About this project
StoreBound is a small start-up based in New York City that partners with inventors to bring great products to market. Marketed under the Dash brand (bydash.com), we make healthy kitchen appliances like juicers, blenders, egg cookers -- and very soon -- a Greek Yogurt Maker. Our products can be found in retail stores like Macy's and Target.
Why Greek Yogurt?
Over the past year, we became interested in creating a well-designed product that lets people make Greek yogurt at home. Why? Because like everyone else, we eat a lot of Greek yogurt. Of course, when you eat lots of Greek yogurt you start to realize a few things: 1) a quart of store bought Greek yogurt costs about $6.99, 2) the same store bought yogurt is full of processed "stuff" and 3) grocery store yogurt comes in plastic containers that end up in landfills.
How You Can Help
We have in-depth knowledge of the technology needed to produce the product -- including tooling and materials. We also have a factory lined-up to begin tooling, developing molds and launching mass production. In fact, we've already created working prototypes of the product that you can see in action in the video below. Now we need the final push. By funding our project, you will be pre-ordering the Dash Greek Yogurt Maker and kickstarting our first production run of units.
About the Dash Greek Yogurt Maker
It's easy to make healthy, delicious Greek Yogurt right at home with the Dash Greek Yogurt Maker. Just use any type of milk and a little bit of storebought yogurt to get started. Next, combine your ingredients in the Dash Greek Yogurt Maker (according to the Recipe Table), set the digital timer and make yogurt. Afterwards, strain your yogurt using our patent-pending, mess-free Greek Yogurt strainer, refrigerate and serve! To top it off, the Dash Greek Yogurt Maker is easy to clean and dishwasher safe. As you may know, making Greek yogurt with cheesecloth is super-annoying and messy!
You only need two ingredients to make yogurt at home: any type of Milk and Plain store-bought Yogurt (with live active cultures). You can use any type of dairy or non-dairy milk to make yogurt. Non-dairy yogurt can be made using soy, almond and other types of milk. Soy yogurt can be made using a little plain store-bought soy yogurt as a starter.
You don’t need any special powders or starter cultures to make yogurt at home. In fact, all you need to get started is a small amount of Plain, unflavored store- bought yogurt with live active cultures, often called probiotics. If you like the taste of a particular brand of yogurt, try using that yogurt as a starter.
Get all the probiotic benefits of Greek Yogurt without added sugar or preservatives. A comprehensive Recipe Guide is included along with a Quick Start dial for easy reference.
Make custom flavors, healthy gourmet treats -- and save money on storebought Greek yogurt. The Dash Greek Yogurt maker is an all-in-one, convenient solution to making Greek Yogurt at home. All of the components and accessories store compactly, right inside the main base.
Our exclusive, patent-pending design includes: Large container (7.5 cups), Small container (7 cups), container lid (fits both containers), and our unique easy-clean Greek strainer.
Yogurt is one of the oldest foods known to the human race. Worldwide, it's creamy texture and rich taste have made yogurt a staple of many healthy diets because it's so rich in protein, calcium, vitamin B6 & B12. For as long as yogurt has been documented it has been linked to health and long life.
About Greek Yogurt
Greek Yogurt starts out the same as regular yogurt. Greek Yogurt is much thicker than regular yogurt because the extra liquid (whey) has been strained out. The extra whey has additional protein and nutrients. It can be saved and used as an addition in breads, soups, smoothies and shakes. Because Greek Yogurt has been strained, it is more condensed and has a higher protein content than regular yogurt. Greek Yogurt makes a perfect starter for making yogurt because it contains a higher concentration of probiotics (active cultures) than regular yogurt. Many other countries have their own versions of strained yogurt. The French have a similarly strained dairy product called fromage blanc. Icelandic strained yogurt is called skyr.
Kudos From Friends
"Yogurt has taken the food industry by storm with shops popping up everywhere. Now you can save money and bring delicious yogurt to your home with the Dash Greek Yogurt Maker on Kickstarter."
Risks and challenges
This is a new kind of product. So many people think of Greek yogurt as a magical mystery food that can only be bought in store -- especially the awesome, thick Greek yogurt we're making. We are working very hard to produce a blog and video content to educate anyone who buys our product on how to successfully make delicious yogurt. We've even hired a Chef to help us trouble shoot and create recipes.Learn about accountability on Kickstarter
The Dash Greek Yogurt Maker is much more than a plastic container. It is an electrical appliance that provides the perfect environment for making yogurt. It uses 120V and will carry UL or ETL safety approvals as well as FDA food safety certifications. It is made from all BPA-Free materials. For a family who eats Greek Yogurt 3-4 times per week the machine should pay for itself within the first month.
