Layer EASIYO yogurt yogurt and fruit purée or pieces into a parfait glass.
Top with a choice of nuts, coconut or cinnamon or alternatively fresh fruit and biscotti or chocolate chips.
Yogurt is more easily digested than milk and the yogurt cultures aid in the digestion of other foods.
EASIYO yogurt is a wonderful low-fat alternative to milk, cream, sour cream, cream cheese and mayonnaise in all your favourite recipes. It is a way to indulge in creamy satisfying food without going overboard on unwanted kilojoules.
Always use a NEW EASIYO sachet to ensure all the lactic cultures are present in your yogurt every time. 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.
Mild
For a milder taste, chill freshly-made EASIYO yogurt as soon as it sets (ie: in approximately 6 hours)
Tangy
For a more tangy taste, incubate longer ie: 8-10 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 2–4 tablespoons of either sugar, the equivalent artificial sweetener or honey. (Some EASIYO flavoured sachets are already sweetened.)
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.
Fruit Toppings
Use fresh, canned or frozen fruit – sliced, chopped or puréed, or flavour with EASIYO Real Fruit Squirt toppings. Just remember to add these only after yogurt has chilled thoroughly in the refrigerator so the yogurt is nice and firm.
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.
Method
In a heavy saucepan whisk the yogurt vigorously until a liquid consistency. Add either 1 tablespoon cornflour (or arrowroot) or 2 tablespoons flour (mixed to a paste with a little water) or 1 egg white slightly beaten, to 1Kg of EASIYO yogurt. Stir thoroughly with a wooden spoon. Bring to the boil slowly over a medium heat, stirring constantly in one direction only. (A traditional Middle Eastern technique to discourage separation). Reduce heat to very low and simmer uncovered for approximately 10 minutes or until thick and creamy. Cool. Cover and refrigerate until needed. Yogurt can now be used in cooking without danger of curdling. Stabilised yogurt will keep in the refrigerator for up to a week. Now add to your favourite recipe.
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. 
Yogurt cheese is a versatile and healthy substitute for cream cheese and cottage cheese.
Method To drain the whey from your yogurt, place the contents of a 1Kg jar of EasiYo 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. SERVES 2 CUPS
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.
