GREEK
YOGURT MAKER
instruction manual & recipe guide
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Yogurt is a good source of protein! An average eight-ounce
serving of live and active culture yogurt contains approximately
20 % of the USDA recommended daily value for protein.
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Table of Contents
GREEK YOGURT MAKER
Safety Guidelines 4-5
What’s Inside 6-7
How To 13
Before You Start 12
Making Yogurt 14
About Greek Yogurt 15
Making Your Yogurt 16
Going Greek 19
Tips & Tricks 20
Troubleshooting Yogurt 22
Recipes
Flavoring Guide 24
Breakfast 26-27
Appetizers & Dips 28-29
Dressings & Marinades 30-31
Entrées & Main Dishes 32-33
Desserts 34-37
Customer Support 38
Warranty Information 39
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Safety First
IMPORTANT SAFETY GUIDELINES
Please Read and Save this Instruction and Care Manual
When using electrical appliances, basic safety precautions should be followed, especially the
following:
• Remove all bags and packaging from the
appliance before use.
• Make sure to turn off before removing
the cord from the wall.
• Do not put your hands or other objects
into the yogurt maker while it is in
operation. If food spills on the
heating platform make sure the yogurt
maker is turned off and cooled down
before cleaning.
• Do not touch hot surfaces: use handles
or knobs.
• Do not use the appliance if any of the
parts are damaged.
• Do not use without lid or containers in
place.
• Keep hands and utensils away from
heating platform while making yogurt to
reduce the risk of severe injury or
damage to the yogurt maker.
• Do not place on or near a hot gas
burner, hot electric burner, or in a heated
oven.
• When cleaning the base, do not
submerse in any liquid, instead use a
soft damp cloth to wipe down.
• Be certain lid is securely in place before
operating appliance.
• Appliance is not intended for children.
Keep appliance away from children when
in use.
• To minimize risk of food borne illness,
do not consume yogurt that has been
stored in the refrigerator for more than
10 days.
• Do not put the main base of the
appliance in the refrigerator.
• Do not use expired yogurt, expired
milk, avored yogurt, yogurt with other
ingredients in it, or liquid yogurt with this
appliance.
INTENDED USE
• This appliance is intended only for
yogurt production.
• This appliance is only intended for
household use.
• Do not use appliance outdoors, or for
commercial purposes.
• All other uses are deemed to be
improper and can result in property
damage or even in personal injury.
• StoreBound shall not accept liability for
damages caused by improper use of the
appliance.
• When using the appliance, check
whether the voltage used is consistent
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Safety First
with the nominal voltage of the
appliance.
• This appliance is not intended for use by
persons (including children) with reduced
physical, sensory or mental capabilities,
or lack of experience and knowledge,
unless they have been given supervision
or instruction concerning use of the
appliance by a person responsible for
their safety.
• Children should be supervised to ensure
that they do not play with the appliance.
• Close supervision is necessary when
any appliance is used by or near
children.
• Do not operate any appliance with a
damaged cord or plug or after the
appliance malfunctions, or has been
damaged in any manner.
• The use of accessory attachments not
recommended by the appliance
manufacturer may result in re, electric
shock or injury to persons.
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What’s Inside
DASH GREEK YOGURT MAKER
Congratulations! We hope that you’re excited to start making
delicious, unprocessed Greek Yogurt at home with your new
Dash Greek Yogurt Maker.
BEFORE YOU START
Making yogurt at home can be a fun & rewarding activity. The rst few
times you use your Dash Greek Yogurt Maker, you may want to
experiment with different types of milk, yogurt cultures and cooking
times to see how these factors change the avor of the yogurt that
you make.
Your Dash Greek Yogurt Maker has been specially designed to be easy
to use, easy to clean and compact. For your convenience, all of the
components can be stored right inside the Main Base.
1. Main Lid
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2. Container Lid (ts both containers)
3. Greek Strainer
4. Small Container
5. Large Container
6. Main Base
7. Control Panel
8. Cord & Plug
9. Cord Storage
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The Dash Greek Yogurt Maker
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SETTING THE TIMER
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How To Use The Digital LCD Timer
Seing the Timer
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1. Getting Started
To begin using your Dash Greek Yogurt Maker, plug
the appliance into a nearby power outlet and add
your recipe ingredients as suggested in the
Yogurt Recipe Table on Page 18. For safety purposes, do not allow the appliance’s cord to hang over
the edge of a countertop, or come within the reach
of children.
