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 - Blue

I've only used it once and I loved it. It was super easy and the yogurt turned out great. I have made yogurt in the individual cups in a 1970's style yogurt maker and using mason jars, Styrofoam cooler and heating pad system. Uhhh..this was by far the easiest! I used whole milk, heated it to 185° on stovetop (no double boiler); stirred in about a 1/4 cup of milk powder; let cool to 110°; stirred in 1/2 Brown Cow cup plain yogurt and set maker for 6 hours. I like mild tanginess. I strained the yogurt. I strained it too long for my liking but all you have to do is stir some whey back in. Also, the whey is delicious. I made a smoothie with frozen berries with some of the leftover whey. It's very similar to buttermilk so I will use it for pancakes or baking as well. So delicious! We eat a TON of yogurt at my house and at $4 a quart, this maker will pay for itself in no time. I think this yogurt maker is easy to use, makes great yogurt, and is a great value. Edit: After reading some reviews complaining how what a waste of milk for only 1 1/2 cups of yogurt, I want to mention 2 things. You don't have to strain it that much and the second is imagine where all that whey goes from commercial yogurt production. It gets thrown away. Along with that waste, plastic tubs and shipping, making your own is cheaper in the long run and less waste overall. EDIT: I've made yogurt about 10 times and it's working great. 5 1/2 c whole milk + 1/4 c finely granulated dried milk powder to 185 in metal bowl over pot of water. Set warm milk inside cold water bath; cool to 115, stir in 1/2 c yogurt. Set maker for 7 hours. Don't overstrain yogurt if you want regular yogurt. I get a quart of yogurt.

***NOTE: This unit DOES NOT make 2 quarts of Greek yogurt at a time. The unit only comfortably holds 5 cups of liquid, which is 40 oz, which is significantly less than 2 quarts. It actually makes 2 - 3 cups of finished, strained Greek yogurt.*** Works great! I tested it with water prior to making yogurt to verify that it was heating to the proper temperature (110 degrees F) and it was. Easy to use, easy to clean and way better than making yogurt in baby food jars. The strainer works perfectly, with thick creamy Greek yogurt after one hour of straining and custard-style yogurt after two hours of straining. I yield about three cups of finished Greek yogurt from four cups of whole milk. I usually finish one batch and use 1/2 cup from that batch to immediately start a second batch. I also heat my milk in a large, Pyrex, 8-cup measuring cup in the microwave to 185 degrees F, starting with 5 minutes at High, whisk and check temp, 3 minutes at High, whisk and check temp and then 3 minutes more at High and it's usually right at 185. Direct heating on a stove cooks the milk, which is bad, and I don't have a double boiler. This method is fast and uses less energy too! I then cool to 110 degrees F, whisk in 1/2-cup of room temperature yogurt, pour into the blue container, install into the yogurt maker, set the timer to 12 hours and done. I use 5-Star Sanitizer on everything that touches milk after it has cooled to avoid any rogue, wild bacteria or yeast from infecting the batch.

