Cuisinart Cuisinart Electronic Yogurt Maker with Automatic Cooling Manual Do Utilizador

6

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 

½ cup 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