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Donvier

Cuisipro Donvier Yogurt Cheese Maker

Regular price: €60,00
Sale price: €60,00
Regular price: ~~€98,00~~
Unit price: per

Save 39% (€38,00)

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Description

Converts 3 cups of yogurt into 1 cup of yogurt cheese in about 24 hours
Yogurt cheese is low-fat alternative to cream cheese, mayonnaise, sour cream
Unit consists of plastic container and stainless-steel fine-mesh strainer
Dishwasher-safe container seals to prevent odor transfer
Simple instructions and recipes for using yogurt cheese included

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Customer Reviews

Quick & easy, but not for all yogurt starters. ####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. 5Finally! A steady supply of (non reduced fat) Greek Yogurt... For the past few months I have been stalking non reduced fat plain Greek yogurt at the store. One time I would find it at a superstore, the next maybe a container at the grocery store...my supply was inconsistent and irritating. Also, one time I was tricked into a purchase of a "Greek" yogurt that had pectin! (the horror)At wits end (a shortish trip) I purchased this strainer. Now, I buy the easily found plain yogurt (non reduced fat) and strain it, making my own Greek yogurt.It works, it has been through the dish washer a few times and has survived intact. I am pleased.My only gripe is that the lid is super tight and difficult to get on which I count it as a minor inconvenience considering the alternative (cheese cloth, colander, coffee filters all sound a little messy). 5Nice, easy way to make yogurt cheese Add some yogurt to this thing, let it sit for a day, and bam--you've got some thick yogurt-cheese.This thing isn't rocket science. It's basically a fine strainer. The whey from your yogurt seeps through the wire grating and drips into the bucket below. You can get your yogurt super dense by letting it sit as long as you like, and dense yogurt-cheese makes for an excellent alternative to fatty dips or salad dressings.One note: The process of draining the moisture from yogurt also reduces its volume. This means that the amount of yogurt-cheese produced is significantly less than the amount of yogurt used. On the whole, this means that yogurt-cheese is sort of expensive. The amount of reduction you see will depend on how thick you want the yogurt-cheese to be, but you should expect the total volume to reduce by at least half.The only overall downside to this thing is that the mesh strainer is tough to clean. Curds get stuck in there, and you have to force them out with water pressure. If you've ever cleaned another kind of mesh strainer before, you might know well how tricky it is to get milk curds out. 4But a coffee filter works great, the cheese is easy to remove and I ... This is my 2nd Cuisipro yogurt cheese maker that I bought on Amazon. The first one I bought, but then gave to my daughter after using it a few times. It was green and $6.00 more expensive. When I went to replace it, I saw this one in grey. I don't see any difference except the color and the price. I use it to make kefir cheese, but I need to put a large #6 coffee filter in it to get clear whey. The openings are to large to get clear whey without a paper filter. But a coffee filter works great, the cheese is easy to remove and I can keep it covered in the fridge. You do need to remove the whey once or twice because there is really not a ton of room for it and you don't want your cheese sitting in it. I tried to create my own contraption with a strainer, a coffee filter and a bowl, but this is easier and worth the $13 I paid for it. 5Works great for Kefir cheese made from Milk Kefir. I bought this in hopes it would work for Kefir cheese and it is perfect. It holds almost a quart of fermented Kefir. I take the results of a quart of fermenting milk with my kefir grains, minus the grains which I strain out and reserve to make more Kefir. I simply pour it into the top and the lid and pop into the fridge for at least 24 hours and it gives me two products as a result. In the top Kefir Cheese and in the bottom section I get Whey that is perfect for my other fermentation projects. SO simple to use and Super easy to clean. I just run it through the dishwasher. Have used more than a dozen times already and it has held up well and still looks brand new. 5Works every time! 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. 5Well-made but not for me I really wanted to like this yogurt/cheese maker-strainer. It is well-made: sturdy plastic, strong, excellent small-pore stainless-steel mesh.But it is not functional for me: I cannot put one whole container of yogurt (typically one quart) to drain (I don t mush the yogurt in, I lay it in the strainer). I have to put about 3/5ths of a container, let it strain, then put the rest of the yogurt in to strain .I gave mine to Goodwill, and bought the Euro Cuisine Greek Yogurt Maker with Stainless Steel Strainer.I can certainly put a whole quart or two of yogurt in the Euro Cuisine which is lovely, but I would prefer the construction quality of the CuisiPro Donvier Yogurt/Cheese maker with the capacity of the Euro Cuisine.And I would pay a bit of money for a high quality strainer with great capacity. 3If you think Greek yogurt is great, you need this. I will never buy Greek yogurt again. I just buy a 2 lb. tub of the store brand full-fat plain yogurt, and strain my own, now that I have this strainer. Besides which, full-fat plain Greek Yogurt in a supermarket is usually like chasing a ghost. The only brand I know of is Fage, and if the local stores carry it, they don't carry it in the 8 oz. tubs, and usually not even in the 16 oz tubs. I use the leftover whey as a fermentation starter for other food, if I'm not making something vegan, anyway.One caution: Do *not* leave your yogurt in the strainer for so long that it goes to mold. The mesh is so fine that it takes *forever* to clean mold out of it. You will definitely regret it. I've done it at least twice, to my dismay, and it takes soaking, several washes, and meticulous scrubbing to get it clean again. Strain it, and then transfer the strained yogurt and whey to two separate containers, and wash the strainer immediately. 5Not the Whey to go for Me... I just purchased one of these, not for making yogurt cheese but for Greek Yogurt. Right after opening the package my first impression was that's it's significantly smaller than I thought it would be. I wish I'd know that, my bad. That said, I was going to give it a try but one thing I noticed in a demonstration video as well as what's been pointed out in numerous reviews, (whey) too much yogurt passes through the mesh, particularly home made yogurt. Even store bought yogurts pass more than just whey. I'd previously been using thin cloth to filter my home made yogurts to remove whey and without exception, the filtered liquid was what it should be, whey... not much else. Whether it's an issue with the mesh not being fine enough, I'm guessing that's a possibility. Regardless, it's going back... 1Indespensible I have been using this for five years now to make Greek-style yogurt. I buy plain yogurt by the quart, strain 2 cups at a time. Then I add my own flavorings - usually a spoonful of homemade or store bought jam. I've put together lots of delicious flavors - apple pie, orange rhubarb, chai-spiced nectarine - all sweetened to the level I prefer, which is much less sweet than the flavored yogurt available at the store. I use the leftover whey in baked goods, instead of milk or buttermilk. Gives homemade bread a wonderfully soft crust. I use this yogurt strainer every day - it's fabulous! 5

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Cuisipro Donvier Yogurt Cheese Maker

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Cuisipro Donvier Yogurt Cheese Maker

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Cuisipro Donvier Yogurt Cheese Maker

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Customer Reviews

Cuisipro Donvier Yogurt Cheese Maker

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