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Ninja Foodi Greek Yogurt

  1. Pour the milk into the Ninja Foodi
  2. Cover with the pressure cooker lid and set the pressure release to the vent position
  3. Press the SLOW COOK / YOGURT twice so YGRT appears on the display. Set time to 12 hours and select START to begin
  4. Wait for the milk to boil and cool, which takes about 4 hours. It will beep and display ADD / STIR.
  5. Add the yogurt and whisk until fully incorporated. Be careful not to scrape any skin on the bottom of the pot.
  6. Cover with the pressure cooker lid and set the pressure release to the vent position
  7. Select START to continue incubation for another 12 hours
  8. Transfer to a glass bowl, cover, and chill for another 12 hours in the refrigerator
  9. Spoon into a cheesecloth bag and chill for another 9 hours in the refrigerator, pouring off the liquid once after about an hour or so
  10. Pour off the rest of the liquid, transfer from the cheesecloth to another container and enjoy!

I've tried a bunch of different yogurt starts, and I've found a small container of Ellenos Yogurt gives the best creamy and light flavor.

The texture of the final yogurt varies a bit, depending on how often you decant the liquid. I've found that doing it once or twice yields a good creamy yogurt.

I usually start this recipe at 5 in the afternoon, which means that it's ready two mornings later.

Edit Recipe (last edited by slouken)