Homemade Yogurt in Ninja Foodi Deluxe
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- Опубліковано 29 лип 2024
- I tried Homemade Yogurt in Ninja Foodi Deluxe
Directions
Pour milk into the pot. Assemble the pressure lid, make sure that the pressure valve is in vent position.
Select yogurt and press start.
After the milk is boiled the display will read "cooling". this process may tke several hours.
Once cooled. ad 4 table spoon of yogurt and mix it well. After 8 hours of incubating place the yogurt in the fridge for at least 8 hours.
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.
Such an awesome machine! Thank you for showing how it works and stating the times. I’m giving it a shot today!
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!
Great way to make yogurt, I definitely want to try
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
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.
Heavenly yogurt! Thank Gd for giving us such a wonderful food! Yummmyyyyy 😋 When you eat it you go straight to heaven
luv your videos
Very helpful step by step TY
"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?
Best straight forward video 👍.. did u add salt?
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.)
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
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.
Do you flavor this?
This is the ide to do it in one pot and not pans
Can you change the hour from 8 to 36 in this ninja?
Nope it’s lame
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
👍
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?
I think it consumes a lot of electricity
4 tablespoons? That was at least a cup, lol.
Even two teable spoon is enough.
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.
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