Thank you Louise. Every time I don't know how to cook something with my Ninjas you always have a solution and a recipe that saves me. I cooked all the family favourites for Christmas 2021 with your help which saved me about 6 hours of stuffing around with the oven and cooktop. You're wonderful.
Thank you Louise. Every time I don't know how to cook something with my Ninjas you always have a solution and a recipe that saves me. I cooked all the family favourites for Christmas 2021 with your help which saved me about 6 hours of stuffing around with the oven and cooktop. You're wonderful :)
I’ve owned my Ninja Foodi for at least 2 years and never used it. However, I subsequently lost 100 lbs doing Bright Line Eating, and I eat yogurt every morning. Now that Faje yogurt is $6.14 for 32 oz!!!!!!! I’ve decided to make my own yogurt. Thank you for making this so easy and easy and understandable!!!!
Try using a tea towel instead of foil. You may be getting some condensation from the foil into the yogurt which may be making the yogurt a bit runnier.
Best easy & forgiving recipe! Used 2% milk & forgot to keep stirring for temp to reach 187 (busy). added small amount of splenda & mixed well to enhance taste, after cool down in ice water added culture mixing well, set ninja foodi on 185 temp for 8 1/2 hrs., & went to bed. Next morning had wonderful yogurt, put in container & refrigerated. I use yogurt everyday in smoothies. What a saving, & trip to store to buy yogurt! THANK YOU for sharing!
Take some of that yogurt and make tzatziki. It's delicious and you will love it. I've made it from store bought yogurt and it's good but from your foodi yogurt it will be phenomenal. Love, love all your videos.
Perfection every time! One of the reasons I got the foodi is to make yogurt. It is an outstanding recipe! I also strain the yogurt for about 14 hours to make farmers cheese (Tvorog). It is my go to lunch and while it eats like a dessert as i like adding some preserves to it, it is packed with protein and calcium. Thank you for posting this video. 💕 Yummm
I made this and yes it was delicious. I haven't had full fat yogurt in ages. I never peaked, I trusted you and my trust wasn't misplaced. Love your videos they have really helped me.
Thank you for inspiring me, Louise. I love Greek and Bulgarian yoghurt. Will definitely try this recipe in the Ninja. For breakfast, I love Greek yoghurt with home-ground pumpkin seeds and a little honey or some of my mother's home-made crab apple jelly (watered down to make a little syrup). When I was on holiday in Bulgaria, the catering manger was impressed that I didn't have cereal or a fry-up for breakfast, but had their Bulgarian yoghurt instead.
Thank you again for this wonderful recipe, I am in love again with homemade yogourt. I also strain it in a nut milk bag (works perfectly, onlt takes two minutes at the most to wash it) to make greek yogourt. I love it in the dehydrator for 8:30 hours. I no longer buy sour cream as this yogourt is so good for that too, especially that I am the only one who likes sour cream (with mexican food!❤️). Especially during this pandemia, it allows me to go out a lot less often to get food, the yogourt keeps very well for 2-3 weeks, maybe more. I just love your recipes, you give a lot of advices in your videos, this is just great! Stay safe!
Thank you so much I have tried to make yogurt in my Ninja several times and they all went down the drain. I used your recipe and voila it is amazing! I haven't tried it yet but it is so thick I can't wait to try it for breakfast. I did add a vanilla bean to it so hope that makes it taste wonderful! Thank you again!!
This recipe works out great and has crazy good yield! I used a half gallon and It came out great! Thanks for the video! Also the thermometer I used is a typical hand thermometer from OXO
This is fantastic. I do Bright Line Eating and one of my favorite breakfasts includes 8 oz. of Greek yogurt. I have been using Fage 5% but can see this is far more economical to just make. I’ve dropped 60 lbs and kept it off for just over a year. It is the single most amazing program ever (I’ve tried everything). I will be using Cara Cara Orange Vanilla Balsamic Vinegar (1 T) to this yogurt and will top the yogurt off with 6 oz. of raspberries, blueberries and banana to sweeten it. I don’t eat sugar so those two items along with a little cinnamon will be perfect. Thank you so very much!!!!!!!
@@TheSaltedPepper Hi Louise, I am such a new fan! I purchase it from Amphora in Lafayette CA. They will ship it. I use their vinegars in my salad dressings as well. They taste DIVINE and quite frankly, I'm worth it! Haha. They have white peach balsamic, pear, strawberry, etc. All without the sugar. I don't eat flour or sugar so they were a huge source of "cool" for some of my recipes. Hope you like them too. Just google, call and ship!
I see you don’t eat sugar/flour. Are you doing Bright Line Eating by any chance? I’ve lost 100 lbs doing BLE, hence the reason I’m looking to make my own yogurt.
Came here to see if I could make yogurt somehow on my op300 using slow cooker or something... The first thing you said was no! So thanks for saving me time and money. You're THE go-to creator for these appliances.
Thank you! I’ve wanted to make yogurt for some time now. I’ve learned how to do it before, but I was nervous with the ninja since I’m not familiar with the preciseness of the ninja’s settings and I didn’t want to ruin it. For those who don’t have yogurt to make their yogurt: you can always pick up one of those single serving cups that has the active cultures. I used skyr and it worked out great! (Mine is probably not authentic yogurt due to this, but it’s lovely none the less.)
Woohoo.. It worked.. For anyone who misses the add function on the yogurt setting.. You can start over with the same milk with no problems.. Yay.. Yogurt is excellent.
@@TheSaltedPepper thank you so much for all you do on your channel.. I come to you for everything I do in the ninja.. I'm so grateful for all your time and energy.. Thank you..
I'm sure you can and I probably should have mentioned that. I have never done the cold start method, but you should be able to add your starter and just go straight to the dehydration function when using an ultra pasteurized milk because you don't have to worry about killing any bacteria that would spoil the yogurt.
Mine has a dehydrate button and 'slow cook/yogurt button. Which do I use please and will the times be the same if it's the yogurt button? Many, many thanks, Louise, for all your fabulous videos, clear step-by-step instructions, and of course, GREAT tasting foods!
You can use your yogurt button. This video was done before that option was available. Just follow the prompts on the screen for when to add the starter.
Hi Louise! I just want to say your channel is the best! In fact, I've been watching them nonstop practically since I found them. Some might say they are the reason I splurged and bought the new smart ninja foodi with the thermometer 😄. You could definitely help curb my guilt if you would please show us how to make cream cheese with the whey from your yogurt, and upload more videos using the new foodi? My family will surely forgive me once I add that to the list of things I can do with it, and you'll gain a few more lifetime fans! Either way, you've got me hooked. Thank you!
I love my TDot and Cheflarm thermometers from Thermoworks. They allow you to set your desired temp and will sound an alarm when temp is reached. They are a bit more expensive (about $45). I also love my Thermopop which is a simple stick it in and read it (similar to yours) but it is almost instant. It is only $34. There are amazing thermometers.
Hi, I have been using this recipe since this YT video was available. Love it! Question: can sour cream be made in the NF using the same (Louise) method as yogurt but with cultured sour cream (like Tillamook Cultured Sour Cream) as a starter and with milk?
thank you very much you just saved me $100 i was going to buy an instant pot, i have no room for more appliances I have a foodie and a power pressure xl. thank you love your videos!!!
The original uk models don’t have the dehydrate or yoghurt functions, so I replaced mine with the Max/Deluxe version just so I can make this haha. Love the video! Who would have thought a 20 year old would binge watch your videos 😂
@@TheSaltedPepper my yoghurt came out amazing. I used UHT milk but didn’t realise I could avoid the boiling step😭. It took a while to cool before the Add and Stir function came up. But I incubated it for 8 hours and it came out amazing. Is there any way you could speed up the cooling time even though it’s pretty much controlled - I get impatient haha.
I am still confused when it comes to making yogurt - I know once you make it you can reserve some for the next batch, but what do I need to use for my first batch? Apparently from what I've read, not all store bought yogurt can be used. Thanks!
You can use any store-bought plain yogurt with live cultures. Most of them have live cultures. Dannon is fine, just get plain. Here is the written recipe for reference and more info: thesaltedpepper.com/homemade-yogurt-in-the-ninja-foodi/
If I make my own almond milk does it need to be sweetened? If so does it matter what I sweeten the milk with. I would like to sweeten mine with monk fruit sweetner. If I need to sweeten. Monk fruit s a sugar substitute. Thank you. BTW I am loving your videos. Just got my Foodi for Christmas and I love it!!!
