How To Make GREEK YOGURT HOMEMADE | NINJA FOODI DELUXE
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- Опубликовано: 24 авг 2024
- THE FIRST NINJA WITH YOGURT FEATURE AND MY FIRST ATTEMPT OF MAKING WHAT TURNED OUT TO BE ABSOLUTELY PERFECT HOME MADE GREEK YOGURT!!!
This has been one of my most satisfying recipes in a long time... was not expecting it to turn out this good and had no idea it was this easy...I have eaten it 3 times today!!! No kidding!!! I have been putting honey on it and I honestly don't think it will ever get old...I never thought I would be a yogurt eater but I stand corrected ..lol... plan to get some granola and blueberries soon!!! (Never thought I would say that either)...lol. Thanks for stopping by to see Jelly 007
In The Kitchen With Jelly ... aka jelly007 !!
#jelly007 #ninjafoodi #ninjafoodideluxe
![How To Make Greek Yogurt At Home In A Crockpot [Grass-fed, Full-Fat]](http://i.ytimg.com/vi/XTprzAIWXgg/mqdefault.jpg)
Thank you for your video. I tried to make yogurt with our new Foodi and the instructions were SO vague. It was nice to see a run-through before trying (again). Don't ask. I am likely to be a diehard user of this feature if I can get the timing right. Five hours to cool? Yikes! That means I need to start at 6 am, add yogurt at 11-ish and then refrigerate around 7 pm. That is a lot of fuss for yogurt. I hope it's worth it!
You probably know more about this than I do already...lol... especially since you already have a... don't ask batch...lol...I admittedly do not eat much yogurt but it sounds like you do...I am thinking you should post your trials and results for people to see right here and it would be helpful to many to see what I am aiming is someone just starting out with homemade yogurt from a real life experience... please consider it... not sure how much it will get looked at or used but it really sounds like a good idea to me!!! I am going to pin this comment to the top of all comments so please update us Diane... and thank you very much for watching!!!
Remove the lid after the first boil and it will only take about an hour to cool.
Oh wow thanks so much for the tip. This cooling for 5 hours really had me questioning whether I want to try this@@Mmmmkaaay
Is the boiling not to sterilise to make sure that dangerous microbes are not present? If you open the lid are you not then potentially opening it up to contamination?
A very well done first attempt. You will get the process streamlined after a batch or two. One suggestion is to take the pot out when it tells you to starting the cool down process. Set it in the sink with cold water and cool it down to 100 degrees and then add the starter in and and put it back in the cooker for the fermentation process. Takes about 15 minutes to cool down. I add ice packs to the water to cool it faster. I make mine for 10 hours and start in the AM and transfer pot and all to the fridge overnight. I get the consistency I want in about 4 hours of straining. Time is not a major issue. If it gets too thick just stir some of the whey back in. I normally make Ranch Dressing with part of it so it needs to be less thick than the Greek. Don't forget to save a little for your starter for the next batch. There is no need to buy more for starter. I keep the whey and use it in making bread. My dog loves it in his food as well. Great video and thanks for sharing.
Thanks for the tips Larry..I've eaten most of this batch already and plan to start another soon...I will try setting the pot out this time to speed the cooking process that sounds like a good idea...and the ranch dressing sounds good too. Thanks for watching!!!
Thank u
I don't have one...
Ohhhh... sorry about that!!!
I took mine out to do the ice bath and my foodi restarted to the boil stage. No way to bypass the boil stage again?
