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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
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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.
Top Customer Reviews
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 instructions say that you can assist the process by first heating the milk to 82c (180F) then letting it cool to 43c (110F). Additionally you can keep the milk at 82c for 20 minutes but I did not do the 20 minutes part, I only heated the milk and then let it cool.
The machine defaults to warming the yogurt for 8 hours so I went with that. The reason that I love this machine, and its number one benefit, is that it automatically switches over to cooling after the warming time is over. This machine heats and cools the yogurt! This means that it frees me up to not have to attend it in the wee hours of the morning. I can set it before bed and wake up to yogurt in the morning.
It turned out that after the 8 hours the yogurt was a little bit tart, but still good. I also purchased a Yogurt Cheese Maker which is a simple box with an inner sleeve that has a sieve/screen on the bottom, suspended in the box. Putting the yogurt into the Cheese Maker and leaving it in the fridge for 1 hour is enough to separate out a lot of the whey - leaving Greek yogurt! (my fave). The result, mixed with some blueberry syrup was simply wonderful.
For my second attempt I used ordinary homo milk and I did not preheat the milk. I set the machine for an 8 hour heat cycle. At the end of the 8 hours I had ... milk. Leaving it for another 4 hours gave me... milk. After 24 hours I had cloudy milk. Hmmmm.
For my third attempt I used ordinary homo milk again, preheated the milk ( I put the milk in the microwave for 4 minutes, stirred and removed the skin, then set it for an additional 4 minutes, I then left it sit out for 20 minutes to cool down), and set it for SEVEN hours of heating. In the morning I put the result into the Cheese Maker in the fridge (for an hour). The result is simply the best yogurt that I have ever tasted. I could eat this with no fruit flavour added.
This is fantastic, I love the result. I will be making my fourth batch tonight - it will be ready for me when I awake in the morning. The whole point of this machine, in my opinion, is that I can leave it to heat for my set time and then it switches to cooling and awaits my attention.
My gripe is that it should work without having to have the milk preheated. However, heating the milk in the microwave is not too difficult and the delicious results really make you wonder "what do they put into that crap that you buy at the store?"
Most Recent Customer Reviews
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