Making Yoghurt in an Air Fryer

[KannikaP]

20 minutes ago, ExpatOilWorker said:

1. Heat 15 l of milk

Did you miss a dot out? 1.5 litres

[JeffersLos]

19 hours ago, Phulublub said:

The Ninja airfryer has a specific yogurt making setting

You don't need any machine to make yogurt here!

 

Especially not an airfryer. ????

[ExpatOilWorker]

37 minutes ago, KannikaP said:

Did you miss a dot out? 1.5 litres

Fifteen litre. I make a fairly big batch and eat it over 30 days.

 

[Brahmz]

I make yogurt and no heating is necessary in Thailand most of the year. Average Temp is above 30C and yogurt is very good, it needs about 24 hours at room temp.

 

If you are up a mountain or in an El Nino winter when temps get below 20C you may need heating. But I just leave it for longer 2-3 days instead of one.

Edited August 29, 2023 by Brahmz
spelling

[Jelli]

1 hour ago, BritManToo said:

Nope, just pour the milk straight out of the container from the fridge.

Milk 800ml prolly makes 400ml yoghurt. Guessing. Milk is 45-48b + a scoop of yoghurt -  Yolinda is now up to 59b.

 

???

[LikeItHot]

Get an instapot. Best thing I ever bought.

[KhunLA]

37 minutes ago, LikeItHot said:

Get an instapot. Best thing I ever bought.

"InstantPot" are still silly priced in TH

 

[ExpatOilWorker]

I haven't tried it yet, but I would love to make yogurt out of coconut milk.

Must taste great.

[BritManToo]

11 hours ago, Jelli said:

Milk 800ml prolly makes 400ml yoghurt. Guessing. Milk is 45-48b + a scoop of yoghurt -  Yolinda is now up to 59b.

 

???

Bulgaria is 20bht in 7-11.

And once you've started making your own, the last 2 spoonfuls start the next bowl.

[RocketDog]

On 8/28/2023 at 10:02 PM, Phulublub said:

Does anyone do it here?  If so, what make/model of air fryer? 

 

The Ninja airfryer has a specific yogurt making setting but is both expensive and not available here, so...do any of those available here have settings that would allow yoghurt making. 

 

Basically, need to be able to set temperature to 42 C, and timer for 8 hours - one or other appears impossoble with all the models I have looked at.  Have only found a limited selection of models in stores and Lazada translations are often a little lacking in critical detail.

 

Yes, I coould buy a yoghurt maker.  But I have wanted an airfryer for a while anyway....

 

PH

You don't need either.

I have been making it for years here.

42C is high and unnecessary. At that temp your yogurt will be firm in ~3 hrs easily and then it will start getting too acidic and tart for my taste. That happens very quickly too.

Heat the milk to about 180F, cool it to less than 105F, stir in the seed yogurt and then just leave it at ambient temperature (normally over 90F here. In 4 hrs it will be a bit firm but sweet. After refrigeration it will firm up nicely. I keep mine in the fridge and eat over the next ten days.

When the weather is cooler I put the containers (used Yoluda brand yogurt containers) in a bowl type convection oven but set the temp very very low and turn on for 5 minutes a couple of times over the next few hours.

Usually ambient temp is all you need unless in aircon room.

Its very simple and foolproof. I've been making yogurt this way for 30 years.

PM me if you need for info.

[RocketDog]

On 8/29/2023 at 10:19 AM, KannikaP said:

He turns the empty Microwave on for two minutes, something you should not do, and I don't think it will heat up if there is no water present. 4 hours later = yoghurt.

You are correct on both counts. Nonsense.

[Wongkitlo]

I was told I just need to leave it outside but it was never thick enough that way. You said you wanted to use your air fryer but yoghurt makers on Lazada are very cheap. I just get UHT milk(no boiling needed), add a few spoons of baby formula to it to make it thick and throw in some yoghurt as a culture. Leave it overnight in the machine then in the fridge for a little. 

[BritManToo]

9 hours ago, Wongkitlo said:

I was told I just need to leave it outside but it was never thick enough that way. You said you wanted to use your air fryer but yoghurt makers on Lazada are very cheap. I just get UHT milk(no boiling needed), add a few spoons of baby formula to it to make it thick and throw in some yoghurt as a culture. Leave it overnight in the machine then in the fridge for a little. 

