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
- NOTE: Refer the User Manual before use.
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|Item Dimensions||9.76 x 7.08 x 9.88 inches||9.50 x 9.50 x 5.75 inches||7.00 x 9.75 x 10.00 inches||12.00 x 12.00 x 8.00 inches||7.48 x 7.56 x 9.13 inches|
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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First, I want to mention that I tried heating my milk to 180 and cooling to 110 for my first batch of yogurt, and then following Cuisinart’s instructions. The instructions recommend this, many commenters here recommend this, and it seemed like the thing to do. However, that produced my worst yogurt failure and the results were ruined and kind of disgusting. Plus, the pre-heating step is just enough extra time and effort and fiddly temperature-monitoring work to be a deterrent to me. So, now I don’t heat the milk and I get consistently good results. It may have to do with the brand of milk I use, Horizons, I don’t know. Horizons is ultra pasteurized and has already been subjected to very high heat (it’s why their “best by” dates are often so far into the future compared with other brands). They have an explanation on their website if you’re interested.
After some trial and error, here are two versions of how I use this machine that are easy and have produced excellent results for me:
First version, with a store bought yogurt as a starter:
1. I use Horizons organic whole milk and Straus Family Creamery whole plain organic yogurt.
2. 4 cups cold milk, six ounces yogurt. I don’t heat the milk.
3. Mix it well, pour it in the yogurt maker.
4. Set it for 10 hours.
5. Cool in machine or put it in the fridge. I find the fridge firms things up a bit quicker, but the machine’s cooling function is handy because it frees me from bothering too much with the timing. The resulting yogurt had about the same amount of body that the Straus has (very creamy and on the soft side). Taste is wonderful. Slightly tart, but could be more so. I may gradually increase the fermentation time.
Second version, with Yogourmet “probiotic” starter.
Note that I only used 1 Tbsp of powdered milk instead of the 1/2 cup that Cuisinart recommends. I tried it with 1/2 cup and the powdered milk imparted too much of its own flavor that I didn’t like. I more or less followed the Cuisinart manufacturer instructions: “Plain Yogurt Variation #1.”
1. 4 cups cold Horizons whole milk, 1 TBSP powdered milk, 5 grams of Yogourmet probiotic culture starter. (I used the non-gmo whole milk powder sold at Amazon.)
2. Everything was thoroughly mixed and poured in cold, no pre-heating of the milk.
3. Set the yogurt maker for 12 hours.
4. This also came out great: a little more firm and tart than the Straus starter yielded. Nice smooth texture. This method created a thin, slightly pasty foamy layer on top that I scraped off. Next time I am going to increase the fermentation time to 13 hours to see if I can boost the tartness. I also plan to try it without the powdered milk altogether.
I should note that the Cuisinart instructions vary somewhat from the Yogourmet instructions in that Yogourmet wants the milk pre-heated, and Cuisinart does not insist on that, even when using a packet of culture. Also, Yogourmet does not require the powdered milk in its instructions, which is why I plan to leave it out next time.
Hope this helps someone!
So I bought a replacement. The first batch with the replacement was nice and thick. I was thrilled. But then after 2-3 weeks (about 6 batches) I noticed it was getting thin again. This time I tried a new starter from powder. I got everything ready and set the timer for 12 hours. After 8 it wasn't set, after 10 I checked again, and this time I lifted it out of the base and noticed it was cold. I checked with a thermometer and it was room temperature instead of 110! I felt the base and it was cool. I'm not sure if it was heating at the beginning of the cycle but then couldn't maintain heat for more than a short period of time (it did partially culture when I used my old yogurt), or if the heat was just broken, but it wasn't working properly.
Given all the bad feedback on Cuisinart's warranty, I sent it back to Amazon.
If they made them like my first one, I'd gladly buy another. But I can't justify spending money on something that breaks so quickly and so often. Don't look at the one star reviews and think it can't happen to you.
Now I need to find a different method for making yogurt. Which is really too bad. I loved my first one.