WILL
WILL BE
WILL BE GOOD TO GO. ALL RIGHT.
ALL RIGHT. WE'RE GOING TO KEEP
GOING HERE.
GOING HERE. STEPHANIE ROBERTS IS
JOINING US.
JOINING US. I APPRECIATE YOU, TOO,
STEPHANIE ROBERTS.
STEPHANIE ROBERTS. >> Guest: THANK YOU.
I APPRECIATE YOU.
YOU WANT TO EAT YOGURT
WITH ME.
WITH ME.
WITH ME. I NOTICED YOU HAVE BEEN
EATING.
EATING.
EATING. >> Host: I'M TRYING TO
KEEP MY BERRY INTAKE UP
TO PAR AND I HAVE ADDED
CHEESE AND BACON BUT NOW
I NEED YOGURT.
IT'S ONE OF MY FAVORITES
THINGS.
THINGS.
THINGS. YOGURT WITH A LITTLE
PRESSURE PRESERVES IN
IT.
IT.
IT. IT'S
IT. IT'S FANTASTIC.
IT'S FANTASTIC. AND YOU GO AND YOU BUY
THESE THINGS OF YOGURT,
YOU PAY A FORTUNE FOR
THEM.
THEM.
THEM. YOU
THEM. YOU HAVE NO CONTROL OF
STORE-BOUGHT.
STORE-BOUGHT. YOU CAN TAKE A YOGURT
AND TURN IT INTO A
CALORIE BOMB.
CALORIE BOMB. THIS IS SUCH A WAY, WAY
-- IF YOU HAVE NEVER
MADE YOGA BEFORE, IT'S
EASY.
EASY.
EASY. THANKS TO THE FOLKS AT
DASH.
DASH.
DASH. >>
DASH. >> Guest: THIS IS A
GREAT IDEA.
GREAT IDEA. AND YOU KNOW WHAT?
WHEN YOU SAID IF YOU CAN
DO IT -- YOU CAN
DEFINITELY DO THIS.
MAKING YOGA ACTUALLY
COULD NOT BE SIMPLER.
MAKING YOGURT ACTUALLY
COULD NOT BE SIMPLY.
THE DASH YOGURT WILL DO
IT FOR YOU AND WHEN YOU
COME BACK IT'S FRESH AND
READY TO GO.
IT'S ALL ABOUT
UNPROCESSING THE FOODS,
TAKING OUT THE
PRESERVATIVES AND SUGAR
AND PUTTING YOU IN
CONTROL.
CONTROL.
CONTROL. SO I'M GOING TO WALK YOU
THROUGH THE PROCESS HERE
BECAUSE TRULY IT COULD
NOT BE SIMPLER.
TO START WITH, YOU
CHOOSE THE TYPE OF MILK
YOU WANT TO USE.
IF YOU ARE AVOIDING
DAIRY, PERHAPS USING SOY
MILK AND ALMOND MILK,
HARD TO FIND GOOD YOGURT
IN DAIRY ALTERNATIVES.
NOW YOU CAN USE YOUR
OWN.
OWN.
OWN. WE
OWN. WE ARE USING REGULAR
MILK 2%.
MILK 2%.
MILK 2%. WE HAVE IT READY TO GO.
THE FIRST THING I'M
GOING TO DO, THIS COMES
WITH A GREAT INSTRUCTION
BOOK, IT'S ALL WRITTEN
OUT FOR YOU.
I AM GOING TO HEAT THE
MILK.
MILK.
MILK. THE
MILK. THE REASON IS, I WANT IT
TO BE IN AN ENVIRONMENT
WHEN IT'S GOING TO HELP
THE PROBIOTICS GET
GOING.
GOING.
GOING. THAT'S THE GOOD STUFF IN
YOGURT.
YOGURT.
YOGURT. SO I'M GOING TO HEAT IT
AND LET IT COOL OFF.
WE DON'T WANT IT TOO
HOT.
