How to Make Yogurt in the Ninja Foodi with Smart Lid (OL Series)
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- Опубликовано: 3 окт 2024
- 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 traditional boil yogurt, strain it for Greek yogurt, and also how to bypass the boil phase to make cold start yogurt. 👇👇👇 CLICK FOR RECIPE & DETAILS 👇👇👇
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I learned how to make yogurt from you about 2 years ago. I started Bright Line Eating 3 years ago after reading the book, and lost over 100 lbs the first year. I ate Faje yogurt every single morning, and the $6+ price of a container was irking me. So I learned from you, and the rest is history. You also got me to FINALLY use my Ninja Foodi….so THANK YOU!!!❤ For the first time in my 64 years I’ve lost my excess weight and kept it off!!!!!
Congratulations!
Did you really loose 100lbs. In 1 year???😮If yes, please please tell me how. ❤
This is such a solid video on yogurt making. My wife and I have been making Greek Yogurt every couple of days for a month now and we still picked up some new tips.
That is awesome!
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.
Thank you very much for detailed explanation. In Turkey, before pouring the milk we wet the bottom of the pot a little bit to prevent it from burning. We also apply olive oil to the edges of the pot to prevent the milk from overflowing.
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.
That's a great tip and I will try using the whey next time!
Doesn’t freezing kill the live cultures?
@@karenhadden4980 Hi Karen. Sorry so long to reply :) No - freezing will cause them to basically hibernate. Heat is what kills them. If you make yogurt regularly you can also just keep a pint of liquid whey in the fridge and just use about 1/4 cup whey / gallon of milk. You will have lots of whey if you strain the yogurt that you make. Use your extra whey in smoothies, breads, baking, etc. Hope this helps and sorry again for taking to long. :)
Just read this today; for 1/2 gallon of milk, should I use about 2 tablespoons of frozen whey or still use 1/4 cup? I guess I can freeze 1/4 cup amounts, then use a little less if I don’t make a full gallon (or use 52 oz Fairlife milk)…?
@@richardchicagoWoah cool, I had no idea you could use just the whey for making the next batch!
I love your recipes and I have learnt so much about my Ninja smart lid from you. I have made this yoghurt twice now and I love it. I am lactose intolerant so I use lactose free milk. 😀
I made my first batch of yogurt 2 days ago thanks to this video. It came out phenomenal! I left 16oz regular, and made 32oz Greek. I used the sear/saute to bring it to temp, and an ice bath to bring it back down to proper temp. And then it hit me, if you worried about the "burnt" residue while using the foodi to do the whole process, why not just pour the milk to another clean container, and then wash the pot before adding the milk back in to mix in the starter. 🤔 maybe that could help. But either way thank you for making me realize how easy homemade yogurt is!
I’m super happy you did this model. I have been using the Instant Pot and recently bought this model. I make the cold star yogurt and couldn’t figure out how to do it. I was feeling like I had to keep my other machine just for making yogurt! Thank you a ton
I'm glad it was helpful!
Àaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaà
You are the first person to mention boiling milk BEFORE the 8hr fermenting process. I tried last night in breadmaker and was fail. Now I know why. Also convinced me finally to get the Ninja foodie.
You should do a video on making quick buttermilk using the ninja foodi. Love your videos. Keep up the GREAT work. Shout out to your husband behind the scenes.
I love your customer service voice
LOL! Thanks!
The sear/sauté method took less than 30 min for 1/2 gallon. Thank you!!
Glad it helped!
Thank you so much for these detailed steps! I never knew what to do with my yogurt button.
You do a really nice job with your channel. I am now motivated to make some yogurt in my foodie. Thanks.
I have that strainer and I put the mesh part in the top rack of the dishwasher. It comes out great, doesn’t harm it at all.
Where do you get that strainer?
Thanks for this method. I typically do the bypass with Fairlife, culture and sweetened condensed milk.
Made yoghurt yesterday using the sauté to do the boil. After cooling down and adding the starter I put it into the fridge as it was late
I used my ninja max OL750 and it was so easy to use. I just followed what the instructions said in the yogurt function and boom- amazing yogurt..
God bless this beautiful lady for teaching us amazing recipes 💖
I have been looking at this model and was hoping it had an easy yogurt function. Thanks for explaining, it looks great! I personally use a cold start recipe and love using Oui vanilla yogurt, works perfectly fine in the pressure cooker pot I have.
