Does anyone know what temperature the Cuisinart holds the yogurt mix to while fermenting?
376055
The yogurt holds between 105-110 for the duration of the fermentation process.
376056
I called Cuisinart two months ago to ask the very same question. Two of the customer representatives could not answer my question, but promised a technician would get back to me within two days. I'm still waiting for that call. In the meantime, I can say that we really have enjoyed making yogurt with this machine, and that it must be fermenting at the right temperature as the yogurt consistently comes out creamy and delicious. We've tried making it several ways, but have had the best success with boiling the milk first (to 180 degrees), then having it sit until it cools to about 110 degrees. We then add 1/4 cup of organic yogurt before pouring it into the plastic container which is placed into the machine to ferment for 8 hours (You can choose the number of hours based on your taste). What this machine offers that you cannot currently get from the other yogurt makers, is the convenience of having the fermentation process shut off automatically at a chosen time (8 hours in our case) and then having it switch to a cooling/chill setting. I've looked at several other methods of making yogurt, and found this to be the most convenient for us. Knowing that I can make yogurt at any time of the day/evening, and not worry about having to get up in the middle of the night to move it from a warming pad or warming machine to the refrigerator so not to over-ferment the yogurt, was the major reason I chose this machine. I can go to work and know that no matter how late I return, I will have fresh, delicious yogurt waiting for me in the machine, as the cooling setting stays on until you unplug the machine from the wall. I highly recommend this yogurt maker.
2240409
Hi Anne,Thanks for your reply - I checked the yogurt maker and it seems to be over heating - that would explain things!
1820462
No, you don't. It has to be at room temperature. My advise to you is to make sure the yogurt you will use as the starter be at roomtempature as well.
1145668
I can say this... I use Mason/Ball jars for making my yogurt. I also need to keep it warm for 24 hours, so I cover my jar, set it on a potholder and place it on top of my radiant space heater. You need an area where you can keep your yogurt warm (mine is about 105-110 degrees). I have another friend who uses her attic during the summer. Some say that you can place it in your oven (Do not turn the heat on! It will be too hot and kill the cultures) Just turn the oven light on. You may need to check the temp. out before hand to see if the oven light will provide the heat needed. Good luck!
777366
I put mine in yesterday at 75 degrees F (based on my probiotic yogurt starter instructions); 9 hours later, it registered 109 degrees F, and the yogurt was done. Hope this helps.
2212891
I haven't had this problem as far as I know. I had it on a wooden table and also set on the floor and I didn't notice anything unusual. I do use a probe thermometer (the kind you use for roasts) and lay or tape the probe to the top of one of the jars because the unit is pre set and doesn't have a thermometer in it so the actual temperature is affected by how warm or cold the room is. The temperature at the top is usually within a degree of the actual temperature of the forming yogurt in the jar. if you lay the probe on the wire rack on the bottom the temperature always reads lower than the temperature in the jars.
515720
Sterilize everything, including the jars (I put almost boiling water, then pour out shortly before pouring the yogurt mixture.).Heat 42 oz. (5 1/4 cups) 1% milk and 1/3 cup nonfat dry milk to 185 degrees.Cool to 110 to 115 degrees, add 1/2 cup of a (room temperature)favorite plain greek yogurt for a starter. Whisk slowly, but thoroughly. Next batch, save one of the jars of yogurt for a starter. After 3 times, it starts to become not as firm.Let the maker had it go for 7 1/2 hours, then check firmness by tipping one of the jars.
2202879
Yogurt needs time to ferment. You need a yogurt maker or some other product that will allow the yogurt to stay at a constant low temperature for 8-10 hours (soy) or longer (cow milk).
1082113
Use the Newave to make cheese, yogurt and beer. Processes that require precise temperatures both low and high. What separated the Nuwave from other burners is that it can keep temparture below 120F. Some of the rescipies call for high temperatures, +190F, to kill unwanted microbes then holding a low temperature, 100F, to support wanted microbes. I uses an external temperature gauge as a backup and both reading always match.
272659
Buy an Instant Pot, the new model, it has a function for making yogurt. Because this one does not have anything to control the temperature, there is no guarantee the temperature will be maintained.
749075
I would say the yogurt setting is 110. I don't know the others because I only use the pot for yogurt.
767764
This appliance does not heat the milk initially. You must do that separately first. It is meant to hold the yogurt cultures at the ideal warm temperature for proper fermentation and then cool them.
921339
I used the YM9 to make quark and it worked great! I took a quart jar and filled it with buttermilk. It works best if it is room temperature, but don't warm it up too much, then it gets gritty. I left it in the yogurt machine for about 8 to 9 hours (think it can stay in there longer too), and used a knee high stocking to strain it. Let it strain for a while if you want it thick, or just a few minutes if you like it for mixing with fruit or spreading on bread. I have a friend staying with me from Germany and she said that it is just like the quark she gets at home! My kids and I are loving this new addition to our diet :) I used the YM9 to make quark and it worked great! I took a quart jar and filled it with buttermilk. It works best if it is room temperature, but don't warm it up too much, then it gets gritty. I left it in the yogurt machine for about 8 to 9 hours (think it can stay in there longer too), and used a knee high stocking to strain it. Let it strain for a while if you want it thick, or just a few minutes if you like it for mixing with fruit or spreading on bread. I have a friend staying with me from Germany and she said that it is just like the quark she gets at home! My kids and I are loving... » Read More I used the YM9 to make quark and it worked great! I took a quart jar and filled it with buttermilk. It works best if it is room temperature, but don't warm it up too much, then it gets gritty. I left it in the yogurt machine for about 8 to 9 hours (think it can stay in there longer too), and used a knee high stocking to strain it. Let it strain for a while if you want it thick, or just a few minutes if you like it for mixing with fruit or spreading on bread. I have a friend staying with me from Germany and she said that it is just like the quark she gets at home! My kids and I are loving this new addition to our diet :) « Show Less
189616
My machine put out no heat at all. All the yogurt in it sat at room temperature for about 13-14 hours.
1733120
Per the manufacture they do not have the exact temperature. We were able to find that for a Cuisinart slow cookers say: High = 212 F, Low = 200 F, Simmer = 185 F, Keep Warm = 165 F.
749076
The only information we are given is the label on the appliance: low, high, yogurt. They don't give specific temperatures. I imagine the first two correspond to a simple slow cooker. Uncertain of the third.
2209682
How hot does it get making tofu. I was hoping for something to make yogurt in.