---
product_id: 1039612
title: "Cuisinart CYM-100 Electronic Yogurt Maker with Automatic Cooling,3.12lb Jar capacity,(1.5L)"
brand: "cuisinart"
price: "R$400"
currency: BRL
in_stock: false
reviews_count: 2
url: https://www.desertcart.com.br/products/1039612-cuisinart-cym-100-electronic-yogurt-maker-with-automatic-cooling-3
store_origin: BR
region: Brazil
---

# 50 oz capacity Digital time display Built-in cooling system Cuisinart CYM-100 Electronic Yogurt Maker with Automatic Cooling,3.12lb Jar capacity,(1.5L)

**Brand:** cuisinart
**Price:** R$400
**Availability:** ❌ Out of Stock

## Summary

> 🥛 Yogurt-making made effortless and elegant!

## Quick Answers

- **What is this?** Cuisinart CYM-100 Electronic Yogurt Maker with Automatic Cooling,3.12lb Jar capacity,(1.5L) by cuisinart
- **How much does it cost?** R$400 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.com.br](https://www.desertcart.com.br/products/1039612-cuisinart-cym-100-electronic-yogurt-maker-with-automatic-cooling-3)

## Best For

- cuisinart enthusiasts

## Why This Product

- Trusted cuisinart brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Batch Bliss:** Craft over six servings in one go!
- • **Sleek & Stylish:** Stainless steel design fits any kitchen aesthetic.
- • **One-Touch Wonder:** Start and stop yogurt making with just a tap!
- • **Time is on Your Side:** Easily set fermenting times for flawless results.
- • **Chill Out with Precision:** Automatic cooling for perfect yogurt every time!

## Overview

The Cuisinart CYM-100 Electronic Yogurt Maker is a state-of-the-art appliance designed for yogurt enthusiasts. With a built-in cooling system, it ensures your yogurt reaches the perfect chilling temperature after fermentation. Its generous 50-ounce capacity allows you to create multiple servings at once, while the user-friendly interface and digital time display make the yogurt-making process simple and efficient. Crafted with a sleek stainless steel finish, this yogurt maker is both functional and stylish, perfect for any modern kitchen.