HOT.
HOT. YOU
HOT. YOU NEVER WANT TO SCALD
YOUR MILK.
YOUR MILK. NOW THAT I HAVE MY WARM
MILK, I'M ACTUALLY GOING
TO ADD A YOGURT CULTURE.
BUT GUESS WHAT IT IS?
>> Host: YOGURT!
>> Guest: YOGURT.
SO LET THIS BE THE LAST
STORE-BOUGHT YOGURT YOU
EVER HAVE TO BUY.
>> Host: YOU GET A
LITTLE TO START YOURSELF
OFF.
OFF.
OFF. >>
OFF. >> Guest: YOU JUST GET A
LITTLE.
LITTLE.
LITTLE. AND FROM THEN ON YOU CAN
USE YOUR OWN FRESH
YOGURT AND KEEP USING
IT.
IT.
IT. >>
IT. >> Host: THE EXISTING
YOGURT WILL MAKE MORE
YOGURT OVER AND OVER.
>> Guest: ABSOLUTELY.
WE JUST NEED THE YOGURT
CULTURE.
CULTURE.
CULTURE. THERE ARE POWDERED
YOGURT CULTURES THAT YOU
CAN BUY BUT QUITE
HONESTLY, IT'S A LOT
EASIER TO BUY A TIN OF
YOGURT AND PUT IT IN
THERE.
THERE.
THERE. >>
THERE. >> Host: YOU CAN BUY
ORGANIC YOGURT.
ORGANIC YOGURT. >> Guest: YOU CAN DO ALL
THINGS LIKE THAT.
I'M ALL ABOUT KEEPING IT
SIMPLE.
SIMPLE.
SIMPLE. IF THE PROCESS ISN'T
SIMPLE, WE AREN'T GOING
TO DID IT.
SO LET'S MAKE IT SIMPLE.
SO I HAVE MY WARM MILK
AND ADDED MY YOGURT
CULTURE WHICH IS JUST
REGULAR PLAIN YOGURT AND
NOW I'M GOING TO FILL UP
MY JARS.
MY JARS.
MY JARS. SO YOU ARE GETTING SEVEN
JARS THAT COME WITH
LIDS, AS WELL.
AND THE YOGURT MAKER.
AND IT'S REALLY AS
SIMPLE AS THAT.
OTHER THAN THAT, IT'S
ALL ABOUT TEMPERATURE
CONTROL AND TIME AND
THIS DASH YOGURT MAKER
DOES IT ALL FOR YOU.
ALL YOU ARE GOING TO DO
IS PUSH A BUTTON.
SO WHAT WE ARE GOING DO
IS WE ARE GOING TO GO
AHEAD AND FILL THESE.
AS YOU START TO THINK
ABOUT -- I'M GOING TO
MAKE A MESS DOING IT.
AS YOU START THINKING
ABOUT ADDING FLAVOR,
YOU DO THAT LATER.
WE HAVE TO USE TH
WIDEST POSSIBLE PICTURE
HERE, GUYS.
HERE, GUYS. >> Host: WE ARE GETTING
SOME IN THE JAR!
>> Guest: ALL RIGHT, MR.
"20 YEARS IN THE
RESTAURANT INDUSTRY,"
RESTAURANT INDUSTRY," I'M GOING TO HAND THIS
TO YOU.
TO YOU.
TO YOU. I
TO YOU. I THINK WE ARE GOING TO
USE A WIDE CONTAINER
NEXT TIME.
NEXT TIME. >> Host: WHATEVER VESSEL
YOU HAVE TO MIX IT IN
THAT'S BETTER THAN OURS
OR MAYBE EVEN GET
YOURSELF A FUNNEL, YOU
MIGHT WANT TO USE A
FUNNEL.
FUNNEL.
FUNNEL. THAT WOULD WORK.
YOU CAN POUR IT.
BUT HONESTLY, COOKING IS
MESSY.
