Making Yogurt In An Air Fryer: Is It Possible?

Making yogurt in an air fryer is possible. It is a simple process that requires heating milk to a certain temperature, cooling it, and then adding a yogurt starter. The air fryer's dehydration function is then used to incubate the yogurt. The longer the yogurt incubates, the thicker and tarter it becomes.

Using the sous vide setting

Firstly, you will need to sterilise your inner pot by running it through the dishwasher. Take your yogurt starter out of the fridge and allow it to come to room temperature. Place the inner pot into your air fryer and pour in your milk. Set the saute mode to high and heat the milk to between 180°F and 200°F, stirring frequently to prevent scorching. When the milk reaches the correct temperature, turn off the air fryer and let the inner pot sit for 5-10 minutes.

Next, remove the inner pot and place it on a heat-resistant surface to cool. You want to cool the milk to around 110°F. If you don't have a thermometer, you should be able to hold your pinky in the milk without it being too hot. You can speed up the cooling process by placing the inner pot in an ice bath.

Once the milk has cooled, add your yogurt starter (plain yogurt with active cultures) and gently whisk it in. Cover the inner pot with aluminium foil and place it back into the air fryer. Close the lid and select the sous vide setting, setting the temperature to 113°F (or between 110°F and 115°F). Set the timer for at least 8 hours, but you can leave it for up to 24 hours if you want a thicker, tarter yogurt.

When the time is up, remove the inner pot and place it in the fridge to cool and set for a few hours or overnight. If you want a thicker Greek-style yogurt, strain the yogurt through a cheesecloth or fine mesh strainer overnight in the fridge. You can then add any sweeteners or flavours you like and enjoy!

The importance of milk temperature

Bacteria Control

Firstly, heating milk to a certain temperature helps kill any unwanted bacteria that may be present. This sterilization step ensures that only the desired bacteria, namely the active yogurt cultures, are present in the milk. This step is especially important if you are not using ultra-high-temperature (UHT) pasteurized milk, which has already been treated to kill bacteria. By heating the milk to around 180°F (82°C), you create a sterile environment for your yogurt cultures to thrive.

Protein Denaturation

Milk contains proteins that are essential for the formation of yogurt's characteristic gel-like texture. However, these proteins can be denatured if the milk is heated too high, such as during a rolling boil. To prevent this, the milk temperature should be maintained between 181°F and 200°F (83°C and 93°C) during the boiling method. This range is sufficient to kill bacteria without damaging the proteins necessary for yogurt-making.

Culture Activation

The milk temperature also plays a vital role in activating the yogurt cultures. After heating, the milk must be cooled to around 110°F (43°C) before adding the yogurt starter culture. This temperature range is ideal for the active cultures to thrive and ferment the lactose in the milk. If the milk is too hot, it can kill these cultures, preventing the milk from turning into yogurt. Maintaining a stable temperature between 100°F and 115°F (38°C and 46°C) during incubation is crucial for successful yogurt-making.

Consistency and Texture

The temperature of the milk also affects the consistency and texture of the final yogurt product. Holding the milk at 180°F for an extended period, such as 30 minutes, helps create a creamy consistency and texture that is desirable in yogurt. This step is often overlooked but is key to achieving the desired mouthfeel and smoothness in your homemade yogurt.

In conclusion, the temperature of the milk is a critical factor in the yogurt-making process. It ensures bacteria control, protein integrity, culture activation, and desirable texture. By carefully controlling the milk temperature at various stages, you can greatly increase your chances of success in making delicious, thick, and creamy yogurt at home.

Straining for Greek yoghurt

Straining yogurt is an ancient technique that produces thick, rich, healthy Greek yogurt. Greek yogurt is just regular yogurt that has been strained more. The longer you strain the yogurt, the thicker it will be. To make plain yogurt into Greek yogurt, you can strain it overnight (10-12 hours) or up to 48 hours. The volume of the yogurt will be reduced by more than half, depending on how long you strain it, so it is recommended to start with more yogurt than you need.