## Description

Cuisinart CYM-100 Electronic Yogurt Maker with Automatic CoolingThe Cuisinart Electronic Yogurt Maker with Automatic Cooling turns milk and soymilk into nutritious yogurt automatically. Yogurt lovers can create an endless variety of flavors and the 1-1/2 liter batch makes enough for days of delicious meals and snacks. Operation is simple. Once processing time has elapsed, the unit switches itself to a cooling mode.Today's health-conscious consumers want to eat right. Not only a great source of protein and calcium, yogurt also contains probiotics, or good bacteria, that are crucial for a healthy digestive system. The Cuisinart Electronic Yogurt Maker takes the guesswork out of making yogurt at home. Simply mix together ingredients and pour into the yogurt container, letting the yogurt maker do the rest. You will love the ready-to-eat chilled results.Either plain or flavored, yogurt is the perfect anytime food to enjoy alone, with granola or in your morning smoothie. Yogurt is also a great ingredient to have on hand in the kitchen for delicious and moist baked goods, as a secret ingredient to marinades for meat and poultry, and also the perfect vehicle for soups and sauces.Product BenefitsLarge Capacity: Make more than six 8-ounce servings of yogurt at a time in the 50-ounce yogurt container.Automatic Cooling Mode: The unit switches to cooling mode when the processing cycle is done, and maintains temperature until you turn the unit off.Perfect Results - Automatically: Just add milk or soymilk, active cultures and flavors of your choice; select the time and press START and then watch the CYM-100 do all the work.Simple Operation: Start and stop your yogurt making at the touch of a button. The LED display clearly displays and counts down processing time. The time controls make it easy to set the recommended processing time for the recipe you're using.Stainless Steel Styling: Sleek, elegant and streamlined enough to leave right on the counter.Operation InstructionsPut all of the ingredients in the yogurt container and then cover it with the yogurt container lid.Place the filled container into the housing and cover with the housing lid.Plug the unit in and the default fermentation time (8 hours) will begin flashing on the screen. To change the fermentation time (1-24 hours), use the "+" and "-" buttons.Once desired fermentation time is flashing on the LED display, press the START button. At this point, the fermentation numbers on the LED will become solid and fermentation countdown will begin.After the fermentation is complete the unit will automatically switch into cooling mode and display "C" in the LED. As long as the unit is plugged in, it will stay in cooling mode until you turn the unit off. After 8-12 hours, the temperature of the yogurt will be between 43 and 52 degrees Fahrenheit.To turn the unit off or end the cooling cycle, press and hold the STOP button for 3 seconds. Once the unit is off, you can either remove the yogurt container and place it directly in the refrigerator, or use the yogurt scoop provided and divide yogurt into individual portions.Tips and HintsFinished Yogurt and TasteCheck yogurt consistency during the fermentation process to avoid over-culturing. Begin checking yogurt on the earlier side of the recommended time range. Yogurt should have some body and be slightly firm when fully fermented. Always stir yogurt before serving. Yogurt starts to over-culture when whey begins to separate. Yogurt is over-cultured when curds and whey have completely separated. More time can always be added to under-cultured yogurt, even if it has been through the cooling cycle. However, once over-cultured, yogurt is no longer edible.--> Longer fermentation times will produce a tangier yogurt, but also aid in thickening. Strain yogurt overnight using a strainer lined with a coffee filter, for an ultra-rich and thick treat.Whole milk is recommended for making yogurt -- avoid ultra-pasteurized milk. Fuller-fat milks produce thicker yogurts.When adding a flavor to yogurt, wait until 6 hours after the cooling process has begun. Flavors can also be added to individual portions as needed instead of to the entire batch. Certain flavors may shorten the shelf life of yogurt. Fruit mix-in flavors last longer and are better added to the entire batch, while sweeter syrups are best added to individual portions.Yogurt will be at its best and should be eaten within the first three days after completion. Yogurt can be kept for up to 8 days.

## Features

- Built-in cooling system automatically shifts to the perfect chilling temperature
- 50-ounce yogurt container allows you to make more than six 8-ounce servings of yogurt at once
- Easy operation starts and stops yogurt making with the touch of a button
- Time controls make it easy to set the recommended fermenting time according to recipe
- Stainless steel styling; digital time display; 120 volts. BPA free
- NOTE: Refer the User Manual before use. Features: Built-in Cooling System automatically shifts to the perfect chilling temperature at end of fermentation cycle|50-ounce Yogurt Container allows you to make more than six 8-ounce servings of yogurt at once|Stainless Steel Styling is elegant enough to leave on your counter for everyday use|Easy Operation starts and stops yogurt making with the touch of a button|Digital Time Display clearly displays and counts down processing time|Time Controls make it easy to set the recommended fermenting time for the recipe you're using|Limited 3-year warranty|BPA free

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Material | Plastic |
| Color | White |
| Item Weight | 5.79 Pounds |
| Capacity | 1.5 Liters |
| Operation Mode | Automatic |

## Product Details

- **Brand:** Cuisinart
- **Color:** White
- **Capacity:** 1.5 Liters
- **Special Feature:** Automatic Cooling, Easy Operation
- **Material:** Stainless Steel

## Images

![Cuisinart CYM-100 Electronic Yogurt Maker with Automatic Cooling,3.12lb Jar capacity,(1.5L) - Image 1](https://m.media-amazon.com/images/I/61FNi4wN15L.jpg)

