Beef Fillet with Peppercorn Sauce

Ingredients:

• 750g beef filled (whole)
• ground black pepper
• 1 tsp butter
• 1 tsp oil
• 1 onion, finely chopped
• 2 tsp canned green peppercorns, drained
• 1 tbsp French mustard
• 2 tbsp brandy
• ¼ cup water
• ½ cup EASIYO yogurt whisked

Method:

Trim fillet of all fat and gristle. Season with pepper. Heat butter and oil over high heat in heavy frying pan. Sear gillet and brown on all sides. Retain pan juices. Place fillet in a roasting pan and cook in a preheated oven at 200°C for 15-20 minutes (or until cooked as desired). When cooked remove from roasting pan and stand for 5 minutes. Meanwhile, combine all meat juices in heavy frying pan. Over a medium high heat cook onion in pan juices until soft. Add peppercorns, mustard, brandy and water and allow to simmer quickly until thick and reduced. Remove from heat and slowly add in yogurt. If necessary, reheat sauce without boiling. Place meat on serving dish and our sauce over.

Variations/Comments:Ideal fat for frying is a mixture of half butter and half oil. Butter for flavour and oil to prevent butter burning and becoming bitter. SERVES 4-6

Barbeque steak with Plum Sauce

Ingredients:

• 500g oyster or cross-cut blade steak
• ½ cup EASIYO yogurt
• ¼ cup plum sauce
• 2 tsp flour
• 1 onion

Method:

Trim the fat from meat and cut into four servings.Line an ovenproof dish with foil. Mix the yogurt, plum sauce and flour together. Place half the yogurt mixture in the centre of the foil, and lay the meat on top. Slice the onions and lay on top of the meat. Spoon over remaining yogurt. Cover with foil and secure edges to prevent leakage. Cook for 1 ¼ - 1 ½ hours moderate oven 180°C, or until tender.

SERVES 4

Bake Fish with Ratatouille

Ingredients:

• 2 tablespoons light olive oil
• 1 small aubergine, cut into chunks
• 1 onion, peeled and finely chopped
• 1 red capsicum, deseeded and sliced
• 2 zucchini, sliced lengthwise
• 3 tomatoes, chopped
• salt and freshly ground pepper
• 4 hapuku steaks or other firm white fish
• steaks or fillets
• 3/4 cup EasiYo yogurt
• 1 tablespoon capers, drained
• lemon wedges and parsley to garnish

Method:

Preheat the oven to 200ºC. Heat the oil in a saucepan over moderate heat. Sauté the aubergine and onion for 5 minutes or until the onion is soft but not coloured.

Add the capsicum and zucchini and cook for 2 minutes. Lastly add the tomato and season to taste. Cover and cook for 10 minutes.

Transfer the lightly cooked vegetable mixture to a shallow ovenproof dish and place the fish fillets on top. Mix the yogurt with the capers and spoon over the fish. Cover and bake in the oven for about 15-20 minutes (longer for fish steaks) or until the fish is cooked and flakes easily.

Garnish with lemon wedges and chopped parsley and serve immediately.

Variation/Comments

SERVES 4 , capers can be kept in the fridge indefinitely if they are well covered by vinegar.

Pork Fillet with Fresh Herbs

Ingredients:

• 4 tbsp fresh parsley, chopped
• 2 tbsp fresh chives chopped
• 2 tbsp fresh basil chopped
• 2 tbsp fresh tarragon chopped
• 1 cup Easiyo yogurt
• 2 pork fillets
• salt and ground pepper

Method:

Mix the parsley, chives, basil and tarragon with the yogurt. Remove any fat and tough membranes from pork and cut into slices about 3 cm thick. Pound meat lightly to tenderise and flatten. In a thick heavy pan, heat a little oil on high. When hot, brown meat on all sides. Lower heat to moderate and cook for further 2-3 minutes on each side. Remove frying pan from heat and add herb mixture, scraping the bottom of the pan to mix in the meat juices. Season to taste and pour over meat in casserole dish. Cook in preheated oven 190°C for 10 minutes. Serve immediately.

