Handy Hints

Handy Hints:

  • Always clean your Hansells Yoghurt Maker by wiping it with a damp cloth - do not immerse it in water.
  • Always clean the Hansells Yoghurt Maker mixing tub thoroughly after use. Wash it in hot, soapy water or put it in the dishwasher. 
  • Always keep your Hansells Yoghurt mix sachets in a cool, dark place.
  • Once the sachet seal is broken, use the Yoghurt mix within a few days to ensure the cultures remain active. 
  • Always use clean or previously boiled water that is 15°C to 20°C for making up the yoghurt. 
  • Never open the Hansells Yoghurt Maker or tub while the yoghurt is setting.
  • Never put the Yoghurt in the fridge while it is setting - leave it at room temperature until set. 
To avoid setting problems with your Hansells Yoghurt mix, see the hints below:

Water Temperature
Ensure that the water you use to mix the Yoghurt powder is in the range of 15°C to 20°C. Run the cold tap and feel the temperature. This water should feel neutral on the hands - not warm, but not fridge temperature. If you have any doubts, use a thermometer.

Boiling Water
Always mix the Yoghurt powder and water in the tub first, then boil the water for the Hansells Yoghurt Maker. Add the freshly boiled water only when the tub is ready to be lowered into the Hansells Yoghurt Maker. Place lid on without delay to avoid any heat loss.

For NORMAL climate conditions (18°C - 25°C), pour boiling water up to MIDDLE line on the baffle. 
For COLD climate conditions (less than 18°C), poor boiling water up to the TOP line on the baffle. 
For HOT climate conditions (more than 25°C), pour boiling water up to the BOTTOM line on the baffle. 

In a very cold climate, leave the Hansells Yoghurt Maker in the hot water cupboard or cover with a blanket or towel to prevent excessive heat loss. 
If it cools too quickly the yoghurt culture does not have time to grow. 
In very hot climates, leave the Hansells Yoghurt Maker in a cool place while it is working. Excessive temperature may inactivate the culture (and lead to poor results).

Setting Time 
In cooler weather, allow longer for your yoghurt to set. 
To prevent possible spoilage, avoid leaving yoghurt in the maker longer than 14-16 hours. 
Yoghurt must be fully set before it goes in the fridge. A 'ropey' slimy texture is an indication the yoghurt is not quite ready for refrigeration. If the yoghurt has not fully set when you remove it from the maker, replace the water in the maker with HOT tap water (not boiling) and leave it for a further 3-5 hours. 

Cold Water Level
When making up the Hansells Lite Yoghurt you will find it quite frothy and therefore difficult to determine the liquid level. If you don't pre-,measure the water but rely on filling your tub up to the level line, just part the foam with a clean knife to accurately determine the liquid level. If you don't put enough water in at this stage the mix can overheat and the starter culture may die off. 

Don't store the sachet in a hot place, even for a brief period, as this can affect the culture, e.g. don't leave it in a hot car, in the sun, or store anywhere excessively warm (over 25
°C) for prolonged periods. If in doubt, leave sachets in the fridge. 

Fridge Storage of Set Yoghurt
Do not stir the set Yoghurt until the tub has been in the fridge for at least four hours. 
Yoghurt contains no stabilisier, so clear liquid (whey) will tend to seep out in low areas of the surface. Gently stir back in before removing a serving. Vigorous stirring will break down the gel and result in a thinner consistency. 


For a sweeter yoghurt: Add a tablespoon of caster sugar as you make up the yoghurt or
add a natural sugar alternative. Try stirring honey or fresh fruit after the yoghurt is set or when serving.

For more acidic yoghurt: Leave in the yoghurt maker for a few extra hours. 

Featured collection

Deliciously fresh, homemade Tzatziki made with Hansells Thick & Creamy greek Style Yoghurt.