I am not sure about that. I would check some recipes out on line that use Almond milk and see what they say. I never sweeten my yogurt, so I don't want to give wrong advice.
I remembered your channel from last year, so naturally when I thought about making my own yogurt, I figured you would have something! (Why, oh why, have you not yet been discovered for the Food Network?! Not that it would be your thing or anything! haha) You made it look so easy that I could finally be convinced I need the Foodi!! It looks delicious! Thank you for taking the time to film this process!
@@TheSaltedPepper LOL. I imagined that would be your answer and I hear you! My husband enjoys watching the show "Chopped" and at times "Grocery Games", neither of which have anything to do with cooking joyously as you do. Since I cook, I don't find much delight in "cooking under pressure", but the final product is interesting while under pressure! However, not everyone has a goal of being on a network show, but many do, which is totally cool, right? Frankly, I find your chatter to be far more interesting than any cooking show they have. Your personality far outshines any of their shows (sorry, Food Network!). How's that?! I have watched so many of your videos - even the dishes I know I will never cook! I watched the one where you made enchiladas...and then I wanted enchiladas that day from the local Mexican restaurant!! Uff. Good stuff, your channel!
I love my foodi....I use it for everything...makes amazing oven potatoes, french fries, wings, use the pressure cooker for roasts and one pot meals, and now getting ready to make yogurt tomorrow! I just loooove the versatility of this cooker! Make amazing jerky with dehydrate function. The only function I have yet to try is the yogurt and the sous vide...
Hello can you make yogurt the same way but using almond milk instead and how would the yogurt function work on the Ninja Foodie Deluxe? Thank you for helping out God bless stay safe and have a wonderful day
I have heard that you can use almond milk, but you have to make it yourself and not use the store-bought kind. I have never done it, so I really can't give advice on that. The yogurt function on the Deluxe works by heating the milk to a certain temp, then allowing it to cool down. It tells you when to add your starter and then it keeps it at the low temp for fermenting. You hit the slow cook button twice to get to the yogurt setting.
@@TheSaltedPepper hello thank you for responding awesome information about making yogurt I will have to try to make almond milk at home just a fyi store brought almond milk doesn't work lol so I'm am on to try it again but with homemade almond milk. Thank you for your help have a wonderful day and God bless
I am obsessed with your videos! I love your recommendation of using foil! I tried this with my last batch of yogurt and I found it kept the “sour” smell of the yogurt from sticking to the lid.
Thank you for all these recipes, and tips for this great appliance. I am having difficulty, though, adjusting the larger foodie recipes to mine, which is the 5 quart . Any suggestions?
Hi Louise when adding the yogurt to the mix does it have to be a plain yogurt or can I add whatever yogurt I have on hand (greek berry yogurt "Skyr brand")?
Hello! In a beginning, when you boil milk to 181 f, what function are you use? Yogurt function? And when you put culture, are you using dehydrate function? And how to take culture for next time? Just take small amount from ready yogurt? Thank you
This is an older video before the Foodi had a yogurt function, I used the sear/sauté. Yes, I'm using the dehydration function. You can save a starter from the last batch or buy a small container of plain yogurt to get started. Here is the written post: thesaltedpepper.com/homemade-yogurt-in-the-ninja-foodi/
Thanks a lot for the recipe 👍 but i would like to ask you there is a glass lid sold separately for the ninja foodi can i use it instead of the aluminum foil?
You can't use the TenderCrisp lid with another lid, so that wouldn't work. You can skip the foil and reduce the dehydration heat to 150F and the skin that forms on top isn't that bad and you just peel it off. I just did this with the last batch of yogurt I made.
Hi! I’m new to your channel and just LOVE it, I don’t even have a Foodi!! I’m hoping this coming Amazon Prime Day might have a good sale....or Black Friday!! But just love your vids!!
What product would you use to give it a vanilla flavor? Would Torani syrup work? What about raspberry flavoring? If you use flavored store bought yogurt does that flavor the end product?
Flavored store-bought yogurt won't flavor your homemade yogurt. You can add flavoring at the end, but I haven't been successful adding it before incubation. I usually add a little sweetener (honey) and a raspberry or strawberry jam before serving and it's delicious.
Hi, thank you for this video. I am curious why you use 180°F for incubation while most articles and videos require between 95°F to 107°F, please explain what's the difference in your technique?
I started with Ultra Pasteurised milk. Started with cold milk. Added 1 can of sweetened Eagle Brand milk. Added 2 tablespoons of plain yogurt. Covered bowl with foil. Lowered lid and set Ninja for 180 degrees for 8 hours. I prefer Greek yogurt so I put yogurt into special device for drawing the whey. Left in refrigerator for 6 hours. Delicious and perfect. Serve in small dessert dish and put two spoons of peach preserves. Nice after-meal dessert or delicious breakfast, too. What is a good use of the whey?
Louise, why do you need to bring the milk to 181 and then cool down to 115? I understand the 115 degrees, can you just take your temperature to 115 degrees instead of higher and cooling down?
Because the milk is not ultra-pasteurized, you bring it to 181 to kill any bacteria that might be present in the milk. We store milk in fridge which makes it safe for us to drink, but when making yogurt we keep it at a temperature to allow the live cultures to multiply and make yogurt. This temperature is also perfect for other bacteria to grow and ruin our yogurt, so we heat the milk to kill them. If you use ultra-pasteurized milk (Fairlife) , this step isn't necessary and that technique is cold start yogurt. I tried to make cold start yogurt once and it just didn't turn out for me. I'll try again though and update the post. Have a great day!
I haven't tried that, so I'm not sure. I would try looking up how to make coconut milk yogurt and when it calls for the fermenting process, you can use the same technique. Just check your temps the first time you make it in case you need to lower the dehydration setting.
@@TheSaltedPepper I did find a video on doing it in an instant pot with the yogurt button. This is my first time using a pressure cooker. Guess I will take the two and see what is similar and different and try this out. Worth a shot!
Wow, 180°F? That’s pretty high. I wouldn’t have thought it would work since the culture dies above 115°F. I was told that you can save and use the whey to make your next batch of yogurt instead of using yogurt. I wonder if the whey will keep longer in the freezer? Thank you for your video.
Yes, I know! I did batches at various different dehydration temps and 180° F worked the best to produce the thickest yogurt. I would probably decrease it some if you don't use foil on top, but other people have done it at 180° F without foil and it worked just fine.
Sorry, I didn't see the second part of your question. I have never tried to make yogurt from the whey, but I do have a lot of it in the freezer. I usually just freeze the yogurt itself, but it would be good to know if it worked. Next time I make yogurt, I'll give it a try.
Nanas Grand babies I always add my flavoring at the end like I did with the strawberry preserves. Just swirl it into the yogurt for strawberry yogurt. Some people add flavored coffee creamers when they add the starter and they say that works. I haven’t tried that though. I like the orange creamsicle and key lime idea! I’ll have to try to figure out the best way to achieve that. Maybe key lime juice and sweetened condensed milk? Orange extract and vanilla coffee creamer?
I have the Yogourt setting and tried the recipe that came with the Ninja but skipped heating the milk at the beginning, I followed with the Fermentation setting as they suggested for 8 hours. The recipe mentioned that the warming process on the yogourt setting, the pasteurization ,could be skipped and since I use pasteurized milk I figured it would work. Well after 8 hours I got liquid yogourt or curdled milk, I am not sure. I will use this FAILED Yogourt in pancakes or to marinate chicken. At least I used only 6 cups of milk for this first attempt. Thank you for the demo and the great suggestions, again, a super video from you!
Louise, I just read your answer to a previous post and you explained that if we dont heat the milk other bacteria can multiply and ruin the yogourt. Thanks.
Update. Finally I had made very liquid yogourt with the Sealtest 2% milk (Canada). Once cooled , the appearance improved. I made drinkable yogourt with fruit and maple syrup in a blender, and made pancakes. Both turned out well. The drinkable yogourt was delicious, sort of like the name brand Danone: Danimo, the drinkable yogourt for kids.
Can I ask a question not related to yogurt making, please? Where did you get your ladle/spoon? I've been looking for one like that but haven't been able to find one!