To calculate the cost of the yogurt you make, all you need to do is understand the cost of the milk you are using. For example, according to the US Consumer Price Index, the average price of a gallon of milk is about $3.50. There are 128 fluid oz in a gallon so the cost of milk is just under 3 cents per oz. So... a 6-oz serving of homemade yogurt will cost roughly 16 cents. Now for Greek Yogurt, since it is strained, it will take 8 or 9 oz to yield 6oz of yogurt so figure that each serving will be less than 25 cents! The only other cost is for a small serving of yogurt which you can buy in the supermarket to start. Once you make your first batch, it will serve as your starter yogurt for the next batch.
You only need two ingredients to make yogurt at home: any type of Milk and Plain store-bought Yogurt (with live active cultures). You can use any type of dairy or non-dairy milk to make yogurt: whole milk, 2% milk, 1% milk, skim milk, skim plus, soy milk, almond milk, rice milk or coconut milk.
Non-dairy yogurt can be made using soy, almond and other types of milk. Soy yogurt can be made using a little plain store-bought soy yogurt as a starter.
You don’t need any special powders or starter cultures to make yogurt at home.
In fact, all you need to get started is a small amount of Plain, unflavored store- bought yogurt with live active cultures, often called probiotics. If you like the taste of a particular brand of yogurt, try using that yogurt as a starter.
For your next batch, you can use a bit of your last batch of yogurt as a starter. Powdered yogurt cultures can also be purchased in packets.
Making Greek Yogurt does not require using Greek Yogurt as the starter.
The yogurt that you make is unprocessed - without additives or preservatives. It will keep 8-10 days in the refrigerator. When in doubt, use the expiration date on your milk as a guideline. Unlike many store-bought yogurts, it is preservative-free so it will not have an extended shelf life.
In our testing and experience Greek (or strained) yogurt will loose about 1/3 of the volume in the straining process. During straining, a "clear-ish" liquid is removed from the yogurt leaving a very dense, thick and satisfying yogurt. Typically we see 9oz of liquid turn into about 6oz of Greek Yogurt. The liquid that is strained out is rich in whey protein and many people use that in other healthy recipes.
1. TO STARTTake the starter yogurt from the refrigerator so that it has time to get closer to room temperature while you heat the milk.
2. HEAT THE MILKTo achieve the best results, heat the milk in a double boiler or in a glass bowl on top of a saucepan of boiling water till the milk reaches 185° F (this can also be done in the microwave, whisking the milk after every one minute increment). Do not boil the milk.
3. TEMPERATURE CHECKLet the milk cool to about 100°–110°F before mixing in the yogurt or starter culture packet. Do not let it cool below 90° F before adding the starter.
4. MIX IT UPUse a whisk to mix the starter yogurt or starter culture with the milk until the consistency is smooth with no lumps remaining.
5. POUR IT INPour the mixture into the small container, put it into the Dash Greek Yogurt Maker, and place the Main Lid (clear lid) on top.
6. SET THE TIMERSet the Digital LCD Timer according to the Yogurt Recipe Table included with the product.
GREEK YOGURT CHOCOLATE CAKE
Servings 12 Prep Time 20 min Cook Time 25 min Total Time 45 min￼INGREDIENTS
￼1⁄2 cup cocoa1⁄2 cup boiling water 1 1⁄2 tsp baking soda 2 tsp vanilla extract1⁄2 cup butter1 1⁄2 cups sugar 1⁄2 tsp salt2 eggs1 1⁄4 cups Greek Yogurt 2 1⁄2 cups flour
Boil water in a 1-cup glass measuring cup in the microwave. Add cocoa and stir until smooth. Let cool a bit. Just before adding to the butter mixture, add the soda to the chocolate mixture. It will rise and lighten. Cream butter, salt, and sugar. Mix in eggs. Mix in chocolate/soda mixture.
Add flour alternately with Greek Yogurt. Scrape batter into two greased 9-inch rounds or a 9” x 13” pan. Bake at 350o for about 25-30 minutes. Allow to cool and frost with Greek Yogurt Chocolate Ganache Frosting.
When choosing a starter yogurt, we recommend that you choose one with a National Yogurt Association seal. The National Yogurt Association (NYA) has established a Live & Active Cultures seal program for all yogurt manufacturers whose refrigerated products contain at least 100 million cultures per gram at the time of manufacture, and whose frozen products contain 10 million cultures per gram at the time of manufacture. This will ensure that each successive batch you prepare has a significant number of live and active cultures.
The cycle can continue as long as you are consuming yogurt on a regular basis -- not allowing batches to sit dormant for 3 or 4 weeks at a time. That's why we err on the side of caution and recommend only using the previous batch as a starter for 3-4 more batches.
The freezing process does not kill any significant amount of the cultures—in fact, during the freezing process the cultures go into a dormant state, but when eaten and returned to a warm temperature within the body, they again become active and are capable of providing all the benefits of cultures in a refrigerated yogurt product.
Support this project
- (30 days)