Variations/Comments:

Fresh chives, parsley, mint, dill, tarragon, mint and basil combine beautifully to enhance yogurt.SERVES 4-6

Tahini Yogurt Cream

Ingredients:

• 3-4 cloves garlic, peeled and chopped
• 1 cup EASIYO yogurt
• 3 tbsp chopped parsley
• ¾ cup tahini paste
• salt and ground pepper to taste
• ¼ cup lemon juice

Method:

In a food processor or blender, place garlic and tahini and process to combine. Add lemon juice and yogurt alternatively, a little at a time. Add parsley, and salt and pepper to taste. Blend until mixture is smooth and creamy.

Variations/Comments: Delicious spread on hot yogurt cheese scones or muffins. Excellent also with grilled fish, chicken and steak

Sweet and Spicy Curry Dip

Ingredients:

• ¼ cup fruit chutney
• 1 cup drained EASIYO Natural or EASIYO Greek Yogurt (8 10 hours)
• 1 tbsp curry powder
• 2 tsp sweet chilli sauce

Method:

In a small saucepan heat chutney and curry powder for one minute. Cool. In small bowl combine curry mixture, chilli sauce and drained EASIYO Yogurt. Transfer to a serving bowl and garnish as desired.

Variations/Comments: Choose quantities of curry powder and chilli sauce to suit your taste.

Salmon Mousse

Ingredients:

• 425g canned salmon
• 1 1/2 tbsp gelatine
• 1 cup drained EASIYO yogurt (4-5 hours)
• 2 tbsp lemon juice
• 1 tsp lemon rind
• 1 cup EASIYO yogurt
• dash of Tabasco to taste
• 1 tsp ground nutmeg
• 3 sprig onions, finely chopped
• salt and ground pepper
• fresh basil to garnish

Method:

Drain the salmon, preserving the liquid in a bowl. Mix gelatine with salmon liquid and heat until dissolved. Mash salmon and blend with drained yogurt, lemon juice, lemon rind, the extra EASIYO yogurt, Tabasco and nutmeg. Fold in dissolved gelatine and spring onions. Season to taste. Pour mixture into lightly oiled 1 litre mould. Smooth the top and refrigerate until set. For serving, quickly dip the bottom of the mould into hot water to loosen, then turn onto serving plate. Garnish with fresh basil.

Variations/Comments:

For and elegant presentation of the mousse, use a fish shaped mould. Electric blender will give superior results.

Roasted Aubergine Dip or Spread

Ingredients:

• 1 medium Aubergine
• 2 tblsp Olive Oil
• 1 small Onion
• 1 clove Garlic
• ½ cup soft white Breadcrumbs
• ¼ cup EasiYo Natural Yogurt

Method:

Cut aubergine into 1.5 cm thick slices. Place on a baking tray. Brush with oil and grill lightly golden. Turn and brush uncooked side with oil. Grill until golden. Cool, then remove flesh from skin and place in a blender or food processor. Peel onion and chop roughly. Crush and peel garlic. Add onion and garlic to aubergine with breadcrumbs, EASIYO Yogurt and parsley. Blend until combined. Serve with pita crisps.

Variations/Comments: Makes 1¼ cups

Pesto Yogurt

Ingredients:

• 2-3cloves garlic, coarsely chopped
• 2 tbsp olive oil
• 1 tsp Dijon mustard (optional)
• ½ cup parsley, fresh, chopped
• ground black pepper to taste
• 1 cup drained EASIYO yogurt (8-10 hours)
• 1/2cup basil, fresh, chopped
• 4 tbsp pinenuts

Method:

In a food processor, combine the garlic, parsley, basil, pinenuts, oil, mustard and pepper. Process until a paste forms. Transfer to a bowl and stir in the drained yogurt. Garnish with pinenuts and parsley. Replace pinenuts with walnuts for an equally delicious flavour.

Gorgeous Green Salsa

Ingredients:

• 1 avocado
• 1 clove garlic
• 1 teaspoon prepared minced chilli
• ¼ cup roughly chopped parsley
• ¼ cup coriander leaves
• 2 tablespoons lime juice
• ½ cup EASIYO Natural Yogurt

Method:

Peel avocado. Remove stone and place flesh in a blender or food processor. Crush and peel garlic. Add to avocado with chilli, parsley, coriander and lime juice. Blend until smooth. Swirl through yogurt and serve with warm pita bread.

Variations/Comments: Makes 1 cup

French Onion Dip

Ingredients:

• 1 packet of French Onion dried soup mix
• 2 cups of EASIYO yogurt

Method:

Mix the soup mix and yogurt in a bowl until combined.Chill for 1 hourServe with fresh vegetable crudites or with chips or savoury crackers.