I make my yogurt without a instapot. I do it in quart canning jars on the convection stovetop. It is a 12 hour process every time. So yummy !! This is much easier but I never minded the effort. Thanks for the video.
I love making it homemade!
Louise, love the channel and all the recipes; have tried a number of them!
I use my Instant Pot Duo to make my Greek-style yogurt (via the "Yogurt" function). I, too, use Fairlife milk (ultra-pasturized) and 2 Tablespoons of PLAIN greek-style yogurt per bottle).
I put my IP on in the evening before going to bed and the function runs for 8 hours. Then, when I get up, I put the inner pot into the 'fridge for 8 hours (generally, when I'm at work) to settle. When I get home, I just can the finished yogurt and store in the fridge.
I don't do the "boil"{ function you talk about.
I will often share the product with friends, sis-in-low, etc.
Y'all Be Safe!
Thank you so much h for all the info. Couldn’t find anyone else to explain it all.
Best video ever .. wishing you all the best.. I like watching your videos, you make everything seems easy and doable
Next morning it had set and there was very little whey. Do have it hanging now and it is just dripping. Tastes brilliant. Thank you so much for doing this video. I will be having yoghurt with my home made granola cooked in the Ninga of course..
I'm so glad it worked out!
Great tutorial answered all the questions I had (and some I didn't realise I had) Many thanks
Thank you so much for this tutorial. I have a ninja foodi max and didn’t know there was a yogurt function 👏🏻👍🏼 I’ve been making it in a slow cooker but the ninja takes out the guess work 😘🇬🇧
This was super helpful, thank you!
Glad it was helpful!
Thank you! My foodi booklet had an incorrect recipe in the book. It said to immediately use the ferment setting. Thanks to you I know to just boil the milk on sauté and then use the ferment stage.
If you hit the yogurt setting it will bring it to the correct temp for you. It’s faster to use sear/sauté though, then just make sure it cools down to about 105f before adding the starter
Good morning from VA!
Thank you, the Chinese accent on mine was so bad, we had a black belt theatre moment. NOWWWW it makes sense. But, my iron fist karate chop killed my Ninja….. I’ll be bahk
Perfect explanation!!! Thank you!
Excellent video thank you
Glad it was helpful!
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.
That's a great time saver for sure!
Definitely want to try this
Thank you for this informative video!
can't wait to watch
WOW!!!! I want one!!!
Love homemade yogurt
I used this recipe or suggestion... 1/4 cup of yogurt ... I made the mistake of mentioning this in another group (of which I am no longer a member). Good Lord! The backlash! Don't care. Works for me so I'm sticking to it.
I think you are fantastic, but all I wanted to see was just how to use the machine to make some plain yogurt, first time using the ninja, with all the other information about different procedures I was so confused I wanted to cry. I think I messed up this whole gallon of milk. I thank you---you are great
Which Ninja appliance do you have? What type of milk are you using? If it's whole milk you need to follow the boil method. I have several different recipes for yogurt on my website and I am happy to help you if you want to email me at louise@thesaltedpepper.com.
Thank you, Louise! You are an excellent teacher.
Great Video!! Have you tried to make ricotta cheese with the whey. I think that would make a good video.
Not yet! I've made it with milk, but not the whey. I'll have to give it a try.
found a method using chickpea for starter. recipe left out the boil them in water first. next didn't get yogurt starter mixed in well and it wasn't quite room temperature. third time it worked! used 1% milk and fage yogurt.
Thank you for the great tutorial. I was wondering if to make it lower in fat, if I could use 2 percent milk? Thank you again!
Love you and your channel Louise! Thank you for sharing your positive energy!
Question: We have an OL-701 and live at 8,500 feet altitude where the boiling point of water is 196F. Will it still be ok to let the Foodi "boil" the milk or should we do that in a pot on the stove and then go straight to ferment in the Foodi?
Thank you! Hope you and yours have a wonderful weekend!
That's a great question! Since the Foodi doesn't actually boil the milk, I think you'll be okay to use the boil part of the yogurt function. Just make sure not to scrape the bottom of the pot when stirring in the culture after it cools just in case there is some scalded milk on the bottom. That happens to me sometimes and I live at sea level.
@@TheSaltedPepper Thank you so much Louise! Hoping to try it this weekend. Really do appreciate you!
Hi where did you buy the strainer
Ooohhhh Is this your new studio?
Yep!