2. Setting the Timer
After plugging-in your Dash Greek Yogurt Maker, the
letter “D” will display on the appliance’s LCD Panel
for 3-seconds. At this point, your Dash Greek Yogurt
Maker enters into “Standby Mode” and is ready
for use.
3. Standby Mode
Once in Standby Mode, your Dash Greek Yogurt
Maker will display “00.00” in the LCD Panel. Now
you can set the LCD Panel’s timer (in 30 minute
increments) based on the cooking time(s)
suggested in the Yogurt Recipe Table on Page 18.
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Operating your Greek Yogurt Maker
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4. LCD Panel Timer
The LCD Panel’s timer is easy to set. Pressing the
“+” setting on the dial will add 30 minutes to the
LCD timer. Pressing the “–” setting on the dial will
subtract 30 minutes from the LCD timer.
You can set the LCD’s timer based on suggested
cooking times in the Yogurt Recipe Table, or using
your own custom recipes. You can easily save a
custom time setting by entering your cooking time
and pressing the CUSTOM setting on the dial (see
Using the CUSTOM Setting on the LCD Panel
on page 10.)
5. Starting the Yogurt Maker
After you have set the LCD’s timer based on the
suggested cooking times in the Yogurt Recipe Table,
press the START/STOP button to launch the Dash
Greek Yogurt Maker; this will begin the process to
create delicious yogurt.
Please note that once you have launched the Dash
Greek Yogurt Maker by pressing the START/STOP
button, the LCD will begin by displaying your total
cooking time and countdown in one-minute
increments until the fermentation process is
completed.
For example, if you set the LCD timer for 8 hours, the
display will count backwards from 08:00 to 07:59 to
07:58, etc. until the timer reaches 00:00.
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Seing the Timer continued...
Custom Setting on the LCD Panel
Seing the Timer - continued...
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6. Using the CUSTOM Setting on the LCD Panel
To use the CUSTOM setting on the LCD Panel, rst
follow Steps 1–4 on the previous page.
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7. Setting a Custom Time
After you have pre-set your custom time setting in
30 minute increments, press the CUSTOM button on
the LCD dial. Pressing the CUSTOM setting will save/
store your custom time in the system’s memory for
future use.
Please note that the CUSTOM button can only store
(1) one pre-set fermentation setting at a time.
8. Using a Custom Time
To use your pre-stored CUSTOM setting, press the
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CUSTOM button, followed by the START/STOP button
on the LCD dial.
9. Setting a New Custom Time
Input a new time following Step 2, Setting the Timer
on page 8 and press the CUSTOM setting. This will
erase your previous CUSTOM time setting and replace
it with your new CUSTOM time setting.
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Yogurt is believed to be easier to digest than milk. Many people
who cannot tolerate milk, either because of a protein allergy or
lactose intolerance, are reported to enjoy yogurt.
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Before You Start
BEFORE YOU START
Clean your Dash Greek Yogurt Maker and all it’s components prior to its rst use!
• Wash all the containers with mild soap and water. Rinse them well prior to
using your Dash Greek Yogurt Maker.
• Use a damp cloth to wipe down the Main Base of the Dash Greek
Yogurt Maker.
• The nesting Containers and Container Lid may be cleaned in the
dishwasher.
• Hand-wash the Greek Strainer with warm soapy water.
• Do not use abrasive scrubbers, sponges, or chemical cleaners as they may
damage the nish of the yogurt maker.
• DO NOT SUBMERGE the Main Base in water.
MAINTENANCE
• Before cleaning your Dash Greek Yogurt Maker, unplug the appliance and let
it cool down completely.
• To avoid any lingering food odors, clean & dry the appliance immediately after
using.
• When not in use, store your Dash Greek Yogurt Maker in a clean, dry cabinet
or pantry.
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HOW-TO
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MAKE GREEK YOGURT
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Using Your Yogurt Maker
HOW TO MAKE YOGURT
What You Need to Know
You only need two ingredients to make yogurt at home: any type of Milk and
Plain store-bought Yogurt (with live active cultures).
MILK
You can use any type of dairy or non-dairy milk to make yogurt.
