Dash Greek Yogurt Maker Machine with LCD Display + 2 BPA-Free Storage Containers with Lids: Perfect for Organic, Sweetened, Flavored, Plain, or Sugar Free Options for Baby, Kids, & Parfaits - Pink

I was looking for a yogurt maker (really, they are all just incubators since they keep the stuff inside within a certain temperature range). Yes, some people may think making your own yogurt is fiddly. It does take a bit of time and attention. I find it is all worth it to know exactly what is in what I am eating-and I eat quite a bit of yogurt straight as well as use it in smoothies and as a replacement in some things (baked potatoes) for sour cream. I wanted a well insulated one because I have found that all the yogurt makers with glass individual glass jarsI have used had a "hot spot" or just slightly uneven heating and the yogurt came out uneven in texture. I also wanted to make a quantity-not little individual servings. This kept the yogurt at an even temperature and the result was smooth.Straining the yogurt has always been the part that uses the most equipment, time and space. With this item all you need is in one spot, easy to get to and use when needed. The straining basket has worked fine for me and is much preferable to using a cloth bag suspended over a bowl. Be gentle with the strainer, as you should with anything that has the fine mesh like this has. I think it is easier to clean than a cloth.You don't have to strain the yogurt if you just want "regular" stuff. As has been stated before, how long you allow it to strain is directly related to how thick the end result is. Also, of course, the thicker the yogurt, the less of it there is, and the more whey there is. I don't use the whey, just yet, I may someday get "into" using it. Like making any "cheese" product it does take time and careful attention to the required heat at certain points in the process. If this is not your "thing" then there is a lot of decent yogurt to be bought. I like the process. Working with a living product has a certain kind of excitement and wonder about it as far as I am concerned. I have made it to the consistency of soft cream cheese-all without using any additives other than powdered milk.I would buy it again if the need arises to do so. Most of my family that actually cooks are vegetarian or vegan so I am the only cook in the family who eats milk products or I would give it as a gift to each of them. More goodness for me!

I love this yogurt maker. We eat A LOT of plain Greek yogurt that we doctor up with our own fresh fruit or fruit-only jam. We also use Greek yogurt in place of sour cream. My homemade Greek yogurt is sweeter, milder, creamier, and significantly less expensive than what we used to buy in the store. Plus, I know exactly what's in my yogurt ... organic milk and yogurt cultures. No fillers. No sugar. No preservatives.7 cups of warmed milk + a scoop of yogurt + 8 hours brewing + 6 hours cooling + 2 hours straining = 1 quart of amazing Greek yogurt.The actual 'hands-on' time involved is only maybe 10-15 minutes. The rest of the time, the yogurt just sits there doing what it's doing.How easy is it? This is how to make the maximum amount of Greek yogurt possible from a single batch.Plug in the yogurt maker to preheat with the larger of the inserts inside. Put a plop (about 1/4 cup) of plain yogurt (unsweetened, unflavored ... homemade or store bought) in a small bowl. Heat 7 cups of milk in the top of a double boiler with a digital thermometer clipped on. Whisk when/if you think about it. Heat to 190ish degrees and hold that temperature for about 5 minutes. Dump from the double boiler into a batter bowl. Clip the digital thermometer to the batter bowl. Put bowl in a sink of ice water to cool to 110 degrees. Whisk if you want it to cool faster. At 110 degrees, scoop about 1/2 cup warm milk into the bowl with the yogurt. Whisk. Dump the yogurt/milk mix into the bowl of warm milk. Whisk. Remove insert from yogurt maker. (Trust me. You'll want to do this in case you dribble.) Pour the milk mixture into the insert. Replace insert in yogurt maker. Set yogurt maker timer for 8 hours and restart the yogurt maker. Set another timer that will ding to remind you when the yogurt is done. (The yogurt maker counts down but won't ding.) When time is up, dump yogurt back into batter bowl. Whisk. Cool in fridge for about 6 hours ... or more. (I often let it sit overnight depending on my schedule.) Once totally cooled, whisk again. Place strainer in the larger insert. Pour as much yogurt into the strainer as you can fit. Place insert and bowl with extra yogurt in fridge for about an hour. Pour strained yogurt into the bowl with the remaining unstrained yogurt. Whisk. Dump out whey. Pour all the yogurt back into the strainer. Strain for about another hour. Dump yogurt from strainer into a bowl for the fridge. Whisk. Refrigerate. Rinse strainer immediately so the yogurt won't dry up in all the tiny little holes. P.S. I know that I whisk a lot. You might not need to, but my yogurt is super creamy and maybe that's why or maybe it's just a coincidence. It only takes a few seconds, so I whisk.One time I left the yogurt in the strainer for about 24 hours (oops) and ended up with a very yummy yogurt cheese.EDIT (6/28) -- I still love this yogurt maker. In fact (confession) I love it so much that I bought a second one so I can make a double batch. BONUS ... I learned that I can make quark (soft, spreadable cheese) even easier than Greek yogurt. Ready for the recipe??? Bring one quart buttermilk to room temperature (about 70-77 degrees). Pour into the yogurt maker. Set timer for 12 hours. (I read 8-9 hours, but I just put in in after dinner and let it go all night.) Set another timer that dings (because the yogurt maker doesn't ding). Strain in the fridge until it reaches desired texture. I like to stir in a little salt after I finish draining it. You can eat plain or with any other sweet or savory mix ins.

