I think this is a great idea!!

I'm interested. I would want to know how to get the culture to use.

That would be amazing! I could stop buying the expensive lactose-free yogurt I buy all the time.

Neato! Would I buy it? I guess it depends on what the actual production cost is--I buy a quart of plain greek yogurt for $3.50 at Costco. A gallon of milk costs about the same, so yogurt is 4x's as expensive as milk. Almond milk is $2/quart at Costco--I am beyond intrigued to know what almond greek yogurt would be like, and how many fewer calories it might have than it's dairy counterpart--I started buying almond milk because it has far fewer calories and sugar grams than milk.

but doesn't it take a lot of milk to yogurt?
i don't know if a gallon of milk produces a quart of yogurt, but it's about that much isn't it?
does anyone know?

Haha, absolutely.

Especially if it allows me to eat more of this:
http://www.16thandmain.com/greek-yogurt-with-honey-pistachios-and-crystallized-ginger/

My guilty indulgence.

Is this for sale yet? No mention on the Dash website.

Does it strain automatically?

In my experience a quart of milk makes a quart of regular yogurt, so you might end up with maybe 3 cups? Some people also use the whey in cooking, smoothies, or fermenting though so you'd get more bang for your buck if you did...

A gallon of milk makes a gallon of yogurt. Personally I wouldn't buy it. Making yogurt is as simple as heating it, cooling it, mixing in some starter (I use whatever brand-name yogurt I want), pouring it into glass jars, and leaving it out in a warm place for 8 hours. Less than 5 minutes of actual work. Only cost to me was a thermometer, milk, and starter.

wait how can that be? yogurt is milk liquid that's solidified, so don't you lose something in the process? or is it a negligible amount?

I have a Breville Yogurt Creations yoghurt maker and use it all the time (I live in NZ)
I wish this beastie was available here.
I love greek yoghurt and we eats heaps.
My maker does not do "greek style" yoghurt unless I buy the powder sachets, which cost about the same as a 1 kg tub.
I make and use a ton of Labneh each month so having home produced Greek style would be magic.
I don't always measure food by cost, if I can make something at home, which I know what has gone into it and avoid a truck load of factory and industry additives, the extra cost is worth it.
Plus have to say, LOVE the Colour.

Since I'm cooking Persian food constantly - this would be a big-time money saver for our household, providing that it made delicious greek style yogurt. Love it.

You can make Greek style yogurt at home without a machine. Just strain it.

Thanks Melly, that's what I was going to say! If you strain it, save the whey and use it to preserve homemade condiments (add a few tablespoons to your condiment, stir well and leave on the counter for a couple of days), soak beans or grains, cook rice, oatmeal or other grains, make bread, add to smoothies, pretend its buttermilk...

rachel joon, if you are making Persian food -- why don't you call it strained yogurt? The Greeks aren't the only ones who eat it that way. ;-)

I strain mine and use the whey for smoothies. But those are great other suggestions by Tatterhood for using the whey.

Making yogurt is so much easier than it's made out to be that I wouldn't buy this. People who want to make yogurt regularly will prob. do it the old fashioned way, a pan, a bowl and a heating pad or low oven.

I see those cup yogurt makers all the time at the Goodwill and in three or four years I bet these will be right alongside! Single use appliances just don't seem to play out for me. I like my stand mixer and my food processor, but that's about it (I do confess to owning an electric citrus juicer because I LOVE fresh squeezed orange juice and I have arthritis in my hands which makes it hard to squeeze oranges manually).

Making most things is easy; Bread, Cooked Rice, Yoghurt etc
But what Iike is the set and forget functionality of the single use items.
I am a self-confessed gadget junkie...Sheeesh my pantry room looks like an appliance store but HEY! it works for me.
This item ticks a number of my boxes, it frees me up from standing watch on the stove, it produces a consistant quality product (I am using my current yoghurt maker as a comparison) It allows to to multi-task with meal prep (slow cooker stew on and cooking, dough in bread maker for evening meal bread, steamer set up for steamed pudding and I am reading The Kitchen) I can make my greek yoghurt and still have time to do other stuff.

You can use some yogurt with active cultures in it to seed the new mixture, or you could buy yogurt cultures in a powdered form.

I've been going back and forth about making my own yogurt ... I can buy Fage Greek Yogurt at Costco for a very reasonable price, about the same price as if I bought milk and made it myself, so aside from the "nifty" factor of making it myself, I do not see a lot of advantages of a device like this. Of course, that doesn't always stop me from buying something like this from time to time. haha

Using my 4 quart crock-pot and my strainer, I yield at least four cups of Greek style yogurt and about four cups of whey from a half gallon of milk (and the remains of my last store bought carton/remains of last homemade carton).

The only thing this contraption seems to have over my process: magical nut or bean milk yogurt. That was a very poor experiment in mine crock-pot. I would like to figure out the golden ratio of probiotics to nut milk to use though and try again with some homemade almond milk (or coconut if I can be motivated to find them and crack them).

For that price, I might buy it. I know how to do it the old fashioned way, but to be honest, I find it to be a messy hassle. If this cuts down on the number of dirty dishes and the stress of keeping the culture warm enough, I think it could be worth it.

1 gallon of milk = 1 gallon of REGULAR yogurt, but since greek yogurt is strained you use more milk than you get in yogurt. In my experience, you lose a fair amount of the volume, but I haven't done it in awhile so I will make a guess that maybe a third of the volume is lost?

straining for greek yogurt definitely reduces the amount of yogurt in half, in my experience.

WendyMR in NZ.. I bought a second hand electric kambrook yoghurt maker on Trademe for $10, replaced the plastic inner with an Agee jar and make loads of yoghurt just using milk and every few months buying a small pot of yoghurt as culture. To make greek yoghurt or labneh, I just strain it using a sieve and cheesecloth (which does of course decrease the volume, depending on how much whey you strain out. I have tried other methods and was often successful but the $10 was definitely worth it as my failure rate dropped away to nothing. This product looks good, and well priced.. but nothing groundbreaking.

I'm waiting anxiously for this to become available. If, indeed, it does work as the promotional papers indicate, it will be my savior. I've been making yogurt with a machine I purchased during college in 1974. Loaning it to my sis 10+ yr ago I've never gotten it back. this week I'm trying it in the crockpot. Have not had success with the wrapped-in-towel, store in small ice chest method, so we''ll see. The DASH appears to have a built-in filter At the present I use cheesecloth over a strainer over a big bowl in the refrig and pray it doesn't get dumped with people pawing through for items they want. Greek yogurt has become a very major source of protein in my diet, and I'm spending a fortune for the Fage 0% even at Costco ($4.97.) Due to its popularity, even WalMart has brought the price down to $5.98 of 2% or FF to just a dollar more