Lakeland Electric Greek-Style Yogurt Maker

If you like shop bought yoghurt, then you will love this. I have just made the most delcious greek yoghurt I have ever tasted. Just had it for breakfast with a little agave nectar, Bran, Strawberries & Blueberries. To be honest the Agave was not needed. This was made with semi skimmed milk, cannot wait to try with skimmed milk. It is a little bit of a faff, heating the milk in a microwave but the end result is well worth it!

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 :-)

To start with I followed the instructions to the letter with fresh semi skimmed milk and heated it up. Now I use UHT milk with 2 tbsp milk powder warmed for 2 mns in the microwave, no thermometer needed, I add 2 tbsp live yogurt, 8 1/2 hrs later, the most delicious yogurt time after time. If I strain it it is very thick and creamy, if not it is less thick but just as tasty. I eat it with fruit or honey sometimes jam. I have cooked with it and made smoothies. I love this machine.

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.

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.