Great job for your first attempt, John. I make yogurt a lot, but I do it in my Instant Pot. Here's some tips that will help speed up the process. After the milk is done boiling, take the temp with a digital thermometer. It should be 180°. If it isn't that temp, turn on the saute function to heat the milk to 180°. Then the yogurt needs to cool down to 110° before adding the yogurt culture starter. (If the milk is above 115° it's too hot and kills the active cultures, and if below 100°, the culture won't activate and will ruin the yogurt.) I take out the pot and put it in an ice water bath in the sink to cool down. I keep checking the temp until it reaches 110°. Usually takes about 15-20 minutes to cool down. I like to take some of the cooled milk and put it in a cup and mix with the starter before adding it to the pot. When adding the starter, lightly stir the mixture into the milk but DO NOT scrap the bottom of the pot. There is sediment at the bottom and if mixed into the milk, the yogurt may have a grainy texture. Once mixed, I put the pot of yogurt back in the Instant Pot and set incubation for 9 hours. I typically do this at night so the yogurt will be ready in the morning. In the morning, I take the mixture out of the pot, being careful not to scrape the bottom, and put it into a Greek yogurt strainer, brand is Euro Cuisine and is available on Amazon. Put the strainer in the fridge for about 6-7 hours, which strains most of the whey and makes the yogurt creamy and thick. If you don't want thick yogurt, you can shorten the strain time to accommodate your preferred thickness. I scoop the yogurt out of the strainer into a container and put in the fridge. It will last about 3 weeks in the fridge. I only flavor it right before I eat it. I prefer natural raw unfiltered honey, tiny bit of natural vanilla and raw organic fruits. Can also be used as a substitute for sour cream. Remember to save about 4 tablespoons of yogurt as starter for your next batch. Homemade yogurt tastes soooo much better than store bought. Thanks for sharing.
Thank you for the info...I intend to make it many more times and this will come in handy..I think sour cream may never be the same around here...thanks again and thank you for watching!!!
Here's an extremely helpful/time saving tip for the "ice bath" step that'll cool your hot milk down to btwn 110° - 112° in roughly 4 minutes.
1) Fill 2 empty, two liter bottles with water to 3/4 full. Freeze overnight. (They are reusable for this process).
2) Carefully fill your sink with cold water (You don't want your pot to float or water to spill into your milk)
4) Place the two 2 liter frozen bottles of ice into the sink
5) Once your hot milk has hit 180°, transfer the pot into the ice bath (Grab your thermometer)
6) Start stirring and keep stirring your hot milk with something sanitary
7) Start checking your temp after the 1min 30sec mark
8) Watch your thermometer and remove the pot once @ 110° - 112°
Roughly 4 minutes to cool a gallon of hot milk to 110° - 112° every time
Good job!! I use about 3 or 4 coffee filters instead of cheesecloth. I put the whey in my smoothies and pancake batter. It's all protein. Save some of this batch to make the next one. Each batch will get tangier.
That is some good information Sunny!!! I'm assuming the whey will last in the fridge a couple of weeks??
Thanks for a great video. We just got our Foodi deluxe and the first thing I wanted to make was yogurt. Your video helped me make it successfully the first time. Looking forward to trying more of your Foodi tips and tricks.
That is some really good news... glad i helped and thank you for trying my recipe and sharing your results!!!
Very good video! I am a visual learner and this has helped me a lot. I have a feeling there are a lot of settings I need to learn about with the Foodi.
I’m loving my Ninja 🥷 deluxe ! I can’t wait to do this yogurt 🍦, thank you for the video!
Glad you enjoyed the video and thanks for watching!!!
Looks nice and thick. Perfect for some Greek tzatziki, which goes great with french fries by the way.
Excellent idea and I think it would make some fantastic tzatziki...it was thick and creamy...very smooth...I was shocked it came out this good...thanks for the idea of putting it on fries that sounds really good!! Thanks for watching!!!
Thanks for mentioning Greek tzatziki ... looks like another tasty way to use yogurt
"Homemade Yogurt" first ingredient you need is YOGURT! HAHA!
I do get that...lol...I guess you need to keep a little of your last batch in the freezer to make it all yours...thanks for watching!
Well, just to be sarcastic, the first ingredient is milk ... the second ingredient is the live cultures ... you gotta get them from some where ... you can always hope that you are in the correct environment so that it all works naturally ... however, it's not quite clear how the first batches of yogurt were even made ... some think that yogurt was first discovered when people transported/stored milk in bags made from animal stomachs and it turned to what is now known as yogurt ... you can always 'borrow' a Tblsp or two from a nice neighbor, buy a yogurt with live cultures or you can also buy just the live cultures ... once you have the live cultures you won't need to get anymore
Jeff Richards cook milk, add yogurt, wait 8 days and boom you have yogurt.
