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Making MultiYo yogurt may initially seem fiddly.  However, if you use UHT milk, it only takes a couple of minutes to mix and set up the yogurt maker. 

 But, it is worth it, as you have the freshest possible, naturally delicious yogurt bursting with live beneficial bacteria - rather than a supermarket yogurt with only a couple of types of bacteria and possibly not many of them as the yogurt could have been made days or weeks ago.


If starting with pasteurised or raw milk, this must be brought slowly to a gentle boil (small bubbles round the inside rim of the pan) at around 82 degrees for 20 minutes and then allowed to cool naturally to room temperature.  Then slowly mix in the contents of one sachet and put in the yogurt maker. This ensures that the yogurt sets properly. This stage is not needed with UHT milk.

Goat or sheep milk can also be used or powdered milk made up according to manufacturer's instructions.

Do not use lactose-free or nut-based milk as the bacteria need the lactose to create the yogurt (which will therefore be low in lactose).


So easy to make

You need an electric yogurt maker and 1 litre (2 pints) of UHT (long life) full cream milk. Mix slowly contents of one sachet into the milk - a small whisk or coffee frother is useful.

• The sachet creates a drinking yogurt similar to a single cream. For thicker Greek-style yogurt, just add a few dessert spoonfuls of milk powder at this time.

• Warm in an electric yogurt maker for around 14 hours at around 42°C (110° F). This time and temperature are important to get good results.

• Once made, allow to cool before putting in fridge where it will keep for up to two weeks.

We recommend the Lakeland Multi Yogurt maker that is available from Lakeland or Amazon.

How to program a Lakeland yogurt maker for MultiYo yogurt making


Please Note

  • Taste and texture will vary with type of yogurt maker, temperature, time, and type of milk used.
  • You are the artisan. Be creative and with a few experiments, you will have yogurt just the way you like it.
  • Always use a new sachet for each batch to ensure that the balance of multi-strain, bio-cultures is correct. They grow at different rates so using yogurt to start a new batch will unbalance the special mixture of bio-cultures.
  • More tips and FAQs at
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