Never tried making yogurt, it's one of my goals to do one day. Do you use whole milk or semi milk or skimmed milk? (I live in UK so want to check what type to buy and what's the best "starter")
Also say I want to make my own strawberry or raspberry yogurt and have it just like supermarket ones.. How do I flavour them at the end? Do I use strawberry syrup like the stuff you put on icecream or do I just blend some strawberries in a blender? (I want it the same consisitancy as any known branded yogurts but.. Well fresher and homemade)
So I thank anyone for advice in advance. I plan to try making it in couple weeks or so. I assume if I don't strain mine I can just stir it until its "mixed" (excluding the top/bottom layer film)
Hi, I really like the video. Thank you for sharing :) I wanted to get the strainer you are using but it looks like the link no longer leads to it. It might be just me but, possibly, it is no longer available to buy ... is it possible to get other details on it (producer, brand, etc.) so I could look for it another way? Thank you in advance :)
It doesn't look like they are selling it anymore. I'm trying to find something that would be similar but easier to clean.
For fermenting can you put small containers in the bowl
I don’t care for Greek yogurt so I don’t drain mine as long. I then add Splenda and vanilla
I'm totally making this as we speak. Wish me luck. I have the foodi tendercrisp 8 qt w/yogurt function. Ive got
1gal whole milk
Foil
Plain yoplait yog.
And plenty of time to mess with it!
Fingers crossed.
I think I'll update after its done!! 💜🫶🏼💜
Super great video. Will try with half a gallon. How many g / oz will 1 gallon make?
It depends on how much you strain it, so the yield varies.
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?
The tanginess has to do with the incubation time, not straining. This one was very mild. If you have a yogurt function or dehydrate, you can make it in the Foodi. The only difference between regular yogurt and Greek yogurt is the thickness from straining it.
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 have made a combination of almond/coconut milk yogurt before. You have to buy the starter online though and make your own almond milk (which is really easy to do).
Fairlife milk is lactose free.
I am also lactose and i have no problem when i use fairlife! Delicious yogurt
A2 is a lactose free real milk that my daughter can drink with no affects.
Hi Louise.. I just ordered my new Foodi! How can I strain my yogurt if I don't have cheesecloth? Can I use coffee filters? if so, how? If you remember, I live in Costa Rica and don't have access to certain products. Thank you!
Louise have you moved house or had a new kitchen put in? It looks nice.
Thank you! We bought a house with good internet and had a studio kitchen and prep area put in.
I love your utensils - could you add a link?
The link for the strainer is in the video description and I can add the scoop, anything else?
@@TheSaltedPepper it's the straining scoop that I was interested in - I bought the yogurt strainer about a year ago (think it was through your link it looks exactly the same! lol). The something else is I absolutely love your videos. You have taught me so much about getting the most versatility from my appliances and I have been following you for years now.
Hi Louise, if you start with ultra-pasteurized milk and skip straight to the fermenting step, when do you mix in the yogurt? Is it still roughly 5 hours later or is it done at the beginning since you're skipping the boil? Awesome video as always!
It’s done right in the beginning
Can I ask once you’ve made your yogurt can you freeze it as I wouldn’t eat all the yogurt by a week . Thank you for your channel . I always come to you if I want a recipe or know something about the ninja ❤
You can freeze the starter, but freezing and thawing changes the texture quite a bit and it's not a texture I think you'd like for eating. I would just cut the ingredients in half and make half a batch.
@@TheSaltedPepper yes I will try doing a smaller batch
Thank you
Excellent video! If you let it boil the milk on yogurt setting, does it let you know when it’s finished heating (before it also cools it) so you can just open the lid to speed up cooling?
If I don’t strain it at all, is it the consistency of regular yogurt? I’m not a fan of Greek yogurt.
Thanks for all the info!
Yes, it beeps to let you know the boil phase is done. If you don't strain it, it is the consistency of regular yogurt.
Love your air fryer recipes!
I saw the Ninja Foodi 2 basket air fryer at my local Costco. Would it be possible to make yogurt in that? It doesn't have a yogurt function but it does have dehydrate, and I think you have a video making yogurt in a ceramic tub air fryer, so I'm wondering if it'd be any different. The 2 basket air fryer looks like it could save a time making meals so I was thinking of getting that.
Where did you get your strainer from please? I ordered one off Amazon and it’s tiny .
Can the milk be boiled on the stove and then added and use the ferment mode? .I just gifted myself a Ninja OL601. Is still in the box. I am watching your videos to learn. Thank you.😊
Yes, you can do that. It does make it quicker. You can also use sear/sauté to boil which is quicker.