DAIRY NON-DAIRY
• Whole Milk
• 2% Milk
• 1% Milk
• Skim Milk
• Skim Plus
®
• Soy Milk
• Almond Milk
• Rice Milk
*
• 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.
YOGURT CULTURES
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, unavored storebought 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.
* Powdered non-dairy starter cultures may be needed to achieve fermentation
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About Greek Yogurt
Greek Yogurt is thicker because it has been strained.
Traditionally, yogurt is strained using cheesecloth.
fun fact!
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.
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Preparing the Mix
YOGURT PREP
EQUIPMENT NEEDED
Double Boiler or Glass Bowl & Saucepan
Thermometer
Whisk
Dash Greek Yogurt Maker
INGREDIENTS - MILK & STARTER YOGURT
5 cups milk
½ cup Plain yogurt or 1 packet starter culture
EXPERIMENT WITH YOUR RECIPE
When you buy yogurt in the store, you have probably noticed that there are some
brands that you prefer to others because they each taste different. We encourage
you to experiment with your yogurt – if you don’t like your results the rst time,
don’t give up! Try changing the yogurt that you are using for a starter, or the length
of time on the Timer. And if you get stuck, consult our website at bydash.com or call
our Greek Yogurt Hotline at 1-800-898-6970.
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Making Your Yogurt
1. TO START
Take 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 MILK
To 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 CHECK
Let 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 UP
Use 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 IN
Pour 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 TIMER
Pour the mixture into the Small Container, put it into the Dash Greek Yogurt
Maker, and place the Main Lid on top. Set the Digital LCD Timer according to
the Yogurt Recipe Table on the following page. For instructions on how to set the
timer, see page 8.
Tips & TRicKs
The best way to heat the milk is in a double boiler, but heating your milk in
the microwave is a possible shortcut. Heat the milk in a glass bowl and make
sure to stir the milk aer each one minute increment.
As a shortcut, instead of heating the milk you can add 7 tablespoons of
powdered milk to the liquid milk and achieve a similar result.
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Basic Yogurt Recipes
HOW TO MAKE YOGURT
7. YOGURT IS DEVELOPING
Once you start the timer, you can leave the probiotic cultures to do their work.
Over the next 8-12 hours, the cultures will be busy at work turning the milk
into yogurt.
The longer you let the yogurt cook, the more tart it will taste. The cooking times
listed below are only guidelines and can be adjusted to account for your taste.
8. IT’S YOGURT!
When the timer nishes, the Dash Greek Yogurt Maker will turn off. Remove the
Main Lid. There may be some yellowish liquid, whey, on top of the yogurt. This is
normal. Whey contains nutrients and protein. Mix it back into the yogurt.
At this point, you will have a quantity of plain yogurt equal to the amount of milk
that you used at the start of the process. If you want regular yogurt, cover and
refrigerate it for a few hours and it will be ready to eat. If you want to make Greek
Yogurt, continue on to step 9.
YOGURT REcipE TAblE
MilK sTARTER sET TiME sTRAin
Whole Milk
½ cup plain yogurt 8 - 9 hrs 2 hours
2% Milk ½ cup plain yogurt 8 - 9 hrs 2 hours
1% Milk ½ cup plain yogurt 8 - 9 hrs 2 hours
Skim Milk ½ cup plain yogurt 9 - 10 hrs 2 hours
Skim Plus® ½ cup plain yogurt 9 - 10 hrs 1 hour
Soy Milk ½ cup soy yogurt 11 hrs 2 hours
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Making Greek Yogurt
GOING ‘GREEK’
9. STRAINING THE YOGURT
Place the Greek Strainer inside the Large Container so the strainer rests securely
on the rim. Pour the yogurt into the strainer.
Place the Container Lid on the Large Container and put it in the refrigerator to
strain and chill for 2 hours.
The longer the yogurt strains the thicker it will become. You can strain it for less
time if you prefer a thinner consistency to your Greek Yogurt.
10. FINAL STEPS & STORAGE
After 2 hours, take your Greek Yogurt out of the refrigerator and ip the
Greek Strainer over the Small Container (or another container) to store the
Greek Yogurt. The Container Lid ts both the Small and Large Container.
Put it back in the refrigerator to chill for another few hours before serving.
FOOD FOR THOUGHT
SHELF LIFE
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.
