Lakeland Multi Yoghurt and Soft Cheese Maker Recipes Included

I 100% recommend this yoghurt maker. So much so, I bought my daughter one too. It is very easy to make your basic yoghurt and Greek yoghurt in this machine. Don't buy this thinking you can make L Reuteri, or other cultured yoghurts in it. You cant. The temp and timings are not right for those. I bought a Luvele yoghurt maker for that. Do not fear. This makes great yoghurt, and can also make a soft cheese, but I haven't attempted that yet. I actually make yoghurt in this 3 times a week, and always find it does a consistent job. Although you don't get much Greek yoghurt by the time you have strained it, you do get the added bonus of the whey. Don't throw it out! There's so many uses for this golden liquid. It's full of proteins and probiotics. You can drink it straight, add it to your smoothies, replace the liquid in your homemade bread with it, use it to start off a new ferment, or even use it diluted to water your plants. So buy this bargain yoghurt maker and enjoy knowing what you're feeding your loved ones.

I've made yogurt in the slow cooker lots of times, it's a bit of a faff and takes up lots of space on the counter, but always tastes lovely. I purchased the Lakeland yogurt maker purely for the small size, and to regain my work top. I'm so glad I did! I made my first batch yesterday and have the best yogurt that I've ever tasted for breakfast this morning. I made Greek yogurt i e. Strained after it's finished in the maker. After 10 hrs straining (over night) It's perfectly smooth, deliciously thick, so thick in fact that I needed to add some whey back into it to be able to get a spoon into it, and has a lovely flavour. Slow cooker yogurt needs to be left a day or two for the flavour to develop, the constant steady heat of the yogurt maker means that the fermentation process is on point and that flavour is there from the beginning. I like my yogurt quite sour, so next time I'll adjust the timings and add an extra hour or two, a great feature of this machine is that you can program it to your own tastes! There are a couple of negatives, none of the components are dishwasher safe so everything must be meticulously washed by hand (cleanliness is vital for yogurt making) and I'd love for it to have a larger capacity, 1.6l of milk yielded only 700g of extra exta thick Greek yogurt, about the ratio I'd expect, but I'd love to make more in one go. The strainer can only hold 1l of yogurt, so I had to strain the rest through tradational cheese cloth. The instructions do state this, but I wanted a larger batch. The strainer itself is very fine though, not a drop of yogurt escaped and is easy to use far easier than messing with cheese cloth! On the whole this is an excellent piece of kit, and I'd definitely purchase it again. Make sure you also purchase a food thermometer (£4-5ish) if you are yogurt making for the first time, you can't make it without one, and that's something that's not stated in the description. Now back to my incredible breakfast!

I bought the previous (original) Lakeland Yoghurt Maker 15 years, or so, ago because it was recommended as one of the few Yoghurt Makers in which it was OK to ferment the yoghurt for 12 hours, which apparently is needed for the bacteria to survive/be of any use in the intestines etc. It was a very simple "on/off" device which always, without fail, produced perfect yoghurt every time. I've long since given up the faffing around of boiling milk, allowing the temperature to drop and then transferring the contents etc. when it's perfectly OK to use U.H.T. milk from cold, as it's already free of bacteria. This results in much less in the way of stuff to have to wash up.. My method: One small pot of Yeo Valley Organic Yoghurt straight in the plastic container and stirring in a litre of U.H.T. Whole Milk. I've never used Semi-Skimmed/Skimmed and ferment for 12 hours. Sadly, a few days ago, my Yoghurt Maker decided to stop working. The light came on, but it didn't get warm and after 12 hours, I ended up with cold milk. So, I decided to buy it again, given that 15 years was a pretty good bargain/bet. It was then that I discovered that Lakeland have updated the design. Having read any number of reviews and watched a few videos, some of which were less than complimentary, I was, to say the least, more than a little trepidatious about buying the "upgrade!" When it arrived, I immediately set to making some yoghurt and followed the instructions (apart from the fact that I used 1 litre of U.H.T. milk straight into the blue container, stirred into a small pot of live yoghurt.) I apprehensively watched and waited for the 12 hours @ 42 degrees. When the time was up, I lifted the lid (no condensation) to discover that it had set perfectly. I was concerned that the plastic pot would be difficult to lift out as it had no handles, unlike the previous model (see pic) but, it lifted out really easily and went straight into the fridge. Luckily the top shelf of my fridge is just low enough for it to fit in. This morning, I tested it with some sliced banana and a handful of blueberries for breakfast and it tasted wonderful, just slightly "tart." The timer is a nice touch, although, like some, I wish there were a "bleep" sound to let you know when it's done. The unit looks great and takes up less room on my kitchen counter than the previous model. Another possible plus may be that it'll be easier to clean than the previous model, as the white lid is less bulky and the pot doesn't contain a recessed ridge, where yoghurt used to get trapped, making it difficult to remove, when washing it up. Regarding the recommendations in the user manual. I can see no reason why they insist that the yoghurt should be used up within 4 days. I've never had any issues with yoghurt keeping in the fridge for well over a week. But, that's up to the individual. Early days, of course, but, first impressions, I'm very impressed with this unit. Whether it (or myself) will last another 15 years, remains to be seen. Time will tell. I'll pop back in a few weeks with an update. But, as things stand, fingers crossed, it appears to be a decent upgrade on the earlier model.

Normally using a 40° for 8-10 hours for drained yogurt and it comes out pretty good. Both tops needs to be used for the machine to reach temperature. Initially i didn't cover the milk tp check temperature easily, not realising that leaving it open would never reach anything good enough for fast proliferation Now i get good drained yogurts.

Seen i bought the cheese/yoghurt maker i didn’t buy any yoghurt from the supermarket

So much plastic we sent it back. Even the inner bowl was plastic.