There are several ways to strain yogurt. You can use cheesecloth, muslin, a thin dish towel, or a coffee filter. You can also use a fine-mesh strainer to eliminate the need for cheesecloth. The colder the yogurt, the longer it will take to drain the whey.

If you are using cheesecloth, muslin, or a thin dish towel, place your colander over your bowl and cut the cheesecloth into 18-inch rectangles to form 6 to 8 layers of cloth. Line the colander with the cheesecloth, scoop the yogurt into the middle, and gather the sides to form a bundle. Tie it at the top and let it rest inside the colander. The bowl will catch the excess liquid.

If using a coffee filter, line the colander with the filter. You want the base of the colander covered with a single layer of filter. Depending on the type of filter, the size of your colander, and how much yogurt you are straining, you may need more than one filter. Place the yogurt in the middle of the filter and cover the surface with plastic wrap. Place the colander, bowl, and yogurt inside the refrigerator and let the excess liquid strain into the bowl.

You can also use a fine-mesh strainer to strain your yogurt. This eliminates the need for cheesecloth and provides hassle-free cleanup. The yogurt's temperature will affect the time required to strain, with colder yogurt taking longer to drain the whey. To avoid losing too many solids, wet the strainer before following the instructions. Avoid stirring the yogurt while it is straining, as this may cause you to lose more solids than normal.

There are also specialised yogurt strainers available for purchase, which can handle up to a gallon of yogurt at a time.

Using the yoghurt setting

Step 1: Prepare the Milk

Firstly, you will need to prepare the milk. For this recipe, you can use whole, 2%, or skim milk, depending on your preference. Pour the milk into a saucepan and attach a candy thermometer to the side. Warm the milk over medium-low heat, stirring frequently to prevent scorching. Heat the milk until it reaches a temperature of 180°F to 185°F.

Step 2: Cool the Milk

Once the milk has reached the desired temperature, remove it from the heat and allow it to cool. The milk needs to cool down to around 110°F. You can do this by carefully pouring the milk into a bowl that is sitting on top of an ice bath. Stir the milk occasionally to ensure even cooling.

Step 3: Add the Yogurt Culture

Once the milk has cooled to the correct temperature, it's time to add the yogurt culture. For this, you will need plain yoghurt with active live cultures. You can use a whisk to gently stir the yoghurt into the warm milk until it is fully incorporated.

Step 4: Prepare the Air Fryer

Fill your air fryer jars or containers about three-quarters full with the milk and yoghurt mixture. Secure the lids on the jars tightly. If your air fryer has a crisper plate, remove it and place the jars directly into the basket.

Step 5: Set the Air Fryer Temperature and Time

Select the yoghurt setting or proof function on your air fryer, and adjust the temperature to 110°F. Set the time for 8 to 12 hours, depending on how thick and tangy you like your yoghurt. The longer you incubate the yoghurt, the thicker and more sour it will become.

Step 6: Cool and Refrigerate

Once the yoghurt-making cycle is complete, remove the jars from the air fryer and allow them to cool to room temperature. Then, place the yoghurt in the refrigerator to chill until it is cold and set. You can then serve the yoghurt as it is or add sweeteners and mix-ins of your choice.

Tips for Success:

• It is important to monitor the temperature of the milk at each step to ensure the yoghurt cultures are not killed by high temperatures.
• You can strain your yoghurt through a cheesecloth or a yogurt strainer to achieve a thicker, Greek yoghurt consistency.
• If you are using an air fryer with a yoghurt setting, follow the prompts on the screen, and remember to add the yoghurt culture only after the milk has cooled to the correct temperature.
• You can use the leftover whey from strained yoghurt in smoothies or as a base for drinks.

The cold start method

To make yogurt using the cold start method, simply add a "starter" to cold milk and begin incubating. The starter can be store-bought yogurt, homemade yogurt, or a freeze-dried culture. The milk and starter are then mixed and incubated at a constant temperature of 100-110˚F for 5-9 hours, depending on how tart you like your yogurt. The yogurt will be ready when it has a jello-like consistency and barely jiggles when shaken.

Frequently asked questions