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Cuisinart CYM-100 Electronic Yogurt Maker with Automatic Cooling,3.12lb Jar capacity,(1.5L)
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- Built-in cooling system automatically shifts to the perfect chilling temperature
- 50-ounce yogurt container allows you to make more than six 8-ounce servings of yogurt at once
- Easy operation starts and stops yogurt making with the touch of a button
- Time controls make it easy to set the recommended fermenting time according to recipe
- Stainless steel styling; digital time display; 120 volts. BPA free
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|Sold By||Amazon.com||Amazon.com||Appliatech||Amazon.com||Amazon.com||Lucky Vitamin|
|Item Dimensions||7.08 x 9.76 x 9.88 in||9.5 x 9.5 x 6 in||8.75 x 8.75 x 4.5 in||7.1 x 7.1 x 9.5 in||7.8 x 6.5 x 6.8 in||7.75 x 7.75 x 10 in|
Cuisinart CYM-100 Electronic Yogurt Maker with Automatic Cooling
The Cuisinart Electronic Yogurt Maker with Automatic Cooling turns milk and soymilk into nutritious yogurt automatically. Yogurt lovers can create an endless variety of flavors and the 1-1/2 liter batch makes enough for days of delicious meals and snacks. Operation is simple. Once processing time has elapsed, the unit switches itself to a cooling mode.
Today's health-conscious consumers want to eat right. Not only a great source of protein and calcium, yogurt also contains probiotics, or good bacteria, that are crucial for a healthy digestive system. The Cuisinart Electronic Yogurt Maker takes the guesswork out of making yogurt at home. Simply mix together ingredients and pour into the yogurt container, letting the yogurt maker do the rest. You will love the ready-to-eat chilled results.
Either plain or flavored, yogurt is the perfect anytime food to enjoy alone, with granola or in your morning smoothie. Yogurt is also a great ingredient to have on hand in the kitchen for delicious and moist baked goods, as a secret ingredient to marinades for meat and poultry, and also the perfect vehicle for soups and sauces.
Large Capacity: Make more than six 8-ounce servings of yogurt at a time in the 50-ounce yogurt container.
Automatic Cooling Mode: The unit switches to cooling mode when the processing cycle is done, and maintains temperature until you turn the unit off.
Perfect Results - Automatically: Just add milk or soymilk, active cultures and flavors of your choice; select the time and press START and then watch the CYM-100 do all the work.
Simple Operation: Start and stop your yogurt making at the touch of a button. The LED display clearly displays and counts down processing time. The time controls make it easy to set the recommended processing time for the recipe you're using.
Stainless Steel Styling: Sleek, elegant and streamlined enough to leave right on the counter.
- Put all of the ingredients in the yogurt container and then cover it with the yogurt container lid.
- Place the filled container into the housing and cover with the housing lid.
- Plug the unit in and the default fermentation time (8 hours) will begin flashing on the screen. To change the fermentation time (1-24 hours), use the "+" and "-" buttons.
- Once desired fermentation time is flashing on the LED display, press the START button. At this point, the fermentation numbers on the LED will become solid and fermentation countdown will begin.
- After the fermentation is complete the unit will automatically switch into cooling mode and display "C" in the LED. As long as the unit is plugged in, it will stay in cooling mode until you turn the unit off. After 8-12 hours, the temperature of the yogurt will be between 43 and 52 degrees Fahrenheit.
- To turn the unit off or end the cooling cycle, press and hold the STOP button for 3 seconds. Once the unit is off, you can either remove the yogurt container and place it directly in the refrigerator, or use the yogurt scoop provided and divide yogurt into individual portions.
Tips and Hints
Finished Yogurt and Taste
- Longer fermentation times will produce a tangier yogurt, but also aid in thickening. Strain yogurt overnight using a strainer lined with a coffee filter, for an ultra-rich and thick treat.