Hey there Louise! I tried making the drained Greek yogurt, and it's the best yogurt I've ever had, including the couple of times I lived in France! I put together a nifty draining apparatus that I'll post soon in the NF101 group! I'm putting together an Amazon order from your store, and I do not see the jumbo ice cube tray there. Is it not a qualifying item? Should I just use the above link?
Very good video Louise! I made it once, oh it is so so good, nothing compared to store bought and cheaper. I was wondering if you have tried to add powdered milk before heating the milk to boost protein content. If so, does it change the thickness or taste? Thank you so much!
I add powdered milk to the yogurt every time. I’m not sure if it changes the taste because I’ve never made yogurt without it! But I can assure you it makes the yogurt thicker because I use 1% milk to make my yogurt and it’s wonderfully thick and delicious after I’ve drained the whey to make Greek yogurt.
Almond milk does work as long as you make the Almond milk yourself. You also want to decrease the temp of dehydration to 135-150. Someone gave me that feedback because her mixture got a little to hot on 180 with Almond milk.
@@TheSaltedPepper Wonderful! That was my big question too as I can't do anything dairy anymore so I make my own almond milk. Oh darn, I wonder what kind of starter I need to then since regular store bought plain yogurt will be dairy??? Help!
Ok live and learn! I am attempting to make yogurt in my foodie deluxe for the first time. Watched your video last week. But, decided to try the foodie cookbook version. Not noticing how vague the directions are. After wasting 8 hrs heating my milk, I’m continuing with your directions that I should have started with.😩 Only thing, now I need to stay awake until 2am to get it into the fridge. 🤞🏽hope it turns out ok.
I tried the Food recipe too, their recipe is a bit confusing: you can heat the milk for 8 hours on the Yogourt setting and then when it is cooled add the culture and continue another 8 hours to make the yogourt on Fermentation ( press twice on the slow cooking button to display the Yogourt setting then press to lower the temperature and you get the Fermentation setting to make the yogourt). They also suggested that you could skip the heating on the yogourt setting and go straight to the yogourt making. Well, I skipped the heating since, I use 2% pasteurized milk, not fresh from the cow or goat milk. I got a liquid yogourt, or curdled milk, I dont know. Not appetizing at all. I plan on using it to marinate chicken with spices, the whey should tenderize the meat!
Bob M that setting keeps the milk temp in the perfect range. I just made it again without foil and dropped the temp to 165 and that was fine too. This is using whole milk, thinner milks would need a lower temp because they aren’t as viscous. I go over all this in the written recipe if you want to look at it: thesaltedpepper.com/homemade-yogurt-in-the-ninja-foodi/
@@TheSaltedPepper Thank you so much for your reply and time. So it appears that although the temp setting of 180 will in actuality keep the liquid temp down around 110/115. Is that correct? I would have never guessed that and I know it has taken you much experimenting to get it right. Much thanks
Bob M That is correct. Think about it like this. You set an oven to 350 F and put a chicken in to cook it comes out at 165 degrees or so. The oven temp doesn’t directly correlate to the temp of the item you are cooking. It’s more complicated of course, but that’s the basic answer.
@@TheSaltedPepper Just wanted to post you to tell you that you are correct. I tried an experiment by putting a thermometer on a ceramic plate and placing it in my regular oven - stabilized the temp of my oven at 150 degrees and then I put a two-cup Pyrex measuring container (filled with 1 cup of water) into the oven and I went to work. Nine hours later the oven thermometer was still right at 150 but the pyrex water temp was right around 110. The plate and racks were very warm to the touch but not the liquid. If I had to guess, based on your own yogurt temp experiments and my water temp experiment, I would guess (and it is only my guess) it appears that water-based liquids do not so easily accept the transference of heat. It must throw it off somehow, perhaps through evaporation. Anyway, I can say that my water would not equalize to the temperature in the oven, but the plate, racks, and a pizza pan did. Just wanted to pass this along to you. I found your channel last night, I like it, I subscribed to it last night.
The Salted Pepper Thank you so much for the explanation, I was wondering about the same thing. But I did it your way anyway the first time. I had used 1% milk, it tasted very good, but the consistency was not as thick as yours. I strained it, and it was fine. But I am making it again this time with whole milk... and I might strain it with my new nut milk bag, it is a really good one... you can wash it in the washing machine. Anyhow, thank you again for your yogourt recipe!
The slow cooker gets too hot in my opinion and will most likely kill the culture. I did do some testing with it for another recipe and you might be able to make yogurt if you use the slow cooker on high for 60 minutes and then turn it off and let the residual heat encourage the culture to multiply quickly. Here is the article where I went over the temps and times of the slow cook function: thesaltedpepper.com/overnight-breakfast-casserole/
@@TheSaltedPepper well i do it in my crockpot on low for 2.5 hrs and den i leave it on keep warm anything over 3 hrs and den i place the cooker in theoven with the light on about 8 hrs (usually overnight when i am asleep) and it works great so i was assuming the slow cook function on the foodi might have worked, thanks for the article, gonna check it out now
Abigale Jeremiah I don’t have needed functions, so gonna try on low slow cook for 12 hours. Also I added some heavy cream and gelatin to the milk. First tine try 😅
I did something today I never dreamed would happen. I actually burned some candy in my Ninja Foodie. I did not think it was possible. LOL.... Never burned anything before in the NInja Foodie. Live and learn that even a Ninja Foodie must be watched.
Wow! I learned so much about yogurt! I had thought Greek yogurt just used a different variety of cultures. Wonderful video!!! I have a Thermapen I purchased from ThermoWorks. It is a little on the pricey side ($79-$99), but they do go on sale from time to time. I also have their ChefAlarm, which I use when roasting meat in the oven. Their products are extremely accurate and fast. Obviously, I don't have any homemade yogurt on hand. Can you recommend a commercial variety? Also, do you change the amount of active cultures you use in different size batches? Why doesn't setting the dehydration temperature to 180 kill the cultures?
Any yogurt with active cultures is fine, I usually get whatever is on sale. Make sure it's plain though and not vanilla or flavored. I use the same amount of culture for a 1/2 batch or a full batch. They are about 1/4 cup. Add 1/2 cup won't hurt anything though. The milk/yogurt doesn't heat up past 115 and I think it's #1 because of the foil and #2 because of the viscosity of the liquid. Someone made almond milk yogurt, which is thinner, and it got a little too hot. She had to turn the heat down a bit. I tried all the temps and 180 worked the best
@@ccarl0123 I have never made Almond milk yogurt, but based on a comment I received on my website there are two main points when making yogurt from almond milk. You have to make your own almond milk because the ones in the stores have too many preservatives and they don't work apparently. She also said that dehydration at 180 was a little too hot for the almond milk, my reference above was me trying out all the settings with regular milk. I would decrease to 150 for dehydration.
@@ccarl0123 I also wouldn't think you would have to heat the yogurt first like you do with regular milk, but I would check out some recipes for almond milk yogurt on google.
I have heard that you can make yogurt with almond milk, but you have to make your own almond milk. The store-bought kind has too many preservatives from what I've read. Straining the whey removes most of the lactose though.
hmmm i used a gallon milk full fat as you showed and low suagr 2g yogurt about half cup. I used dehydrated function for 8 hours. milk is as is... yogurt hasn't formed 😩 i wonder whats went wrong?
This is my second attempt to do yogurt; the first was great! What is the purpose of the foil? When I opened the lid, my yogurt is in the center and rounded by the liquid totally separated. Do you know why? Thank you.
The foil is there to protect the top of the yogurt from developing a skin on top. Since the dehydration mode blows warm air as the fan circulates, it develops a hard skin on top that can be removed, but I found it easier to prevent it. The liquid separates as the yogurt thickens. The liquid is the whey. That's normal. You may have incubated longer the second time or just had fast multiplying cultures. You can strain the liquid off for Greek yogurt or mix it back in if you like thinner yogurt.
Tender crisp foodi has directions on how to make yogurt: it starts with press slow cook twice for the yogurt option to appear press temp up & down to select ygrt or fmnt etc.
Do you mean with coconut milk? I don't think it would be the same exact process, but if it can be done I bet there is a recipe for it online. I haven't tried it.