Variations/Comments: A dip that has stood the test of time, this remains a firm favourite with many people.

Blue Cheese Dip

Ingredients:

• ½ cup drained EASIYO Yogurt (4 5 hours)
• ½ tsp lemon juice
• ¼ cup crumbled blue cheese
• 1 pinch of salt

Method:

Mix together the drained EASIYO Yogurt, and blue cheese until smooth. Stir in lemon juice and salt.

Variations/Comments: Transfer to a serving bowl and garnish as desired

Banana Yogurt and Cumin Dip

Ingredients:

• 1 clove garlic
• 1 small onion
• 1 tablespoon peanut oil
• 2 ripe bananas
• 3 tablespoons lemon juice
• 1 teaspoon ground cumin
• ½ teaspoon salt
• Pepper
• ½ cup EASIYO Natural Yogurt
• Fresh coriander

Method:

Crush, peel and chop garlic. Peel and chop onion. Heat oil in a frying pan and sauté onion and garlic for 5 minutes or until clear.

Peel bananas and place with onion and garlic in a blender or food processor.

Add lemon until smooth. Mix in yogurt until combined. Garnish with coriander. Serve with poppadoms.

Variations/Comments: Makes 2 cups

Aubergine Yogurt Dip

Ingredients:

• 1 large Aubergine
• 1 large clove Garlic, crushed
• 1 medium Capsicum
• Salt and Black Pepper to taste
• 1 cup drained EASIYO Greek Yogurt (drained for 3-4 hours)
• 3 Tomatoes
• 2 tablespoon Olive Oil
• 4 tablespoon Lemon Juice

Method:

Place whole vegetables on tray under a grill. Grill until skin is charred, turning as required. When cool remove the skin from the vegetables. Roughly slice the vegetables and drain onto kitchen paper to remove excess juices. Place the vegetables into a food processor. Add the oil, lemon juice, garlic seasonings and EASIYO Yogurt. Blend briefly (about 2 seconds) in food processor. Adjust seasonings and lemon juice to taste. Garnish with parsley or small cubes of tomato.

Variations/Comments:Transfer to a serving bowl and serve with toasted pita bread.

Avocado Yogurt Dip

Ingredients:

• 1 large ripe Avocado
• 2 teaspoon fresh Lemon Juice
• 1 cup EASIYO Yogurt
• 1 clove Garlic, crushed
• ¼ teaspoon Chilli Powder
• Salt and Pepper to taste

Method:

Cut the avocado in half lengthwise, peel the avocado and remove the seed. Mash the avocado in a bowl. Stir in remaining ingredients. Serve immediately to avoid discolouration

Variations/Comments:Hass avocados with their firm flesh and dark green textured skin are best for this dip.

Yogurt Scones

Ingredients:

• 3 cups self-raising flour
• ½ tsp sat
• 2 tbsp sugar
• 90g butter
• 1 egg lightly beated
• 1 cup EASIYO yogurt

Method:

Sift flour, salt and sugar into a bowl. Rub in butter until the mixture resembles coarse breadcrumbs. Add beaten egg and yogurt to dry ingredients, mixing quickly with a knife.

Turn onto a floured board and knead several times. Roll out dough to approximately 2 cm thick and cut into squared or into rounds with a 4 cm floured cutter. Arrange close together on a lightly greased baking tray.

Bake in a preheated oven 220°C for 10-15 minutes or until lightly browned. Cool on wire racks or serve warm with butter and jam or yogurt cream cheese.

Variations/Comments:

A century old teatime treat throughout Scotland, Ireland and Northern England. Yogurt replaced the milk or cream used in the traditional recipe.

Fruit Scones:

add to basic recipe ½ cup of either dates, sultanas or currants. Rind of 12 lemon grated finely may be added if desired.

Cheese scones: follow basic recipe omitting the sugar. Mix in 1 cup grated tasty cheese and a pinch of paprika.

MAKES 20

Yogurt Pancakes

Ingredients:

• 4egg yolks
• ¼ cup caster sugar
• 2 cups EASIYO yogurt
• 1/3 cup oil
• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 4 egg whites stiffly beaten

Method:

In a large bowl beat the egg yolks well. Stir in the sugar, then the yogurt and oil. Sift together the flour, baking powder, baking soda, and salt. Add to the yogurt mixture, blending until smooth. Fold in the beaten egg whites. Drop by tablespoon or pour onto a medium-hot lightly greased griddle or heavy skillet.