TROUblEshOOTinG
If your final product is grainy in texture, the milk was most likely overheated.
Boiling the milk or puing it over direct heat “cooks” the milk proteins and
may cause it to become grainy or curdled.
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Tips & Tricks
TIPS & TRICKS
• For the freshest taste add any fruit, jam, sweetener, or avoring right before
serving.
• There are many ways to get the consistency of yogurt that you like. Heating
milk to 185° F alters the milk proteins in such a way that they can hold more
whey, causing the yogurt to be thicker. Mixing in about 1 cup of powdered
milk will also make a yogurt with a thicker consistency.
• Achieving a thick consistency with Almond milk may be difcult without
adding any additional ingredients. Check our website & blog at
www.bydash.com for more information about making Greek Yogurt with
non-dairy milks.
REUSING YOGURT CULTURE
• You can use ½ cup of your homemade yogurt (strained or unstrained) as the
starter yogurt for your next batch.
• The probiotics and live active cultures are strongest when the yogurt is fresh.
For the best results only use homemade yogurt as a starter yogurt while it
is fresh (no longer than 3 to 4 days in the refrigerator). After a few days the
probiotics in the previous batch can weaken and could make a yogurt with
too liquid of a consistency.
• We recommend only using the previous batch as a starter for 3-4 more
batches.
• If your starter yogurt contains the cultures Lactobacillus bulgaricus
(L.bulgaricus) and Streptococcus thermophilus (S.thermophilus), you may be
able to use your starter for many more batches. However, there are many
factors that affect the viability of yogurt cultures so the most reliable way to
ensure good results is to refresh your culture after 3-4 batches.
• You can freeze homemade starter yogurt to prolong its freshness—however,
don’t freeze for longer than a few weeks.
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Traditionally, Greek Yogurt may be made from either sheep’s
milk or cow’s milk, though cow’s milk is most commonly
found in brands sold in the United States.
Troubleshooting Your Yogurt
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TROUBLESHOOTING
YOUR YOGURT
The Yogurt Is Not The Correct
Consistency
• If the yogurt is grainy in texture the
milk was most likely heated too
much. Boiling the milk or putting it
over direct heat “cooks” the milk
proteins and may cause the milk to
become grainy or curdled.
• The yogurt or starter culture may
have been added before the milk
was cooled to 100°–110° F, thus
killing the live and active cultures.
• The milk may not have been heated
to 185° F.
• The Dash Greek Yogurt Maker may
not have been turned on or set
for the correct amount of time. Try
adding more time to the Dash Greek
Yogurt Maker.
• The starter yogurt may not have
been fresh enough for the live and
active cultures to turn the milk into
yogurt.
• The starter yogurt needs to be room
temperature before mixing it with
the milk.
QUESTIONS? CALL OUR
GREEK YOGURT
The Yogurt Has A Bad Taste
• The yogurt starter or culture may be
expired.
• The milk may be expired.
• Flavored yogurt may have been used
as a starter instead of plain yogurt.
• The yogurt may have been left in the
Dash Greek Yogurt Maker too long.
There Is A Liquid Collecting On The
Surface Of The Yogurt
• A little whey is normal, mix it into the
yogurt or pour it off.
• The milk may have been overheat-
ed (scalded or boiled) causing it to
separate.
• The yogurt may have been mixed
while fermenting.
Straining Trouble
• If it is too thick you might have
strained it for too long. You can mix
a few tablespoons of the whey back
into the yogurt to thin it out.
• If the Greek Yogurt is too thin, strain
it for a longer amount of time.
• If the strained yogurt is lumpy, try
mixing it well with a spoon. This
could be because the milk was
overheated and is separating into
lumps.
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HOTLINE
1-800-898-6970
RECIPE
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GUIDE & MEAL PLAN
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Flavoring Guide
FlAvOREd GREEK YOGURT
What You Need to Know
Flavored yogurt that you buy at the store starts out as plain yogurt. Flavors are
added after the yogurt has been fermented.