Hello! I just discovered your Chanel and it’s perfect! I’ve been looking for fun and new recipes to try with my new foodi. My question for you is, if we have a yogurt button on our ninja foodi should we use that or just follow this recipe?
I have a question. I followed your instructions on everything except I used a starter pack instead of yogurt. I fell asleep though while it had 5 hours left and so it sat in the closed foodi for a few hours longer it smells fine and looks yummy maybe a bit thicker than I've ever had but it's my first time making homemade yogurt. Is it ok?
Ok thank you I was a bit worried my 4 year old has been asking for yogurt for weeks and we haven't left the house in a while so decided to make him some at home I was so happy when I found your video thanks so much I can't to try it with him 😊
Hi @TheSaltedPepper..what can I use as a yogurt starter if I'm making it for the first time? My ninja foods doesn't have the dehydrator function yet it has a button for making yogurt
The easiest thing to use is store-bought yogurt. I usually look for a small container of plain Greek yogurt, but regular plain yogurt works just fine. If you have the yogurt function, I would use that instead of dehydrate.
One question about the dehydration temperature for making yoghurt, please. Since the culture will die at higher temperature (that's why we stirred the culture in at about 110F), why did you choose 180 for dehydration to make yogurt? Would any other temperature work that you know of? Thanks.
Through all of my testing, this was the temperature that worked the best. Some people have lowered it to 150F and had success. Think of it like an oven, you set the temp to 350F, but the chicken never gets to 350F. Food absorbs heat differently and even though the temp is set at 180F, the yogurt mix never gets above 115F
I used about 1/4 cup of yogurt starter. As far as the yogurt setting goes, you select that function with the milk only and it boils it, cools it and then tells you when to add the starter and stir. Then you hit start and it goes to ferment and you select the time.
Thank you fo sharing your recipe 🙂 about how long does the yogurt las in the refrigerator? Also, if you happen to have the ninja with the “yogurt” option can you please do an updated version? Thank you 😊
Hi Louise have you tried this with the new yogurt function on the foodi? Have you tried flavoring it? Vanilla for example. Also if it’s my first ever time making do I need to buy yogurt to make it?
Yes, I make yogurt all the time with the yogurt function now. I don't flavor mine though. You do need a yogurt starter and the easiest thing to buy is a small container of plain yogurt to get started.
I use a little bit of honey to counter when it’s sour. A little goes a long way, and it’s not the same as burying it under sweetness which seems to be the case with other sweeteners.
7heRedBaron I wasn’t sure if it would interfere with the incubation process, but people add sweetened condensed milk at the beginning so I guess it doesn’t. I might it next time and see
Can I add protein powder to it during the dehydration phase? And oh I can't wait to try homemade yogurt. Will definitely help me save money from all the yogurt I buy to reach my macro goals.
I used the dehydration function because, at the time, the Ninja Foodi didn't have a yogurt function. You can certainly use the sear/sauté on the IP to boil the milk and then cool it or you can let the IP do that for you (it does take longer). Then, when the milk has cooled to the correct temperature, you add the starter and stir. Let the IP do the fermentation process.
The yogurt lasts around 5 days or so. You can do as little as you want, but it's a long process for less than 1/2 gallon of milk. If you plan on straining it, the yield is much less, so 1/2 gallon of milk would probably give you about 3 cups of yogurt if that. I'll have to measure next time I make it.
Hey! Thanks for the method - I’ve been making my own yogurt for a couple of months now using this... will never buy yogurt from the shop again! Sometimes I get a few lumps in my yogurt - seems to be cream from the milk (I use semi-skimmed). Any ideas on how to get rid of these - would whisking help?
I have had that happen on occasion and whisking will not help, it breaks down the yogurt. I would lower your dehydration heat to 150F for lower fat milk because it's thinner and see if that prevents the lumps. I think the lumps are caused by the milk overheating during the incubation period.
Thank you Louise. Every time I don't know how to cook something with my Ninjas you always have a solution and a recipe that saves me. I cooked all the family favourites for Christmas 2021 with your help which saved me about 6 hours of stuffing around with the oven and cooktop. You're wonderful.
That's so awesome, thank you!
Thank you Louise. Every time I don't know how to cook something with my Ninjas you always have a solution and a recipe that saves me. I cooked all the family favourites for Christmas 2021 with your help which saved me about 6 hours of stuffing around with the oven and cooktop. You're wonderful :)
Thank you so much!
I need to try this. I am a newbie so will see how it works out. Will do a half batch or quarter
I’ve owned my Ninja Foodi for at least 2 years and never used it. However, I subsequently lost 100 lbs doing Bright Line Eating, and I eat yogurt every morning. Now that Faje yogurt is $6.14 for 32 oz!!!!!!! I’ve decided to make my own yogurt. Thank you for making this so easy and easy and understandable!!!!
Try using a tea towel instead of foil. You may be getting some condensation from the foil into the yogurt which may be making the yogurt a bit runnier.
Best easy & forgiving recipe! Used 2% milk & forgot to keep stirring for temp to reach 187 (busy). added small amount of splenda & mixed well to enhance taste, after cool down in ice water added culture mixing well, set ninja foodi on 185 temp for 8 1/2 hrs., & went to bed. Next morning had wonderful yogurt, put in container & refrigerated. I use yogurt everyday in smoothies. What a saving, & trip to store to buy yogurt! THANK YOU for sharing!
I'm so glad you enjoyed it!
The yogurt turned out pretty good - smooth, creamy just like Georgian Matzoni. Thank you for the recipe!
Take some of that yogurt and make tzatziki. It's delicious and you will love it. I've made it from store bought yogurt and it's good but from your foodi yogurt it will be phenomenal. Love, love all your videos.
That is a great idea! Thanks!
Perfection every time! One of the reasons I got the foodi is to make yogurt. It is an outstanding recipe! I also strain the yogurt for about 14 hours to make farmers cheese (Tvorog). It is my go to lunch and while it eats like a dessert as i like adding some preserves to it, it is packed with protein and calcium. Thank you for posting this video. 💕 Yummm
I'll have to try that! I strain mine quite a long time, too. I haven't tried straining that long though.
I made this and yes it was delicious. I haven't had full fat yogurt in ages. I never peaked, I trusted you and my trust wasn't misplaced. Love your videos they have really helped me.
I'm so glad you liked it! Thank you so much!
Also, I meant peeked. l Of course my yogurt making skills may have peaked. 😆
Your videos are my go-to videos for Ninja foodie! Thank you very much for all your hard work!
Thank you for inspiring me, Louise. I love Greek and Bulgarian yoghurt. Will definitely try this recipe in the Ninja. For breakfast, I love Greek yoghurt with home-ground pumpkin seeds and a little honey or some of my mother's home-made crab apple jelly (watered down to make a little syrup). When I was on holiday in Bulgaria, the catering manger was impressed that I didn't have cereal or a fry-up for breakfast, but had their Bulgarian yoghurt instead.
Thank you again for this wonderful recipe, I am in love again with homemade yogourt. I also strain it in a nut milk bag (works perfectly, onlt takes two minutes at the most to wash it) to make greek yogourt. I love it in the dehydrator for 8:30 hours. I no longer buy sour cream as this yogourt is so good for that too, especially that I am the only one who likes sour cream (with mexican food!❤️). Especially during this pandemia, it allows me to go out a lot less often to get food, the yogourt keeps very well for 2-3 weeks, maybe more. I just love your recipes, you give a lot of advices in your videos, this is just great! Stay safe!
Thank you so much! Stay safe!
Thank you so much I have tried to make yogurt in my Ninja several times and they all went down the drain. I used your recipe and voila it is amazing! I haven't tried it yet but it is so thick I can't wait to try it for breakfast. I did add a vanilla bean to it so hope that makes it taste wonderful! Thank you again!!
That's wonderful!
@@TheSaltedPepper Have you heard of people using this recipe for raw fresh milk? I tried but is looked like soft cottage cheese and ideas?
This recipe works out great and has crazy good yield! I used a half gallon and It came out great! Thanks for the video!
Also the thermometer I used is a typical hand thermometer from OXO
Great to hear!
