Ninja Foodi Vanilla Yogurt
~13 hr (mostly incubating & chilling)8 cups
Homemade yogurt made in a Ninja Foodi Deluxe: milk boiled, cooled, inoculated with yogurt cultures, incubated 8 hours, then chilled and sweetened with honey and vanilla.
| prepTurn Ninja Foodi Deluxe on and select yogurt function (not slow cook) | ||||||
| prepClose pressure cooker lid and set valve to vent | ||||||
| 1/2 gallon / 1.9 L milk (ultra-pasteurized) | Boil milk, yogurt function, 8:00 timer | Cool automatically, ~1 hr | Whisk in yogurt starter | Incubate 8 hr | Refrigerate at least 4 hr | Stir in honey & vanilla, divide into jars |
| 30 g yogurt (plain with active yogurt cultures) | ||||||
| 1 tablespoon vanilla extract (or vanilla bean paste) | ||||||
| 120 ml honey | ||||||
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