## Questions & Answers

**Q: Does anyone know what temperature the Cuisinart holds the yogurt mix to while fermenting?**
A: I called Cuisinart two months ago to ask the very same question. Two of the customer representatives could not answer my question, but promised a technician would get back to me within two days.  I'm still waiting for that call.  In the meantime, I can say that we really have enjoyed making yogurt with this machine,  and that it must be fermenting at the right temperature as the yogurt consistently comes out creamy and delicious.  We've tried making it several ways, but have had the best success with boiling the milk first (to 180 degrees), then having it sit until it cools to about 110 degrees.  We then add 1/4 cup of organic yogurt before pouring it into the plastic container which is placed into the machine to ferment for 8 hours (You can choose the number of hours based on your taste).  What this machine offers that you cannot currently get from the other yogurt makers, is the convenience of having the fermentation process shut off automatically at a chosen time (8 hours in our case) and then having it switch to a cooling/chill setting.  I've looked at several other methods of making yogurt, and found this to be the most convenient for us.   Knowing that I can make yogurt at any time of the day/evening, and not worry about having to get up in the middle of the night to move it from a warming pad or warming machine to the refrigerator so not to over-ferment the yogurt, was the major reason I chose this machine.  I can go to work and know that no matter how late I return, I will have fresh, delicious yogurt waiting for me in the machine, as the cooling setting stays on until you unplug the machine from the wall.  I highly recommend this yogurt maker.

**Q: Does itmake greek yogurt**
A: Yogurt naturally has whey in it. Whey is a slightly yellow, watery liquid. You control the thickness of yogurt by the amount of whey liquid it has. When you make homemade, natural yogurt, it is about as thick as most store bought yogurts (non-Greek style). To increase the thickness you would strain out some whey liquid. I do this by using the Cuisipro Donvier Yogurt Cheese Maker, which is just a small plastic box containing another box inside which has a metal screen for a bottom. I put the yogurt that I made in the CYM-100 into the Yogurt Cheese Maker and put that into the fridge for 1 hour. When I take it out I have super thick yogurt in the inner box and whey liquid in the bottom of the outer box (which I pour out). Greek yogurt is just super-thick yogurt. Using this strainer I can make yogurt that is thicker than any Greek yogurt that you can buy in the store. I LUVLUVLUV the yogurt that the CYM-100 and the Yogurt Cheese Maker create (and I *do* like it thick). Just google "how to make Greek yogurt" for a lot more info.

**Q: Is it bpa free?**
A: Nothing in the documentation indicates that it is bpa free unfortunately.*** UPDATE - there must now be some documentation on the newer units that indicates the plastic is BPA free. I'm glad to hear that it is!

**Q: Can this also be used to make kefir?**
A: Hello Debra, can you give us more detail about making kefir, the temperature of the yogurt maker seems to be 45 C or 110 F. Isn't it too warm for kefir? Pleas elet us know thanks.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Greek Yogurt Review
*by T***T on January 25, 2014*

