Cuisipro Yogurt Cheese Maker, White

The media could not be loaded. ####Original Review on Mar 20, 2013####I've purchased a super easy to use yogurt maker, but soon found out the homemade yogurts are too watery to my liking. I don't really want to mess with the cheese cloth, so, I gave this product a try.As advertised, this is very simple to use. You ...1. Make yogurt2. Pour Yogurt into this strainer3. Leave it alone for a while4. Enjoy creamy yogurt!As you can see in the video, I use a 24 oz mason jar, and it is about the right portion for this.Things I like about this item:1. Easy to use, easy to store2. Sturdy, good quality3. Very few items to wash in the yogurt-making processThings I don't like as much about this item:1. Not so easy to clean, but I am not sure if any strainers are easy to clean2. Like few reviews had mentioned, the mesh is not fine enough, a portion of curds still get through. I will try to pour it more slowly next time to see if that helps any. However, it's not a large percentage. I still think it is acceptable.3. Although it works fine with me, but I can see if you have a larger family, this might be too small for you.Overall, I feel happy about my purchase. It integrated many functions into the design and made creamy Greek style yogurt very simple. I would highly recommend this to anyone whose considering making their own yogurt.I am new to video reviews, if you have any comments or suggestions, or anything you would like to know about this bag, please feel free to comment.####Updated Review on April 14, 2013####I have been using the strainer and have been happy with it. I always started my yogurt with store-purchased yogurt, typically, Chobani, and have not used a real yogurt stater.After I started the first batch using the store-purchased yogurt, I make the sequencial batches from a spoon of yogurt the previous batch. This usually last 4 or 5 "generations", then I take a yogurt break, and restart the cycle from Chobani. I have made appx 5-8 batches, and all worked satisfactorily. My most recent batch was made from a store branded greek yogurt, and the produced yogurt thinner than usual. More of the curd ran through the mesh. The subsequential batch made from this, was so thin, it ran through the mesh completely. So, I guess yogurt starter really made some differences. if you find your yogurt ran through the mesh, you might want to experiment with different yogurt starter.

This yoghurt cheese maker is a great little device. Compact size and shape, holds about 3 cups of ordinary yoghurt. Overnight the whey drains into the bottom of the box, and you get Greek style yoghurt in the upper sieve compartment. You need to remember to throw the whey out after a few hours, before you leave it unattended over night, or the bottom of the sieve will be sitting in the watery stuff that you are trying to get rid of.The resulting Greek style yoghurt is wonderful, creamy, and tastes of yoghurt, not tangy whey. I make my own yoghurt, and the product is somewhat runny, so this thing does exactly what I want.It is much easier to clean and handle than butter muslin in a colander, which you can also use to strain runny yoghurt. That is messy and the muslin has to be washed and dried, remembering not to use fabric softener on it. This devise has a metal sieve that rinses out under warm water, and is ready to use again instantly. I have been using it for a month, and I have a constant supply of Greek style yoghurt for baking, eating with muesli, or whatever.

I have had one of these but couldn't find it in my pantry, so I ordered another one. It really is a wonderful thing if you are into yogurt making as I am. My husband and I use yogurt with fruit added or in certain recipes. I also put a teaspoon in our dogs' food and as I am a dog trainer, I checked with my vet friend who said a couple teaspoons a day are fine and are a good probiotic. This item is easy to clean and works very well. And instead of buying Greek yogurt, you can save money doing this yourself and use your own regular yogurt. A good buy!

Have used this cheese maker for six years and have never had a problem. I incubate my home made yogurt in a one-quart capacity yogurt maker for 12 to 15 hours. I stop the incubation period by placing the incubated yogurt in the fridge overnight. ONLY after those steps do I put the cold, firm yogurt into the cheese maker, and back into the fridge for several hours or overnight, depending on the time of day. I make sure to drain the whey periodically while the yogurt is in the cheese maker. When all the whey has drained from the cold yogurt I have a nicely firm Greek-style yogurt. Highly recommended.New post: Not trying to go off topic, but you might find the following of interest. I have just now ordered my third cheese maker like the one listed above. I am about to make yogurt using a model that holds twice the capacity as my current one. Why? The Greek-style made with this cheese maker is superb, and I can barely keep up with the demands from my small family. My canine, a Labrador, loves this as well, so he gets his share. For the humans in the family, we often have our Greek-style yogurt for dessert topped with Smucker's pineapple topping. For a salad we top wedges of lettuce with the yogurt cheese that has been thinned down with quality Ranch dressing and a bit of thick, red, hot sauce.Because I am lactose intolerant, I use Lactaid whole milk from Walmart and incubate my homemade yogurt for 12 to 15 hours which apparently eliminates any lactose? So far I have no lactose-intolerance symptoms, and the yogurt does not have a tart taste. I generally use Dannon plain, zero fat as a starter though IT may not start out as lactose free. With the new, larger yogurt maker I will soon begin to use my own homemade yogurt as a starter, and will post the results here to let you know if the cheese maker still produces the superb Greek-style product.