MESSY.
MESSY. I
MESSY. I LOVE IT FACT THAT THIS
IS JUST TWO STEPS.
YOU JUST POUR IT IN.
>> Guest: THERE'S
NOTHING WRONG WITH STORE-
BOUGHT YOGURT ASIDE FROM
THE PRESERVATIVES AND
THINGS LIKE THAT.
WHAT'S USUALLY WRONG IS
THE COST, YOUR LACK OF
CONTROL, AND THEN YOU
START TO THINK ABOUT,
THIS ISN'T EXACTLY A
DIFFICULT PROCESS.
DIFFICULT PROCESS. I'M ALL ABOUT BUYING
THINGS THAT ARE A LOT OF
WORK TO MAKE.
RIGHT?
RIGHT?
RIGHT? OR
RIGHT? OR THAT I CAN'T DO
MYSELF.
MYSELF.
MYSELF. >> Host: PERFECT.
ME, TOO,, TOO.
>> Guest: I CAN USE
ALMOND, SOY, FULL OR LOW
FAT.
FAT.
FAT. I
FAT. I HAVE THE YOGURT
CULTURE.
CULTURE.
CULTURE. I SET THE TIME.
THE TIME DEPENDS ON WHAT
TYPE OF MILK YOU'RE
USING.
USING.
USING. BY
USING. BY THE WAY, THE LITTLE
BOOKLET TELLS YOU IT'S 8
HOURS FOR WHOLE, 10
HOURS FOR 2%, 12 HOURS
FOR SKIM.
FOR SKIM.
FOR SKIM. THAT'S ALL YOU NEED.
AND THEN YOU PUSH START.
THAT'S ALL THERE IS TO
IT.
IT.
IT. I
IT. I WANT TO SHOW YOU A
VALUE THING.
VALUE THING. LET'S SLIDE DOWN HERE
FOR JUST ONE SECOND, IF
WE CAN.
WE CAN.
WE CAN. LET'S SAY I HAVE MY
GALLON OF MILK, RIGHT?
MY GALLON OF MILK WOULD
ACTUALLY MAKE 21 JARS OF
YOGURT.
YOGURT.
YOGURT. THESE ARE EIGHT OUNCE
JARS THAT DASH IS GIVING
US.
US.
US. YOU
US. YOU GET SEVEN TIMES
THREE.
THREE.
THREE. ONE GALLON OF MILK.
THAT SAME COST $4 FOR A
GALLON OF MILK, GIVES ME
21 YOGURT JARS, $4 FOR
THE GALLON OF MILK BUYS
ME FOUR YOGURTS.
SO FOR THE SAME $4,
HERE'S THE VALUE
DIFFERENCE IN WHAT YOU
GET.
GET.
GET. SO
GET. SO NOW SUDDENLY THIS
MAKES SENSE.
MAKES SENSE. >> Host: ONE OF THE
OTHER THINGS WE REALLY
LOVE ABOUT THIS, THESE
ARE GLASS.
ARE GLASS. AND YOU KNOW WHAT?
THIS MAY NOT BE A BIG
DEAL TO A LOT OF YOU.
BUT IT'S A BIG DEAL TO A
LOT OF YOU.
I KNOW PEOPLE WHO WILL
NOT EAT OUT OF PLASTIC.
>> Guest: I UNDERSTAND
WHY.
WHY.
WHY. >>
WHY. >> Host: I GET IT.
LISTEN, OR HAVE PLASTIC
WATER BOTTLES.
WATER BOTTLES. THEY CAME UP WITH THE
GLASS WATER BOTTLES.
PEOPLE ARE REAL FINICKY
ABOUT THAT.
ABOUT THAT. AND I DON'T BLAME YOU.
BUT ALSO, THE NICE THING
YOU IS USE THEM OVER AND
OVER AGAIN.
OVER AGAIN. >> Guest: ABSOLUTELY.