This is fantastic. I do Bright Line Eating and one of my favorite breakfasts includes 8 oz. of Greek yogurt. I have been using Fage 5% but can see this is far more economical to just make. I’ve dropped 60 lbs and kept it off for just over a year. It is the single most amazing program ever (I’ve tried everything). I will be using Cara Cara Orange Vanilla Balsamic Vinegar (1 T) to this yogurt and will top the yogurt off with 6 oz. of raspberries, blueberries and banana to sweeten it. I don’t eat sugar so those two items along with a little cinnamon will be perfect. Thank you so very much!!!!!!!
P.S. I add one oz of bite sized shredded wheat to that yogurt and I’m one very happy camper!
That sounds amazing! Where do you get the Cara Cara Orange Vanilla Balsamic vinegar? That is right up my alley!
@@TheSaltedPepper Hi Louise, I am such a new fan! I purchase it from Amphora in Lafayette CA. They will ship it. I use their vinegars in my salad dressings as well. They taste DIVINE and quite frankly, I'm worth it! Haha. They have white peach balsamic, pear, strawberry, etc. All without the sugar. I don't eat flour or sugar so they were a huge source of "cool" for some of my recipes. Hope you like them too. Just google, call and ship!
I see you don’t eat sugar/flour. Are you doing Bright Line Eating by any chance? I’ve lost 100 lbs doing BLE, hence the reason I’m looking to make my own yogurt.
@@maryyexley1434 yes. it's a pretty amazing program!!!
Came here to see if I could make yogurt somehow on my op300 using slow cooker or something... The first thing you said was no! So thanks for saving me time and money. You're THE go-to creator for these appliances.
Thank you! I’ve wanted to make yogurt for some time now. I’ve learned how to do it before, but I was nervous with the ninja since I’m not familiar with the preciseness of the ninja’s settings and I didn’t want to ruin it. For those who don’t have yogurt to make their yogurt: you can always pick up one of those single serving cups that has the active cultures. I used skyr and it worked out great! (Mine is probably not authentic yogurt due to this, but it’s lovely none the less.)
I love you..I hate to cook but you make me feel good about what I make
That is so kind of you to say, thank you!
Woohoo.. It worked.. For anyone who misses the add function on the yogurt setting.. You can start over with the same milk with no problems.. Yay.. Yogurt is excellent.
I'm so glad you had success! YAY!
@@TheSaltedPepper thank you so much for all you do on your channel.. I come to you for everything I do in the ninja.. I'm so grateful for all your time and energy.. Thank you..
Kelly Hardesty Thank you so much! I love doing it!
Can you use Ultra Pasteurized and skip the first step? I know I do that with my Instant Pot
I'm sure you can and I probably should have mentioned that. I have never done the cold start method, but you should be able to add your starter and just go straight to the dehydration function when using an ultra pasteurized milk because you don't have to worry about killing any bacteria that would spoil the yogurt.
Damn I wish I had seen this before I started. Hopefully I didnt mess it up
Mine has a dehydrate button and 'slow cook/yogurt button. Which do I use please and will the times be the same if it's the yogurt button?
Many, many thanks, Louise, for all your fabulous videos, clear step-by-step instructions, and of course, GREAT tasting foods!
You can use your yogurt button. This video was done before that option was available. Just follow the prompts on the screen for when to add the starter.
@@TheSaltedPepper ty so much!
Hi Louise! I just want to say your channel is the best! In fact, I've been watching them nonstop practically since I found them. Some might say they are the reason I splurged and bought the new smart ninja foodi with the thermometer 😄. You could definitely help curb my guilt if you would please show us how to make cream cheese with the whey from your yogurt, and upload more videos using the new foodi? My family will surely forgive me once I add that to the list of things I can do with it, and you'll gain a few more lifetime fans! Either way, you've got me hooked. Thank you!
I haven't made cream cheese before, but it sounds interesting. I'll have to look into it.
I love my TDot and Cheflarm thermometers from Thermoworks. They allow you to set your desired temp and will sound an alarm when temp is reached. They are a bit more expensive (about $45). I also love my Thermopop which is a simple stick it in and read it (similar to yours) but it is almost instant. It is only $34. There are amazing thermometers.
My husband got me a Thermapen MK4 and I LOVE it! Best thermometer ever.
Hi, I have been using this recipe since this YT video was available. Love it! Question: can sour cream be made in the NF using the same (Louise) method as yogurt but with cultured sour cream (like Tillamook Cultured Sour Cream) as a starter and with milk?
thank you very much you just saved me $100 i was going to buy an instant pot, i have no room for more appliances I have a foodie and a power pressure xl. thank you love your videos!!!
YAY! I'm glad you enjoy the videos. The yogurt in the Foodi is really good. I like it better than the IP.
The original uk models don’t have the dehydrate or yoghurt functions, so I replaced mine with the Max/Deluxe version just so I can make this haha. Love the video! Who would have thought a 20 year old would binge watch your videos 😂
Thank you so much! I hope you love the yogurt! I think the Foodi Max has the yogurt function, so you can also use that.
@@TheSaltedPepper my yoghurt came out amazing. I used UHT milk but didn’t realise I could avoid the boiling step😭. It took a while to cool before the Add and Stir function came up. But I incubated it for 8 hours and it came out amazing. Is there any way you could speed up the cooling time even though it’s pretty much controlled - I get impatient haha.
I am still confused when it comes to making yogurt - I know once you make it you can reserve some for the next batch, but what do I need to use for my first batch? Apparently from what I've read, not all store bought yogurt can be used. Thanks!
You can use any store-bought plain yogurt with live cultures. Most of them have live cultures. Dannon is fine, just get plain. Here is the written recipe for reference and more info: thesaltedpepper.com/homemade-yogurt-in-the-ninja-foodi/
I agree I decided to try it with just probiotic pills as live cultures
If I make my own almond milk does it need to be sweetened? If so does it matter what I sweeten the milk with. I would like to sweeten mine with monk fruit sweetner. If I need to sweeten. Monk fruit s a sugar substitute. Thank you. BTW I am loving your videos. Just got my Foodi for Christmas and I love it!!!
I am not sure about that. I would check some recipes out on line that use Almond milk and see what they say. I never sweeten my yogurt, so I don't want to give wrong advice.
I remembered your channel from last year, so naturally when I thought about making my own yogurt, I figured you would have something! (Why, oh why, have you not yet been discovered for the Food Network?! Not that it would be your thing or anything! haha) You made it look so easy that I could finally be convinced I need the Foodi!! It looks delicious! Thank you for taking the time to film this process!
Thank you so much! I have zero interest in Food Network though, I like my quiet peaceful life. LOL You are going to love the Foodi!
@@TheSaltedPepper LOL. I imagined that would be your answer and I hear you! My husband enjoys watching the show "Chopped" and at times "Grocery Games", neither of which have anything to do with cooking joyously as you do. Since I cook, I don't find much delight in "cooking under pressure", but the final product is interesting while under pressure! However, not everyone has a goal of being on a network show, but many do, which is totally cool, right? Frankly, I find your chatter to be far more interesting than any cooking show they have. Your personality far outshines any of their shows (sorry, Food Network!). How's that?! I have watched so many of your videos - even the dishes I know I will never cook! I watched the one where you made enchiladas...and then I wanted enchiladas that day from the local Mexican restaurant!! Uff. Good stuff, your channel!
I love my foodi....I use it for everything...makes amazing oven potatoes, french fries, wings, use the pressure cooker for roasts and one pot meals, and now getting ready to make yogurt tomorrow! I just loooove the versatility of this cooker! Make amazing jerky with dehydrate function. The only function I have yet to try is the yogurt and the sous vide...
Hello can you make yogurt the same way but using almond milk instead and how would the yogurt function work on the Ninja Foodie Deluxe? Thank you for helping out God bless stay safe and have a wonderful day
I have heard that you can use almond milk, but you have to make it yourself and not use the store-bought kind. I have never done it, so I really can't give advice on that. The yogurt function on the Deluxe works by heating the milk to a certain temp, then allowing it to cool down. It tells you when to add your starter and then it keeps it at the low temp for fermenting. You hit the slow cook button twice to get to the yogurt setting.
@@TheSaltedPepper hello thank you for responding awesome information about making yogurt I will have to try to make almond milk at home just a fyi store brought almond milk doesn't work lol so I'm am on to try it again but with homemade almond milk. Thank you for your help have a wonderful day and God bless
I am obsessed with your videos! I love your recommendation of using foil! I tried this with my last batch of yogurt and I found it kept the “sour” smell of the yogurt from sticking to the lid.
