Since I last posted, I have made some adjustments to my recipe. Pork And Potato Stew Recipe. Heres a summary of my current approach to save time and effort I currently use two Dash units to process a gallon of skim milk each time, but these instructions assume youre using a single machine the method scales perfectly 1. In a double boiler, heat 12 gallon of milk to 1. Cool milk to 1. 10 degrees. Gently whisk 12 cup of the cooled milk into 1. Pour the inoculated milk into the WHITE not blue container of a Dash Greek Yogurt Maker which has been pre heating for at least ten minutes. Cover the yogurt maker, set its timer to 9 hours, start the machine, place it where the unit wont get jostled, and go live your life. When the machine powers off, remove the container, cover it, and refrigerate for at least six hours. Pour cooled yogurt into a bowl, then whisk thoroughly. Pour whisked yogurt into the machines fine mesh filter to remove some of the whey the liquid that separates from the milk solids during the incubation process Plan for a two hour filtering process. Whisk the newly created Greek yogurt in a bowl and store as you wish, making sure to set aside 1. Use, store, or discard the whey. Some notes about the process 1 I heat the milk via a double boiler. There are faster ways to accomplish the task, but those faster methods have risks. Research and experiment with the alternatives to discover the method that works for you. Most recipes call for the milk to be heated to 1. Heating to a higher temp creates a creamier final result. Again, experiment to see what works best for you. The white container holds more than the blue one, which allows you to process nearly all of the half gallon of milk thats left after the evaporation caused by heating and cooling the milk. Because the white container holds more, not all of the finished yogurt will fit into the fine mesh strainer at once. You will have to let the yogurt strain for 1. As for incubation time and most other variables in the process, the rule is experiment until you find the values that create yogurt that you like. Its your yogurt. Make it your way. Incubation The longer the incubation, the thicker and tangier the yogurt, and vice versa Filtering out the whey The longer you filter, the thicker the Greek yogurt, and vice versa. There are lots of uses for the whey. I store it in the fridge and drink it over ice, with some added sweetener. Its a tangy, refreshing, and modestly nutritious drink. I vacuum seal my starter yogurt in a Food Saver canister during the two weeks between batches. I dont KNOW that vacuum sealing lengthens the life of starter yogurt and the Food Saver company tells me they havent done any research on the matter but it makes sense to me that it would help. Contrary to the counsel offered by most online yogurt makers who say new starter yogurt should be introduced every few months I have purchased new starter yogurt exactly twice in 3. I ever made. One person who commented on my review described her desire to make her own brand of yogurt. I love that phrase because it speaks to the heart making your own. You can shape the method so that it creates exactly the yogurt you desire. And if your tastes in yogurt change over time, as mine have, so can your method. Commercial brands will not ask you how you want to change the flavor or consistency of their yogurts. The Dash Greek Yogurt makes says, change whatever you want and I will give you the yogurt you expect from those changes. To me, thats still the best reason to buy this remarkable machine. EDIT 32. 41. 5Ive owned a Dash Greek Yogurt Maker for just more than a year now, which makes this a good time to add an edit to my review. The other 2,2. 00 words of this review in unfolding fashion report my experience with the machine, so there is no reason to repeat any of that content. Instead, I offer you the most blunt summary possible of my year with the Dash machine Using the three Dash units that I own, Ive made 6. Not once. a pause to emphasize that phrase. I did not expect. Ive changed my recipe adjusted milk and starter yogurt amounts, incubation times, and the process I use to finish the process so the results have been varied, but those variances were ALWAYS because of changes I made, and not because of the units operation. I dont know what more you could ask for from a yogurt maker. Yes, you could desire a machine that heats the milk, adds the starter yogurt, then cools and strains the result for you, leaving your role to clean up the mess and package the product. But if your interest is a machine that works, that gives predictable results and allows you complete control of the taste, tang, thickness, and texture of the yogurt, this Dash machine cannot be beaten. And whats more, I think, will not be beaten. There was a time when I thought this machine would be my starter, my entry into the practice of homemade yogurt that ultimately would be replaced by a more technologically advanced, larger sized, and cooler appearing machine. I no longer think that. I process a gallon of milk every time I make yogurt, and I use only two of my three machines. Were I so inclined, I could make up to 1. Greek yogurt 5. 3 oz every time out, plus starter for the next batch. For my eating habits, 1. I want them based on my recipe, a recipe I KNOW will work the same every time because my Dash Greek Yogurt Makers work the same way every time. This review now totals 2,6. I admit that thats a lot of words to recommend that you buy an inexpensive yogurt maker. I believe the machines worth the words. I hope the words prove worth your time. Blessings,Bill Coley. NOW BACK TO PREVIOUS EDITS AND THE ORIGINAL REVIEW. EDIT 191. 