from Green Living Australia. A great product. I also bought a spare pot so I could make a fresh batch prior to the existing batch becoming completely used.

If you mean add water to the outer pot so it forms a layer between the unit and the inner pot, I've never done that with either the Easycook yoghurt maker or my previous Easiyo and it isn't in the manual of either unit. An interesting idea, but I can't see any advantage in doing it.

Can I suggest you have a glass container or similar to put the batch you are using into and then that way you can use the container to make a second batch. I have a second container because I have already 'worn out' our first Easy Yoghurt maker lol

Thanks Derek. Actually I have a small container I decant into when I have about one or two days supply left. The easy yogurt plastic container is then washed and sterilized so I have time yo make a new batch and get it cold in the fridge before I run out. I just thought it would be easier to have two containers and lids, but it looks like the only way to get one is to buy a new, complete unit. I can see how you got a second one, but my original unit refuses to wear out! Whatever happened to 'planned obsolescence.? :-)

Hi. I've actually got two containers to spare. I was given them from a member of a local group in Canberra where we give away items that are no longer needed, but they don't fit my yogurt maker so I'm trying to rehome them rather than throw them out, I'm going to list them on gumtree as a giveaway, not sure where you are located but if you were prepared to pay for postage I would happily send them to you.

That is very kind of you Chris. Actually, a week or so after I asked, the unit failed and I had to throw it out. I bought a different brand, one that holds 2 litres, and they sell spare pots so I bought a spare at the same time. Thanks very much for offering though.

No worries, shame about your old unit, better luck with the new one

I dont know

Not sure sorry

You can find the manual on their website: external link 

Hope this helps.

Hello Jim My apologies for not answering your question sooner. I cannot find my instruction book either. However, I can tell you how I make my yoghurt, if that will help you. I whisk a small quantity of milk from a 1 litre carton of long-life full cream milk with 3 tablespoons of powdered milk and a goo half a teaspoon of culture powder in the bottom of the yoghurt insert tub. When this is well mixed I add the rest of the carton of milk, put the lid on, place it in the yogurt maker, turn it on and let it cook for 12 hours. Then I place it in the refrigerator to get cold. You may like to use less powdered milk depending on how well you like your yoghurt set. We started off with less but added more for a firmer consistency. Also, we have found that as the culture powder ages (make sure you keep it in the fridge) you might need to add a little more. Personal preference really!

This method has worked very well for us over many years. Happy yoghurt making

Our method is to start with a bought jar of yoghurt that contains 3 or 4 different cultures. The dessert type yoghurt is not suitable. Most good quality local brands with a fairly long expiry date are best. In WA Margaret River brand is excellent. You can use plain or flavored yoghurt; it makes no difference to the end result.

Firstly I sterilize a small glass jar, about 200ml is about right, and a dessert spoon,. I then decant from the freshly opened bought yoghurt into the jar and store it in the fridge. When the bought one is getting low I sterilize the Easy Yogurt inner container, the lid and a table spoon. I then pour about 300ml of long life full cream milk into the container, add the stored small jar of the original yoghurt and stir, adding the rest of the full cream milk as I stir. Pop on the lid and into the Easy Yogurt and turn it on. Depending on the weather, about 9 hours is sufficient, but there is plenty of leeway and you can leave it longer if it isn't yet thick enough.( Alternatively you can add some powdered milk with the full cream to act as a thickener., but I never do that.)

From here on I just keep repeating that except that the 200ml starter is taken from the last batch made. If the yoghurt you started with is a suitable brand you should get 10 to 12 batches before you need to start again with a bought container. There is no need for a bought starter and so the cost of all but about every 12th container is just the long life milk, so $1 to $2 each.

The temp should be 40 to 45 degree, Cheers Lyndall The Cheesemaking Workshop

Thank you Lyndall

I have never made yogurt with goat's milk. However if you don't add about 1/2cup of powdered milk to your milk it can be runny. Also the starter yogurt needs to be fresh. My cows milk yogurt made with my own yogurt starter is ready in about 5 hours.

Yes you can.

Am not sure but would presume aroung 37C to 40C

Hi Charlie i make yogurt several times a week in my Eziyo. Always perfect. Heat milk and 1/2 cup powdered skim milk to 90C . Need a thermometer for this. Let cool to 40C . Add about half cup good quality yogurt which is fresh ( i just use some of previous batch) . Mix well with a small whisk. Pop in Eziyo and leave until set. Usually 5 hours for me but may be longer depending on the yogurt starter used. Good luck.

try using UHT milk instead as you dont need to heat and cool. for thicker yoghurt add about 1/2 cup powdered milk with your 1/2 cup of starter yoghurt (must be one with a live culture though).

Hi, Making yogurt from coconut milk is a different process than making it from uht milk. Finding the right coconut milk to use is a challenge (it should be pure, no additives) and you'll probably have to heat it to 90C first to kill any bacteria but there are many recipes available on the internet. I know some people use gelatine or pectin to help it set. Good luck. Hope an experienced coconut yogurt maker can help here!

Thank you Antoinette for the reply. I did heat the milk to 90C first, let it cool to 37C before placing in EasyCook, with no luck. Never mind I will keep trying :-)

I'd love to find an easy answer to this question too. Does anyone else have any suggestions. The recipes that I have looked up on the internet seem quite complicated or don't use a live culture. An easy fool proof recipe would be great for live vegan coconut yoghurt.

This is if you are using te Eziyo system. With the Easy Cook machine you do not need tbe water around the inner pot. Just put it straight in.

The yogurt maker doesn't turn off, you'll have to unplug it. Leaving the yoghurt longer will affect the taste but it depends on your own preferences if you find that a problem. Yogurt tends to get more tart/sour when left longer, something some people actually like.

Hi Nicci, no, you do not need boiling water, it is electric.

Cheers

Hi Nicci, Guerkin already answered the question. I'd like to add that there's manual available on the website: external link  That's really all there's to it. Just mix milk with a starter, no boiling or cooking. In the instructions it says that the yogurt will be ready in 6 hours. It's my experience however, that it also depends on where the yogurt maker is placed. If in a cool environment (like unheated laundry or garage), it could take a bit longer (sometimes up to 9 hours) on a cold day.

Ciao

Hi Tony, you add approximately 2-3 tablespoons of yoghurt per litre of milk.

Cheers