When the Ninja has boiled and says "Cool" remove the lid. The milk usually cools to the required temperature in under an hour depending on your kitchen temperature. It will then "beep" and tell you to add yoghurt and ferment. Replace lid to continue.
Mine takes two and a half to three and a half hours to cool at normal room temperature in the kitchen listen to your under the hour comment sat and watched it...... Two and a half hours later
This is a great video. When I turned to yogurt I had to turn the knob one more click or the LED to say ygt. Nowhere in the instructions or any of the videos show this. Great attention to detail. Thanks so much!
Thx for the demo video, I realized I was using mine wrong for yogurt (on mine I have to double tap the slow cook / yoghurt button). Excited to try tomorrow
Thx so much for the excellent instructions. If Ninja has press buttons then you'll have press TWICE "slow cook/yogurt" to bring to the yogurt option. Made my yogurt and came out great. Instructions on the Ninja manual or not the best.
I tried raw milk to make the yogurt and it came out runny. The only difference is that i used 3 tablespoons instead of 4. Can you help me with what went wrong? I did all the steps you did.
It made a mess in the kitchen, when the milk boiled, a large amount of hot milk came out of the pressure relief valve with the steam, and then I had no problems doing it.
That means youndidnt do it right. Either you added too much milk, (should be only half a gallon.) Or you didn't let it vent. And instead left the vent in the closed position
It's better if you use powdered milk. You can add extra powdered milk to make it richer, and you'll end up having a very rich tasting nonfat yogurt. There's no reason to ever boil the milk first. It's a waste of time and not necessary. It's also not necessary to use 4 heaping tablespoons of a starter. All you need is 1 teaspoon. I leave my yogurt on for 12 hours instead of 8 hours. The flavor is much better, and it always tastes the best when it's warm right after it's finished. It's not necessary to chill it for 5 hours. Chilling it does nothing for your texture. I would advise to keep it simple, and my method is indeed the most simple, healthiest, has the best texture, and best flavored yogurt you will ever experience.
I have tried to make yogurt at home using all kinds of milk and different yogurts as starters. Every time my homemade yogurt turned out to be slimy textured. Have anyone had that experience?
Unfortunately if you are using store bought yogurt as starter it happens. Nowadays I use Kefir as yogurt starter for a more firm texture and a little sourness.
What if I miss the add and stir and I leave it for perhaps an Hour does the yogurt get ruined or does the foodie maintain it at the proper temperature the whole time
“The word is derived from Turkish: yoğurt,[7] and is usually related to the verb yoğurmak, "to knead", or "to be curdled or coagulated; to thicken".[7] It may be related to yoğun, meaning thick or dense. The sound ğ was traditionally rendered as "gh" in transliterations of Turkish from around 1615-1625.[7]” en.m.wikipedia.org/wiki/Yogurt I hope this helps:)
Turks stole everything they claim from Greeks and Armenians. Original Turks were Asian nomads with no culture. Yogurt was already in the Caucasus when those Asian Turkic nomads arrived
Yogurt belongs to Armenians. The original name is Madzoon, but the Armenian who brought it to USA called it by the Turkish name because he had been living in the Ottoman Empire and made it popular. Original Turks were Asian nomads. They did not teach Armenians and Greeks how to make yogurt. It was already in the Caucasus when the nomads arrived.
Yoghurt lovers!
When the Ninja has boiled and says "Cool" remove the lid. The milk usually cools to the required temperature in under an hour depending on your kitchen temperature. It will then "beep" and tell you to add yoghurt and ferment. Replace lid to continue.
I couldn’t remember the process, used to make yogurt in it almost 2 years ago and I just couldn’t remember the steps. Thanks for the reminder.
Thank you this helped me so much
What if I'm late adding
Mine takes two and a half to three and a half hours to cool at normal room temperature in the kitchen listen to your under the hour comment sat and watched it...... Two and a half hours later
The reason I leave the lid on is that the warm milk is the perfect place for non yogurt bacteria to grow. I leave mine closed as much as possible.
Thank you! You're the only one that said how long the cool down time was! I thought there was something wrong with my machine
This is a great video. When I turned to yogurt I had to turn the knob one more click or the LED to say ygt. Nowhere in the instructions or any of the videos show this. Great attention to detail. Thanks so much!
Such an awesome machine! Thank you for showing how it works and stating the times. I’m giving it a shot today!