Storebought avors may have sugar, high fructose corn syrup, articial sweeteners,
articial avorings, thickeners, and stabilizers added. When you avor your own
homemade yogurt you know exactly what goes into it. Here are some suggestions:
FlAvOR inGREdiEnTs
Vanilla
Strawberry
Blueberry
2½ cups Greek Yogurt
½ tbsp vanilla extract or
vanilla bean paste
1-2 tbsp honey, agave or
other natural sweetener
2½ cups Greek Yogurt
4 fresh strawberries puréed
in the blender or strawberry
jam
1-2 tbsp honey, agave or
other natural sweetener
Strawberries to garnish
2½ cups Greek Yogurt
Blueberry preser ves
Alternative: Frozen wild blueberries thawed, pureéd with
agave & lemon juice
Fresh blueberries to garnish
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Flavoring Your Greek Yogurt
hOnEY nUT MAplE GREEK YOGURT
Servings 3 Prep Time 10 min Total Time 10 min
You can flavor the yogurt in advance but put any mix-ins
like nuts or granola on the yogurt right before serving so
chef tip
that they stay crunchy.
inGREdiEnTs
2½ cups of plain Greek Yogurt
3 tbsp organic/natural maple syrup
½ cup walnut halves
¼ cup sunflower seeds
3 tbsp wild honey
muesli or granola
diREcTiOns
Mix Greek Yogurt with maple syrup and divide into glasses or bowls.
Top with walnuts, sunflower seeds, muesli or granola. Drizzle with wild honey.
Serve immediately & enjoy.
GREEK YOGURT BREAKFAST PARFAIT
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Servings 1 Prep Time 5 min Total Time 5 min
inGREdiEnTs
Breakfast & Snacks
½ - 1 cup Greek Yogurt
Blueberries or fresh berries to taste
¼ cup roasted walnuts/almonds/pecans or granola
2 tbsp honey or agave to taste
diREcTiOns
Scoop Greek Yogurt into a glass or bowl.
Top with arnish with blueberries and roasted nuts of your choice or granola.
Sweeten with honey or agave.
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Breakfast & Snacks
bERRY MAnGO GREEK YOGURT SMOOTHIE
Servings 2 Prep Time 5 min Cook Time 3 min Total Time 8 min
Substitute strawberries or peaches or whatever fruit you
chef tip
chef tip
have on hand for a different flavor. Adding more or less
orange juice will thin or thicken your smoothie.
inGREdiEnTs
1 cup Greek Yogurt
½ cup frozen berries
¼ cup frozen mango chunks
½-1 cup fresh squeezed orange juice
diREcTiOns
Scoop frozen fruit into a blender, cover with the fresh squeezed orange juice.
Add 1 cup of Greek Yogurt.
Blend until smooth. Serve immediately.
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Appetizers & Dips
GREEK YOGURT DEVILED EGGS
Servings 12 Prep Time 10 min Cook Time 20 min Total Time 30 min
inGREdiEnTs
12 large eggs
⅓ cup Greek Yogurt
¼ cup pickle relish
2 tsp dijon mustard
¼ – ½ tsp cayenne pepper
¼ – ½ tsp smoked paprika
½ tsp salt
diREcTiOns
Place the eggs in a single layer in a saucepan with enough cold water to cover;
bring to a boil over high heat. Immediately remove from the heat. Cover and
let stand 15 minutes. Drain, and then run under cold water.
Peel the eggs and halve lengthwise. Remove the yolks and add to a bowl. Add
the yogurt, pickled relish, mustard, cayenne, smoked paprika, salt, pepper and
mix thoroughly.
Spoon the mixture into the egg white halves. Place the eggs on a plate,
garnish with a lile more smoked paprika, cover with plastic wrap and chill
until ready to serve.
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Appetizers & Dips
TzATziKi GREEK YOGURT DIP
Servings 8 Prep Time 10 min
Did you know that Greek Yogurt makes you make nice,
consistent bowel movements? It’s true!
chef tip
inGREdiEnTs
16 ounces Greek Yogurt (2 cups)
1 cucumber (seeded and finely diced)
2 tbsp olive oil
½ lemon juiced
2 tbsp dill chopped
1 tsp garlic powder
salt and pepper to taste
diREcTiOns
Finely chop the cucumber and the dill.
In a medium bowl add the olive oil, lemon juice, salt, pepper, dill, and garlic
powder to the Greek Yogurt.
