Lakeland Electric Greek-Style Yoghurt Maker
Creamier and more tangy than normal yoghurt, Greek-style yoghurt is a delicious and nutritious treat, and now you can make your own at home with our easy-to-use machine. Low in calories and packed with calcium and live bacteria, more liquid whey is strained out than in standard yoghurt, giving a thicker consistency that’s higher in protein and lower in sugar. The result is a probiotic snack that’s healthy, convenient and versatile too – why not try it with added fruit, in dips and dressings, smoothies, even cakes, cheesecakes and frostings. Makes 500g Greek-style yoghurt or 1kg normal yoghurt.
Cat Ref: SKU 18844
18cm Dia. x 24cm H. (7" x 9½").
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The Lakeland Electric Greek-Style Yoghurt Maker product has been discontinued.
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Customer Reviews - Lakeland Electric Greek-Style Yoghurt Maker
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Maureen” by Maureen
I bought my Greek Yogurt maker yesterday and made my first batch last night. I found heating the milk to 85C very time consuming and then letting in cool to 37.7. But I persevered. I used skimmed milk with milk powder. This morning I found a thick creamy yogurt. I put half in the strainer to make the Greek yogurt. This also turned out well. Next batch I will try UHT milk to see if heating will be quicker. The good thing is you can have it plain if you wish or add something like honey or fruit. I am pleased with my purchase.
Would not be without it. Cheap, tasty and no packaging!” by Catherine
I suggest you use the microwave instead of the hob. I heat 1L of milk for 11 minutes to reach 85° (each microwave is different) I plunge the container in icy water to quickly go down to 38°. I switch the maker on and live it to work overnight. It doesn't matter if it's for longer than 8h. I put the yogurt to strain first thing in the morning. By the time I leave for work, it's done! Cheaper and better than shop bought greek yogurts and it takes no time at all. You can use the leftover whey diluted with water (20/60) to feed your plants.
Superb Greek Yoghurt” by JP
I have used this over the last month and each time the yoghurt has been perfect. I only had to buy the initial Greek 'starter' yoghurt once - just keep 75g or so of the finished product each time as the culture for the next batch. I prefer a traditional thick and creamy textured but fairly mild yoghurt and this machine has made the best I have ever tasted. I use Full Fat milk, but will try UHT to save the heating to 185F and cooling to 100F pasteurizing process to see what difference this makes to taste. Add a drizzle of honey and some walnuts and I can picture myself back in Santorini :-)
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