5Ive now made three double batches using two Dash yogurt makers, and the results have been great. As noted in my 1. I am processing a full gallon of skim milk each time. The new finding that I want to report to you is that though I am no longer making yogurt every 4 6 days, my starter is remaining fresh and vigorous, I think because I vacuum seal each new starter. From each finished Greek Yogurt double batch I set aside 3. I then vacuum seal and refrigerate that starter in a Food. Saver container NOT a bag, but one of their containers with a lid. The first starter went 1. I made new yogurt. The latest starter stayed in the fridge 1. Both starters produced perfect yogurt. Conventional wisdom is that starters stay usable for 7 1. My results so far suggest to me that vacuum sealing extends that lifespan. If you have access to vacuum sealing technology, give it a shot. EDIT 1. 12. 81. Ive reached the 5. Dash unit all is still great. Two learnings from my recent experiments 1 Heat the milk to 1. I first read about this approach on another website and then decided to try it myself. I am VERY satisfied. Because I now own more than one Dash maker, for my last two batches I doubled the recipe reported in my 91. Basically I heat a full gallon of milk to 1. I then divide between two white containers from the Dash units. I then incubate those two containers in separate machines for 8 hours each. Result Perfection. Bottom line My recipe scales well. All the best,Bill. When I talk about my yogurt maker, I usually encounter one of two reactions. The first is, Oh my, I need one of those now Im off to buy my very own, or better yet, and just as often someone will admit that they actually have a yogurt maker gathering dust in the back of their closet, but that now its coming out for another round. The second can only be described as a long, deep sigh. That sigh means I dont want another gadget. I want to make yogurt with what I have. Please dont make me buy a yogurt makerSo I talk about a good all purpose alternative, how you can heat the milk and put it into mason jars, and let it culture in a cooler. But by the time Ive gotten to the end, Ive lost you. I might have even lost you at mason jar. For many, its just too rustic, too log cabin in the woods. I get that. Thats one reason why I love my yogurt maker. Finally, I can recommend a new yogurt method. Have you met the crock pot A few weeks back, when I was signing books at the From Scratch Club swap, not one but TWO people told me about making yogurt in a crock pot. It makes senseafter all a crock pot both heats and insulates, and it does seem like a pretty fitting tool for the job. To understand why and how this might be the method for you, its helpful to know the science around yogurt making. Essentially, we need two elements 1. Milk this can be any milk of any fat level, but it should not be ultra pasteurized. Look for a locally produced milk that is labeled pasteurized. Raw milk also makes great yogurt. Starter this can be a powdered yogurt culture available from a cheesemaking supply store or this website. This is the culture that I use OR you can use plain, store bought yogurt. Different yogurts and cultures will produce different qualities in your yogurt, so play around to see what you like. Ive had great success with fage Greek yogurt. This is how yogurt is made in any vessel The milk is heated to 1. You can use a thermometer, or you can stop it when it is hot, steamy, and just short of boiling. Then the milk is cooled back down to 1. Again, you can measure with a thermometer, or you can stick your finger in the milk. It should be quite warm, but not hot. Then, the culture powder or yogurt is added to the milk. After that, the whole mixture needs to stay at about 1. Over that time, the good cultures in the starter will turn the milk into yogurt. Refrigerate for a few hours, and then its ready. Thats it. So when it comes to the crock pot, this is how it works 1. Pour 12 gallon of milk into the the crock pot. Turn it on to the high setting. Cover, and walk away. Let it sit there until it reaches 1. The poorer the quality of your crock pot, the longer this will take. I have a pretty low quality version, and this takes 2 to 2 12 hours. When the milk reaches 1. Let it cool to 1. This takes about 1 12 hours in my pot. Add the cultureeither 12 cup plain yogurt OR 3 tablespoons powdered yogurt culture. Dont stir. Replace the lid, and wrap the whole crock pot in a blanket. You heard me right, a blanket. Make it a warm one. Let it sit, undisturbed for 5 to 6 hours. This can also be overnight, if that is where you are in your day. Update Ive been having success with longer culture times as well in the crock pot. Sometimes in the yogurt maker, a long culture time produces a lot of whey in the yogurt, but this doesnt seem to be as much as in issue in the crock pot. So feel free to experiment with your timing1. Then, you have yogurt. Refrigerate for at least 2 hours, and then its ready. Remember to put a bit aside to use as your starter for your next batch. But the best part about this whole crock pot method is this People often ask me how to make Greek yogurt at home, and I talk about straining it through cheesecloth. I also warn them that they will have a lot less yogurt than they started with. This is why Greek yogurt is so expensive. If you are using a yogurt maker, you are probably making about a quart or a bit more at a time. Straining that down to make Greek yogurt can be a little sad, because you end up with so little yogurt. But the crock pot method makes 12 gallon of yogurt. Thats 2 quarts. So when we strain that, we still get about 5 cups of yogurt, plus 3 cups of delicious yogurt whey more on that later. To make Greek yogurt, pour the yogurt after its two hours of refrigeration time through a colander lined with cheese cloth. Let it drain for about 3. Save the whey. Yogurt whey is particularly delicious, and I like to mix it with lemon. It tastes like some sort of refreshing beverage I imagine I could buy on the street in India. And the last time I was in New York, I saw that they were selling nearly this exact mixture at some foodie grocery for 4 dollars a bottle and that was one tiny bottle. So take that store bought foodie beverage Indian Street Beverage of My Dreams. Combine all of the ingredients in a jar and shake well.