@@maweekley where do you get the 'wait 8 days' from ... now look at the ratio ... 1gal milk and 2Tbsp of live cultures yields one gal of yogurt (plus 2Tbsp, if you used yogurt for your live cultures) ... you can also buy live cultures in a powder form ... much cheaper to use yogurt ... esp if you use some saved from a previous batch ... now, to be a bit more honest ... 1gal of yogurt will yield just under of 1/2 gal of Greek style yogurt depending on how much whey is strained off ... press enough whey out and you will have yogurt thick enough to roll into a ball ... similar to a cream cheese ... by changing up the incubation temps and duration you also change how tangy it is ... so, if one is not brain lazy, it's a very easy and rewarding process for those who like yogurt ... a better product for much less money than store bought
I don't eat yogurt that often but I totally prefer Greek yogurt, since being deployed to Iraq a few times. Anywho, I love your videos and how real you are. Thanks so much for this video. I did see on another blogger's site that it is possible to freeze your starter for when you need it next. I think I may be making my first batch of yogurt soon and then trying with fresh goat milk (my dad has a meat and milk goat farm).
Thanks for the comments and That sound really good...I think goat milk would work really well... thank's for watching!!!
2023, FEB. LOVE THIS ♡♡ I did almost the exact similar moves. With exception to time. I did 12 hours on each step. GREEK YOGURT rocks !!
Awesome video, thank you
Just got a Foodi for Christmas! Thanks for the video.
Your gonna love it!!! Thanks for watching!!!
This was an awesome video. Really glad it turned out well. I'm pretty sure this is cheaper than buying yogurt. 🙂
I think so... plus you know exactly what's in it... thank you for watching!!!
Thanks for this video! Been wanting to try this and I will this weekend. I don't have my Ninja Foodie Deluxe yet but I will use my Instant Pot. I look forward to all your videos!!
You are very welcome and it was way better than I was expecting!!! I'm sure it will be just as good in the instant pot!!! Thank you for watching!!!
Homemade yogurt is the best you cannot buy anything like it ,nice job
Thanks... it was really good!!!
Thanks for another great video! That's some good looking yogurt. And plain is best. I use Greek yogurt in tons of stuff. Replace sour cream with yogurt. Makes great tacos, etc. And I don't think the flavored yogurt would work as well. Thanks again!
Very good point and I have decided this is the only kind I will make...I can add any flavor I want and like you pointed out it would be great on stuff like baked potatoes...something I would have never thought of...Thank you very much and thanks for watching !!!
Well by now you may have made a couple of batches ... here's a couple of tips that I use ... to start I no longer 'boil' the milk in the cooker ... I don't like that little bit of scalding which happens when milk is boiled over direct heat ...thus, I will place the liner/pot inside of a larger pot filled with water to use a double-boiler system ... bring the milk to 180*F and let stand for about 15 minutes ... I then cool mine to about 110 - 115 then add my live culture ... cold water bath (ice/water in a sink) is faster but, natural cooling is fine also, just takes more time to cool ... after cooling, skim the film off the top ... if stirred in, it can give a slightly unwanted texture ... the same will happen if you scrape the bottom of a pot with that little bit of scalding ... I use 1 1/2 Tblsp of live cultures per gal and mix it with about a cup or so of the cooled milked before adding it to the whole pot of milk ... you can also use the whey, yet I have not tried it yet ... I incubate for at least 8hrs but, for the most part I like to incubate for at least 12hrs ... my longest incubation time was 24hrs ... I strain using flour sack clothe instead of the cheese clothe ... less mess/waste and the clothe is washable ... to strain, I pour the yogurt into a colander lined with the flour sack clothe ... then pull the four corners together and tie a string to the 'bag' if you will and hang it from a kitchen cabinet door with a bowl underneath to catch the whey ... the longer you strain or drain the whey the thicker it will be ... you can also 'press' more whey out by placing the 'bag' back into the colander and placing a weight (bowl of water, a plate with a rock, etc) on top of the 'bag' ... be sure there is enough room to allow the 'bag' to not sit in the whey when it's strained out ... kinda makes a soft cheese you can actually pick up with your fingers, yet it's yogurt ... some people will add herbs/spices, chocolate chips, or other flavors and roll it into small balls for finger food snacks ... at any point you can always add some whey back into your yogurt to make it thinner ... always keep the whey ... I drink some, use some for smoothies and cooking/baking ... I also make large batches (4+gals) using the double-boiler method ... for the incubation I will use an ice chest with a pet warmer pad on the bottom set at 114*F and incubate for 12hrs ... I don't refrigerate until after I have completed the straining process ... some people say they will use an ice tray to freeze the whey into cubes, which can be used for smoothie recipes ... have fun
That is some good info...thanks for sharing that and thanks for watching!!