I am not going to discuss much about the machine's functionality, since that has been covered in a bunch of reviews. This review is for Greek Yogurt lovers only - that is what I like and that is what I am going to cover.The Cuisinart CYM-100 is a compact yogurt incubator with a cooling function. No worries after the incubation period is over, since the machine will automatically enter into a cooling cycle. This allows you to make yogurt without the hassle of traditional methods - set it and go. Well, almost.I like very thick Greek style yogurt and wanted to be able to make my own with the CYM-100.After some testings, this is what I have discovered.HOMEMADE GREEK YOGURT with STORE BOUGHT GREEK YOGURT STARTER1. This was the first method I tried, since I had not freeze dried starter. For this method, I did the followinga. Heat 5 cups of whole milk to 110f (this is more than the machine's directions suggest, but fits in the container without a problem). I used an instant read thermometer to monitor the temperature. On my GE induction cooktop, I set it to 5 1/2 and stirred until I reached the desired temperature.b. After reaching the desired temperature I mixed in 5oz of FAGE Total into the 110f milk. Don't ask me about 0% or 2% FAGE because I don't buy it - I only use full fat yogurt and am not interested in anything else!c. After whisking in the FAGE, I poured the mixture into the plastic Cuisinart container, placed the lid and set it to incubate for 8 hours.d. After the incubation cycle ended I waited another couple hours before removing the yogurt from the plastic container and pouring it into a strainer. I use the Euro Cuisine GY50, available on Amazon to strain. At this point the yogurt appeared to be already fairly thick.e. I allowed the yogurt to strain for about 18 hours, during which time quite a bit of whey strained off.f. Next step - EAT the YOGURT! I found the yogurt to be of a nearly identical consistency to the FAGE Total. I did feel the taste was a little bit muted - almost no tartness. If you like your yogurt this way, you can stop reading and use this method.HOMEMADE GREEK YOGURT with THERMOPHILIC CULTURE2. Since the flavor was a bit muted, I thought I would try using thermophilic culture. I also wanted to be able to make yogurt without having to continually buy store bought yogurt.a. I purchased some ABY-2C from getculture.com. One container claims to make 50 gallons of milk, however this is ONLY possible when you using the entire bottle at one. When making smaller batches, you cannot expect to make 50 gallons.b. Heat 5 cups of whole milk to 110f. I used an instant read thermometer to monitor the temperature. On my GE induction cooktop, I set it to 5 1/2 and stirred until I reached the desired temperature.c. After reaching the desired temperature I mixed 1/4 tsp of ABY-2C. The directions say between 1/8 - 1/4, but to be safe and ensure that the milk was properly inoculated, I erred towards 1/4. DO NOT PUT IN THE CULTURE before the temperature drops to around 110f or you will kill it and end up with a failed batch.d. After whisking in the ABY-2C, I poured the mixture into the plastic Cuisinart container, placed the lid and set it to incubate for 8 hours.e. After the incubation cycle ended I waited another couple hours before removing the yogurt from the plastic container and pouring it into a strainer. I used the Euro Cuisine GY50 to strain. At this point the yogurt was quite loose - not nearly as thick as when I had used the FAGE for starter. In fact, when I poured it into the strainer, it was so thin that some seeped right through the fine mesh of the strainer into the holding container.f. I allowed the yogurt to strain for about 18 hours, during which time LOTS of whey strained off, as well as what appeared to be some yogurt. In the end I had very little yogurt - about 10oz.h. Next step - EAT the YOGURT! I found the yogurt to be smoother than the consistency of the FAGE Total starter method, more like very creamy thick sour cream. I did not prefer the consistency, but I did prefer the taste of this batch. I want to stress, that the consistency was still quite thick, but without body.HOMEMADE GREEK YOGURT with THERMOPHILIC CULTURE and pre-heating milk to 180f for 20 minutes3. Since the flavor in method 2 was closer to what I preferred, but the consistency was not, I thought I would try using thermophilic culture again, but pre-heat the milk beyond the 110f up to 180f for 20 minutes.a. I used the same ABY-2C (for more info on this culture, see above).b. Heat 5 cups whole milk to 180f. I used an instant read thermometer to monitor the temperature. On my GE induction cooktop, I set it to 6 and stirred until I reached the desired temperature.c. After reaching the desired temperature, I removed the milk from the cooktop, poured it into the plastic Cuisinart container, and placed it in a bowl of water with some ice cubes to bring down the temperature to 110f. This took about 15 minutes.d. When the temperature of the milk had dropped to 110f, I mixed 1/8 tsp of ABY-2C. I did this to see if a 1/8 tsp dose would properly inoculate the milk and produce the same flavor as method 2. DO NOT PUT IN THE CULTURE before the temperature drops to around 110f or you will kill it and end up with a failed batch.e. After whisking in the ABY-2C, I placed the lid and set it to incubate for 8 hours.f. After the incubation cycle ended I waited another couple hours before removing the yogurt from the plastic container and pouring it into a strainer. I used the Euro Cuisine GY50 to strain. At this point the yogurt had tremendous body - thicker than when I had used the FAGE Total starter. In fact, it was so thick, that not much whey seeped through the fine mesh immediately, as in the other two methods.g. I allowed the yogurt to strain for about 18 hours, during which time the remaining whey strained off, creating a thick creamy consistent with a lot of body.h. Next step - EAT the YOGURT! I found the yogurt of this method to be the best overall. It had more body that the other two methods, but also had a better taste than method 1 - slightly tarter, but not overwhelmingly so.CONCLUSIONWhile the set it and go method has its advantages, I feel that taking the time to heat the milk to 180f for 20 minutes a) improves the quality of the yogurt, b) makes a mixture with less waste. That is the good and the bad news. It would be great if the machine were able to heat the milk 180f without intervention, but sadly that is not the case. I have not yet tried making a batch with reserved yogurt from method 3. When I do that, I will update this review.I still think the machine is fantastic and give it 5 stars - it does what it promises, and does it well with relative ease.

