A few months back, I became obsessed with making my own yogurt. I tried the crock-pot method to warm the milk and incubate the yogurt. I tried placing it in a cooler with towels, I tried a heating pad. None of these worked well for me! I was left with runny yogurt. Still good but not up to the thickness I wanted. After readings several reviews for the dash yogurt maker I ordered it online from Amazon.
I love this yogurt maker for several reasons:
- It comes with a strainer set to make Greek yogurt. Which is WAY easier to use than cheese cloth and a large container in my fridge.
- It’s easy to set and forget. I let my yogurt incubate for 24 hrs.
- It’s easy to clean. The plastic is BPA free, and I wash by hand but it is dishwasher safe.
- A handy recipe and how- to guide is included
Try looking at Sam’s Club, I did hear they were on sale there for $15. I wasn’t able to find one at my local Sam’s Club. If you can’t find one at your local store, check out the recommendations on Amazon at the end of the post. I use my yogurt maker every single week!
Making Yogurt
You need 5 cups of milk, 1/2 plain yogurt. **optional 1.5 tsp gelatin**
- Take 5 cups of milk and heat to 180 degrees—try not to let it boil, you’ll notice a skin on the milk, you can skim that off. (just saying I have let it boil over once or twice and the yogurt still came out good) I usually set my stove at 5 (medium) and let the milk heat slowly.
- Once the milk reaches 180 degrees, take it off the burner and let it cool. Take out your starter yogurt—this is ½ cup plain yogurt (make sure it has live, active cultures) and let is sit on the counter.
- Once the milk has cooled down to about 100 degrees, barely warm to the touch you can whisk in your starter yogurt. (I also whisk in 1.5 teaspoons of gelatin because I like the yogurt thicker, this is optional)
- Transfer the milk into the container that comes with the yogurt maker—and then place that container into the yogurt maker. Set the timer for at least 9 hours, I let mine incubate for 24 hours.
- After the incubation time transfer your yogurt into a container and set in the fridge. I usually place my yogurt in a 2-cup mason jar. Then I add the rest into the Greek yogurt strainer. Set your containers in the fridge—if you area straining some of the yogurt set a time for 2 hours. After two hours you’ll have yummy, thick greek yogurt that you can transfer to another container.
- Top with honey & granola or plain fruit. I even use my Greek yogurt to make my pizza crust!
Plain homemade yogurt. I added some gelatin to the yogurt for thicker consistency. 
This yogurt is made without the added gelatin. You can see it’s a little more runny, grainy. I use it for baked oatmeal, ice cream and smoothies. My 2 year old will eat it as is!
*I also use the gelatin to mix into my green tea at night. This is the one I ordered from Amazon and it has great reviews!
**This is not a sponsored post. All opinions are my own. I only use affiliate links for products I would recommend to my friends and family and of course buy for myself!
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