I honestly never thought of it that way, but yes, the foil will help with that for sure!
Instablaster...
Thank you for all these recipes, and tips for this great appliance. I am having difficulty, though, adjusting the larger foodie recipes to mine, which is the 5 quart . Any suggestions?
I would cut large volume recipes in half and most of the time it will be the same cook time.
@@TheSaltedPepper thanks so much. I just love your channel. I’m just trying to get used to the smaller silver rack and crisper tray. Thanks again
Hi Louise when adding the yogurt to the mix does it have to be a plain yogurt or can I add whatever yogurt I have on hand (greek berry yogurt "Skyr brand")?
Hello! In a beginning, when you boil milk to 181 f, what function are you use? Yogurt function? And when you put culture, are you using dehydrate function? And how to take culture for next time? Just take small amount from ready yogurt? Thank you
This is an older video before the Foodi had a yogurt function, I used the sear/sauté. Yes, I'm using the dehydration function. You can save a starter from the last batch or buy a small container of plain yogurt to get started. Here is the written post: thesaltedpepper.com/homemade-yogurt-in-the-ninja-foodi/
@@TheSaltedPepper thank you very much for reply
Thanks a lot for the recipe 👍 but i would like to ask you there is a glass lid sold separately for the ninja foodi can i use it instead of the aluminum foil?
You can't use the TenderCrisp lid with another lid, so that wouldn't work. You can skip the foil and reduce the dehydration heat to 150F and the skin that forms on top isn't that bad and you just peel it off. I just did this with the last batch of yogurt I made.
Hi! I’m new to your channel and just LOVE it, I don’t even have a Foodi!! I’m hoping this coming Amazon Prime Day might have a good sale....or Black Friday!! But just love your vids!!
Deenie Young Thank you so much! I’m hoping prime day has a good deal too! You’ll love the Foodi!
May I suggest to check Costco as well, this is where my husband bought it, best price.
I just bought one from kohls for $200, and I got 30 dollar cash rewards so Im buying my mom one for $170
Wow looks so easy and so good!! Thank you, going to have to make some!!
I hope you love it!
I just found your channel today and I really enjoy your videos. Thank you for the content!
Awesome! Thank you!
Thank you!🙂
What cou;ld you do to cut down on the carbs for this recipe?
Have you tried lactose free milk? Or any variety that is lactose intolerant friendly?
I haven't, sorry.
@@TheSaltedPepper darn it's hard to find in store but thanks anywhere
What product would you use to give it a vanilla flavor? Would Torani syrup work? What about raspberry flavoring? If you use flavored store bought yogurt does that flavor the end product?
Flavored store-bought yogurt won't flavor your homemade yogurt. You can add flavoring at the end, but I haven't been successful adding it before incubation. I usually add a little sweetener (honey) and a raspberry or strawberry jam before serving and it's delicious.
Hi, thank you for this video. I am curious why you use 180°F for incubation while most articles and videos require between 95°F to 107°F, please explain what's the difference in your technique?
The temp of the yogurt never gets hotter than 110F. I did lots of testing. thesaltedpepper.com/homemade-yogurt-in-the-ninja-foodi/
I started with Ultra Pasteurised milk. Started with cold milk. Added 1 can of sweetened Eagle Brand milk. Added 2 tablespoons of plain yogurt. Covered bowl with foil. Lowered lid and set Ninja for 180 degrees for 8 hours. I prefer Greek yogurt so I put yogurt into special device for drawing the whey. Left in refrigerator for 6 hours. Delicious and perfect. Serve in small dessert dish and put two spoons of peach preserves. Nice after-meal dessert or delicious breakfast, too. What is a good use of the whey?
My Ninja has the dehydration feature.
Love your videos. Do you freeze the whey or the greek yogurt for your starter?
I freeze the yogurt for a starter and whey for making bread or other things.
Louise, why do you need to bring the milk to 181 and then cool down to 115? I understand the 115 degrees, can you just take your temperature to 115 degrees instead of higher and cooling down?
Because the milk is not ultra-pasteurized, you bring it to 181 to kill any bacteria that might be present in the milk. We store milk in fridge which makes it safe for us to drink, but when making yogurt we keep it at a temperature to allow the live cultures to multiply and make yogurt. This temperature is also perfect for other bacteria to grow and ruin our yogurt, so we heat the milk to kill them. If you use ultra-pasteurized milk (Fairlife) , this step isn't necessary and that technique is cold start yogurt. I tried to make cold start yogurt once and it just didn't turn out for me. I'll try again though and update the post. Have a great day!
The Salted Pepper thank you!
I have the 8qt deluxe and in the ninja foodi deluxe presser cooker cookbook there is a recipe that uses the yogurt function
Yes, I've heard that. This video was made a year ago and the yogurt function wasn't available on the Foodi at that time.
Awesome video! I can't wait to try this. I usually have some raw milk left and will use some Greek yogurt I have in the fridge. Thanks!!
I can't wait to hear how it turns out!
How did this turn out? Does it have the tang of regular yogurt or is it mellow like greek or french yogurt?
i bought a 2nd foodi with the dehydrate so I can make yogurt!
YAY! Congratulations on your second Foodi!
So my Foodi doesn't have the dehydrate button but it has a yogurt button.
Could make a coconut milk yogurt for a dairy free option or would the process be a little different?
I haven't tried that, so I'm not sure. I would try looking up how to make coconut milk yogurt and when it calls for the fermenting process, you can use the same technique. Just check your temps the first time you make it in case you need to lower the dehydration setting.
@@TheSaltedPepper I did find a video on doing it in an instant pot with the yogurt button. This is my first time using a pressure cooker. Guess I will take the two and see what is similar and different and try this out. Worth a shot!
I am new here but how about updating it for the smart lid steam / fry
Funny you should mention this, I'm getting ready to do that video!
Thanks can’t wait. The new one has a yogurt setting I’m trying it out to night
Wow, 180°F? That’s pretty high. I wouldn’t have thought it would work since the culture dies above 115°F.
I was told that you can save and use the whey to make your next batch of yogurt instead of using yogurt. I wonder if the whey will keep longer in the freezer?
Thank you for your video.
Yes, I know! I did batches at various different dehydration temps and 180° F worked the best to produce the thickest yogurt. I would probably decrease it some if you don't use foil on top, but other people have done it at 180° F without foil and it worked just fine.
Sorry, I didn't see the second part of your question. I have never tried to make yogurt from the whey, but I do have a lot of it in the freezer. I usually just freeze the yogurt itself, but it would be good to know if it worked. Next time I make yogurt, I'll give it a try.
I’ve made yogurt from the whey before, but gotten mixed results. It’s much better the way she shows here.
@@7heRedBaron That's good to know! Thanks!
How would you make it with flavoring? Like orange creamsicle, key lime, strawberry,etc?? We like yogurt but just not plan..
Nanas Grand babies I always add my flavoring at the end like I did with the strawberry preserves. Just swirl it into the yogurt for strawberry yogurt. Some people add flavored coffee creamers when they add the starter and they say that works. I haven’t tried that though. I like the orange creamsicle and key lime idea! I’ll have to try to figure out the best way to achieve that. Maybe key lime juice and sweetened condensed milk? Orange extract and vanilla coffee creamer?
I have the Yogourt setting and tried the recipe that came with the Ninja but skipped heating the milk at the beginning, I followed with the Fermentation setting as they suggested for 8 hours. The recipe mentioned that the warming process on the yogourt setting, the pasteurization ,could be skipped and since I use pasteurized milk I figured it would work. Well after 8 hours I got liquid yogourt or curdled milk, I am not sure.
I will use this FAILED Yogourt in pancakes or to marinate chicken. At least I used only 6 cups of milk for this first attempt.
Thank you for the demo and the great suggestions, again, a super video from you!
Louise, I just read your answer to a previous post and you explained that if we dont heat the milk other bacteria can multiply and ruin the yogourt. Thanks.
Update. Finally I had made very liquid yogourt with the Sealtest 2% milk (Canada). Once cooled , the appearance improved. I made drinkable yogourt with fruit and maple syrup in a blender, and made pancakes. Both turned out well. The drinkable yogourt was delicious, sort of like the name brand Danone: Danimo, the drinkable yogourt for kids.
