Cuisinart Cuisinart Electronic Yogurt Maker with Automatic Cooling, CYM-100 manual Tips and Hints

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.

Yogurt can be fermented from a purchased culture or from yogurt that is either store bought or homemade with a reusable culture.

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.

The Cuisinart® Electronic Yogurt Maker uses thermophilic culture. Thermophilic (heat-loving) culture needs an elevated temperature to ferment as opposed to mesophilic culture, which is best suited to ferment at room temperature. If you are unaware of what type of culture you have, check the ingredient list of the culture or ask your supplier.

When fermenting with store-bought yogurt, the average fermentation time is 6 hours.

The fermenting time can always be increased or decreased while yogurt maker is in operation.

Heating and Consistency

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.

Heating the milk breaks down its proteins, allowing yogurt to coagulate, facilitating the thickening process during fermentation.

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.

Adding dry milk powders to a culture-based yogurt will add to the thickness in the final product. For every 4 cups of milk add ¼ to

½cup powdered milk when using cow’s milk, and ½ to 1 cup milk powder to the base when using goat’s milk.

Other thickeners can also be used to thicken yogurt. Always make a slurry with the thickener and a small amount of the milk before mixing into the entire batch.

Approximate amounts for 4 cups milk: Tapioca starch – 2 tablespoons

Agar-agar powder– ½ teaspoon (dissolve into ½ cup water, bring to a boil and then cool before adding to mixture)

Cornstarch – 2 tablespoons Powdered gelatin – 1 teaspoon

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