Lakeland Multi Yoghurt and Soft Cheese Maker Recipes Included

Purchased a few months ago. So have given it a good test. Its great. I use the largest tub.(the white one)Use UHT semi skimmed milk (so no boiling, use at room temp ) and 2 powder yoghurt cultures (bought from amazon) (or a small pot of natural yoghurt) a heaped table spoon of Marvel powdered milk. Set on the pre set temp for 10 hours. It makes loads. Nice and thick and tastes so good. I usually keep half and then put the other half through the strainer to make greek yoghurt. Am so glad i bought it. I was spending a fortune on shop bought yoghurt as i eat it every day. You can buy a ltr of Lidl UHT milk for about 80p. I also keep 100ml of made yoghurt for my next batch.( Only do this for 1 batch). i use mine about every 5 days. It also nice to know that the only thing added is what you put in. For me its berries and granola. Mine has always worked for me. One of my best purchases yet. Thank you Lakeland.

Brilliant piece of kit . Had it now for a year and makes wicked yogurt, soft cheese and Greek style yogurt too . This has saved me so much money over the past year . So easy to use. Different temp and length settings if u need em . Just whack 1l semi skimmed uht milk in and 2-3 tbsp of yeo Valley or onken as well , stir n set to c1 42c 10 hrs then chill when finished for 4 hrs and enjoy. U can even put it thru the strainer to get thicker yogurt. My only gripe is I wish I bought this sooner . Just buy it n u won't be disappointed 😁

I've had this yoghurt maker for about 5 years now. It is reliable and efficient and produces great yoghurt.The process I have developed is as follows:Use a basic supermarket yoghurt such as ‘Waitrose Essentials Greek Style Yoghurt’ as a starter. 3 tablespoons more than enough.Keep some spare in case you overheat the milk.You can use some of the fermented yoghurt for the next batch.I ferment at 44°C for 10 hrs.Milk – UHT Long Life is fine, full fat down to skimmed whatever…I measure the milk and starter in the fermenting pot, up to the pot's ridge, then put it in a large jug and heat it in the microwave.All microwaves are different, so heat incrementally and stir and check temperature.I use an 800 W microwave, and for cold milk, start at 3 minutes, then down to 30 seconds and down to 10 seconds, etc. With a couple of uses,I got the whole prep time down to 10 minutes. After fermenting,I allow the yoghurt to set in a fridge overnight or longer. This is important.Straining gives a better end result;if you over-strain, you can beat some whey back in to get the required consistency.The whey can be used for baking, or marinading meat, or in a curry, etc.Save some yoghurt for the next batch; it can be frozen and used later.

Why did you choose this product over others?:Simple to use Works as it should Happy I bought Compact size No noise Easy to clean

This is not a yoghurt maker - more a yoghurt incubator. This - I believe -is probably why it gets returned frequently as the term yoghurt maker kind of aligns with idea of bread maker etc where you just chuck the ingredients in and wait.With this, it takes about an hour or so pre usage, where milk has to be boiled and cooled, with the additional need for a thermometre (luckily I had one anyway). After this hour or so of heating, cooling, mixing - only then is the fluid put in the gadget , switch it on (instructions are not user friendly) and leave it for anything between 8 and 12 hours. They suggest overnight but, I tried it during day as I needed to know it was safe to leave. It did produce yoghurt though it took the best part of 12 hours to manage it, and the texture wasn't fantastic but a quick whisk sorted that.My first tip is if you make greek style through the sieve (provided) - keep the acid whey liquid and use it in baking - I only discoverred this could be used after I had chucked the first batch out. Its good stuff, use it.My second tip would be if you are using live yoghurt as a starter (say from the supermarket), 150g is NOT the same as 150ml - I found 150g of live yoghurt was actually only 100ml, so I initially boiled too much milk and used it in a hot drink rather than waste it. I dont believe home made yoghurt is cheaper than buying it BUT atleast you know what went into it.

This is more style over substance. It’s a very poor replacement for the original Lakeland yoghurt maker that we’ve used for years. Maybe that’s it – it lasted too long, and wasn’t making much of a profit.Before this, it was 900ml UHT milk and a couple of dessert spoonfuls of Yeo Valley organic natural yoghurt, mixed together with a spoon, left overnight in the gentle heat of the yoghurt maker and in the morning, wake up to a lovely smooth yoghurt.Alas, that machine packed up, so I went online and, after checking ‘Top Picks’ and ‘Best Yoghurt Maker’ reviews, the Lakeland one stood out from the rest. A no brainer I thought.I tried this way and that – using the UHT milk as before, full milk and semi-skimmed milk. None of them looked or tasted like smooth yoghurt, the consistency was very thin and didn’t even look very good. The ingredients were as fresh as you can get.I did notice that a lot of reviews mentioned inconsistency in the temperature, and found that the base of the unit inside was very hot, compared to the gentle heat of original model.Boiling the milk and all that faff was a real pain – guess it’s the ‘health and safety’ attitude that’s so pervasive in today's ‘nanny state’.The instructions state that for the large container (1.8l) 165ml of starter yoghurt is used in 1485ml of milk. That’s equivalent to just over 11 tablespoonfuls, or more than a small shop bought natural yoghurt, which is a ridiculous and excessive amount.The height of the containers is quite impractical too, making it difficult to store in most fridges.This is a very poor replacement to the original model, cheaply made in China.Lakeland are well known for selling quality products, but have let themselves down badly in this case.Have returned it to Amazon for a full refund.Back to shop bought yoghurt in future.