Cook mixture until bubbles form on top then turn and brown other side. Serve immediately.

Variations/Comments:These middle-eastern pancakes are usually eaten with honey but are equally delicious served with maple syrup or yogurt mixed with sweetened berries or other fresh fruit

Yogurt Muffins

Ingredients:

• 1/3 cup honey
• 1 egg well beaten
• ¼ cup oil
• 1 cup EASIYO yogurt
• 2 cups self raising flour
• ½ tsp salt

Method:Mix together honey, egg, oil and yogurt.

Sift flour and salt and add to batter. Do not beat.

Mix with a few swift strokes – the muffin batter should be only just mixed and a little lumpy. Spoon the mixture into a well-greased muffin tray, pushing it off with spoon held low to avoid stretching the batter.

Bake in a preheated moderate oven 180°C for about 20 minutes.Serve warm. These freeze well.

Variations/Comments:

Banana yogurt muffins: Mash 2 ripe bananas and mix with the liquid ingredients.

Blueberry yogurt muffins: Gently fold in 1 cup fresh or canned blueberries (very well drained) while mixing flour into liquid ingredients.

Nut or dried fruit muffins: Add ½ cup chopped nuts or dried fruit to the dry ingredients before mixing into liquid ingredients. Chopped walnuts, pecans, dried apricots, raisins or mixed dried fruit may be used. After filling muffin tins, sprinkle with sugar.

Savoury: Omit honey. Add any of the following either alone or in combination: 1 cup grated tasty cheese, ½ cup cooked bacon or ham, ½ cup grated carrot or zucchini or chopped onion, ¼ cup fresh herbs and seasonings and spices to taste. MAKES 12

Yogurt Fruit Slice

Ingredients:

• 125 g butter
• ¾ cup brown sugar
• 2 eggs
• 1 tsp vanilla essence
• 1 ½ cups flour
• 1 tsp baking powder
• ¾ cup EASIYO yogurt
• ½ cup raisins
• 2 tsp cinnamon

Method:

Cream the butter and the sugar and add the eggs and vanilla and mix well.

Sift flour and baking powder and add to the butter mixture.

Fold the yogurt in gently. Pour half of the mixture into an 18cm x 28cm greased slice tray. Mix raisins and cinnamon together and sprinkle over flour mixture.

Cover with the other half of the mixture and bake in a moderate oven 180°C for 40—50 minutes. Cut into squares and sprinkle with icing sugar.

Yogurt Crumb Cake

Ingredients:

• ½ cup butter
• 1 ½ cups brown sugar
• 2 ½ cups wholemeal flour
• 1 egg
• 1 cup EASIYO yogurt
• 1 tsp baking soda
• ¼ tsp ground cloves
• ¼ tsp cinnamon
• ½ tsp salt

Method:

In a large bowl rub the butter into the four until it resembles crumbs. Add sugar and mix well. Set aside 1 cup of the mixture. To the remainder of the crumb mixture add remaining ingredients and beat thoroughly.

Spoon into a 22 cm greased and floured round cake tin. Sprinkle reserved crumb onto the top of the cake.

Bake in a preheated oven 180 °C for about 30 minutes or until the cake springs back when touched lightly.

Yogurt Chocolate Cake

Ingredients:

• 125g butter
• 1 cup sugar
• 2 eggs 60g cooking chocolate melted
• 2 cups plain flour
• 1 1/4 tsp baking soda
• 2 tbsp cocoa
• ¼ tsp salt
• ¾ cup EASIYO yogurt
• 1/3 cup boiling water

Method:

Cream butter and sugar, add eggs and beat well. Add melted chocolate and mix well.

Sift dry ingredients. Add dry ingredients and yogurt alternately.Add boiling water and beat well. Pour mixture into a buttered and floured 23 cm round cake tin. Bake in preheated moderate oven 180°C for 35-40 minutes.