Can you control the temperature? Like putting it at 100 somehow ?
You can't control the temp, but it ferments at about that temp. You can use sous vide, but I think that only goes to 105F
@@TheSaltedPepper thank you for the reply. First valid information on this question I have gotten so far. Thank you
Can you put the ninja cooking pot in the fridge?
Where did you buy that great strainer Louise? I've never seen one like it
So ultra pasteurised milk in the uk is long life milk
Good to know! Is that a brand? A US brand is called Fairlife. Kind of funny.
Upgraded from the 6.5 old style to the 701. Loving it but my yogurt is SUPER runny, help!
If it's runny, it sounds like the heat was too high. I would need to know how you made it to. help you troubleshoot. Like, what kind of milk, when did you add the starter and those kinds of things. It could also be that the starter wasn't active enough.
@@TheSaltedPepper thanks for getting back. I made it with the same ingredients as when i was using the 6.5 (301). With the 701… I made it with 64 ozs of whole milk. Pushed the yogurt button and let it boil and go through its process until it beeps and then i added 2 (5oz) chobani geek yogurts. Stir and replaced lid. And push the button started the next phase.
I am lactose intolerant can’t I use lactose free milk, will it make
I have the exact same NF; I tried to skip the boil function and it just ends the process. What am I doing incorrectly?
Is there still a heated temperature (100 degrees or so) during the fermentation process?
Yes, it heats probably right around 100F, but you can't control the temp on the yogurt function.
I have a question that’s based on my experience with my old IP. I could never do sweet dishes with it because the seal would impart off flavors to whatever I was trying to make from the savory dishes I had already made (even tho the seal was super clean). I read somewhere that you could get an additional seal and use one for sweet/one for savory but it seemed like a pain so I just never bothered. Anyhow, my actual question is: Does the Foodi seal do the same thing? I’ve had mine for over a year, love it and use it all the time for savory dishes but I’ve never used the yogurt function (or any sweet/neutral dish for that matter) because I’m afraid I’ll have the same “off-flavoring” issues or need to buy an additional seal even though that’s one of the big reasons I got the Foodi in the first place. Hope my rambling question makes sense, lol! Love your super informative videos - I never would have gotten mine without you. 🤗
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
No, it doesn't damage it, but it is a pain to get in and out for cleaning.
What is the temperature for the fermentation setting? Is there anyway to dial in on the temperature setting for fermentation?
You can't adjust the fermenting setting and I'm not exactly sure what Ninja has it set to, but probably it's between 100-110F.
Mine came out very thin. When I put in strainer most of it went through strainer and not much left for yogurt. I did refrigerate for 4 hours before putting through strainer. Any idea what went wrong?
I I want sweet yogurt, do I jmix the whey into the yogurt before chilling and then not separate, or is there another step(s) or fewer?
If you want it to be regular yogurt and not thicker Greek yogurt, you can just mix the whey in.
Can i do this with soya milk too?
You would need a different type of culture and the process is a little different.
how do you bypass the boil setting? it's not letting me.
It depends on the model, but usually the temperature up and down will change from boil to ferment.
How do you flavor this yogurt? I tried adding near the end (before chilling before serving) and I got clumps - flavor vs yogurt. I'm trying to get a truely "blended" flavored yogurt. I'm not using real strawberries or fruit, just the flavor or liquid.
I sweeten it with honey as I serve it, but some people put in a can of sweetened condensed milk at the beginning. I've never tried it though. Thin liquid will make it kind of runny, but you could strain it and then add in the flavoring which would loosen it up like regular yogurt.
Hi Louise, I previously used my two-lid model to make yogurt and after the process was finished the unit would beep to let me know the yogurt was ready. With the new smart lid model, the unit finished running the program and then switched off. I was busy doing other things around the house and was surprised to come to the kitchen to a switched off machine. Is that normal? Also, I've noticed there was an intermittent clicking sound (almost as if the unit was resetting) during the fermentation process - have you noticed any of this? Thank you!
How do I bypass the heating/cooling process in the previous ninja model? I'm using ultra pasteurized milk... ty
It really depends on the model, but usually it's just by pushing the timing button down once.
Hi Louise. Where did you get your strainer?
Here you go: (affiliate link) amzn.to/3tHMnul
Thanks Louise
Can you make a low fat version? What kind of milk would you use? Thanks
You can use low fat milk, but the yogurt will be thinner.
@@TheSaltedPepper thank you. If I cooked it less or more would that thicken it?
