#Ninja foodi yogurt mode free#

Fage, Oui are mild and will create a mild yogurt. **Chose any plain or vanilla yogurt that has the taste and texture that you love. Fairlife and other filtered milks ( Natrel lactose free, MooTopia, CarbMaster, Joyya) will be thicker due to the higher protein contents of these milks. Lower fat milks have a higher water content and will need the addition of powdered milk and/or straining to achieve a thicker yogurt. The higher the fat/protein, the thicker your yogurt will be. *You can use any ultra pasteurized, UHT, shelf stable or powdered milk. You can put your unwrapped pot of yogurt in a small cooler with 115☏ water up to the level of your yogurt, cover and close the cooler. If you have a heating pad that doesn't have an auto-shut off, you can test the lowest setting to see if it will stay below 110☏. If you do not have an oven, find a warm spot (100°-110☏) that will work. Put your wrapped pot of milk in your oven with ONLY the oven light on to maintain the incubation temp for 8-10 hours.

Remove your insert, cover with a lid, and wrap your pot of milk in a large towel. 2.Whisk in your 1-2 Tablespoons of fresh yogurt, dissolving it well. Milk should feel slighter warmer than your finger, but not too hot. If you do not have a thermometer, this temp is 'baby bottle warm,' and you can put a clean finger in your milk to test this temp. Using the Saute Less setting, heat ONLY your milk(s) to 110☏, stirring constantly. Store yogurt in the fridge for up to 2-3 weeks.ġ. If you are making plain, unflavored yogurt, you may want to freeze some in tablespoon portions to use as starters for your next batch of yogurt. For a list of flavoring options, look in this article. Flavor your yogurt by whisking in vanilla extract and choice of sweetener. Next time, you can use a higher fat milk, add some instant powdered milk to your milk prior to starting incubation, or strain & chill your yogurt at the same time. If you want it thicker, you will need to strain. Take a spoonful of your chilled yogurt and stir it into a bowl. Do not stir your yogurt until fully chilled or strained. If you want to transfer your yogurt or strain it***, you can slowly pour your yogurt into another container or strainer.

Remove your pot of yogurt, cover, and chill it in the fridge for at least 4-6 hours. When finished, the IP will beep and your display will show YOGT. NOTE: Some ultra pasteurized milks, especially ORGANIC can take at least 10-12 hours to culture. You can choose a longer time, up to 24 hours, by pushing the (+) button for more tang to your yogurt. If you have the ULTRA model, this can be Medium or a customized setting of any temp in the 100☏-110☏ range. Select Yogurt Normal, according to your model. You can also use a dinner plate or pie plate as a lid. If you have an IP seal that smells, you can remove it. Cover your Instant Pot, with the IP lid in the locked position and the pressure valve closed. Stir in your optional ingredient milk, if desired, making sure it is whisked in very well. Pour the contents of your milk into your Instant Pot insert.

#Ninja foodi yogurt mode free#

Make sure your Instant Pot & utensils are clean and free of soap residue.