Seems to work well but I wish it could hold more so I could make bigger batches.
Directions for using other milks could be better. No good directions for using almond milk. I have done a lot of experimenting since I wanted a carb free yogurt. Adding a thickener looks like a good idea but Agar agar makes it more like a gelatin. Letting it sit for 13 hours is definitely a good idea. I have found that 3 cups regular milk and 2 cups almond milk works pretty well. Straining to make Greek Yogurt takes out about 3 cups of whey so it leaves you only 2 cups of thicker yougurt but not as thick as commercial Greek Yogurt

We love this yogurt maker! This is an upgrade from our classic multiple single serve cups maker. This is super easy to use and makes great yogurt. I love the strainer and the two part to-go containers since I like greek yogurt with homemade granola. We are also loving the yogurt pop makers ...... I only wish there were some suggestions for using those included in the recipe book.

Made good yogurt. However more work than I thought it would be bringing milk up to correct temp

I was spending so much money for store bought yogurt but now no need to buy them. Very nice product if u eat yogurt regularly.

This is a really nice little set for making great yogurt, both traditional style and Greek style, at home. I made my first batch overnight last night and it came out completely perfect. I'm not sure if it can really do 2 quarts per the description, because being new to yogurt making I needed to follow a recipe at least on the first go round. The recipe that came with the unit called for 5 cups milk plus 1/2 cup starter yogurt, so that's what I did.

For anyone who doesn't already know, this unit is not for making fully automated, zero effort yogurt. That is, you don't just dump in the milk and the starter and walk away. You heat the milk to the temp stated in the recipe, then allow it to cool back down to about 110 deg. F., whisk in the starter culture, THEN put it into the Dash unit. I knew this ahead of time, as I had seen it reviewed by the "gadget guru" on America's Test Kitchen (she loved it). It's a super easy process and really I'd rather do it myself than leave it up to a machine and have it not hit its temperature thresholds or whatever. Using a glass bowl set over a pot of simmering water, I will say it took longer to get up to temp, and then to get back down to temp, than I had expected. If you're planning on doing it this way rather than the microwave method, plan on a good hour. I may try the microwave method next time, as it would be much, much faster, or otherwise I may try skipping the double boiler and just heating the milk (carefully) in a pot.

Once your milk mixture is ready to go into the unit, you just pour it into the container, put the unit cover (not the container cover) on, set the timer, and hit start. In my case, the recipe called for 9 hours, so I made the mixture in the evening such that the 9 hour time would end when I woke up in the morning. Sure enough, in the morning I had beautiful traditional style yogurt. Then if you want Greek style yogurt, you pour it out of the container into the reusable strainer, and set the strainer in the other (white) container to drain for two hours, or more if you want "yogurt cheese". (Side note: I *think* the leftover whey can be used in lactofermentation, like for pickles and such, if you're so inclined.)

I should mention that the yogurt will seem pretty loose when you first open the lid at the end of the fermenting time, but I think that's just because it's still warm. I put one serving into a container for lunch and put the rest in the fridge without straining it and went to work. Both the container I had for lunch and the rest of the batch were beautiful, thick, creamy traditional style yogurt after having the opportunity to cool off in the fridge for a few hours. And if I had strained it, it would be super thick! I'll try that next time probably. Also next time rather than buying a yogurt from the store to use as a starter, I'll be able to use 1/2 cup of this batch.

Of course you can make yogurt without a yogurt maker by using a heating pad and monitoring the temperature, but at this price point (around $50 for the bonus pack), why not go with something foolproof? A decent heating pad is around $30 anyway, and then you still have to figure out how to set it and all that. Plus you'd need to fuss with hanging it in cheesecloth in the fridge if you want Greek style. I've done that, and it's a hassle. The Dash container is nice and compact, and covered.

Making your own yogurt is healthier because you control everything that goes into it. It's fully customizable, saves money, and eliminates all that awful packaging that store bought yogurt comes in. I absolutely recommend this set for anyone interested in making their own yogurt.