You can only skip the heating stage if you are using ultra-pasteurized milk.
If you have the dehydration function, try my recipe. It works great!
Can I ask a question not related to yogurt making, please? Where did you get your ladle/spoon? I've been looking for one like that but haven't been able to find one!
I have no idea where it came from, I have had it forever. Sorry!
Hey there Louise! I tried making the drained Greek yogurt, and it's the best yogurt I've ever had, including the couple of times I lived in France! I put together a nifty draining apparatus that I'll post soon in the NF101 group! I'm putting together an Amazon order from your store, and I do not see the jumbo ice cube tray there. Is it not a qualifying item? Should I just use the above link?
Arlen Strickland That’s great! Yes, you can use the link in the description, I guess I forgot to add it to my store.
if i want to incubate the yogurt for 24hrs do i have to lower the heat ? I am on a scd diet and 8yrs is not long enough. thank you!
Very good video Louise! I made it once, oh it is so so good, nothing compared to store bought and cheaper. I was wondering if you have tried to add powdered milk before heating the milk to boost protein content. If so, does it change the thickness or taste? Thank you so much!
I haven't tried that, so I'm not sure.
I add powdered milk to the yogurt every time. I’m not sure if it changes the taste because I’ve never made yogurt without it!
But I can assure you it makes the yogurt thicker because I use 1% milk to make my yogurt and it’s wonderfully thick and delicious after I’ve drained the whey to make Greek yogurt.
Would almond milk work for this recipe?
Almond milk does work as long as you make the Almond milk yourself. You also want to decrease the temp of dehydration to 135-150. Someone gave me that feedback because her mixture got a little to hot on 180 with Almond milk.
Great! Thank you so much!
@@TheSaltedPepper Wonderful! That was my big question too as I can't do anything dairy anymore so I make my own almond milk.
Oh darn, I wonder what kind of starter I need to then since regular store bought plain yogurt will be dairy??? Help!
Ok live and learn! I am attempting to make yogurt in my foodie deluxe for the first time. Watched your video last week. But, decided to try the foodie cookbook version. Not noticing how vague the directions are. After wasting 8 hrs heating my milk, I’m continuing with your directions that I should have started with.😩 Only thing, now I need to stay awake until 2am to get it into the fridge. 🤞🏽hope it turns out ok.
Oh no! I hope it all turns out for you!
Did it come out ok ?
Yes, it did. 👍🏽
I tried the Food recipe too, their recipe is a bit confusing: you can heat the milk for 8 hours on the Yogourt setting and then when it is cooled add the culture and continue another 8 hours to make the yogourt on Fermentation ( press twice on the slow cooking button to display the Yogourt setting then press to lower the temperature and you get the Fermentation setting to make the yogourt). They also suggested that you could skip the heating on the yogourt setting and go straight to the yogourt making. Well, I skipped the heating since, I use 2% pasteurized milk, not fresh from the cow or goat milk. I got a liquid yogourt, or curdled milk, I dont know. Not appetizing at all. I plan on using it to marinate chicken with spices, the whey should tenderize the meat!
Please explain, why set the temperature at 180 if you only want the liquid (milk) temperature around 110?
Bob M that setting keeps the milk temp in the perfect range. I just made it again without foil and dropped the temp to 165 and that was fine too. This is using whole milk, thinner milks would need a lower temp because they aren’t as viscous. I go over all this in the written recipe if you want to look at it: thesaltedpepper.com/homemade-yogurt-in-the-ninja-foodi/
@@TheSaltedPepper Thank you so much for your reply and time. So it appears that although the temp setting of 180 will in actuality keep the liquid temp down around 110/115. Is that correct? I would have never guessed that and I know it has taken you much experimenting to get it right. Much thanks
Bob M That is correct. Think about it like this. You set an oven to 350 F and put a chicken in to cook it comes out at 165 degrees or so. The oven temp doesn’t directly correlate to the temp of the item you are cooking. It’s more complicated of course, but that’s the basic answer.
@@TheSaltedPepper Just wanted to post you to tell you that you are correct. I tried an experiment by putting a thermometer on a ceramic plate and placing it in my regular oven - stabilized the temp of my oven at 150 degrees and then I put a two-cup Pyrex measuring container (filled with 1 cup of water) into the oven and I went to work. Nine hours later the oven thermometer was still right at 150 but the pyrex water temp was right around 110. The plate and racks were very warm to the touch but not the liquid. If I had to guess, based on your own yogurt temp experiments and my water temp experiment, I would guess (and it is only my guess) it appears that water-based liquids do not so easily accept the transference of heat. It must throw it off somehow, perhaps through evaporation. Anyway, I can say that my water would not equalize to the temperature in the oven, but the plate, racks, and a pizza pan did. Just wanted to pass this along to you. I found your channel last night, I like it, I subscribed to it last night.
The Salted Pepper Thank you so much for the explanation, I was wondering about the same thing. But I did it your way anyway the first time. I had used 1% milk, it tasted very good, but the consistency was not as thick as yours. I strained it, and it was fine. But I am making it again this time with whole milk... and I might strain it with my new nut milk bag, it is a really good one... you can wash it in the washing machine. Anyhow, thank you again for your yogourt recipe!
If you halve the recipe do you use the same amount of starter?
I use the same amount when doing a half of a batch. I'd rather have too much than not enough.
Worked perfectly!
I'm so glad to hear that!
Could I use lactose free ultra pasteurized ? tia
Yes, but you can skip right to fermentation stage. I would also lower the heat to 150F because your milk will be thinner.
hi, can you use the slow cooker function instead of dehydrate?
The slow cooker gets too hot in my opinion and will most likely kill the culture. I did do some testing with it for another recipe and you might be able to make yogurt if you use the slow cooker on high for 60 minutes and then turn it off and let the residual heat encourage the culture to multiply quickly. Here is the article where I went over the temps and times of the slow cook function: thesaltedpepper.com/overnight-breakfast-casserole/
@@TheSaltedPepper well i do it in my crockpot on low for 2.5 hrs and den i leave it on keep warm anything over 3 hrs and den i place the cooker in theoven with the light on about 8 hrs (usually overnight when i am asleep) and it works great so i was assuming the slow cook function on the foodi might have worked, thanks for the article, gonna check it out now
Abigale Jeremiah I don’t have needed functions, so gonna try on low slow cook for 12 hours. Also I added some heavy cream and gelatin to the milk. First tine try 😅
I did something today I never dreamed would happen. I actually burned some candy in my Ninja Foodie. I did not think it was possible. LOL.... Never burned anything before in the NInja Foodie. Live and learn that even a Ninja Foodie must be watched.
Wow! I learned so much about yogurt! I had thought Greek yogurt just used a different variety of cultures. Wonderful video!!! I have a Thermapen I purchased from ThermoWorks. It is a little on the pricey side ($79-$99), but they do go on sale from time to time. I also have their ChefAlarm, which I use when roasting meat in the oven. Their products are extremely accurate and fast. Obviously, I don't have any homemade yogurt on hand. Can you recommend a commercial variety? Also, do you change the amount of active cultures you use in different size batches? Why doesn't setting the dehydration temperature to 180 kill the cultures?
Any yogurt with active cultures is fine, I usually get whatever is on sale. Make sure it's plain though and not vanilla or flavored. I use the same amount of culture for a 1/2 batch or a full batch. They are about 1/4 cup. Add 1/2 cup won't hurt anything though. The milk/yogurt doesn't heat up past 115 and I think it's #1 because of the foil and #2 because of the viscosity of the liquid. Someone made almond milk yogurt, which is thinner, and it got a little too hot. She had to turn the heat down a bit. I tried all the temps and 180 worked the best
So for almond milk yogurt, 180 is fine?
@@ccarl0123 I have never made Almond milk yogurt, but based on a comment I received on my website there are two main points when making yogurt from almond milk. You have to make your own almond milk because the ones in the stores have too many preservatives and they don't work apparently. She also said that dehydration at 180 was a little too hot for the almond milk, my reference above was me trying out all the settings with regular milk. I would decrease to 150 for dehydration.
@@ccarl0123 I also wouldn't think you would have to heat the yogurt first like you do with regular milk, but I would check out some recipes for almond milk yogurt on google.