Insta-like for the accent! 😂
"HOMEMADE YOGURT! From--"
💥👍💥
Honest video well done
Thank you very much... always good to hear those type comments... thanks for watching!!!
I use the cold start method in the instant pot that has the yogurt button. Turns out wonderful! Try not to stir the yogurt before refrigerating. It breaks down the proteins which results in thinner yogurt. Love your videos!
Btw, you can use the whey as your starter for the next batch. It freezes well😊
Thank you...I'm looking for any suggestions I can get...I intend to do this again soon...thank you for watching and I'm glad you enjoy my videos!!!
That is good to know...I hated to but I've already poured that batch out but not next time!!! Thanks again!!
Curious about the 'cold start method' ... I bought my InstaPot because of the yogurt function ... if I had know how easy it is to make I would have been doing so years ago ... I've since done a lot of research on yogurt ... incubation temps and times to adjust how tangy it is ... I have not heard about the cold start process ... can you explain what that is ... thanks in advance
@@denisecarmichael4934 ... one issue with using the whey as a starter is that next generations of batches using the whey don't work as well for some reason ... I believe you can only get 2 generations from the whey batches that do well
5 hours cooling time is a deal-breaker for me. Is there a way to speedup the process?
Thank you so much for this video! It honestly saved me from giving up(which my husband was a little disappointed about. He can eat a big container of greek yogurt by himself in two days if I'd let him.) I was trying to figure out why nothing was happening, and why there was nasty burnt milk product on the bottom of the pot. Turns out it was in slow cooker mode and not yogurt. HA! But I'm super excited to try again, and hopefully save some money by making this at home
Very glad to hear i helped!!! I don't eat a lot of yogurt but what I made was fat better than any I had had before...i think you and the husband will feel the same way too... go ahead and let him splurge...lol... it's cheap!!! Thanks for watching!!!
This may have just saved the batch I had going..I didn’t realize there was a separate function for yogurt. We will see if it still turns out. Thanks..
Let me know how it turns out and i hope I help...thanks for watching!!!
@@JohnSanders I caught it in time so it turned out pretty good, even though I had to get up at 12:30 am to move it to the fridge. 😂 So thanks again.
Glad it worked out!!
Thanks for your video🥰
Remove the lid after the first boil. It will be cool in an hour not 5. Add yogurt cultures, then continue.
That looks like a great batch. Every brand of yogurt has a different culture. So you should try a few brands as the starter to see if you like one better. The recipe from Ninja called for the honey? I thought I was the only one using that. You know they say great minds think alike. But you should experiment adding anything you can think of. Any of the soda syrups from Sodastream will give you a different flavor. Fruit juice concentrate is particularly good. Pineapple is my favorite. Put the pineapple juice yogurt over some pineapple even. It’s really hard to go wrong if it’s something you like. Cookie crumbs over top, coconut mixed in; all good. Granola on top, on bottom or mixed in is real popular. Leave the Bourbon on the shelf, though. I haven’t liked the combo of yogurt and any liquor. But try it once if you must.
I was thinking of fig preserves...I think I would like that but right now the honey alone seems to be the PERFECT combination of flavors...thanks for the tips and I can imagine the bourbon not working with that tart flavor..thanks for watching!!!
Very good video. Thank you.
You are very welcome... thank you for watching!!!
i have same unit i selected 8 hours then hit start, it just starting and running time, does not say BOIL
Thanks for the Video! I am wondering could one also do it with the sous vide option, or the keep warm option? For example some Versions do not have yoghurt option, but the others
I'm honestly not sure... maybe someone reading can answer...thanks for watching!!!
does the foodi shut off automatically after the 8 hrs of fermenting on yogurt settings ? I made jerky and fell asleep and it was still running past the time I set it just shows it a + time.
I'm not sure... maybe someone reading can answer...
At least you know what goes into your own. Lol
Thanks... it is definitely not about saving time...lol...I think it is more of knowing you did it and knowing what's in it... kinda like making wine...lol...thanks for watching!!!