>> Host: YOU RECYCLE IT
IN YOUR OWN HOME.
>> Guest: YOU CERTAINLY
DO.
DO.
DO. ALL
DO. ALL RIGHT.
ALL RIGHT. SO NOW I'M GOING TO COME
BACK, MAYBE I WENT TO
BED.
BED.
BED. MAYBE I WENT TO WORK.
THIS IS WHAT I COME BACK
TO.
TO.
TO. YOGURT READY TO GO.
SO ALL I DO IS MIX IT UP
TO MAKE SURE ANY OF THE
QUICK LID IS ABSORBED
AND LOOK AT THE
CONSISTENCY THAT IS
COMING OUT HERE P THE
CREAM YES, MOST
DECADENT, FRESH HOMEMADE
YOGURT AND LITERALLY ALL
I DID WAS MIX MY MILK,
ADD THE LITTLE BIT OF
YOGURT TO GET THE
CULTURE GOING AND I'M
GOOD TO GO.
FROM HERE, THE SKY IS
THE LIMIT.
THE LIMIT. GUY, WHAT DO YOU LIKE ON
YOUR YOGURT?
YOUR YOGURT? YOU CAN AT FRUIT AND
GRANOLA AND BLUEBERRIES.
>> Guest: LET'S PUT SOME
GRANOLA ON THERE.
IS THIS TOASTED COCONUT.
FROM HERE ON OUT I CAN
PUT IT IN EACH OF MY
JARS AND PUT THAT JAR
BACK IN THE FRIDGE.
ANYTIME I'M READY TO
HAVE A YOGURT, OFFER I
GO.
GO.
GO. BUT
GO. BUT ONCE YOU HAVE FRESH
YOGURT ALL THE TIME IN
YOUR HOME, THINK ABOUT
ALL THE THINGS YOU CAN
DO.
DO.
DO. THIS
DO. THIS IS ONE OF MY
FAVORITES.
FAVORITES. TASTE DIFFERENCE?
TASTE DIFFERENCE? >> Host: FIRST THING I
NOTICE, THE CONSISTENCY.
>> Guest: IT'S SO THICK
AND CREAM EAR.
ISN'T IT WONDERFUL?
ISN'T IT WONDERFUL?
>> Host: REALLY.
>> IT'S ADDICTING.
IT IS WONDERFUL.
>> Host: OH, MY GOSH.
>> Guest: IT'S A HUGE
DIFFERENCE.
DIFFERENCE. BUT I CAN TAKE THAT
FRESH YOGURT --
>> Host: IT'S SO
DIFFERENT FROM THE STUFF
YOU GET IN THE STORE.
>> Guest: IT IS, BECAUSE
IT DOESN'T HAVE ALL THE
PRESERVATIVES.
PRESERVATIVES. IT HASN'T BEEN SITTING
ON THE SHELF FOR WEEKS
AND WEEKS AND WEEKS.
>> Host: AMAZING.
>> Guest: WHAT ABOUT A
FRESH TZATZIKI DRESSING?
I CAN TAKE MY GREEK
DRESSING, YOGURT, LEMON
JUICE, DILL, SUDDENLY MY
SALAD DRESSINGS BECOME
UNPROCESSED AND FRESHER.
>> Host: WITH THE
COCONUT IN THERE?
>> Guest: WHAT ABOUT
LEMON AND GARLIC ON THE
FISH.
FISH.
FISH. YOU
FISH. YOU WILL NEVER MISS THE
DIFFERENCE BUT THE FAT
DIFFERENCE.
DIFFERENCE. AND THEN YOU CAN DO SOME
GREAT THINGS AS WE GET
TOWARDS SUMMER AND WE
ARE THINKING ABOUT WAYS
TO TRY TO -- I'M ALWAYS
TRYING TO GET MORE
CALCIUM IN MY KIDS.
THEY ARE NOT GOOD MILK
DRINKERS.
DRINKERS.