Sorry if I missed but I've not made yogurt. How much yogurt do I need to add the first time?
Here is the written recipe: thesaltedpepper.com/homemade-yogurt-in-the-ninja-foodi/
@@TheSaltedPepper thank you!!
Can this be made with almond milk or another milk for someone who is lactose intolerant?
I have heard that you can make yogurt with almond milk, but you have to make your own almond milk. The store-bought kind has too many preservatives from what I've read. Straining the whey removes most of the lactose though.
What is the ratio of milk to the plain yogurt? How much plain yogurt do I need in one gallon of milk?
I need a 24hr incubation time do set dehydration temp to 180f or lower thanks in advance!
I love your videos
Thanks so much!
hmmm i used a gallon milk full fat as you showed and low suagr 2g yogurt about half cup. I used dehydrated function for 8 hours. milk is as is... yogurt hasn't formed 😩 i wonder whats went wrong?
This is my second attempt to do yogurt; the first was great! What is the purpose of the foil? When I opened the lid, my yogurt is in the center and rounded by the liquid totally separated. Do you know why? Thank you.
The foil is there to protect the top of the yogurt from developing a skin on top. Since the dehydration mode blows warm air as the fan circulates, it develops a hard skin on top that can be removed, but I found it easier to prevent it. The liquid separates as the yogurt thickens. The liquid is the whey. That's normal. You may have incubated longer the second time or just had fast multiplying cultures. You can strain the liquid off for Greek yogurt or mix it back in if you like thinner yogurt.
the link for flour bags comes up kitchen towels ?
They call them flour sacks, but they are kitchen towels.
Tender crisp foodi has directions on how to make yogurt: it starts with press slow cook twice for the yogurt option to appear press temp up & down to select ygrt or fmnt etc.
jin ju that’s a newer model and wasn’t available when I did this video.
Ok
Love ur videos 👍
Can you make coconut yogurt the same way?
Do you mean with coconut milk? I don't think it would be the same exact process, but if it can be done I bet there is a recipe for it online. I haven't tried it.
Hello! I just discovered your Chanel and it’s perfect! I’ve been looking for fun and new recipes to try with my new foodi. My question for you is, if we have a yogurt button on our ninja foodi should we use that or just follow this recipe?
I would use the yogurt button, it might take longer but you don't have to worry about temperatures.
@@TheSaltedPepper thank you! Added some berry preserves to my cart to pair with it as well!
I have a question. I followed your instructions on everything except I used a starter pack instead of yogurt. I fell asleep though while it had 5 hours left and so it sat in the closed foodi for a few hours longer it smells fine and looks yummy maybe a bit thicker than I've ever had but it's my first time making homemade yogurt. Is it ok?
Victoria Melland yes, I’m sure it’s fine.
Ok thank you I was a bit worried my 4 year old has been asking for yogurt for weeks and we haven't left the house in a while so decided to make him some at home I was so happy when I found your video thanks so much I can't to try it with him 😊
A quick, accurate thermometer that I got on Amazon is the ThermPro Ultra-Fast Digital Food Thermometer. It was abt $15
Hi @TheSaltedPepper..what can I use as a yogurt starter if I'm making it for the first time? My ninja foods doesn't have the dehydrator function yet it has a button for making yogurt
The easiest thing to use is store-bought yogurt. I usually look for a small container of plain Greek yogurt, but regular plain yogurt works just fine. If you have the yogurt function, I would use that instead of dehydrate.
Now to make your starters do you take it out now, or before you cool it?
Good question! I take them out at the end, but it really doesn't matter. Strained or unstrained, it will still have the active cultures needed.
Omg...this came out awesome.... its so cool that you can make yogurt in the foodie 8)
Thank you! It is wonderful yogurt too!
One question about the dehydration temperature for making yoghurt, please. Since the culture will die at higher temperature (that's why we stirred the culture in at about 110F), why did you choose 180 for dehydration to make yogurt? Would any other temperature work that you know of? Thanks.
Through all of my testing, this was the temperature that worked the best. Some people have lowered it to 150F and had success. Think of it like an oven, you set the temp to 350F, but the chicken never gets to 350F. Food absorbs heat differently and even though the temp is set at 180F, the yogurt mix never gets above 115F
I’ve just made my third batch! Twice using the fairlife fat free.
How would I make this with the yogurt function? Also how much of the yogurt did you add in?
I used about 1/4 cup of yogurt starter. As far as the yogurt setting goes, you select that function with the milk only and it boils it, cools it and then tells you when to add the starter and stir. Then you hit start and it goes to ferment and you select the time.
Thank you fo sharing your recipe 🙂 about how long does the yogurt las in the refrigerator? Also, if you happen to have the ninja with the “yogurt” option can you please do an updated version? Thank you 😊
It lasts at least 2 weeks in the fridge. I guess I could do a video about using the yogurt function, I do have one now.
The Salted Pepper Thank you :)
Since this is my first time to make yogurt and don't have already frozen leftovers, how much yogurt would I need to start for a gallon of milk?
about 1/4 cup will be fine.
can you use almond milk?
I'm doing low carb. Can I use half-n-half or heavy cream?
I've never tried to make yogurt with half -n-half or cream, but I don't see why it wouldn't work.
Hi Louise have you tried this with the new yogurt function on the foodi? Have you tried flavoring it? Vanilla for example. Also if it’s my first ever time making do I need to buy yogurt to make it?
Yes, I make yogurt all the time with the yogurt function now. I don't flavor mine though. You do need a yogurt starter and the easiest thing to buy is a small container of plain yogurt to get started.
@@TheSaltedPepper thanks any suggestions for uses for multiple foodis?
My foodi has a yogurt setting, should I use it or use the dehydrate setting like in the video?
I would use your yogurt setting and give that a try. This video came out before they had that function.
I use a little bit of honey to counter when it’s sour. A little goes a long way, and it’s not the same as burying it under sweetness which seems to be the case with other sweeteners.
I usually add some honey afterwards when I'm eating it and it's delicious! I'm curious about when you add it?
The Salted Pepper I only add it just before serving. Never thought of adding it in at the beginning, though that might work too.
7heRedBaron I wasn’t sure if it would interfere with the incubation process, but people add sweetened condensed milk at the beginning so I guess it doesn’t. I might it next time and see
The Salted Pepper Yeah, I don’t usually experiment with something that works. Just grateful to find something good.
7heRedBaron right!
Can I add protein powder to it during the dehydration phase? And oh I can't wait to try homemade yogurt. Will definitely help me save money from all the yogurt I buy to reach my macro goals.
I've never tried adding protein powder to yogurt, so I'm not sure how it would work. Let me know if you try it!
I have the instant pot duo plus and it has the yogurt function. Will that work for this recipe ?
I used the dehydration function because, at the time, the Ninja Foodi didn't have a yogurt function. You can certainly use the sear/sauté on the IP to boil the milk and then cool it or you can let the IP do that for you (it does take longer). Then, when the milk has cooled to the correct temperature, you add the starter and stir. Let the IP do the fermentation process.
@@TheSaltedPepper Thank you! I will try it :)
On the 6.5 without the dehydrate feature you can still make yougurt on slow cook, Low ,a promt shows up for yogut appears on the foodi
Hit the slow cook button twice.
Yes, that is a newer model. This video came out way before they added that feature.
You said it would work with a half gallon of milk. Is that the smallest quantity we can make?
And how long will the yogurt last in the fridge?
The yogurt lasts around 5 days or so. You can do as little as you want, but it's a long process for less than 1/2 gallon of milk. If you plan on straining it, the yield is much less, so 1/2 gallon of milk would probably give you about 3 cups of yogurt if that. I'll have to measure next time I make it.
So cool we can make yogurt in the ninja foodi!
Can I use almond or coconut milk to make yogurt?
You can use almond milk if you make your own.
Hey! Thanks for the method - I’ve been making my own yogurt for a couple of months now using this... will never buy yogurt from the shop again!
Sometimes I get a few lumps in my yogurt - seems to be cream from the milk (I use semi-skimmed). Any ideas on how to get rid of these - would whisking help?
I have had that happen on occasion and whisking will not help, it breaks down the yogurt. I would lower your dehydration heat to 150F for lower fat milk because it's thinner and see if that prevents the lumps. I think the lumps are caused by the milk overheating during the incubation period.