@@JohnSanders let's face it john. You got a new foodi..and it said yogurt. On one of the functions. So you had to try it. Your not on your own my mate. I did. Give up. After 2 hours. Lol
Lol...I have only made it once but I'm not a huge fan of yogurt...I mean I like it I just don't eat it that much... this was better than the store bought though...
Any idea what the total yield of yogurt was from that bottle of milk. Tryna figure out if it is cost effective for the time put in to it.
The replacement Ninja Foodi I got John has a Yogurt button on it. I was so happy. I am now going to make lots of yogurt. Thanks so much for the video. I saw one where they use half and half to make it creamier. Have you tried that yet?
I have not tried that...I think you have to watch out for ultra pasteurized... but I'm not sure about that... glad to hear you got a new one and thanks for watching!!!
I flavor after I strain. Otherwise you waste your honey ;) Also if your yogurt is too firm just add that whey back in ♡
Love your videos sir, thank you.
**Save they whey for your next batches...give to the pups, or freeze in ice cube trays and add to your smoothies. .sour dough bread...don't throw away...
That is a great idea... thanks and thanks for watching!!!
Thank you. Do you know where to get the cookbook?
It came with the machine...thanks for watching!!!
Isn't the by product butter milk. Nice marinated chicken
I think it is called whey... and it would do a good job...thanks again!!
Wow- buy the needed ingredients... 8 hours here... another 8 hours there.... strain.... fridge again... fridge again... etc... You have to be *die hard yogurt lovers* to be doing all this instead of just grabbing some containers of yogurt out of your grocer freezer area for a few bucks! Thank you for showing the steps on this process but this is a feature I will never use.
Well...I agree in a way...I enjoyed doing it and learned a lot about it...in my opinion it really isn't about the money, you also know exactly what's in it but you do have a point...Thank you for watching!!!
The time to make yogurt or anything homemade is not all that complicated ... if you can multi-task, it should not be an issue ... it's just steps in a process which you can do other things during each step ... you don't have to stand watch during the whole process ... have you ever made bread and had to let the dough rise or made pickled eggs ... wait for the water to boil ... then the eggs to cook ... then make the pickling solution ... then peel the eggs ... and then soak the eggs in the solution for days before you can eat a pickled egg ... while waiting for the end of each step you can do other things ... do research for more recipes, make more than one dish/recipe at time, play a video game, sleep, watch TV, read a book, work on a car, paint a picture, etc...
Me neither
MzMarquette I have made my yogurt with this recipe and it is delicious! In my opinion there is no comparison. It’s truly “hands off” and not time consuming at all. It’s inexpensive as well...the yogurt in the store is ridiculous $$$.
You dont have to buy yogurt to use as a starter. I make yogurt but I wan a particular strain of bacteria, L. Reuteri. You cannot get that in any store bought yogurt. I start with crushed L. reuteri tablets then once I have my first batch I use a few tablespoons of that one for the next and so on. With that you only need heavy cream or half and half and add the starter. It is waaaaaay better than any store bought yogurt I have had. Guess it just depends on what type of probiotic you want.
Thank you for the video, I really enjoyed watching it! When I added the yoghurt after the cooldown was completed I noticed some orange spots in the yoghurt. Is this normal or should I cancel the process and just start over?
I'm not a expert on yogurt by any means... but maybe someone reading... hope this helps and thanks for watching!!!
Probably some milk that got overcooked at the bottom of the pot. You can try to remove it if you want.
Can you make yogurt in the old ninja foodi with slow cook mode
I've never tried it but i have heard it is possible... maybe someone reading can answer...thanks for watching!!!
Not the slow cooker mode but if you have the dehydrate mode you can
I have never seen yogurt made or tried homemade..this was wonderful...How wise to put
it through cheese cloth! And...I would have left out the honey & thought a bit about the
vanilla bec personalizing is going to be great option. What a great video Double O...thank
you soo much... The yogurt with probiotics you chose...fantastic...you can't get better
than the ingredients you showed us that yogurt contained. Really enjoyed this from start
to finish. I will make this for sure. Thumbs Up!
Thanks Vita Z...I was in the dark but it turned out really really good... thanks for watching!!!
