Dash Greek Yogurt Maker Review

Greek Yogurt Maker by Dash/Storebound. Sharon Basaraba

Greek yogurt is growing faster in popularity than any other sector of the dairy industry, according to a 2013 report in the Journal of Dairy Science. The study cites Greek yogurt's high protein content (twice as much as regular yogurt on average) for its broadening appeal. If you're among the many consumers following this healthy trend, you might try saving money (and potential additives) by making Greek yogurt at home.

The Dash Greek Yogurt Maker (developed in part thanks to a Kickstarter campaign) includes all the equipment you need to make Greek yogurt in your own kitchen.

What It Is

There are two main parts to the Dash Greek Yogurt Maker. The first is a tub-style yogurt warmer with a digital countdown timer and canister designed to hold and incubate the milk and starter culture. The second component is a plastic sieve and additional canister for straining the yogurt after fermentation is complete. This second step mimics the traditional method of making Greek or strained yogurt through a colander lined with cheesecloth.

The package also includes an instruction manual and recipe book.

Big Capacity

In my opinion, one of the best features of the Dash device is its whopping capacity: it's designed to hold about 5½ cups (1.3 litres) of milk plus ½ cup (125 ml) of plain yogurt as a starter. We go through a lot of yogurt in our family, and most previous home yogurt-makers I've tried use a set of small jars which just create clutter in the fridge.

Anyone choosing to make a smaller batch can do so, but if you're looking for a machine that will make enough yogurt to last you for several days, you won't be disappointed by the Dash.

Small Footprint on the Counter

Another bugaboo of mine: a kitchen appliance has to earn its spot on the counter or in the cupboard.

Measuring just 7 in (18 cm) at the base, the nice vertical design of the Dash yogurt maker keeps it from eating up too space in the kitchen - especially considering its large production capacity.

BPA-free Containers

Each of the device's containers and lids are BPA-free, which means they do not contain Bisphenol A, a chemical component used in the manufacture of hard plastics. BPA is suspected of interfering with brain development and causing other health problems.

How it Works

As with most home yogurt makers, the process begins with preheating milk to approximately °180F (82°C) - or until bubbles appear around the edge of the saucepan - to start the breakdown of milk proteins. Adding ½ cup (125ml) of skim milk powder makes for a thicker final product. Let the mixture cool to 110°F (43°C), then add the starter, and stir gently to make sure it's evenly distributed.

Transfer the whole mixture over to the large canister and insert that into the yogurt maker. The instructions recommend letting the device pre-heat for about 5 minutes or so.

Set the digital countdown timer for 6-11 hours, on the longer side for milk with a lower fat content. Longer fermentation leads to a thicker and tangier yogurt. If you let it over-culture however, the yogurt can curdle and separate.

Making Non-Dairy Yogurt

According to the instructions, non-dairy milks like soy milk, almond milk and coconut milk can all be used to make unique yogurts. However, they recommend fermenting the non-dairy milk and starter mixture for an hour or two longer than when using regular milk. In addition, the directions suggest using a soy yogurt starter when making yogurt from soy milk.

Yogurts made with almond or coconut milk may not get as thick as you'd like, so the company recommends adding a thickener like tapioca starch, agar agar, or arrowroot powder for a dairy-free yogurt.

Starter culture

As with other yogurt makers, starter culture purchased from a store can be used or you can simply take ¼-½ cup (60-125 ml) of plain yogurt from a previous batch as your starter. Make sure the starter is fresh and without additives like sugar, flavorings or gelatin. Since Greek-style yogurt is the result of a two-step process, you do not need to use Greek yogurt as a starter.

Hint: If you use a purchased starter culture, follow the instructions regarding proper temperature for preheating the milk, since it may differ according to which bacteria make up the starter.

The timer counts backwards in one-minute increments; once it hits zero, you must be present to turn off the machine and transfer the batch to the fridge. (Cuisinart makes a yogurt maker that automatically chills your batch when it's complete if you don't want to have to worry about this step.)

How Does it Make Greek Yogurt?

The Greek part of the equation is the second step in the process, and simply involves straining your batch through the supplied plastic sieve and straining canister. This drains off some of the liquid whey, leaving a thicker product with a higher protein content than that of regular yogurt.

Other strainers exist on the market, such as those manufactured by Cuisipro Donvier or Euro Cuisine, each designed to drain off the whey for a thicker, more concentrated yogurt. The advantage of the Dash device is that a straining container is included in the box.

How Long Does the Second Step Take?

The instructions recommend straining for 1-2 hours.  More than that and you'll be left with something closer to cream cheese in texture.


This yogurt maker comes with a one-year limited warranty against defects in material or workmanship.  Warranty claims can be made by calling Dash.com's customer care department at 800-898-6970.​

Bottom line

I like this device. It boasts a streamlined design, it's BPA-free, it has a digital timer, and it includes a strainer with plastic mesh that's fine enough to create Greek yogurt in an hour or so after fermentation. It doesn't offer the built-in cooling system of the deluxe Cuisinart model, but at $50-60, it's also half the price of the Cuisinart. If you're willing to pay attention to the clock so you will be available to transfer your newly-minted yogurt to the refrigerator, the Dash device should serve you very well.


Desai NT, Shepard L, Drake MA. "Sensory Properties and Drivers of Liking for Greek Yogurts." J Dairy Sci. 2013 Dec;96(12):7454-66.

Per Capita Consumption of Major Food Commodities: 1980 to 2009. US Census Data Public Information Sheet. Accessed September 16, 2014.

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