Frosting:

• 100g butter ¼ cup EASIYO yogurt
• 1 tsp vanilla
• 3 cups icing sugar
• 2 tbsp cocoa

Cream butter. Add yogurt, vanilla, icing sugar and cocoa. This quantity is sufficient to ice and use as a filling

Wholemeal Yogurt Bread

Ingredients:

• 2 cups wholemeal flour (stone ground if available)
• 2 cups flour
• 1 tsp salt
• 2 tsp baking soda
• 1 tbsp sugar
• 2 cups EASIYO yogurt

Method:

Sift together flours, salt, baking soda, and stir in sugar and yogurt.Add a little milk if the mixture is too fry or flour is too sticky. Knead gently.

Bake in 2 small or 1 large greased load tin in a preheated moderate oven 180°C for about 45 minutes.

Variations/Comments:

Use 1 cup kibbled wheat instead of wholemeal flour.Sprinkle with sesame or poppy seed before baking. Use 1 cup rye flour instead of wholemeal.

Mix flours:

1cup wholemeal, ½ cup kibbled wheat, 1 ½ cups cornmeal, 1 cup white. Replace ¼ cup wholemeal with ¼ cup sunflour seeds. SERVES 12

SERVES 12

Spicey Yogurt Cookies

Ingredients:

• 50g butter
• ¼ cup sugar
• 1 tsp grated orange rind
• 1 egg yolk
• 1 cup flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ¼ tsp cinnamon
• ¼ cup EASIYO yogurt

Method:

Cream the butter, sugar, and orange rind. Add egg yolk and beat well. Sift flour, baking powder, baking soda, salt and cinnamon. Fold sifted ingredients into creamed mixture alternately with yogurt. Roll tablespoons of mixture into balls and put on a lightly greased tray pressing them down lightly with a fork.

Bake at 220°C for 8-10 minutes or until pale golden. Cool on wire rack.

Variation/Comments:Citrus icing

• ½ cup icing sugar
• ½ tsp grated orange rind
• ½ tbsp EASIYO yogurt Experiment with your favourite EASIYO fruit flavourings to make icings, fillings, or to flavour cakes.

Spicey Corn Bread

Ingredients:

• ¾ cup self raising flour
• 1 cup polenta
• 2 tbsp sugar
• 1 tsp ground cumin
• ½ tsp chilli powder
• 30g can diced capsicums or pimientos, drained
• ¼ cup fresh parsley chopped
• 3 spring onions, finely chopped
• 1 cup EASIYO yogurt
• 1 egg whisked
• ¼ cup oil
• parmesan cheese

Method:

Grease 14 x 21 cm loaf pan. Combine sifted flour, polenta, sugar, cumin and chilli in a bowl. Stir in pimientos, parsley, spring onions, yogurt, egg and oil. Spoon mixture into well-greased pan. Sprinkle liberally with parmesan cheese and pat cheese into top of mixture.

Bake in preheated moderate oven 180°C for 40minutes or until well browned and form. Stand for 5 minutes before turning out on wire rack to cool.

Variations/Comments:This cornbread recipe may be used to make excellent muffins. Spoon mixture into a 12 muffin tray.

Orange and Date Muffins

Ingredients:

• 1 orange
• ½ cup chopped dates
• 1 egg
• 125 g melted butter
• 1 ½ cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup sugar
• ¾ cup EASIYO yogurt
• 1 tbsp raw sugar

Method:

Wipe orange and cut into quarters. Remove the seeds and process the orange (skin and all) in a food processor for about 10 seconds or until it is in small chunks.

Add the dates, egg and butter and combine. Sift the flour, baking soda, baking powder and salt. Add into the processor with the sugar and yogurt. Fill muffin tins ¾ fill.

Sprinkle each muffin with raw sugar and bake in a preheated oven 200°C for 15 minutes or until golden.

Lemon Syrup Cake

Ingredients:

• 250g butter
• 1 tbsp grated lemon rind
• 1 ¼ cups castor sugar
• 3 eggs
• 3/4 cup EASIYO yogurt
• 1 cup self raising flour
• 1/2 cup plain flour

Lemon Syrup:

• 1/3 cup lemon juice
• 1/4 cup sugar

Method:

Cream the butter, lemon rind and sugar until light and fluffy. Beat in eggs one at a time. Stir in yogurt, then sifted flours and mix until smooth. Pour into greased 20cm ring or baba tin.

Cook in a preheated oven 180 °C for 30 minutes or until a cake skewer is removed clean. Cool in tin 5 minutes. Turn onto wipe rack and pour hot syrup evenly over hot cake.

