QUICK REFERENCE GUIDE
Electronic Yogurt Maker with Automatic Cooling
OPERATION
Different cultures yield different results, with some producing thinner yogurts than others.
If after making a batch of yogurt thicker results are desired, we recommend following the
step for heating the milk below before adding the yogurt base to the yogurt maker.
Heat milk on the stove to 180°F (some cultures recommend only 160°F, so follow the
instructions per the particular culture).
For best results (but not essential), keep milk at this temperature for about 20 minutes.
Cool milk until a thermometer reads 110°F. Once cooled to 110°F, stir in culture and any
other thickening agent into the milk so that it is fully incorporated. Transfer mixture to the
yogurt maker and set the appropriate fermentation time.
If following the recommended step, subtract one to two hours from the fermentation time.
Put all of the ingredients in the yogurt container and then cover it with the
1.
2.
3.
yogurt container lid.
Place the filled container into the housing and cover with the housing lid.
Plug the unit in, then set the fermentation time (1–24 hours*) using the “+”
and “-” buttons.
* Use 8 hours as a starting point but refer to recipes for more specific guidelines.
RECIPES
Plain Yogurt Variation #1
Plain Yogurt Variation #2
This yogurt recipe uses a purchased culture
to produce a delicious yogurt. remember
yogurt cultures differ depending on variety,
so the end results in taste and consistency
can also vary.
Use this recipe when fermenting with a
store-bought yogurt or a homemade yogurt
from a reusable-culture batch.
Makes about 1 quart yogurt
Makes about 1 quart yogurt
4
6
cups whole milk
ounces plain whole milk yogurt
(use only plain, homogeneous
yogurt)
4
cups whole milk
½
1
cup dry milk powder
packet yogurt culture
1. Whisk ingredients together well in a
medium stainless bowl. (Whisking well
ensures ingredients are completely
incorporated.)
1. Whisk ingredients together well in a
medium stainless bowl. (Whisking well
ensures ingredients are completely
incorporated.)
2. Pour ingredients into the yogurt container
of the Cuisinart Electronic Yogurt Maker.
Plug in and press the “+” and “-” buttons
to select the time for fermentation. Press
STarT to begin fermentation.
2. Pour ingredients into the yogurt container
of the Cuisinart Electronic Yogurt Maker.
Plug in and press the “+” and “-” buttons
to select the time for fermentation. The
time ranges from 8 to 16 hours.* Press
STarT to begin fermentation.
3. Yogurt has switched from ferment to cool
when the time has counted down and “C”
is visible on the display panel. Let yogurt
stay on cool mode for a minimum of 12
hours before removing from unit.
3. Yogurt has switched from ferment to cool
when the time has counted down and “C”
is visible on the display panel. Let yogurt
stay on cool mode for a minimum of 12
hours before removing from unit.
4. Stir well and serve immediately or store in
refrigerator until ready to use.
4. Stir well and serve immediately or store in
refrigerator until ready to eat.
*Use 8 hours as a starting point. You can
always add more time if needed.
Greek Yogurt
Makes about 2 cups
4
6
cups whole milk
ounces plain yogurt (use only plain, homogenous yogurt)
1. Whisk ingredients together well in a medium mixing bowl (whisking well ensures ingredients are
completely incorporated).
2. P.our the ingredients into the yogurt container of the Cuisinart Electronic Yogurt Maker. Plug in
and press the”+” and “-” buttons to select 6 hours. Press STarT to begin fermentation.
3. Yogurt has switched from ferment to cool when time has counted down and “C” is visible
on the display panel. Let the yogurt stay on cool mode for a minimum of 12 hours before
removing from unit.
4. Stir the finished yogurt and line a fine mesh strainer with 1 to 2 paper coffee filters and place
over a bowl. Fill the paper-lined strainer with the yogurt and drain in the refrigerator overnight.
5. Serve immediately or store in refrigerator until ready to use.
TIPS AND HINTS
Cultures and Fermentation
The taste, texture and consistency of your yogurt will depend on the type of culture that is
used. Each type of culture contains different bacteria strains with individual properties that
affect the tang and taste of the yogurt as well as its texture. Some yogurts are meant to be
thin and runny, where others are meant to be thick.
Use only one type of culture per batch of yogurt. Mixing cultures may force different
bacteria that are not meant to coexist to compete with one another instead of properly
fermenting.
Fermenting times vary depending on the type of culture used. There are two types of
yogurt cultures – direct-set and reusable. These two types of cultures also vary depending
on yogurt flavor – Bulgarian, Piima, Greek, etc.
Direct-set cultures can be used only once and take less time to ferment,
about 8–12 hours.
reusable cultures take longer the first time used, up to 16 hours. When used again as
a culturing agent the fermentation time will be shorter, about 6–8 hours.
Finished Yogurt and Taste
We recommend checking consistency of yogurt during the fermentation process to avoid
over-culturing. Begin checking yogurt on the earlier side of the recommended time range.
always stir yogurt before serving.
Longer fermentation times will produce a tangier yogurt, but also aid in thickening.
Do not consume any yogurt that smells, looks or tastes displeasing.
When adding a flavor to yogurt, we recommend waiting 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.
IMPORTANT
Do not throw away. Read before operating your new Yogurt Maker.
Keep for future reference.
These helpful hints are intended to be a supplement
to the Instruction Booklet. In order to ensure safe operation and
optimum performance, please read the entire Instruction Booklet.
PG-30243a
For more helpful hints see Instruction Booklet
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