Do you think it will work with soy milk as in the cook pot? Thanks
You can use different types of milk, but they require different starters. I would look up a recipe for soy milk yogurt and follow that.
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
that is a good question and I've never done it, but I don't think it would affect anything if you mixed it with the milk when you add the starter.
The strainers I've seen are 2qt. How would I fit one gallon? Is your strainer 2qt?
This one is 1 gallon. Here is the link (affiliate link): amzn.to/3DPNj4I
Just wondering if once it goes into the cooling mode if you could open the lid for it to cool faster? Does the Foodi continue to cool?
Yes, you can do that, but with the OL series you would have to cancel the yogurt function and start it again bypassing the boil phase and going straight to ferment. To do that you hit the up arrow next to where it says "yogt"
How do you make a flavored yogurt like strawberry?
You add in the strawberry mix after you make the yogurt
Hi, I’m doing right now I put the yogurt for 8 h and at 20 minutes put cool, I don’t understand what happened now
What Can I do ?
For the first time since I have gotten into Ninja products, I made probably yogurt 8 times, out of the 8 times one did not come out. I decided to use the Ninja OL 601. It did not come out at all. I noticed with the Ninja 9 and 1, 8 qt has to have the pressure lid on it to make the yogurt ferment, do you have to put the OL601 on the pressure lid to make the yogurt. When I checked the temperature the yogurt temperature was 83F not 107. I noticed you didn't slide the lid over to pressure. Using the slider didn't work, totally lost why it didn't work.
That is strange because I've used the OL series to make it several times and it worked just fine. The slider stays to the right and you select the yogurt function and it boils, then lets the milk cool down, and then prompts you to add the start and stir. Then the ferment time. I make a lot of yogurt and I've had a few batches just not work out for whatever reason, so it could have been something else. Even at the low temp of 83F, it would make yogurt, it would just take longer. It could have been your starter or the culture was added when the temp was too high. Did you check the temp after the boil phase?
If we want it to last more than 4/5 days can we freeze a portion to defrost and eat later?
Yogurt doesn't freeze well for eating, but I have had it last longer than 5 days in the fridge.
Do you strain your yogurt after it sits in the fridge over night or during the time you put it in the fridge?
I usually let it sit in the fridge overnight and then strain it. I get better yield that way, but you can do it either way.
Is most milk in US not pasteurised?
It’s pasteurized, but some is ultra pasteurized
what if you want to lower the temperature manually because of the sensitivity of the bacteria you are introducing, say 110 deg. Can you do that manually?
This is the question I have did you get an answer?
@@shmeepmeep9983 never did get a reply
What if you have the old ninja foodi with two lids, how do you make yogurt with it?
If you have the yogurt function, you do it the same way. If you have the dehydration function, you can do it this way: thesaltedpepper.com/homemade-yogurt-in-the-ninja-foodi/
Somehow when I used the yogurt option to boil the milk and cool down, there was something like over-cooked milk skin formed in the bottom of the pot (not surface), and later became everywhere in my yogurt after fermant.. I woner if that's because the boil was too fast?
That happens from time to time, especially in newer models I've found. The trick is not to stir down to the bottom and loosen it. That way it won't get into your yogurt, I talk about that in the video.
@@TheSaltedPepper Uh I didn't notice that. Thank you so much for the trick!
@@TheSaltedPepper Sorry another question. You said we can skip the boiling by hitting a button again. Which is that button? I tried both buttons I can see, neither of them work. They just stopped the process.
Uh I got it. Never mind.
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.
That is very strange because they all should work the same way. You can certainly boil the milk using the sear/sauté to bring it just to a boil, then cool it and add your starter. You would then bypass the boil stage and go to ferment. The default setting on the ferment is what I use. I'm not really sure what is going on with your yogurt function, but is it possible that you added your starter in the beginning and the heat killed the culture before incubating?
Can I use almond milk
That's what I'm trying to find out. I think you can, but I'm not sure. I may try it with a half gallon just to see what happens.
Hi, I own a deluxe and I ran it for 12 incubation hours. It came out really watery. Even more than yours. I put a starter in during the stirring period. What do you think is the reason it came out watery? Maybe I didn't stir the powder well? I'm confused.
What powder did you use? The only yogurt I've made with a powder starter is a coconut/almond milk yogurt and it was much thinner than any milk based yogurt I've made.
@@TheSaltedPepper Hi, I used a culture (starter) that contains two probiotic strains. I used a 4% ultra-pasteurized milk.