Heavenly yogurt! Thank Gd for giving us such a wonderful food! Yummmyyyyy 😋 When you eat it you go straight to heaven
Thx for the demo video, I realized I was using mine wrong for yogurt (on mine I have to double tap the slow cook / yoghurt button). Excited to try tomorrow
Thx so much for the excellent instructions. If Ninja has press buttons then you'll have press TWICE "slow cook/yogurt" to bring to the yogurt option. Made my yogurt and came out great. Instructions on the Ninja manual or not the best.
Great way to make yogurt, I definitely want to try
"this is gonna be a lot of yogurt" - lmao! I'm trying to make the same amount in our foodi using a heritage culture
Hey, I wanted to ask - when you use the pan, do you use a large wide pan so it cools faster?
Very helpful step by step TY
I tried raw milk to make the yogurt and it came out runny. The only difference is that i used 3 tablespoons instead of 4. Can you help me with what went wrong? I did all the steps you did.
luv your videos
It made a mess in the kitchen, when the milk boiled, a large amount of hot milk came out of the pressure relief valve with the steam, and then I had no problems doing it.
That means youndidnt do it right. Either you added too much milk, (should be only half a gallon.) Or you didn't let it vent. And instead left the vent in the closed position
It's better if you use powdered milk. You can add extra powdered milk to make it richer, and you'll end up having a very rich tasting nonfat yogurt.
There's no reason to ever boil the milk first. It's a waste of time and not necessary. It's also not necessary to use 4 heaping tablespoons of a starter. All you need is 1 teaspoon.
I leave my yogurt on for 12 hours instead of 8 hours. The flavor is much better, and it always tastes the best when it's warm right after it's finished. It's not necessary to chill it for 5 hours. Chilling it does nothing for your texture.
I would advise to keep it simple, and my method is indeed the most simple, healthiest, has the best texture, and best flavored yogurt you will ever experience.
Thanks for the tips. I'll definitely try it.
do you have a link to best video. i like to. thank you for extra tips
Sounds great! I’d love to see your version of nonfat yoghurt too
What yogurt did he add and what kind of milk?
Not told quantity of milk. Also music not necessary.
Best straight forward video 👍.. did u add salt?
This is the ide to do it in one pot and not pans
What kind of yogurt did you add? I thought you needed yoghurt starter, but I see you're using regular yoghurt. Very cool!
I had some leftover plain yogurt and added that. Any leftover yogurt works.
I think it consumes a lot of electricity
What did you do with the yogurt? Did you post a follow-up video? I’m making yogurt today!
As a half Turkish family, we love yogurt. We use it almost in every meal plain as a side, or tzatziki, cacik, and ayran (a Turkish yogurt drink.)
I have tried to make yogurt at home using all kinds of milk and different yogurts as starters. Every time my homemade yogurt turned out to be slimy textured. Have anyone had that experience?
Unfortunately if you are using store bought yogurt as starter it happens. Nowadays I use Kefir as yogurt starter for a more firm texture and a little sourness.
Do you also keep the pressure valve in the vent position when incubating the milk?
Yes.
Thanks for asking that question
👍
What if I miss the add and stir and I leave it for perhaps an
Hour does the yogurt get ruined or does the foodie maintain it at the proper temperature the whole time
I don't believe it cools enough to ruin it, unless you remove the lid
Do you flavor this?
4 tablespoons? That was at least a cup, lol.
Even two teable spoon is enough.
Can you change the hour from 8 to 36 in this ninja?
Nope it’s lame
There is no Turkish yougart, I heard of Greek yougart but never heard of Turkish yougart....
“The word is derived from Turkish: yoğurt,[7] and is usually related to the verb yoğurmak, "to knead", or "to be curdled or coagulated; to thicken".[7] It may be related to yoğun, meaning thick or dense. The sound ğ was traditionally rendered as "gh" in transliterations of Turkish from around 1615-1625.[7]”
en.m.wikipedia.org/wiki/Yogurt
I hope this helps:)
Turks stole everything they claim from Greeks and Armenians. Original Turks were Asian nomads with no culture. Yogurt was already in the Caucasus when those Asian Turkic nomads arrived
Thank you for saying “ Turkish yogurt” instead Greek. 🙏🏻 Yoğurt belongs to Turks but people think it is Greek because of better advertisement of them.
Yogurt belongs to Armenians. The original name is Madzoon, but the Armenian who brought it to USA called it by the Turkish name because he had been living in the Ottoman Empire and made it popular. Original Turks were Asian nomads. They did not teach Armenians and Greeks how to make yogurt. It was already in the Caucasus when the nomads arrived.