Yeah. It works. It makes great Greek yogurt. I noticed that the flavor is different from the store-bought yogurt. That is not a bad thing. It seems that as the store-sold yogurt sits on the shelves, it becomes a little sour. When fresh, it tastes more like sweet cream rather that sour cream. I noticed that the first day, even when I used the store-bought yogurt as a seed for mine. This device is great. It comes with two containers and a strainer if you want to make the resulting yogurt thicker. if you leave for three days, or even a week, it become cheese. I don't use the latter. The way I do it, is, after the yogurt is ready out the machine, I fridge it overnight and it becomes thicker. Before I move it to the final container, I remove any excess of whey from the curd. That gives me the consistency that I like. Why four stars then? Well, the display is a little flimsy and hard-to-read at any angle different from the perpendicular line. Further, the temperature cannot change and it is set at about 110 F. For a couple of bucks more they could have made the unit more flexible and ready for other dairy products such as sour cream, etc. that may need different temperature setting. The only variable you can change is time. Also, they could offer too a glass container for other fermented products that may leave the flavor or the good bacteria when changing from one product to another. You need to heat the milk to about 185 degrees first, I guess, to kill any bacteria that may be in the milk. Then, you low the temperature of the milk to about 110 degrees. To lower the temperature I pour the milk in the device's container and put a plastic cup with ice to float over the milk. Once the temperature of 110 is reached, I install the cover and let the device do its job. In about 7.5 hours you will have your yogurt. One caveat. Initially I bought a 16 onces Greek yogurt at the store to use it a seed for a new batch. You can buy cultures but for the price they ask I estimate that you end-up paying as much as you pay buying the already-made yogurt. I found that it is better for me to buy small containers 3 to 5 ounces instead, for about $0.60 each. If you buy a quarter container, since you only need two tablespoons per liter, you must keep the rest of the starter in the fridge. Eventually it may spoil before you use it in full. Using part of a new batch to seed next is also a no, no. I found that repeating that indefinitely, eventually the yogurt's quality degrades. You can do that only 2 or three times. After that, I must start all over again. Since only two tablespoons are used for a quarter of milk, a small container last about 4 weeks. In other words, the starters cost me 60 cents per month. That is fine. Bottom line: It works very well. It does what it says it does and it yields a very nice, pleasant and natural yogurt with a hint of sweetness, a-la-sweet cream. Now a days, you can buy milk for 60 cents a quarter and sometimes, even cheaper. You made a quarter yogurt out of a quarter milk. Please, compare that to $3.5 a quarter of yogurt at Costco. Making your own, tastes better and it is a real bargain.

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.

This is an adorable little appliance. If a wizard turned a tiny baby panda into a yogurt maker, it would probably be about half as cute as this thing. Even the box is pretty. Alas (and there's always a las...), as a yogurt maker...not so adorable. Unless shutting off at random times is something you find attractive in a yogurt-making appliance. And then when you try turning it off and then on again, it can only be bothered to power on about one out of every five attempts. Manufacturing defect? Possible. Saboteurs contracted by Big Nut Milk? Possible. A third thing? Possible. A few of you are now thinking "OK, Captain Loquacious, why didn't you spend the time you spent writing your stupid one-star review contacting Amazon or the fine folks at Yogurt Panda Inc.?" Alas (see? always), I did not actually have a chance to use Yogurt Panda until after the 30 day return window had closed, and Amazon closes its windows very tightly these days. The manufacturer appears to offer exactly one option for customer support, and this involves speaking to another human being on the telephone and then paying approximately $15 to ship a $20 appliance. That's a non-starter (yogurt pun!). OK. Now it's concession time (the boring kind of concession where I concede something, not the awesome kind where a 20-ounce soda costs $6.50): I'm sure some if not most of the folks who purchased Yogurt Panda received something fully functional and capable of making perfectly adequate yogurt (slogan: "Yogurt so adequate it's almost acceptable!"). I know enough about manufacturometrics and supply chain economics and ROHS compliance and ISO 9001 certification to realize that a percentage of products are going to fail. Thus the return window! I suppose I had no business purchasing a yogurt maker without knowing that I would have one entire day out of the following 30 available for testing and troubleshooting a post-space age appliance whose sole job is to keep milk warm for a few hours. On the plus side, the heating elements didn't melt clean through the plastic housing as can be seen in a number of terrifying user photographs...maybe it deserves two stars for *not* reducing my kitchen to a smoldering heap of ash? I guess the bar is pretty low these days.