DRINKERS. I LOVE TO INCORPORATE
YOGURT.
YOGURT.
YOGURT. YOU CAN MAKE YOUR OWN
PORTABLE FROZEN YOGURTS.
PICK YOU WILL THESE
SLEEVES ANYWHERE ONLINE.
YOU CAN ALSO USE ICE
CUBE TRAYS TO MAKE
LITTLE GRAB AND GOES.
YOU CAN USE POPSICLE
MOLDS TO MAKE YOUR OWN
GREEK YOGURT POPSICLES
FLAVORED WITH FRUIT AND
JUICES.
JUICES.
JUICES. CUT OUT THE SOUR CREAM
IN YOUR CRUDITE.
MAKE IT WITH YOGURT.
YOU CAN EVEN BAKE WITH
IT.
IT.
IT. YOU
IT. YOU KNOW, SOUR CREAM
CAKES ARE SO GOOD
BECAUSE THEY'RE MOIST.
MAKE IT WITH YOGURT.
>> Host: IF YOU GET THE
DEVILS FOOD CAKE WHICH
IS THE ONE THAT'S REALLY
LIGHT -- NOT THAT.
ANGEL FOOD CAKE.
ANGEL FOOD CAKE, IF YOU
MIX PRESERVES WITH,
LIKE, A LITTLE BIT OF
YOGURT AND PUT THAT ON
ANGEL FOOD CAKE, IT'S
LOW CALORIE, COMPLETELY
SATISFYING.
SATISFYING. HONESTLY, YOU WOULD --
IF YOU GAVE SOMETHING A
PIECE OF THAT, THAT'S
REALLY DELICIOUS.
REALLY DELICIOUS. >> Guest: THERE'S A
RICHNESS ABOUT YOGURT
THAT SAYS.
THAT SAYS. SO WHETHER IT SAYS YOU
FOR THE DECADENCE AND
THE DESSERTS OR WHETHER
IT'S JUST YOU'RE
SATISFIED BY THE FACT
THAT THERE'S PROTEIN AND
IT'S FILLING YOU UP -- I
EAT ONE FOR BREAKFAST
EVERY MORNING, AND I'D
MUCH RATHER HAVE IT
FRESH AND HOMEMADE.
WE LOVE IT FOR THE
BREAKFAST.
BREAKFAST. PACK YOUR FRUIT AND
GRANOLA.
GRANOLA.
GRANOLA. YOU HAVE YOUR DASH
HOMEMADE YOGURT AND A
GREAT BREAKFAST WHEN
YOU'RE TIGHT ON TIME.
BUT FOR LUNCH, I LOVE
EGG SALAD AND CHICKEN
SALAD.
SALAD.
SALAD. I
SALAD. I DON'T EAT IT VERY MUCH
BECAUSE IT'S MADE WITH
MAYONNAISE.
MAYONNAISE. IT'S TERRIBLE FOR US.
MAKE IT WITH YOGURT.
I WILL TELL YOU THE
CHICKEN SALAD WITH THE
YOGURT IS AWESOME.
AND THEN FOR DINNER, WE
ARE GOING TO USE A
DRESSING FOR OUR
TZATZIKI AND CHICKEN AND
WE ARE GOOD TO GO.
THAT BOOKLET TELLS YOU
EVERYTHING.
EVERYTHING. >> Host: YOU CAN MAKE
HONEY, APPLE, PRUNE,
STRAWBERRY, BANANA, PLUM
AND ANY KIND OF YOGURT
YOU CAN THINK OF.
YOU GET THE RECIPE BOOK.
THERE ARE CERTAIN THINGS
SO COMPLICATED I WILL
NEVER MAKE.
NEVER MAKE. MOLE SAUCE WHICH HAS 48
INGREDIENTS.
INGREDIENTS. GO IT A RESTAURANT AND
EAT MOLE.
EAT MOLE.
EAT MOLE. MAKE YOUR OWN YOGURT.