Syrup: Combine the lemon juice and sugar in pan, stir over heat until the sugar has dissolved. Bring to the boil.

Jaffa Cake

Ingredients:

• 125 g softened butter
• 1.2 cup sugar
• 2 eggs
• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp vanilla essence
• ¼ cup EASIYO choc/orange flavouring
• 1 cup EASIYO yogurt

Method:

Cream butter and sugar. Add one egg at a time, and mix well. Sift together flour, baking powder and baking soda. Stir in vanilla and flavouring into yogurt. Gently add flour and yogurt alternately to butter mixture. Pour into 23 cm greased and floured cake tin.

Bake in preheated oven 180°C for 35-40 minutes. When cool sprinkle with icing sugar or ice with yogurt icing.

Apple Bread

Ingredients:
• 1 cup wholemeal flour
• 1 cup flour
• ½ cup oat bran
• 1 tsp baking powder
• 1 tsp baking soda 1 tsp ground cinnamon
• ½ cup walnuts, chopped coarsely
• 2 apples, peeled and finely chopped
• 1 egg whisked
• ¾ cup EASIYO yogurt
• ½ cup golden syrup
• 3 tbsp oil
• 1 tsp vanilla essence

Method:
1. In a large bowl mix the flours, oat bran, baking powder, baking soda and cinnamon. Stir in the walnuts and chopped apples. In a medium bowl combine the egg, yogurt, golden syrup, oil and vanilla. Pour the liquid ingredients over the flour mixture. Stir to combine but don’t over mix.
2. Add the batter to a lightly greased loaf tin.
Bake in a preheated moderate oven 180°C about 1 hour or until a cake skewer inserted in the centre comes out clean. Remove from oven and let stand in pan 10 minutes. Turn onto wire rack until cool.
3. Serve with either of the following spreads: *Combine ¼ cup EASIYO apricot flavouring with 1 tbsp orange juice. Heat briefly and stir to mix.*Combine ½ cup drained EASIYO yogurt (8-10 hours) with 1-2 tbsp EASIYO Apricot flavouring.

Steps to make the Ice Cream

Just following the following 3 EASY Steps to guarantee perfect results...EVERY TIME

Step 1

Pour 400ml of cold drinking water into the 1.5 litre EASIYO D'Light Ice Cream container. Add sachet contents and mix thoroughly.

Step 2

Place in freezer until mix is just frozen through (3-6 hours). If you have left the mix longer until it is very solid, simply leave on a bench to soften or microwave for approx 1 minute. It should have a sorbet consistency, otherwise break down into smaller pieces for ease of beating (loosen any corner pieces).

Step 3

Beat with an electric beater (not a blender) on high for about 5 minutes, until the mixture more than doubles in volume. Replace and return to freezer. It will refreeze as ice cream in a very short time.

NOTE: If you are folding chopped ingredients through, the ice cream needs to be partially frozen to prevent these ingredients sinking to the bottom.

MORE TIPS

• 1.5 litre container. Made in the highest quality food-grade plastic for use in the freezer, dishwasher and microwave.
• Faster Freezing. Divide your ice cream between smaller containers so that it is ready to serve sooner.
• No melt-down. If you like your ice cream as soft serve, you can microwave it to soften without melting.
• Serve with your favourite EASIYO Real Fruit Squirt topping. Just add your choice of flavour to taste when making or serving.
• Blended. After beating the ice cream, add approximately ¼ cup of EASIYO Real Fruit Squirt topping and blend with an electric beater until completely mixed through. Refreeze.
• Rippled. After beating and partially freezing for 1 hour, swirl the EASIYO Real Fruit topping of your choice through for a ripple effect. Refreeze.

Steps to make YOGURT

3 Easy Steps to make the freshest, tastiest YOGURT

Step 1

Half-fill the yogurt jar withcold drinking water.Thoroughly mix in thecontents of the sachet(add 2 to 4 tablespoonssugar if desired).Top up with more cold water.Replace lid and re-shake.

Step 2

Push the baffle downinside the Yogurt Makeras far as it will go.Pour boiling water into theYogurt Maker to the topof the red baffle only.(see Diagram A below)

Step 3


Place jar inside. The boiling water will rise up around the base of the jar. (see Diagram B below)Put lid on Yogurt Maker. Leave a minimum of 6 to 8 hours or overnight until set. Then store the yogurt jar in the refrigerator (4°C).