### ⭐⭐⭐⭐⭐ High End Yogurt Maker
*by J***S on May 22, 2016*

I am very happy with the Cuisinart CYM-100. It does an excellent job. I particularly like the cooling mechanism that goes on at the end of the fermentation cycle because it means that I do not have to be there at the end of that cycle to immediately refrigerate the yogurt. My only criticism of the Cuisinart is that it makes small batches of yogurt -- I can fill it with no more than 6 cups of milk.I have made roughly 40 batches of yogurt with the Cuisinart, and I have tried many variations to the basic recipe that comes with the unit. Here is what has worked for me:1. Take two tablespoons of fresh Fage Total yogurt (full fat, 2%, or 0%) out of the refrigerator and allow to warm to room temperature as you prepare the milk. Cover with plastic wrap2. Use whole milk or 2% milk to make the yogurt – but not ultra-high pasteurized, UHP or UHT. Whole milk will result in a thicker, creamier final product. Substitute a cup of cream for a cup of the milk for an even thicker and creamier yogurt 3. Fill the bottom pot of a double boiler with just enough water to touch the bottom of the top pot4. Put top pot on the double boiler5. Put a thermometer in the top pot, adjusting the bracket so that it will show 100° and higher6. Heat 6 cups of milk in the top pot at a medium high level of heat – setting #8 on my stove. Heat to 200°. Turn the heat off. Partially cover the pot with a lid7. Keep milk at 180° - 200° for 20 minutes – gently stirring on a regular basis. Do not scrape the bottom of the pot when stirring. Turn the burner on and off as necessary to maintain the temperature, but remove the lid when the burner is turned on8. After 20 minutes, place the pot in an ice bath (ice and cold water) to cool the milk to 110°9. Remove the thermometer from the pot10. Remove 1/2 cup of the milk with a ladle and pour into a separate cup. Add the yogurt to the cup of milk and use a fork or spoon to stir thoroughly until the yogurt is incorporated 11. Pour the cup of milk/yogurt back into the pot and stir thoroughly 12. Carefully pour the mixture, through a strainer, into the Cuisinart container, initially using a ladle. Put the lid on, and place in the Cuisinart unit. Put the unit's outside lid on13. Turn on Cusinart and set the timer for 9 hours. Use a longer time if you prefer a tangier yogurt14. Close the shade next to the Cuisinart to prevent light from hitting the unit15. After fermentation is completed, allow the yogurt to chill in the Cuisinart. Better yet, remove the yogurt container and chill in the refrigerator. The total amount of chilling should be for at least 12 hours. If you prefer regular yogurt, you now have it16. To make Greek yogurt, place a plastic colander over a large stainless steel bowl, line the colander with one layer of a soft pillow case, spoon the yogurt onto the case, and cover with a plate. Place into the refrigerator for 8 hours. Pour off the excess whey frrom the stainless steel bowl as necessary during the straining process. The straining process will produce two or more cups of whey17. Place the finished yogurt in a container and mix thoroughly. The container should be one that seals tightly – an ordinary store-bought yogurt container is not good enough18. Add any desired flavorings to the final product and stir thoroughly19. If you wish, put 2 tablespoons of the yogurt in a tightly sealed container to serve as the starter for the next batch, and refrigerate. Do not use yogurt that has been flavored as a starter. Use a starter derived from home-made yogurt only once. For the next batch, go back to using store-bought Fage Greek yogurt as the starter.

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*Product available on Desertcart Brazil*
*Store origin: BR*
*Last updated: 2026-03-02*