Stir it into dressings and dips, use it as a base for cooking and baking, or spoon it out plain with fruit, nuts, cereal or honey — the neutral, tangy flavour of this Greek-style base works either way. It's 99% milk solids with soy lecithin and live lactic cultures, no added sugar, thick and creamy once set.
Each of the eight 170g sachets makes roughly 1kg of yoghurt once mixed with water and set in an EasiYo jar and maker. You'll need a compatible EasiYo 1kg yoghurt maker and jar to prepare it.
Ingredients
Milk solids (99%) (emulsifier (soy lecithin)), live lactic cultures (L. bulgaricus, S. thermophilus, L. acidophilus).
Directions
Half-fill an EasiYo 1kg jar with room-temperature drinking water (15–20°C), add one sachet, close and shake well. Add water to about 5mm from the top and shake again. Push the spacer into the yoghurt maker, add boiling water until the spacer is covered, place the sealed jar inside and close the maker. Leave for 8–12 hours, then refrigerate once set.
Storage
Store unopened sachets in a cool, dry place below 25°C. In hot climates, refrigerate unopened sachets at 2–4°C. Once prepared, keep the yoghurt refrigerated and use within two weeks.
Warnings
Contains milk and soy. Steam and boiling water can burn; use care when filling the outer maker and keep the full maker well out of reach of children. Do not use a damaged sachet.