If you forget, and leave the jar inside the Yogurt Maker for longer, up to 24 hours, it will not spoil the product. Just take the yogurt jar out and store it in the refrigerator (4°C).

Diagram A Diagram B


NOTE:

• It is important that the cold water in the jar is clean drinking water ie. treated water supply, cold-boiled or bottled water.
• In extremely hot climates use a little less (1cm) boiling water inside the Yogurt Maker. In extremely cold climates, or when using chilled water from the fridge, top up with more boiling water around the sides of the yogurt jar inside the Yogurt Maker.
• Always clean the yogurt jar and lid thoroughly between use. Clean the Yogurt Maker with a damp cloth. Do not immerse in water.
  

Introduction of Easiyo

EasiYo Products Ltd is a New Zealand owned Company and the market leader in the home-made yogurt industry. EasiYo Products Ltd owns the unique Yogurt Making System which is distributed worldwide via its branches and distributor network channels.

The EASIYO Yogurt Maker is a unique design, making yogurt 'AS EASY AS MAKING A CUP OF TEA', at a FRACTION OF THE PRICE OF STORE-BOUGHT YOGURT.

Why Easiyo

When made correctly and eaten fresh, yogurt supplies the opportunity to enjoy the wonderful health benefits that led the French to call yogurt, “le lait de la vie eternelle” …the milk of eternal life.

Yogurt is the result of fermentation of milk by lactic cultures, producing significant increases in available nutrients and large amounts of ‘live lactic cultures’, resulting in a food of the highest dietary value.Scientific studies have shown that as well as providing calcium and protein, yogurt consumption can help increase our physical defence against infectious microbes and normalise our intestinal flora.However, to be truly effective, yogurt must contain sufficient numbers of ‘live and active’ lactic cultures – and the fresher the yogurt, the higher the population of these.

Processed yogurt by its very nature, can never be as fresh as EASIYO yogurt, and some yogurts you buy from a store may not have any live lactic cultures left by the time you consume them.Lactic bacteria cultures are the GOOD guys, and are NORMAL and NATURAL inhabitants of the human digestive system, where they create a lactic acid environment that bad bugs can not live in. These lactic cultures help keep your insides clean and functioning well. They also aid in the uptake of nutrients by breaking down calcium, protein, vitamins and mineral into their more absorbable forms. So the LIVE cultures are the precious thing!

The stress of everyday life can deplete these essential lactic bacteria in our guts and one of the best ways of replacing and maintaining them is by consuming FRESH yogurt that is full of these friendly cultures! However, they have a limited lifetime, so yogurt is never better than when it is freshly-made! And you cannot get fresher than EASIYO Yogurt, because you have just made it in your EASIYO Yogurt Maker!

Yogurt by legal definition should contain a million LIVE lactic cultures in gram. Tests on freshly-made EASIYO yogurt show that it contains BILLIONS. (AgriQuality Job No.383923)Note: All EASIYO yogurts are Bio-yogurts in that they include the probiotic acidophilus, which is in every variant. EASIYO BioLife Range have additional Probiotic cultures such as bifidus and casei for their added benefits when you need them!

The Benefits of Yogurt

Here are some facts about the benefits of yogurt that may convince to stock up some the next time you're in the grocery store.

For one thing, yogurt is much easier to digest than milk. Many people are lactose intolerant, and can not consume dairy products, and yogurt is much easier on the stomach. This is because yogurt is cultured, which means that yogurt contains the digestive enzyme, lactase -- the enzyme that lactose intolerant individuals do not have.

Yogurt can also decrease your risk of contracting colon cancer, because it contains lactobacteria. Lactobacteria is 'good bacteria' because it helps to keep your colon clean and free of wastes, while aiding in digestion.

Yogurt is also a rich source of calcium, as most dairy products are. Calcium aids in the development of strong teeth and gums, and can make your bones less brittle, which reduces the risk of developing osteoporosis.

Eating yogurt on a regular basis can help you to absorb the nutrients in other foods as well. For example, eating yogurt helps the body to absorb calcium and B-vitamins more readily, so you can get the most nutritional value out of your meals. In turn, yogurt can also boost your immune system, since you are able to take in the maximum nutritional value of foods, which makes your body better equipped to fight off toxins.