Reddit reviews Cuisinart CYM-100 Electronic Yogurt Maker with Automatic Cooling,3.12lb Jar capacity,(1.5L)
We found 2 Reddit comments about Cuisinart CYM-100 Electronic Yogurt Maker with Automatic Cooling,3.12lb Jar capacity,(1.5L). Here are the top ones, ranked by their Reddit score.
Built-in cooling system automatically shifts to the perfect chilling temperature50-ounce yogurt container allows you to make more than six 8-ounce servings of yogurt at onceEasy operation starts and stops yogurt making with the touch of a buttonTime controls make it easy to set the recommended fermenting time according to recipeStainless steel styling; digital time display; 120 volts. BPA freeNOTE: Refer the User Manual before use.
Get one of these. Seriously. If you want great yogurt, this is the way to go.
The same method I use for all of my probiotic yogurts, which is the following...
First, make a small starter batch from the actual pills. You will use this to inoculate future, larger batches (to ensure the least amount of contamination possible). You need 10 billion (i.e. 1 x 10^9) CFU or more for your starter batch, so if your pill is 25 billion CFU (Mutaflor) just use one pill, and if your pill is 5 billion CFU (BB536) then use two pills. (Note that the Mutaflor pills must be crushed as they are not capsules, so I just put one in a plastic baggie and smash it with my iron skillet.) For both the starter and larger batches, ALWAYS clean everything you will use with a CLEAN, specially-designated sponge for yogurt making and dish soap. Wash everything thoroughly before use to prevent contamination.
For your starter…
Heat 200mL whole milk in saucepan on medium heat (flames barely lick the bottom of the saucepan) until it reaches 180ºF (takes about 5 minutes for me). Then, cool saucepan by submerging in large bowl of ice water until milk reaches 100-110ºF (takes about 5 minutes for me). Skim the milk film off of the top and discard.
Add your 10 billion CFU pills (open and sprinkle in a capsule, crush and sprinkle on a pill, or simply add in a liquid ... just make sure you are using a Bifidobacterium, Lactobacillus, E. coli, or other kind of bacterium that is a lactose fermenter, because not all bacteria can ferment lactose/make yogurt!).
Ferment for ~15 hours in a yogurt maker. I use this one https://www.amazon.com/Cuisinart-CYM-100-Electronic-Automatic-capacity/dp/B00ARSC1MK
Chill in refrigerator
Larger batches…
Heat 1.5L milk in saucepan on medium heat (flames barely lick the bottom of the saucepan). Remove from stove at ~25mins (when milk reaches 180ºF), then cool saucepan by submerging in large bowl of ice water for ~5mins (until milk reaches 100-110ºF). Remove the film on the top and discard.
Add ~1 Tablespoon of starter you made before.
Ferment for ~11 hours
A solid, white mass is desired, and the mass should not be any further along than when curd and whey are just beginning to separate, i.e. you see “pockets” forming.
A thick, semi-opaque, yellowish layer means the curd and whey have significantly separated; this yields a yogurt that is more sour and bubbly, though perfectly edible.
Chill in refrigerator
I am ultra cautious and don't eat the yogurt or use the starter after 8 days have expired, but I'm sure it could last longer if you wanted. If my yogurt ever smelled or tasted rancid (which it hasn't ever but I am still mindful with each batch), I would discard it. Not worth the possible food poisoning. That said, I've cut corners at times and not been the ultra most lab-grade sanitary and things always turn out fine for me. The yogurt should be a tiny bit lumpy and not as pretty or sweet as store-bought yogurt, but that's because it's all natural and home made! Congrats on your own yogurt.