Homemade Yogurt ~ Ninja Combi Recipe

Name: Homemade Yogurt ~ Ninja Combi Recipe
Prep time: 5 min
Cook time: 8 h
Total time: 8 h 5 min
Yield: 12
Cuisine: American
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

Milk and a spoonful of live yogurt held warm for eight hours on Sous Vide to make a large batch of yogurt.

8 h 5 min start to finish
Serves 12
US only (UK & EU has no Sous Vide; India has no Sous Vide)Works on your US 14-in-1Not on your UK & EU 12-in-1: it needs Sous VideNot on your India 14-in-1: it needs Sous Vide

Sous Vide Cheese & dairy Basics American Vegetarian

By The Salted Pepper.

Set your Combi

SwitchCombi Cooker

Sous Vide50°C120°F8hr

Start to finish8 h 5 min5 min prep + 8 h cooking

ShelfLower level (bowl on the crisper tray in the Combi pan)

Water in the pan470 ml2 cups water in the Combi pan

You'll need

470 ml2 cups water
1.47 kg52 ounces Whole Fairlife Milk (see recipe notes if using regular whole milk)
4 Tablespoons Plain Yogurt with Active Cultures as a starter

Method

Add 470 ml2 cups of water to the Combi pan and place the crisping tray into the pan.
In a medium size glass mixing bowl (one that will fit into the Combi and hold the ingreeints), whisk 470 ml2 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.
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 50°C120°F and the time for . 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 and then serve it as is for regular yogurt.
Our tip Tilt the bowl: set yogurt comes away from the side in one piece, sometimes under a thin layer of clear whey. Chill it before you stir it; stirred warm, it goes thin.

Tips from The Salted Pepper

This recipe will yield approximately 1.42 l6 cups of Greek yogurt and 1.89 l8 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 83°C182°F BEFORE you add the starter. Then, allow the milk to cool down to 40°C105°F. Once the milk has cooled, whisk in your starter and proceed with the recipe.