EasiYo Cooking and Serving Basics
Recipes just the way you like them
EasiYo yogurt is a wonderful low-fat alternative to milk, cream, sour cream, cream cheese and mayonnaise in most of your favourite recipes. It is a great way to indulge in creamy satisfying food without going overboard on unwanted kilojoules.
Most of the EasiYo recipes use EasiYo Natural Yogurt. But if you fancy something a bit thicker or creamier, use EasiYo Greek Yogurt instead.
Whey is nutritious and good for you
If any Whey (clear liquid) forms in your yogurt, just stir it back in. Whey is extremely nutritious and can be drained from the yogurt and included in soups or drinks. It is high in vitamin B12, which is good for you.
EasiYo Yogurt Made To Taste
Mild
For a milder taste, chill freshly-made EasiYo yogurt as soon as it sets.
Tangy
For a more tangy taste, incubate longer ie: 10 hours or overnight.
Swiss Style
For a more creamy consistency, stir your EasiYo yogurt rapidly.
Sweetened
All Plain EasiYo yogurts can be sweetened to taste using up to 1kg of either sugar, the equivalent artificial sweetener or honey.
Flavoured
You can add any flavouring you like to create a variety of interesting tastes e.g. vanilla, maple syrup, essences or fruit juice. Flavour to taste after the yogurt has set and chilled, to keep the cultures viable longer. To firm yogurt after flavouring is added refrigerate yogurt for 2-3 hours more.
Stabilising Yogurt
Extended cooking will cause yogurt to curdle - stabilisers such as egg white, flour, cornflour or arrowroot will prevent this from occurring.
If required cooking time for a recipe is less than one minute, use cornflour. If greater than one minute, use flour. For dishes requiring reheating, such as souffles, use flour.
Yogurt Cheese
Yogurt cheese is formed by draining the yogurt to draw off the whey. In the Middle East this white cheese is extremely popular as an appetiser or breakfast dish garnished with olive oil, alone or in combination with spices and herbs such as paprika, mint, dill, chives, or mustard seeds.
Photo: Yogurt Cheese Balls
Yogurt cheese is a versatile and healthy substitute for cream cheese and cottage cheese.
Method
To drain the whey from your yogurt, place the yogurt in a sieve lined with several layers of damp cheesecloth or a clean damp chuxcloth. Set the sieve over a bowl to catch the whey.
Once drained to the required consistency remove to dish and cover. Refrigerated, this cheese will keep up to a week.
Dips and Fillings
The dips and fillings that can be made are limited only by the bounds of culinary imagination. Try seasoning with salt, fresh herbs and spices, onions, garlic, nuts or whatever suits your taste. Try serving Middle Eastern style, salted and formed into balls. Store in olive oil.
Whipped with sugar to taste and a little whipped cream, it makes a luxurious dessert topping. Yogurt cheese is also delicious served with melon, grapes or other fruit in season.
Variations
Replacement for mayonnaise or sour cream - drain for 2 hours.
To make a nutritious dip - drain for 4-5 hours.
To make a yogurt cheese - drain for 8-10 hours.
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Did You Know
Most yogurt in the USA has pectin or gelatin added...Fruit jam is used instead of raw fruit pieces in the fruit yogurts (despite what is in television commercials) so that they can be stored for weeks without mildew!
