Cuisipro Donvier Electronic Yogurt Maker

Just made my first batch of yogurt and am absolutely thrilled with the finished product. My husband eats more yogurt than I do, and even he says it was delicious - better than store bought. No defects with the machine as mentioned in some reviews. Quick and easy to use. Some have mentioned that you have to double the recipe to fill the containers. True, but if you do the regular amount/recipe which gives you 4 oz. per container, it leaves you with room to stir in additional things like fruit and granola, etc., should you wish to eat straight out of the container. I used (32 oz.) whole milk, 1/3 cup skim milk powder (to help with creaminess as suggested in some recipes), and one and a half heaping tablespoons of plain yogurt with active cultures and let it incubate for 10 hours - all as suggested. Can't wait to make more. I think everyone needs to try different variations of the recipe which I will continue to do (i.e., skim milk vs. whole milk, powdered starter vs. 1-2 tbsp. of actual yogurt) to find out the best fit for their own taste as what's delicious for me, may not be for someone else. I have read that the type of milk that you use as well as the type of starter will make a difference to the taste too. It doesn't mean the product/machine isn't good - just means you have to see what's good for you. The product does exactly what it's supposed to do which is that it makes 32-64 oz. of very creamy, very tasty yogurt - and very easily!May 2016: Just to let everyone know, my yogurt maker is still going strong making excellent yogurt. I make yogurt about twice a month. To date, I have had no problems with the machine, the containers, or the lids.

My Cuisinart yogurt maker worked fine but individual containers weren't as convenient for me. I should have purchased a quart size machine. It's a lot of work and time for such a small batch. That was disappointing but my mistake.Cuisinart appliances are well made and the others I have had are well worth the price and last a long time.

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.

The yogurt maker arrived and the minute timer was broken on it. You could set the hour timer but not the minutes. I tried it anyway and it was a failure for my first batch. Tried a second batch and the yogurt was okay. Lots of parts to wash and clean on this unit. Too much trouble for me to use. I just make a large bowl in a warm oven now. The item was returned.

I have made a couple of batches with it now. You have to heat the milk first, I use 2%, it is easier to do this in the microwave to decrease risk of burning the milk. I highly suggest getting a candy thermometer to get a more accurate reading. Then you need to wait for it to cool before you add your starter yogurt. I have been using about 1/4 c of FAGE. That is it on the prep work. Easy enough. The hardest part for me is timing it so that I am home or awake when the 10 1/2 hours are up to move it from the machine to the refrigerator. The yogurt comes out fairly creamy. I might try adding 1/2 hour more next time to increase it to 11 hours to see if that changes the consistency to an even more creamy and tart yogurt. Also, I have not used any dry milk just my 2% and starter. Dry milk is recommended for skim milk. I might try adding that to see how it changes the yogurt. You just have to experiment to see what tartness and creaminess you would like for your taste. My only complaint about the machine so far is that the containers are so small. The amount of yogurt they produce is about the same as a tiny container of store bought yogurt(think child size). I can easily eat 2 containers with a little granola or fruit. If you consume a lot of yogurt ( I eat it every day for breakfast) I suggest you purchase another set of containers to keep the batches going.