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!!!!!

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.

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.

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 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 😘🇬🇧

You do a really nice job with your channel. I am now motivated to make some yogurt in my foodie. Thanks.

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..

Great tutorial answered all the questions I had (and some I didn't realise I had) Many thanks

God bless this beautiful lady for teaching us amazing recipes 💖

Definitely want to try this

Perfect explanation!!! Thank you!

Thanks for this method. I typically do the bypass with Fairlife, culture and sweetened condensed milk.

Thank you for this informative video!

can't wait to watch

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.

Thank you so much h for all the info. Couldn’t find anyone else to explain it all.

Thank you so much for these detailed steps! I never knew what to do with my yogurt button.

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 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!

Best video ever .. wishing you all the best.. I like watching your videos, you make everything seems easy and doable

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’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

This was super helpful, thank you!

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.

WOW!!!! I want one!!!

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.

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

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.

Excellent video thank you

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.

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..

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.

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 homemade yogurt

Good morning from VA!

The sear/sauté method took less than 30 min for 1/2 gallon. Thank you!!

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.

I love your customer service voice

Hi where did you buy the strainer

Great Video!! Have you tried to make ricotta cheese with the whey. I think that would make a good video.

Where did you buy that great strainer Louise? I've never seen one like it

For fermenting can you put small containers in the bowl

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 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!

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?

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!

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

I have the exact same NF; I tried to skip the boil function and it just ends the process. What am I doing incorrectly?

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!

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 am lactose intolerant can’t I use lactose free milk, will it make

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 :)

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!

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)

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.

Where did you get your strainer from please? I ordered one off Amazon and it’s tiny .

Can you put the ninja cooking pot in the fridge?

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!

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

Super great video. Will try with half a gallon. How many g / oz will 1 gallon make?

How do I bypass the heating/cooling process in the previous ninja model? I'm using ultra pasteurized milk... ty

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?

What is the temperature for the fermentation setting? Is there anyway to dial in on the temperature setting for fermentation?

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?

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

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.😊

Is there still a heated temperature (100 degrees or so) during the fermentation process?

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.

I love your utensils - could you add a link?

Do you strain your yogurt after it sits in the fridge over night or during the time you put it in the fridge?

Upgraded from the 6.5 old style to the 701. Loving it but my yogurt is SUPER runny, help!

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 ❤

How do you make a flavored yogurt like strawberry?

thanks for the video! What type of milk did you use? I am assuming you would want atleast 2%?

how do you bypass the boil setting? it's not letting me.

What if you have the old ninja foodi with two lids, how do you make yogurt with it?

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.

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.

Do you think it will work with soy milk as in the cook pot? Thanks

Hi Louise. Where did you get your strainer?

If we want it to last more than 4/5 days can we freeze a portion to defrost and eat later?

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?

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?

Can you control the temperature? Like putting it at 100 somehow ?

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)?

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.

Can you make a low fat version? What kind of milk would you use? Thanks

The strainers I've seen are 2qt. How would I fit one gallon? Is your strainer 2qt?

Ooohhhh Is this your new studio?

Is most milk in US not pasteurised?

Can i do this with soya milk too?

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?

I don’t care for Greek yogurt so I don’t drain mine as long. I then add Splenda and vanilla

Louise have you moved house or had a new kitchen put in? It looks nice.

Can I use almond milk

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

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Mom

This procedure is too time consuming and complicated for me. My old Instapot, a new gallon jug of pasteurized milk with Vitamin D, with a can of sweetened condensed milk, and yogurt starter works great with just pressing the yogurt button and waiting 8 hours. Perfect every time. Drain for Greek style using cheesecloth and sieve. Keeps in refrigerator at least a week; still fresh.