- Whole milk is recommended for making yogurt -- avoid ultra-pasteurized milk. Fuller-fat milks produce thicker yogurts.
- When adding a flavor to yogurt, wait until 6 hours after the cooling process has begun. Flavors can also be added to individual portions as needed instead of to the entire batch. Certain flavors may shorten the shelf life of yogurt. Fruit mix-in flavors last longer and are better added to the entire batch, while sweeter syrups are best added to individual portions.
- Yogurt will be at its best and should be eaten within the first three days after completion. Yogurt can be kept for up to 8 days.
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Machine vs. no machine - you can make spectacular yogurt either way. You can use of variety of methods, including crock pots, slightly warmed ovens etc. If you use yogurt as a starter, most brands that have live cultures in them do just fine.
Greek yogurt - you can get creamy, rich yogurt that's so thick that you can stand a spoon up in it, either with or with out a machine. The factors that will help you do so all take place outside of any machine process. They are: raising and holding the milk initially to a higher temperature (I do 185 degrees for 10 minutes using a Pyrex measuring cup and the microwave) using fuller fat milks (although 2 percent is almost as good as whole milk), and straining the finished yogurt. You can also use additives such as dried milk,if you don't mind the taste.
Temperature and time to ferment - most electric yogurt makers seem to run at about 110 degrees and take about 6-8 hours. If you use a crock pot, oven or other method, it takes over 12 hours. Note: The Brod and Taylor bread proofer is the only one I've read about that allows you to vary the temperature, from 70-120 degrees. It is probably worth investigating if you are planning to make creme fraiche or kefir milk.
Advantages of the Cusinart
You can make batches of 50 oz., which is especially important if you are planning to make Greek yogurt, because the straining reduces the volume considerably. I do think that they should have made it a more convenient 2 qt. size; that's actually my only caveat about the device.
It has a small footprint, is quiet, and frees up your oven, crock pot etc.
Fast - 6 to 7 hours.
Auto shut- off for the fermenting. (BTW, read the descriptions carefully for the inexpensive yogurt makers. I saw one review that indicated that some have a timer light, but don't actually shut the machine off. )
Chilling, chilling, chilling - once the fermenting process is done, the machine automatically goes in to chilling mode. Depending on lifestyle, this is a big convenience. It's the only machine I've found that has auto shut-off and chill.
You can make wonderful yogurt at home - so good luck with it! :)
The big selling point for us was the self cooling feature. Many yogurt makers, as well as manual methods of creating yogurt, do the process over a certain amount of time, but then require you to be paying attention and put it in the fridge. We're both somewhat forgetful so this made it so much easier. After it has done the requisite amount of cooking it automatically goes into cool mode. It will stay there until you come back and is ready right away. This makes it perfect for last minute overnight breakfast preparation.
If you're looking for a machine that lets you put the smallest amount of prep work into it and be able to wake up to finished yogurt in the morning, ready to eat out of the container, this is for you. Mix in a spoonful of strawberry jam and it's heaven.
1. After mixing in your starter, you simply pour in the 1 1/2 qt mix, set the time, and forget about it. After the fermentation time is over, the machine changes to cooling mode so you can really let it go unattended until you're ready to use your yogurt or transfer it to your ref.
2. The tub and lid are pretty much all that needs cleaned after use.
3. The controls are simple to use (for adjusting the fermentation time).
4. It is very quiet. You can hear a small noise while it is heating or cooling but that cycles on and off as the machine is heating or cooling.
5. The fermentation timer will set for up to 24 hrs at 1 hour intervals.
1. You cannot control the temperature (if you want to do that). (Added edit: I just checked the temperature of yogurt that had been fermenting for 9 hours and it was 113 degrees.)
