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Cuisipro Donvier Yogurt Cheese Maker
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- Converts 3 cups of yogurt into 1 cup of yogurt cheese in about 24 hours
- Yogurt cheese is low-fat alternative to cream cheese, mayonnaise, sour cream
- Unit consists of plastic container and stainless-steel fine-mesh strainer
- Dishwasher-safe container seals to prevent odor transfer
- Simple instructions and recipes for using yogurt cheese included
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The Complete Yogurt Cheese Maker
Yogurt cheese is a delicious low fat substitute for cream cheese, mayonnaise, sour cream or whipping cream. Just add yogurt and the unique patented design produces yogurt cheese in 2 to 24 hours.
Yogurt is actually composed of coagulated particles called curds which are suspended in a watery liquid called whey. As the whey is drained off in the strainer, the remaining curd becomes a thick cheese-like spread. The Sealed container prevents odor transfer and provides storage.
This yogurt cheese makes delicious dips, salad dressings, sandwich spreads, even low fat cheesecakes. Spread it on toast, muffins or bagels, or use it on top of potatoes. Serve yogurt cheese plain, or flavor with fruit, sugar or vanilla for a sweeter taste.
Allows you to create thick, creamy yogurt cheese with this uniquely designed strainer at home
Patented design produces yogurt cheese in 2 to 24 hours, small size makes it easy to drain yogurt in the refrigerator, sealed container prevents odor transfer and provides storage
Unit consists of plastic container and stainless steel fine-mesh strainer
Compact and easy to store when not needed
Yogurt Cheese Maker Instructions
1. Clean unit with soap just before each use
2. Place the strainer in its plastic container and add up to 3 cups of homemade or commercial yogurt to the strainer. Makes up to 1 cup
3. Cover and refrigerate for at least 2 hours. Yogurt will continue to thicken for up to 24 hours
4. When yogurt has reached the desired thickness, drain off whey and reserve for other recipes. Remove yogurt from strainer and transfer to an airtight container. Refrigerate up to 2 week
Consisting of a plastic container and a stainless-steel, fine-mesh strainer, this simple unit converts 3 cups of yogurt into 1 cup of thick, creamy yogurt cheese in about 24 hours of refrigeration. (Thickening continues for 24 hours, though a thinner yogurt cheese results in as little as 2 hours.) The yogurt cheese then becomes a healthful, calcium-rich, low-fat alternative to cream cheese, mayonnaise, sour cream, and even whipping cream. It can be used as a spread, in salad dressings, to top baked potatoes, mixed with fruit, and to make cheesecake. The unit works by allowing the whey (liquid) in yogurt to drain away, leaving the curds behind. The container is dishwasher-safe and seals to prevent odor transfer while it's in the refrigerator. Simple instructions and recipes for using yogurt cheese are included. --Fred Brack
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Top customer reviews
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I've purchased a super easy to use yogurt maker, but soon found out the homemade yogurts are too watery to my liking. I don't really want to mess with the cheese cloth, so, I gave this product a try.
As advertised, this is very simple to use. You ...
1. Make yogurt
2. Pour Yogurt into this strainer
3. Leave it alone for a while
4. Enjoy creamy yogurt!
As you can see in the video, I use a 24 oz mason jar, and it is about the right portion for this.
Things I like about this item:
1. Easy to use, easy to store
2. Sturdy, good quality
3. Very few items to wash in the yogurt-making process
Things I don't like as much about this item:
1. Not so easy to clean, but I am not sure if any strainers are easy to clean
2. Like few reviews had mentioned, the mesh is not fine enough, a portion of curds still get through. I will try to pour it more slowly next time to see if that helps any. However, it's not a large percentage. I still think it is acceptable.
3. Although it works fine with me, but I can see if you have a larger family, this might be too small for you.
Overall, I feel happy about my purchase. It integrated many functions into the design and made creamy Greek style yogurt very simple. I would highly recommend this to anyone whose considering making their own yogurt.
I am new to video reviews, if you have any comments or suggestions, or anything you would like to know about this bag, please feel free to comment.
####Updated Review on April 14, 2013####
I have been using the strainer and have been happy with it. I always started my yogurt with store-purchased yogurt, typically, Chobani, and have not used a real yogurt stater.
After I started the first batch using the store-purchased yogurt, I make the sequencial batches from a spoon of yogurt the previous batch. This usually last 4 or 5 "generations", then I take a yogurt break, and restart the cycle from Chobani. I have made appx 5-8 batches, and all worked satisfactorily. My most recent batch was made from a store branded greek yogurt, and the produced yogurt thinner than usual. More of the curd ran through the mesh. The subsequential batch made from this, was so thin, it ran through the mesh completely. So, I guess yogurt starter really made some differences. if you find your yogurt ran through the mesh, you might want to experiment with different yogurt starter.
It's stupid simple to make and do very easy to clean. Just a quick spray is all it takes. I'm quite surprised at how well it works and how well it cleans. Very happy.
I just dump greek yogurt in it, pop on the lid and toss it in the fridge. It is probably ready to go after 24 hours but I leave it in much longer. I get busy and forget about it. A few days to a week later I pull it out. The result is a creamy, thick Yogurt Cheese ready for seasoning. As for cleaning, I just rinse it with hot water. So far, no issues. I do wish it held more yogurt and the container the Whey drains in was deeper. But this is one of those gadgets I didn't know you needed until I bought it. Now, I'd hate to live without it.
Two things I used the resulting Yogurt Cheese to make were Sun Dried Tomato and Roasted Red Pepper Spread and Dark Chocolate Yogurt Pudding. For the pudding I just added Dark Cocoa Powder and Honey.
I save the Whey and drink it straight. However, it can be flavored or used in place of buttermilk in biscuits or breads. It can be used to replace the liquid in many recipes. I also froze a little for later. You can also mix Whey with ground Oatmeal and Honey for a nice face mask.
The resulting Greek style yoghurt is wonderful, creamy, and tastes of yoghurt, not tangy whey. I make my own yoghurt, and the product is somewhat runny, so this thing does exactly what I want.
It is much easier to clean and handle than butter muslin in a colander, which you can also use to strain runny yoghurt. That is messy and the muslin has to be washed and dried, remembering not to use fabric softener on it. This devise has a metal sieve that rinses out under warm water, and is ready to use again instantly. I have been using it for a month, and I have a constant supply of Greek style yoghurt for baking, eating with muesli, or whatever.