What a great way to start the day or any time of day/night...
it can be the best most satisfying snack with whatever we add to it! Wonder if
it might last a week or just a few days in frig? Have a thought on that? :)
@@vitazgal9933 I read 2 weeks or so... but mine will never last that long...LOL
@@JohnSanders Right...but it's nice to know..Thanks ! I can't wait for this
one... it was great seeing you do this for the first time..makes it so real
for all of us! Big incentive :)
@@vitazgal9933 it was kinda fun and educational...thanks again!!!
hello can you make a double batch? same way?
I cannot see why not... it was really good!!! Thanks for watching!!!
Hey jelly, just wanted to let you know I made a double batch using a gallon of milk, I also doubled the yogurt you put inside, came out great, thanks
@@markschrader7223 thanks for sharing that!!!
I have a question about starting the incubation period after you add in the cultures. Do you have to use the ferment option? I simply clicked start after adding the cultures and a timer began on my ninja foodi but I was unable to tell if it was the yogurt function or the slow cooker function in use. The machine did not say "boil" like the first initial time I pressed yogurt so I thought maybe I was slow cooking it. I am unsure if the machine was in yogurt mode or not, how could I tell? Please let me know if we need to switch to ferment or if we can simply press start again. Thank you.
Sorry for the late answer but I just saw this post... the function is a little tricky to use but to keep me from making it more confusing please watch the video and follow those steps...i don't make yogurt often and I am afraid I might give bad info... maybe someone watching can answer with confidence and I hope it not too late for this batch... sorry for the lame answer but thank you for watching!!!
No worries thank you for the answer! I guess we’ll find out when the timer is done!
Question: Started for this for the first time last night. Thinking the initial 8 hours would complete around 4 am and be cool by 7 am and ready for me to add the yogurt and begin fermentation process. I woke up to the display saying “warm”. Does it say warm before it gets to cool?
I think so but quite honestly I have only done this one time...maybe someone reading can help with this answer...sorry for the lame answer but thanks for watching!
Ok, so I made the same mistake. Once you move the knob to highlight the Slow Cooker/Yougart function. You need to press the function button and use the knob to select "Yougrt" function. We have been slow cooking the milk :D
I think the recipe book should have mentioned this.
I agree and thanks for pointing this out!
@@ajlal13 same with mine.. I’m hoping I saved it looking at this. We will see.
Where did you get that bowl set to strain the yogurt from?
They are made by OXO and I think I got it at bed bath and beyond but I am honestly not sure...thanks for watching!!!
Thanks I get this pressure but I made yogurt in different way more easy
Thanks for watching!!!
Can you share with us?
Thank You for the video. Very useful and informative. We tried making the yoghurt ourselves but with Skimmed UHT milk and added some powdered cultures. It did nothing to it at all, it was just milk at the end. I note that you used full fat milk. Is this mandatory, or can you use lower fat milk? Your advice would be greatly appreciated :) Thanks!
I have read not to use ultra homogenized milks... that may be the problem... hope this helps and thanks for watching!!!
@@JohnSanders it may be! Thanks for the reply keep up the good work :)
Never use uht, and use whole milk since it's easier to work witn :)
Do you think I should get the original 8qt or deluxe version which one would you prefer?
I think they are the same price so I would definitely get the deluxe...thanks for watching!!!
@@JohnSanders thanks I'm getting the deluxe and you're welcome
Euro cuisine yogurt strainer will make the process easier.
I might have to get one of those...thanks for watching!
what happens if the culture is cold?
The yogurt should ferment at 115 degrees and after the 8 hours is should be firm and not runny. Of Course after you strain it it will become firm but the straining process is not supposed to make it firm but strain the whey. It should already be firm. You should check the temperature of your foodi and make sure it is at least 115 degrees when fermenting.
Thanks...and thanks for watching!
Incubation times vary according to what temp and how tangy you like the finish product ... cooler temps (100) take a bit longer than a warmer temp (120) ... temps over 120 will risk killing the live cultures ... temps lower than 100 are to cool to produce a good product ... I prefer 114 for 8-12 hours ... mostly 12hrs and my longest time so far has been 24hrs ... I only use 114 because I use a pet warming pad on the bottom of an ice chest for incubation and it has a 114 setting ... the other settings are either too high or too low
Thanks...and thanks for watching!!