Mix with a spoon until all ingredients are incorporated. Add the cucumber
and mix again. The sauce will be chunky and thick.
cURRY chicKEn & GRApE SALAD
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Servings 4 Prep Time 20 min Total Time 20 min
inGREdiEnTs
DRESSING
1 ½ cups Greek Yogurt
3 tsp curry powder
1 tsp onion powder
2 tbsp apricot
preserves
½ tsp salt
2 tbsp lemon juice
inGREdiEnTs
Dressings & Marinades
2 chicken breasts cooked and cubed
1 apple chopped
1 cup green or red grapes halved
2 stalks celery chopped
Toasted slivered almonds
diREcTiOns
Put dressing ingredients into a large serving bowl. Mix until combined.
Taste for flavor--add more lemon or preserves according to taste.
Add the chicken, apple, grapes, and celery. Stir until all ingredients
are covered.
Serve on a bed of leuce sprinkled with toasted almonds.
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Dressings & Marinades
chef tip
If you don’t have grapes this recipe is also delicious with dried
cranberries (substitute 1 cup for the 2 cups of grapes) or raisins.
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Entrées & Main Dishes
GREEK ROASTED CHICKEN
Servings 6 Prep Time 20 min Marinade Time 2+ hrs Cook Time 40 min
inGREdiEnTs
2 cups Greek Yogurt
3 garlic cloves, peeled and smashed
1 tbsp salt
1 tbsp granulated sugar
1 tsp curry powder
1 tsp coriander
1 tsp cumin
freshly ground black pepper
2½ to 3 pounds chicken parts*
drizzle of olive oil
bread crumbs (optional)
diREcTiOns
Mix Greek Yogurt with garlic, table salt, sugar, curry powder, coriander, cumin, and lots of freshly ground black pepper in a bowl.
Place chicken parts in a gallon-sized freezer bag (or lidded container) and
scrape yogurt brine over them, then swish it around so that all parts are
covered. Refrigerate for at least 2 hrs but preferably 24–48 hours.
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Entrées & Main Dishes
diREcTiOns cOnTinUEd...
When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil
(not absolutely necessary, but we never mind having a dish that cleans up
easily).
Remove chicken from yogurt brine (keep as much of the yogurt on the chicken
as you can) and arrange in dish with room between each piece. Drizzle lightly
with olive oil, then sprinkle with bread crumbs if desired.
Roast for 30 minutes for legs (approximately 35 to 40 for breasts), until brown
and a bit scorched in spots. If using boneless pieces, roasting should take
about 30 minutes. Serve immediately.
*baking times are for parts with the bone-in although boneless works
well, too
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Desserts
GREEK YOGURT CHOCOLATE CAKE
Servings 12 Prep Time 20 min Cook Time 25 min Total Time 45 min
inGREdiEnTs
½ cup cocoa
½ cup boiling water
1 ½ tsp baking soda
2 tsp vanilla extract
½ cup buer
1 ½ cups sugar
½ tsp salt
2 eggs
1 ¼ cups Greek Yogurt
2 ½ cups flour
diREcTiOns
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 buer mixture, add
the soda to the chocolate mixture. It will rise and lighten. Cream buer, salt,
and sugar. Mix in eggs. Mix in chocolate/soda mixture.
Add flour alternately with Greek Yogurt. Scrape baer into two greased 9-inch
rounds or a 9” x 13” pan. Bake at 350 for about 25-30 minutes. Allow to cool and
frost with Greek Yogurt Chocolate Ganache Frosting.
35
Desserts
GREEK YOGURT CHOCOLATE GANACHE FROSTING
chef tip
inGREdiEnTs
1 pint (16 oz) Greek Yogurt
12 oz semi-sweet chocolate chips
diREcTiOns
Melt chocolate in a double boiler on the stove or in the microwave stirring
aer each 30 second increment.
Mix melted chocolate chips into Greek Yogurt until chocolate is completely
blended. Makes enough to fill and frost a 9” round or a 9X13 cake.
It is important that the greek yogurt is room temperature before you add the melted chocolate. If
it is too cold the chocolate will seize, resulting in lile balls of chocolate throughout the yogurt.
This can be corrected if you heat the mixture slowly and stir well.
GRAhAM cRAcKER PIE CRUST
36
36
inGREdiEnTs
Header Subheader
Desserts
5 tablespoons salted or unsalted buer melted
1½ cups cookie crumbs (10 graham crackers; about 6 oz)
2 tablespoons sugar
1/8 teaspoon salt (omied if you use salted buer)
diREcTiOns
Pulse graham crackers in a food processor until finely ground or in a blender
or crush in a ziplock bag with a rolling pin.
