Cuisipro Donvier Electronic Yogurt Maker
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Kitchen and Housewares Reviews of Cuisipro Donvier Electronic Yogurt Maker
Customer Review: Here's how to de-bug your yogurt-making
Summary: 5 Stars
I bought this yogurt maker about a year ago. When I used organic 2% milk, it turned out fine--softer than commercial yogurt, but still thick and creamy and yummy. When I used non-organic 2% milk, "yogurt-tasting milk" (as another reviewer puts it) was the result. I did not want to use powdered milk to thicken it, but only Dannon or Stonyfield plain yogurt as a starter. The price of organic milk is a killer, so I returned to trying to make a good batch with non-organic milk, and I think I have figured out a solution.
Non-organic milk is crawling with antibiotics--which will kill off the beneficial bacteria which make yogurt nice and yogurty. When I heated the milk far beyond the point where it steams and makes tiny bubbles, in fact heating it to almost a full boil, it kills the antibiotics and thus leaves the milk friendly to the yogurt culture. The result was thick-enough yogurt every time.
The only pot I have which allows heating milk to that point without scorching is a glass one from the Visions line.
Also, when you need parts from the company, call them, don't email them. I tried the email way first and got no response. Calling got action.
Update: After all that, figured out what was really going on: IT'S THE TEMPERATURE, STUPID! Seriously. The thermometer was dodgy. I was washing the yogurt maker's thermometer in really hot water one day and happened to notice that it showed a temperature in the "add starter" range. The water was too hot to touch, so it was surely too hot for the starter. So I tried a real candy/frying thermometer, and it made all the difference in the world. Here's what I do now, for almost foolproof results: pour 6 cups of 2% milk into microwavable bowl or pot (I still use the aforementioned Visions pot), and zap for 14 minutes. Cool down to anywhere between 90 and 100 degrees. Add some Dannon plain, half a container or so, and mix it in well. There should be enough milk to make 8 full containers. Cover and cook for 10 hours. Seems to set by 7 hours, and seems to create less separation than other methods. Plus there is no scorching and the cleanup is way easier. Use half a container to start the next batch, and new starter isn't needed for at least 6 or 7 batches. The quality of the milk does matter, so it might take some experimentation with your locally-available brand.
Customer Review: Yogurt maker disappointing
Summary: 3 Stars
I bought a Donvier brand yogurt maker because of good internet reviews, and because of the recommendation in the book French Women Don't Get Fat. I have to admit that I am pretty disappointed with this choice, although I don't know if the results from a different brand would be any more satisfactory. It is relatively simple to use (although a one-container, quart-sized one like Salton would probably be easier), but the quality of yogurt obtained is not what I'd hoped for. The first few batches did not turn out well at all. I initially used a thick Greek-style yogurt (Fage) as a starter, hoping to produce a thick and creamy yogurt. However, the resulting yogurt - if you can even call it that - was thin and runny. I left the appliance on a little longer (11 hours) so that it could get thicker, but the condition worsened, with it ending up like sour milk - curds on the bottom, and clear whey on top. I threw it out. To the second batch I added some instant dry milk powder, and the result was a little better, but not much - it was still very runny, but at least not separated. For the third batch I used a different yogurt as a starter - Stonyfield organic - and also added dry milk powder. The result was still thin, barely the consistency of kefir. The most recent batch was the most successful, but seemed to negate the main reasons for buying a yogurt maker in the first place. I used whole milk, added instant dry milk, and used a commercial freeze-dried yogurt culture. The yogurt thickened up in only 5 hours, but was definitely not at all as thick as a commercially made yogurt, such as Dannon. It's possible that it would thicken more with more time, but could turn out very sour, and could also separate, like the first batch. I would prefer to use 2% milk, rather than whole, and the use of dry milk and a commercial starter add considerably to the cost. For the money, and with the work and time involved, I could just as well have stuck with the store bought stuff. The only advantage I see with this method is fewer plastic containers added to the waste stream.Customer Review: Homemade is great, but it does make demands
Summary: 4 Stars
This works, certainly, so I'll only discuss a few points.
Containers:
The individual portions are helpful for packing in lunches (I had considered the cheaper, 1-qt. container model). But, the cups are a troublesome to clean, since they are quite narrow. I've tried the dishwasher, but it doesn't get all the yogurt off the bottom. So I handwash. Not a big deal, but maybe a dealbreaker for some.
Recipe: the directions in the package make about 1 qt., which leaves the portions a bit puny. I tried doubling it, didn't work, but now I settled on a 1 qt. plus 1 cup quantity that works great.
