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Introduction
As we stress yogurt making results vary, we encourage you to experiment with
different cultures and fermenting times to create yogurt that suits your taste.
We recommend heating and cooling the milk as a tip for thicker and more
consistent yogurt. Note that if using a culture that includes milk powder in the list
of ingredients, this step is not necessary or recommended.
Heat milk on the stove to 180°F (82°C) [some cultures recommend only heating
to 160°F (71°C), 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 (43°C). Once cooled to 110°F (43°C),
stir culture and any other thickening agents into the milk well so that it is fully
incorporated. Transfer mixture to the yogurt maker and set the appropriate
fermentation time.
If following this heat and cooling step (when adding the base to the unit at 110°F
(43°C) subtract an hour or two from the fermentation time.
Note that if using a culture that includes milk powder in the list of ingredients,
this step is not necessary or recommended.
Please refer to the Tips and Hints section of this instruction booklet for more
information.
Plain Yogurt Variation #1
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.
Makes about 1 quart (0.95 L) yogurt
4
cups (1 L) whole milk
½
cup (125 ml) dry milk powder
1
packet yogurt culture
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. Press the “+” and “-” button 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.
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.
Nutritional information per [
½
cup (125 ml)] serving:
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Plain Yogurt Variation #2
Use this recipe when fermenting with a store-bought yogurt or a
homemade yogurt from a reusable-culture batch.
Makes about 1 quart (0.95 L) yogurt
4
cups (1 L) whole milk
6
ounces (175 ml) plain whole milk yogurt (use only plain,
homogeneous yogurt)
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. Press the “+” and “-” button to select 6 hours for
fermentation. 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.
4. Stir well and serve immediately or store in refrigerator until ready to use.
Nutritional information per serving:
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Goat Milk Yogurt
If you are sensitive to cow’s milk, goat’s milk can be a great alternative.
Makes about 1 quart (0.95 L) yogurt
4
cups (1 L) goat milk
6
ounces (175 ml) goat milk yogurt
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. Press the “+” and “-” button to select to 8 hours for fermen-
tation. 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.
4. Stir well and serve immediately or store in refrigerator until ready to eat.
Nutritional information per serving:
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Soy Yogurt
With this recipe you can still enjoy yogurt even if you do not eat dairy
or are on a vegan diet.
Makes about 1 quart (0.95 L) yogurt
4
cups (1 L) unsweetened soy milk, divided
2
tablespoons (30 ml) cornstarch
1
tablespoon (15 ml) liquid pectin
1
packet vegan yogurt culture
1. Make a slurry with ½ cup (125 ml) of the soy milk and the cornstarch.
Reserve.
2. Heat 1½ cups (375 ml) of the milk in small to medium saucepan set over
medium-low heat. Once the milk is steaming (NOT boiling) whisk in the
slurry. Remove from heat and stir in the remaining milk and the pectin. Cool
to 110°F (43°C), then stir in the vegan culture until completely incorporated.
3. Pour ingredients into the yogurt container of the Cuisinart Electronic
Yogurt Maker. Press the “+” and “-” button to select 8 hours for
fermentation. Press START to begin fermentation.
4. 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 chill mode for a
minimum of 12 hours before removing from unit. Yogurt may look broken
after cooling, so whisk together until smooth.
5. Serve immediately or store in refrigerator until ready to eat.
Nutritional information per serving:
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