Cuisinart 1.5L Yogurt Maker - Create Delicious Homemade Yogurt with Ease!

Famman49: This worked great for 1 year. Then the heating element died. They no longer make this or anything similar, and they don't have replacement parts either. The item was under warranty. The only option Cuisinart gave me was to return the item for a letter of credit that I had to use only to buy another Cuisinart product.

United States on Mar 29, 2021

BB: I love making my own yogurt just the way I like it. This yogurt maker is the best. You can adjust the fermentation time. The cooling feature is great because you don’t have to worry about getting it in the refrigerator when it finishes the fermentation process.

United States on Jan 06, 2021

ROBERT: This has turned out to be an excellent purchase. It works perfectly. The cool down feature is very convenient. It is easy to clean. If it has any negative it would be the limited batch size of 1.5L. I eat a lot of yogurt so a 2.5 to 3 L capacity would work better for me. But I’ve done back to back batches to alleviate that drawback. It might be interesting to have an adjustable fermenting temperature although the preset temperature has worked perfectly for me. I’m happy with this unit.

United States on Oct 09, 2020

Raymond J. Madigan: I have made 2 batches of yoghurt so far and both are excellent. Creamy, thick and delicious.
Here is my recipe. I am a fan of whole milk for delicious yoghurt. Wash all the utensils and containers! Everything needs to be clean.
In a blender add a few tablespoons of good quality, plain, organic whole milk yogurt. "Brown Cow" brand is good! You can use yoghurt from a previous batch if it's not too old.
Then 2 heaped tablespoons of powdered whole milk (optional but it thickens yoghurt and makes it creamier).
Add 4-5 cups of organic whole milk. There is no need to heat the milk and you can use straight from the fridge.
Blend on low speed.
Put it in the container and put it in machine.
Set for 9 hours and start.
Relax...9 hours later the machine will stop heating and chill the yoghurt and it's ready to eat or put in the fridge.
The machine makes a faint hum when its working, but not intrusive.
Worth the money for sure.

United States on May 25, 2020

Olivier Héon: The yogourt maker was working perfectly... until one day it didn't. The milk did not cook properly and the yogourt always came out completely liquid and I had to throw away the batch. I tried multiple times and followed the exact Greek Yogurt recipe but never had the same results as I had in the beginning. Would not recommend this product.
I tried contacting Cuisinart since it was still under guaranty, and they refused to refund me.

Canada on Feb 20, 2020

Barry W. Sanderlin: There's too much prep work involved.

United States on May 01, 2016

Prairy Earth: I held off writing a review until I had tried the unit a few times. I've now done that and I think it's time to put down what I think of this item. It's very good but it takes trial and error to get to a consistency that I wanted. I've gone through many of the reviews, and frankly, I can't believe they've had success following the directions that they've given. Here's my track record:

Batch 1 - Organic brand plain yogurt with no additives. 3% milk straight out of the fridge. Fermentation time of 6 hours. Result -> a very runny yogurt that tasted okay but clearly wasn't like any yogurt you would buy in the store
Batch 2 - Balkan type plain yogurt with no additives. 3% milk straight out of the fridge. Fermentation time of 8 hours. Result -> a little less runny but still not what I would consider to be store bought quality yogurt
Batch 3 - Balkan type plain yogurt with no additives. 3% milk heated to 180 degrees and then cooled to 110 degrees. Fermentation time of 13 hours. Result -> thick yogurt, but still not entirely to my satisfaction.
then came
Batch 4 - 2% plain yogurt with no additives. 3% milk heated to 180 degrees and cooled to...

Canada on Apr 14, 2016

Amazon Customer: Product works very well. We have made 12 batches in the last month and only one did not stiffen sufficiently, likely my fault and not the machine. The autocool is the best feature as you do not need to time the batch to be finished when you are home to refridgerate. It cools it for you, so you can serve right from the machine. Easy to add more time if the resulting yogurt is not to your liking. Once you get a taste you like it is easy to keep the culture going just add a tablespoon or two of your last batch to some milk put it in and start it up. It has become so difficult to find store bought yogurt without all the additives, sugars, gelatins, syrups and artificial flavours. Save money and get healthier food.

Canada on Jan 16, 2016

Kirsten: Have been using for 6 months. Makes great yoghurt from a spoonful of store-bought plain as starter. I have found there's two tricks to getting Greek-style thick yoghurt without straining. First, use organic full-fat homo milk ( no residual antibiotics). Secondly, heat the milk up in a saucepan until it's steaming but not quite boiling, then cool on counter and skim off "crust" that forms before stirring in starter. Non-organic milk, even if homo, won't give the thicker Greek style unless you strain overnight. I've found that a large basket paper coffee filter inside a stainless steel sieve placed over a bowl works great. But it's easiest to spend a bit more for the organic milk and then you get the Greek-style in just 6 hours.

Canada on Dec 10, 2015

Tracy: We got this about three weeks ago and I have made about 12 batches of yougurt so far. It is SO EASY and makes delicious yougurt. We prefer greek yougurt so I got the Cuisipro Donvier Yougurt Cheese Maker with it and we haven't bought store-bought yougurt since. I estimate we save about $2.50 per batch over store-bought yougurt. Thus, for an initial investment of $120 (yougurt maker plus strainer device), I have so-far saved about $25. Which means the machine will pay for itself in about 4 months.

I heat the milk (I've tried 3.25% and 2%) up on the store first to 180 degrees and then allow it to cool to 110 degrees. Just whisk in some old yougurt and then dump the lot into the machine. Press a button and presto - in 6 hours of fermentation and 12 hours of cooling later, it is done. I love that I can leave it for as long as I need till I do something with it as it is refrigerated in the machine.

The only complaint I have with the machine is that it doesn't make enough in a batch. We are huge yougurt eaters in my house and thus, I am making 3-4 batches a week to keep up with demand. But I think the size of the container is one of the biggest...

Canada on Sep 19, 2014