@@JohnSanders Ah, your most welcome ... you may have noticed that while you are browsing youtube you'll see other videos being suggested ... that's how I found your video ... I looked because I was curious about the cooker you used ... a friend of mine just bought one ... now, the other suggested videos ... today I found recipes for breads and pizza crusts which use flour and yogurt ... they look interestingly good ... you'll want to keep in mind that the folks are using store bought Greek yogurt which may not have the same thickness as what you make ... therefore, you will want to think about how much whey you strain off for your new bread recipes ... have fun
I am here to understand this yogurt function. But I am confused as to why you need to buy yogurt to make yogurt!?
I think you can just buy culture but this way is easier... thanks for watching!!!
You need to buy yogourt and starter just for the live bacteria needed to ferment the milk, by putting away some plain yogourt every batch you made to use as a ferment you wont need to buy anymore.
I am making yogurt again and when I pushed start it reads "3:58" on the screen is that right? Just wondering.
I don't remember that happening but I've only made it once maybe someone reading can answer...
@Aero Porto Yes,I watched a video on RUclips and it shows how to just get the milk to temp then to push the yogurt button up and it will go to Ferment. Then I can just leave it for 8 hours.
John, any idea what the sugar content is? No sense in this ol diabetic making this if it makes my blood sugar go high.
Unfortunately I do not have any idea...I thought about googling it but I'm not sure if there are variables depending on the starter yogurt I used... maybe someone that knows will see this and answer...thanks for watching!!!
You could use whole milk by Fair life, its triple filtered and has more protein and 50% less sugar. It's used alot in yogurt making like this.
@@kimhardee4623 thanks Kim!!!
So you're using yogurt to make yogurt?
Yep... that is the only easy way to get love cultures you need but once toy make it you can freeze some of your last batch from what I understand... thank you for watching!!!
Very good Videos! Please more Videos with this Device. 👏👍🌹
Thank you...glad you enjoyed it...I have several already but I will be doing more!!! Thanks for watching!!!
John Sanders 👍😉🙂❤️
Hey John... Here is a video of making yogurt by the Ninja Kitchens - ruclips.net/video/Czh1IvMx-Kk/видео.html They don't strain theirs. Just chill and serve.
What differences in taste and content does straining make vs not straining? Thank you.
The cooling phase is 5 hours after boiling? 😬 Oh man I thought it'd take 20 mins or something. Why did the instructions say 8 hours 😭
I've only made yogurt one time and honestly know very little about it... so I may not be the best person to ask...lol... maybe someone reading...thanks for watching!!!
I think it is a good idea to try different starter as they aren’t all the same. I think Ninja should reduce time for heating milk to 30 min or less also, improve this magical cooker (maybe removable air-frying led) add sterilization, egg, stainless steel pot... etc thanks a lot. enjoyed your demo🤍 Ahmad from KINGDOM OF SAUDIA ARABIA.
Those are some good ideas Ahmad... I'm glad you enjoyed the video and thanks for watching!!!
For real yogurt you should use Bulgarian yogurt- Bacillus Bulgaricus.
Why you are calling it Creek yogurt if the active ingredient is Bulgaricus B. Lactis (Lactobacillus bulgaricus)? Should that be a Bulgarian yogurt ?
Sorry if sounded like creek but I would honestly have to admit I do not know the difference... but thanks and thanks for watching!!!
Ok, I'm quite sure it was good and all but for me personally, I can't see buying yogurt to make yogurt, then all the 8 hours here, and 8 hours there, I can't see me using that feature, I will continue to buy my yogurt at the store, great video though.
I can't argue with that...lol...I don't eat enough to make it very often but I guess you would know exactly what is in it and I did enjoy learning the procedure...kinda like when I made wine a while back.. I now know you can buy wine cheaper and easier than making it...lol...Thanks for watching!!!
We use yogurt instead of sour cream... and also eat it as yogurt. Once you start making it, you have the starter to use for your next batch. The benefit is that you can cut out all the sugar that is in most yogurt and any of the preservatives. Also, if you start it in an afternoon, then you can let it ferment overnight while you sleep. I just set it and forget it. If the heating and cooling is taking too long for you- you can do that on stove and transfer for ferment.
Thanks for sharing that!!
Never work
Im at 2x speed and this mans still talking too slow
Sorry...I am a slow talker... but thank you for watching!!!