Everyone has their own preferences for the end product, but here's my version: For my first batch, I use 3 tbs. of an all-natural store-bought yogurt containing L. Acidophilus, L. Bulgaricus, and B. Bifidum. I use 2 cups of fresh 1% milk and 3 cups water, and I (thoroughly) whisk in 1 cup nonfat dry milk powder. Then I follow the instructions for heating and cooling, and I cook it 10 hours.
For my next 2-3 batches, I use half a container from the previous batch as a starter and increase the cooking time about half an hour. After the 3rd batch, it's too weak and doesn't set up right. So I start a new batch with the same store-bought yogurt (which I freeze in measured doses).
Results: well-set, slightly tangy yogurt, very fresh and nice. I didn't know if it'd be worth the bother, but I'm really glad I did.
We eat 2-3 cups per day each. Suffice it to say, I have since bought a second set of cups. I may need to buy a second machine, since I'm making yogurt 3 times a week now.
My main reason for hold back a star: maybe you don't need this. It's pricey (I found mine for half price), and there are a lot of instructions on the web and with Alton Brown that dont call for any special equipment and seem pretty easy. Then again, convenience is certainly worth something.
Customer Review: Easy, efficient machine that makes INCREDIBLE yogurt!
Summary: 5 Stars
I've had my yogurt maker for a couple of weeks and have made several batches of yogurt. Best batches have been made with organic 2% milk and "cooking" for 10-12 hours. I like a fairly firm, silky, slightly tart yogurt and that's what this gives me. I cannot believe how much cleaner and fresher tasting this yogurt is. My husband has started eating yogurt for the first time ever now that it tastes good to him.
Regarding cup/serving size. The recipe included in the instructions will make 8-four ounce servings. The cups will hold 6 oz. servings. Just change the quantity of milk to 48 oz. and add about a Tbsp more yogurt to start the mix.
Regarding adding flavors prior to cooking the yogurt. Since we like different flavors and I always keep a couple of cups of plain available for cooking and recipes we flavor each cup individually (you'll want to stir all these additives in the cups until they are well blended).
I put a tiny bit of agave nectar or honey (agave incorporates better, and the honey leaves little honey ant trails in the final product that don't bother me but make the yogurt look weird) in the containers that I want to be sweetened. I use real maple syrup and cinnamon in others. I put agave, vanilla, maple syrup and espresso powder in the ones that I want to taste like Brown Cow's Maple yogurt (my favorite flavor in the world!) I've put a bit of lemon extract, vanilla bean seeds and agave for a nice tart flavor. I'm using the key lime oil next time in hopes of a key lime pie taste. Have fun and experiment...we haven't made anything bad or inedible yet and have come up with some really awesome flavors.
I've had no luck with incorporating fruits prior to cooking so we just add fruit jams, jellies, preserves, and fresh fruits as the mood strikes.
I own many kitchen appliances and very few have earned the right to always be on the counter...this is a winner!
Customer Review: This is the BEST!!!
Summary: 5 Stars
I love this yogurt maker!!! First of all, it is 8 little jars. The other makers that have multi-portions have 7. The portion is just right too...for an adult or a kid. Secondly, I like the size/layout of the machine. The rectangle is easier to move out of the way on my counter. In fact, I am now considering purchasing a second maker as my kids have discovered that homemade yogurt can actually taste better that the store-bought "candy" ones on the shelves!
It comes with a little "thermometer"...if you can call it that. Okay, I pitched it. I trust a "real" one with real numbers. I simply heat my milk (1-qt 1%) to 190oF, mix in 1/2 to 3/4 cup of dry skim milk powder, wait for the temperature to reduce to 110oF, mix in my culture, and voila! It is ready to pour in the cups. I pour them milk in the cups before putting them in the maker just for neatness...I am not the best in the not dripping ability! Then I set the timer for 10 hours leaving the individual cups uncovered and the main machine covered. After the time is up, cap, refrigerate for 3-4 hours and you have the best yogurt ever!!! Keep in mind using just the 1-qt milk and 1/2 to 3/4 cup milk powder will NOT fill the cups to the top! Please don't be disappointed when this happens. My boys and I add a little bit of strawberry preserves to mix (stir gently, not whipping...like the old-fashioned Dannon yogurt). So having that space at the top is ideal for our needs. If you want it to the top, add a little more milk.
My only complaint is the cost of the starter. I don't like using the store bought kind. I like the Rolmex packets. It is just a taste preference.
You will really like this yogurt maker. Just get a better thermometer! Also, you may want to get some extra cups.