Boiling is only required for raw milk.

Thickness mainly depends on the stater bacteria.

[Phulublub]

5 hours ago, BritManToo said:

Boiling is only required for raw milk.

Thickness mainly depends on the stater bacteria.

Heating, not boiling, can help activate the proteins and so lead to thicker yoghurt. 

 

Even raw milk should not be boiled...heating above 82 C will kill any spoilage bacteria and may also be done to reinforce that any pasteurised milk is safe to make yoghurt.

 

After any heating, the milk should be allowed to cool to 42 C - to room temperature here would be fine - before adding the starter culture.

 

Am about to embark on my first attempt at room-temperasture yoghurt...will report back.

 

PH

[jumbo]

Wife makes yoghurt all the time, room temperature, overnight

[Phulublub]

Early reports not great...made about 3PM yesterday and was starting to thicken when went to bed...this morning not a great deal of difference.  Tastes yoghurty, but not set at all.  Half on this mornign's muesli and will leave other half for the day to see if we mature more...

 

PH

[Everyman]

On 8/29/2023 at 4:46 PM, jcmj said:

Thanks for the info about how to make yoghurt. I never knew it was so easy. I’ll be trying it soon. 

You’re just introducing a colony of lactose eating bacteria to milk and then cultivating them. They eat lactose and produce lactic acid. When this has happened to enough of the lactose, it thickens up and you have yogurt. 

 

As someone else pointed out, you can strain it to produce greek yogurt. If you remove yet more wearer from it, you get something called labné. 

 

You can eat labné with homemade pita bread and sliced grilled chicken, tomatoes, cucumbers and tahini. 

[ExpatOilWorker]

On 9/1/2023 at 8:11 AM, Phulublub said:

Early reports not great...made about 3PM yesterday and was starting to thicken when went to bed...this morning not a great deal of difference.  Tastes yoghurty, but not set at all.  Half on this mornign's muesli and will leave other half for the day to see if we mature more...

 

PH

What temperature did you let it sit at?

Did you strain it?

[norfolkandchance]

Slightly off topic. We're staying in a hotel in Pattaya for the weekend. They have a good breakfast buffet so I decided to go for the salad bar. Loaded a plate up and dolloped natural Yoghurt over the salad. First forkful and the rest went in the bin. More sugar then mayonnaise on a Pizza. Back to bacon and eggs this morning.

[jacko45k]

Crikey, is this what some folks do for fun in Pattaya......

[Poilu]

On 8/29/2023 at 10:18 AM, bobbin said:

My Process is simple, but it does use the microwave. I use a litre at at a time of whole milk. 7.5 minutes on full temperature. After it has sat on the counter for about an hour to cool somewhat I add 2 tablespoons of yoghurt culture. This goes into a 1 litre insulated bucket and is left on the counter overnight. After about 12 hours I can decant, it's solid and firm.

 

But I really prefer Greek-style, so I strain the result using cheesecloth for another 3 or 4 hours. Voila.  I usually end up discarding about 3-400ml of whey liquid, because I haven't found a use for it yet..

 

Cheesecloth can be bought on Lazada. 

I do like Greek yoghurt also. I use the whey I have leftover from making Greek yoghurt to replace the water in bread baking. Whey has healthy enzymes and does impart a nice mild sour flavour to the loaf and the crumb it is softer.

[Phulublub]

On 9/3/2023 at 6:00 AM, ExpatOilWorker said:

What temperature did you let it sit at?

Did you strain it?

Sat at room temp - so about 32 C.  Overnight probably dropped to 29 or 30...Didn't strain it.

 

Next try tomorrow

 

PH

[ExpatOilWorker]

5 hours ago, Phulublub said:

Sat at room temp - so about 32 C.  Overnight probably dropped to 29 or 30...Didn't strain it.

 

Next try tomorrow

 

PH

Go for 43 C, yogurt culture is thermophile.

[Phulublub]

7 hours ago, ExpatOilWorker said:

Go for 43 C, yogurt culture is thermophile.

Which is where I came in at the start of this thread, looking for recommendations for an airfyer that has such a setting!!

 

PH