Mix all ingredients together and press into a 9-inch springform pan or
pie plate.
Fill with cheesecake filling and bake according to instructions on page 37.
37
Header Subheader
37
Desserts
GREEK YOGURT CHESSECAKE
Servings 8 Prep Time 20 min Cook Time 35 min Total Time 55 min
inGREdiEnTs
2 cups Greek Yogurt
2 eggs
½ cup sugar
1 tsp vanilla
1 tbsp cornstarch
pinch of salt
diREcTiOns
Preheat the oven to 350 degrees.
Mix the yogurt, eggs, sugar, and vanilla by hand or in a blender. Add the
cornstarch and salt, mix well.
Pour mixture into a graham cracker crust and bake for 35 to 40 minutes or till
the center jiggles when the pan is gently shaken but the edges of the
cheesecake are set.
38
Customer Support
CUSTOMER SUPPORT
If your device fails to function as required, please check the troubleshooting
checklist on bydash.com. There may only be a minor problem that you can solve
yourself.
For product support, warranty and maintenance related questions (other than cleaning) please contact StoreBound directly at: 1-800-898-6970 from 7AM - 7PM PST,
Monday - Friday, or by email at info@storebound.com.
REPAIRS
DANGER! Risk of electric shock! The Dash Greek Yogurt Maker is an electrical
appliance. Do not attempt to repair the appliance yourself under any circumstances.
Contact customer service regarding repairs to the device.
TECHNICAL SPECIFICATIONS
Model Number DGY001
Voltage 120V ~ 60Hz
Power Rating 20W
bydash.com
QUESTIONS? CALL OUR
GREEK YOGURT
HOTLINE
1-800-898-6970
39
Warranty
WARRANTY
STOREBOUND, LLC – 1 YEAR LIMITED WARRANTY
Your StoreBound product is warranted to be free from defects in material and
workmanship for a period of one (1) year from the date of the original purchase
when utilized for normal and intended household use. Should any defect covered
by the terms if the limited warranty be discovered within one (1) year, StoreBound
LLC will repair or replace the defective part. To process a warranty claim, contact
customer care at 1-800-898-6970 for further assistance and instruction. A customer
care agent will conduct troubleshooting in an attempt to x any minor problems. If
troubleshooting fails to x the problem, a return authorization will be issued. Proof of
purchase indicating date and place of purchase is required and should accompany the
return. You must also include your full name, shipping address, and telephone number. We are unable to ship returns to a PO Box. Store Bound will not be responsible
for delays or unprocessed claims resulting from a purchaser’s failure to provide any
or all of the necessary information. Freight costs must be prepaid by the purchaser.
Send All Inquires To: Info@Storebound.com
There are no express warranties except as listed above.
REPAIR OR REPLACEMENT AS PROVIDED UNDER THIS WARRANTY IS THE
EXCLUSIVE REMEDY OF THE CUSTOMER, STOREBOUND SHALL NOT BE LIABLE FOR
ANY INCIDENTAL OR CONSEQUENTIAL DAMAGES FOR BREACH OF ANY EXPRESS
OR IMPLIED WARRANTY ON THIS PRODUCT EXCEPT TO THE EXTENT PROHIBITED
BY APPLICABLE LAW. ANY IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS
FOR A PARTICULAR PURPOSE ON THIS PRODUCT IS LIMITED IN DURATION TO THE
DURATION OF THIS WARRANTY.
Some states do not allow the exclusion or limitation of incidental or consequential damages, or limitations on how long an implied warranty lasts, so the above
exclusions or limitations may not apply to you. This warranty gives you specific
legal rights and you may also have other rights, which vary from state to state.
STOREBOUND MAKES PRODUCTS
THAT MAKE PEOPLE’S LIVES HAPPIER,
HEALTHIER, AND EASIER.
IF YOU’VE GOT A GREAT IDEA FOR A
PRODUCT, WE WANT TO HEAR ABOUT IT.
Go to our website at storebound.com
GREEK YOGURT
HOTLINE
1-800-898-6970
visit bydash.com
© 2013 by StoreBound
StoreBound LLC, New York, 10038
Patent Pending
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