I have made 4 - 5 batches so far, and the yogurt has turned out consistently great. I increased the straining time, and briefly use an electric whisk to get a nice, thick, creamy result. My overall cost of yogurt is now one-third of the price I was paying for store bought.My main complaints are about the size. The size of the strainer is just a bit too small to hold a complete batch, so it takes a little more time to top up the strainer over 20 minutes or so. Second, I really wish the whole device was twice as large. I love the yogurt, but since it takes such a long time to make a batch, it would be more efficient to make larger batches. Despite these issues, I still consider this a five-star product.

Although I have not had a chance to use the yogurt maker yet, I am very pleased with the design, instructions, etc. I was happy to see that it includes a strainer as part of the system. That way you can have the yogurt get more concentrated and thicker, which is why I like Greek yogurt. I thought I was going to have to line a sieve and cheese cloth to strain it. But no need for that, everything comes with the yogurt maker. I think it will all work quite well.

CANT BELIEVE THIS PRODUCT IS DANGEROUS, BOUGHT FOR MY MOTHER IN LAW AGED 80 , SHE REALIZED THE PLUG WAS AMERICAN AND THEREFORE DIFFERENT WATTAGE / UNABLE TO USE AT ALL UNLESS YOU WANT TO CAUSE A FIRE , SAFE TO SELL , REALLY GUTTED AS COST ENOUGH, WILL BE REPORTING TO TRADING STANDARDS

le cabrá como 1.2 litros de leche, es pequeño si, pero es todo lo que necesitas para hacer un yogur mas sano en tu casa, yo uso leche entera pasteurizada, esa que esta ene refri de los supers, es la que mejor me ha dado resultados, hay un leche UHT que tiene como método pasteurizar a mas de 160 grados centigrados lo que produce una leche "dulce" debido a la transformación de las proteínas lo que hace que cueste mas trabajo hacer yogur con esa leche. en la ciudad de México pongo la leche y el yogur base a temperatura ambiente por 9.5 horas y te olvidas de el hasta que lo sacas, si quieres quitarle el suero, ponlo en el colador que viene con el por media hora, te qeuda un yogur cremosito como para usarse en ensaladas o postres. muy buena opción, es de las mas baratas y confiables de amazon. cuidado con elegir el color azul, en su momento lo vendía una compañía mexicana y te lo inflaban 5 veces su precio, chequen bien. Alpura y Chobani son las únicas marcas que te ofrecen yogur natural sin agregados ni aspartame ni endulzantes, todas las demas si tienen, chequen dato por que hay usar yogur natural sin azúcar. y si, puedes usar cualquier yogur natural como base, para que sea tipo griego solo hay que pasarlo por el colador para que tome la consistencia cremosa.

Perfect. I just add yogurt and milk and set the time and that’s all.During cold days 8 hours are good, during summer days even 3 hours can be ok, it really depends on the temperature outside. But very easy and make delicious yogurt.