Homemade Yogurt ~ Ninja Combi Recipe
Easy Method for making yogurt in the NInja Combi.
Servings: 12
Calories: 78kcal
Equipment
- Ninja Combi
Ingredients
- 2 cups water
- 52 ounces Whole Fairlife Milk see recipe notes if using regular whole milk
- 4 Tablespoons Plain Yogurt with Active Cultures as a starter
Instructions
- Add 2 cups of water to the Combi pan and place the crisping tray into the pan.2 cups water
- In a medium size glass mixing bowl (one that will fit into the Combi and hold the ingreeints), whisk 2 cups of the ultra pasteurized milk (see recipe notes if you are using regular milk) with 4 Tablespoons of the yogurt starter until you have a smooth mixture.Add remaining milk and whisk together. Cover the bowl with plastic wrap or another covering.52 ounces Whole Fairlife Milk, 4 Tablespoons Plain Yogurt with Active Cultures as a starter
- Place the bowl onto the crisping plate in the Combi pan and slide the pan into the Ninja Combi on the lower level and close the door.Select the Sous Vide function and set the temperature for 120℉/50℃ and the time for 8 hours. Press Start.
- When the time is up, remove the bowl and you will have homemade yogurt! You can either strain it for Greek yogurt or refrigerate for 4 hours and then serve it as is for regular yogurt.
Notes
This recipe will yield approximately 6 cups of Greek yogurt and 8 cups of plain yogurt. Please note the yield can vary.
Substituting Regular Whole Milk instead of ultra pasteurized milk
The only difference is you will need to heat the regular milk in a pot on the stove until it reaches 182℉/83℃ BEFORE you add the starter. Then, allow the milk to cool down to 105℉/40℃. Once the milk has cooled, whisk in your starter and proceed with the recipe.
Nutrition
Serving: 0.5cup | Calories: 78kcal | Carbohydrates: 3g | Protein: 7g | Fat: 4g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.003g | Cholesterol: 0.3mg | Sodium: 64mg | Potassium: 7mg | Sugar: 0.2g | Vitamin A: 0.2IU | Calcium: 7mg | Iron: 0.003mg