How to Make Yogurt in the Ninja Foodi with Smart Lid (OL Series)
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Making yogurt in your Ninja Foodi with smart lid is as easy as pushing a few buttons. In this video I go over how to make a …
Louise have you moved house or had a new kitchen put in? It looks nice.
If I want to add protein powder at what point would I add that? I use fairlife that already has some protein but I need a higher protein cause I'm bariatric. Thanks
This procedure is too time consuming and complicated for me. My old Instapot, a new gallon jug of pasteurized milk with Vitamin D, with a can of sweetened condensed milk, and yogurt starter works great with just pressing the yogurt button and waiting 8 hours. Perfect every time. Drain for Greek style using cheesecloth and sieve. Keeps in refrigerator at least a week; still fresh.
Great Video!! Have you tried to make ricotta cheese with the whey. I think that would make a good video.
I have a yogurt function on my Ninja but the temperature is too low to cause the reaction. Is there a way I can set it to 110 and bypass the default? I had to go back to my sous vide unit to heat the milk.
My Foodi is an older model without the yogurt function, so I use my IP. I let the IP do the boil, then remove the pot and put it in a water ice bath in the sink. When it reaches 110°, I add the starter and ferment for 9 hours. It takes me about a little over an hour to make the yogurt. Have made homemade yogurt for years and love the flavor much better than store bought. I like to use organic whole milk, which gives the yogurt a better texture and flavor. I like my yogurt thick too, so I strain it for about 8 hours. I don't cool the yogurt before straining, and I still get a decent yield. One quart of strained yogurt produces about 3 cups of whey. I can also use the strained thicker yogurt like sour cream for salad dressings and other food dishes. Thanks for mentioning not to stir the bottom of the pot after the milk boils. The sediment on the bottom if mixed in will make the yogurt texture grainy and unpleasant to eat. I learned that the hard way the first time I made homemade yogurt.
I LOVE regular yogurt but am not a fan of the Greek yogurt because of the tanginess. Can a yogurt like this be made in the Foodi? Is the regular yogurt not strained? Is that the difference between regular and Greek yogurt? How would you make a regular vanilla yogurt?
What if you have the old ninja foodi with two lids, how do you make yogurt with it?
Dumb ? But you didn't have to use gelatin?
Can you make a low fat version? What kind of milk would you use? Thanks
Ooohhhh Is this your new studio?
Very nice. I make yogurt in my IP once every 2 weeks. I also strain it and usually get 1/2 gallon of yogurt per gallon of milk. The whey goes into my morning smoothie and bread doughs, as well as serving as the incubation source for the next batch. I use only whey to incubate the next batch: 1/4 cup. I freeze an ice tray of whey then bag the cubes until I need them.
Louise, I am lactose intolerant, and I have wondered; have you tried this with an almond milk or a dairy alternative (not ultra pasteurized milk)?
I hate my ninja foodie 701. I fail every time. I need more instructions and better guide lines. 🥴🥴
I love your customer service voice
I love your utensils – could you add a link?
Hi Louise. Where did you get your strainer?
I use Fairlife milk and freeze-dried culture. I set a custom temperature of 110F on my instant pot. Set it at 6pm. 6am I have yogurt. I strain it for Greek yogurt. I save the whey that I use for bread making.
Hi Louise I would just like to ask a question about the one lid when you use the Steam and crispr will it damage the rubber seal because I'm thinking of getting the one lid I have the two lid at the moment
I don’t care for Greek yogurt so I don’t drain mine as long. I then add Splenda and vanilla
How do you make a flavored yogurt like strawberry?
Good morning from VA!
Might have to start showing people how to make something edible out of very few ingredients. Food is disappearing off the shelves.
can't wait to watch