**Update: I decided to check the temperature at 2 hr intervals and here is what I discovered: I started with a cool mixture around 70 degrees. After 2 hrs in the yogurt maker it was 94 degrees. After 4 hrs 106 degrees, and after 6 hrs it was 110 degrees. At that point I decided to take the large clear plastic cover off to see if it would help keep the temp down. That seemed to work since after 8 hrs the temp was still at exactly 110 degrees. This is a little troubling to me as it seems to indicate the machine is not monitoring the temperature very well. I changed my rating to a 4 star because of this.
2. It only makes 1 1/2 qts at a time. 2 qts would have been nice, especially since straining the yogurt produces less yeild.
After using it some and experimenting with raw unpasteurized milk, organic pasteurized whole milk, and coconut milk, I can tell you that pasteurized whole milk makes the best yogurt in terms of smoothness and thickness. It is the most similar to premium store bought yogurt. Using Fage plain yogurt as a starter makes a very velvety - creamy yogurt. If you are interested in using raw milk (and if you can get it!) be aware that it will be more runny (see my recipe below). You can use coffee filters to strain it and make very creamy Greek yogurt, but you'll loose more than half of it as liquid whey. It is very delicious though (and very healthy). Add some pure maple syrup and vanilla bean to make the most delicious yogurt you've ever tasted!
Don't want to use whole milk? Why not? If gaining weight is a concern, then I suggest going with whole milk. There have been studies showing that people gain more weight drinking 2% milk than whole milk. Healthy fats are not the terrible foods that we have been taught to believe. Eat healthy fats like coconut oil, olive oil, butter, avocado, and whole milk. Stay away from sugars, excessive carbs and diet drinks if you are serious about losing weight. Your body will burn carbs first, then fat - so if there are few carbs to burn, fat will be burned as your body fuel.
Straining yogurt... most people like the thick creamy Greek yogurt and it is really easy to make. I have a yogurt cheese strainer (Cuisipro Donvier Yogurt Cheese Maker) that is so simple to use and makes great Greek yogurt. BUT - it will not work as well with raw milk yogurt since the yogurt is thinner. UPDATE: I've found that Stoneyfiled yogurt as a starter makes yogurt that can be strained in the Cuisipro strainer. Otherwise use coffee filters with raw milk yogurt. The Cuisipro strainer works great with yogurt made from pasteurized whole milk, or it also works with raw milk if you use Stoneyfield yogurt as a starter.
(Added edit) I discovered that if the power goes out - even for a moment - the machine will discontinue whatever it was doing. You will need to start it back up and add the additional time to complete your yogurt.
Raw Milk Yogurt Recipe: (follow this to the T and it should turn out great)
1 - 5.3 oz. container of plain Stoneyfield yogurt (Greek yogurt is fine too) I've found that Stoneyfield works very well with Raw milk
40 oz. (5 cups) Fresh raw milk (no more than 5 days old preferably).
Add milk and yogurt in large pan. Wisk the yogurt and milk until the yogurt is completely dissolved in the milk. Very gently and slowly heat the milk to 105 - 110 degrees. Stir slowly often to avoid letting the bottom layer of milk get too hot. Keep a quick-read digital thermometer handy to frequently check the temp of the milk. As it approaches 110 degrees slide the pan off the burner. You do not want the temp to get above 110 if you can help it. At 117 - 120 degrees you've killed the healthy bacteria.
When it is all up to the proper temperature, pour it into the plastic tub and put the fitted plastic lid on the tub. Place it in your machine and DO NOT put the clear cover on. If you do the yogurt will get a little too hot. ADDED NOTE: If the yogurt machine is used in a cool place (60 - 65 degrees) I put the cover on crossways so that is doesn't cover the container completely.
Ferment for 6 hrs. (No more than 7 or you risk the whey separating from the curd and basically ruining the yogurt). Let it cool in the machine for a few hours and then carefully transfer it to the ref. for several hours. The trick is to not disturb the yogurt at all until it has reached a cool temp in the ref.
After it has thoroughly chilled, pour it in your yogurt strainer or coffee filter overnight. Now you have delicious Greek style yogurt!