I bought this to make vegan yogurt. Or yogurt made from nuts rather than dairy milk...after a few tries using coconut milk and cashew milk I tried lactose-free milk , using milk is a winner. The yogurt comes out perfect. If I don't drain it it's like the thickness that you would get from a good quality yogurt from the store. However when you actually are draining it is when it becomes like Greek yogurt I don't time that I just leave for the day or whatever and come back and the yogurt is more of a thickness like ricotta cheese or a softened cream cheese. Well of course it tastes amazing...it's VERY strong tart flavor... more then from the grocery. Homemade is far more tart. I add additional probiotics that have 11 different cultures and they are from a capsule. I found a really didn't need to use additional made yogurt as a probiotic or culture just using lactose-free whole milk with the probiotic capsules was enough your choice. I am sensitive to lactose but I wasn't sure about the milk and I'm probably not going to be doing that very much I would really rather use a nut milk so the next thing for me to do is to make a milk from the nut itself rather than purchasing it in a container. Or I had some lactose-free milk left over and I use those two cups with cashew milk and it came out with a thicker yogurt.. but still not what I was looking for. After draining it you'll see that there is the way or a liquid that has come off and separated I don't know what anybody is doing with that I don't drink smoothies so what I do is give it to my dog for probiotics she loves it. I can also use it in a recipe that calls for water for example. But I'll just give it to my dog. I don't want to continue using a dairy product so I'll try a couple more times with a nut milk if it doesn't work after that I'm done with it but the dash yogurt maker is an excellent product if you follow the directions for using a dairy product that comes out absolutely fantastic better than what you can get at a store and that's why I gave it 5 stars but for nut milk vegan I haven't found how to do it I just threw the product out I didn't even use it UPDATE: I found I could use the whey with stevia sweetener and just drink it for probotics, tastes like yogurt... and my dog still gets some. I do the same as I stated above. I just gave up on non dairy and continue to use lactose free milk. I love it. for me, cooking on high burner, 8 minutes to reach 180° 10 minutes for it to cool in cool water, add culture/probotics then just cook overnight. EASY! I make yougert 3x a week, make yougert frozen pops.... I add billions of probotics with capsules before cooking. soooo worth it. I wish it were bigger! im considering buying a second one. besides greek yougert? make super thick..cheesecake, ..on bagels .. one of my best buys. soooo worth the price! enjoy and be well!

Quality product. Easy to use. Easy to clean. Comes with helpful instructions. This product did exactly as it stated. It makes yogurt and offers instructions on how to make it into greek yogurt. It provides 2 small plastic containers to store the finished product. I purchased this maker because I wanted less single use plastic coming into my house and leaving via the recycle bin. I thought I was helping the environment. But what I quickly learned is that I have to purchase milk and a small container of yogurt to get the recipe started. So that's two containers, rather than just one big one I was currently purchasing. I felt that home-making yogurt was a lot of work for little reward. I found I ate the amount it yields too quickly so every few days I was buying more milk and more small yogurt containers, which is what I was trying to avoid in the first place. I used the product for about 3 weeks and then gave up and went back to purchasing yogurt from the store: one big tub that lasts a whole week and no hassle of making it from scratch.

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.

Puse la leche en el bote blanco y después media taza de yogurt natural sin azúcar como indicaban las instrucciones, 8 horas después yogurt perfecto. Unas horas después de ponerlo en el colador(en la nevera) yogurt griego de excelente consistencia. La maquina es bonita, el empaque en el que vino estaba tan bonito como la maquina, es muy fácil de usar. Todo excelente ahora a ver como progresa con el transcurso del tiempo seguiré posteando actualizaciones. *Nota: Si usas leche de caja no la tienes que calentar la pones directamente con el yogurt a temperatura ambiente y le agregas una hora. El yogurt sale mucho mas cremoso y con una textura muy agradable. Actualizacion. 28/marzo/2017 La maquina sigue funcionado de maravilla, una manera fácil de hacer yogurt de sabor es agregándole una cucharada de mermelada baja en azúcar y mezclando. Con esto he logrado yogurt griego de frambuesa con la consistencia perfecta! muy recomendado!

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

Like it! Worked great! Improved my batches. Sure it’s plastic, but it’s so easy. For price and convenience, I am good with it until something better comes my way.

Es muy conveniente, ya que todo se guarda en la máquina y trae todos los recipientes necesarios. Siguiendo sus instrucciones es muy fácil hacer yogurt griego, queda de un muy buen sabor y excelente consistencia. El único pero es que no hace mucha cantidad, solo hace aproximadamente dos tazas. Sin embargo, por lo fácil que es de utilizar, lo vale.