Air Fryer Yogurt: Is It Possible?

Making yogurt at home in an air fryer is possible. The process involves heating milk to a certain temperature, cooling it, adding a yogurt starter, and then allowing it to incubate for several hours. The exact steps and temperatures may vary depending on the type of air fryer and milk used, but the basic principle remains the same.

Using the cold start method

The cold start method is a great way to make yogurt in your air fryer. This method is a simple and straightforward process that anyone can follow. Here's a step-by-step guide to help you make delicious and healthy yogurt at home.

Prepare Your Ingredients and Air Fryer

Start by gathering your ingredients, which include milk and a small amount of store-bought yogurt or yogurt starter culture. You can use any type of milk, whether it's cow's milk, almond milk, or even soy milk. For the best results, opt for full-fat milk, as it will give your yogurt a creamier texture. If you're using store-bought yogurt, make sure it has active bacterial cultures, which are necessary for the fermentation process.

Before you begin, ensure your air fryer is clean and dry. You'll also need a glass or ceramic container that fits comfortably inside your air fryer basket. This container should have a lid, or you can use aluminum foil to cover it tightly.

Sterilize Your Equipment

It's important to sterilize your equipment to prevent any unwanted bacteria from affecting the yogurt-making process. Wash your container and lid/foil with hot, soapy water, and then rinse them thoroughly. You can also sterilize them by boiling them in water for a few minutes. Do the same for any utensils you'll be using, such as a spoon or whisk.

Prepare the Milk

Pour the milk into your sterilized container. Set your air fryer to a low temperature of around 110°C (230°F). Place the container of milk in the air fryer and heat it until it reaches a temperature of 82°C (180°F). This step is crucial, as it kills any harmful bacteria in the milk. Hold the temperature for about 5 minutes, then remove the container from the air fryer and let the milk cool.

Add the Yogurt Starter

Once the milk has cooled down to around 43°C (110°F), it's time to add the yogurt starter. Take a small amount of the warm milk and mix it with your store-bought yogurt or starter culture in a separate bowl. Stir well, then pour this mixture back into the container with the warm milk. Stir gently to combine.

Incubate the Yogurt

Cover the container tightly with its lid or aluminum foil. Place it back in the air fryer and set the temperature to around 43°C (110°F). The incubation time can vary, but it typically takes between 6 and 12 hours. The longer you incubate, the tangier and thicker your yogurt will become.

Refrigerate and Enjoy

Once the incubation period is over, remove the container from the air fryer and place it in the refrigerator. Allow the yogurt to cool and set for a few hours. Your yogurt is now ready to be enjoyed! Add your favorite toppings, such as fresh fruit, granola, or honey, and enjoy your delicious homemade yogurt.

Making yogurt in your air fryer using the cold start method is a rewarding and tasty experience. It's a fun and easy process that delivers delicious results. Experiment with different types of milk and starter cultures to find your favorite combination. Enjoy your homemade, air-fryer yogurt!

Using the traditional boiling method

The first step is to heat the milk to a high temperature. This is an important part of the process as it gives the yogurt its texture by allowing more protein to be available for making the yogurt. The milk should be heated to between 175-200˚F. The higher the temperature, the thicker the yogurt will be. For example, if you heat milk to 195°F / 90°C for ten minutes, the yogurt will be noticeably thicker and taste less tart and somewhat creamy/nutty/eggy.

After heating, the milk needs to be cooled to a temperature that will allow the live cultures in the yogurt to be active and turn the milk into thick, creamy, and tangy yogurt. The milk should be cooled to between 100-115°F. If the milk is too hot, it will kill the live cultures in the yogurt and the yogurt will not set.

Once the milk has cooled, add the yogurt starter or the yogurt with live cultures and whisk until smooth.

Then, maintain the temperature for the milk and yogurt mixture for 8-24 hours. The longer the time, the more tart the yogurt will be.

Finally, allow the yogurt to cool and rest for about an hour before gently scooping the yogurt out and transferring it to storage containers. Place the yogurt in the refrigerator and it will continue to get thicker as it chills.

Getting the right temperature

Heating the Milk

The first step in making yogurt is heating the milk. Different recipes provide slightly different temperature recommendations for this step. Some sources suggest heating the milk to between 181°F and 200°F, while others recommend heating it to exactly 180°F or 185°F. In any case, it's important not to let the milk exceed 200°F, as this can scorch it. Stirring the milk frequently during this step will help prevent scorching.

Cooling the Milk

After heating, the milk needs to be cooled down. The ideal temperature range for adding the yogurt culture (also called the yogurt starter) is between 105°F and 115°F. Some sources recommend a target temperature of 110°F, while others suggest a range as low as 112°F to 114°F. It's important not to add the yogurt culture before the milk is cool enough, as higher temperatures can kill the active cultures in the starter.

Incubation

Once the milk has been cooled and the yogurt culture has been added and stirred in, it's time for incubation. This is the process of maintaining the mixture at a specific temperature for several hours to allow the active cultures to work. The ideal temperature range for incubation is between 110°F and 115°F. Keeping the temperature within this range is critical to the success of the process. Temperatures below 110°F will slow down the process, while higher temperatures can destroy the active cultures.

Final Cooling

After incubation, the yogurt needs to be cooled again. Place the inner pot in the refrigerator for a few hours or overnight to allow the yogurt to cool and set.

Tips for Temperature Control

• Use a thermometer to monitor the temperature at each step.
• Be patient during the incubation process. Frequent checking can slow down the process.
• To speed up the initial cooling phase, you can remove the inner pot from the air fryer and place it on a cold towel or in an ice water bowl.

Choosing the right milk

Making yogurt in an air fryer is a fun and rewarding experience, and choosing the right milk is crucial to making healthy yogurt. Here are some tips to help you select the best milk for your homemade yogurt:

Type of Milk

The type of milk you choose will impact the final result of your homemade yogurt. Pasteurized milk is a good option as it produces a thicker yogurt. Ultra-pasteurized milk, on the other hand, doesn't work well for making yogurt because it has been heated to a very high temperature and is essentially cooked, making it unsuitable for culturing. If you want to use raw milk, check if it's legally available in your state. While proponents of raw milk believe it's more nutritious, the CDC recommends against consuming it due to potential health risks.

Organic or Grass-Fed Milk

When it comes to organic or grass-fed milk, look for the "certified organic grass-fed dairy" label. Milk from grass-fed cows tends to be superior in quality and contains beneficial Omega 3s. Organic milk, on the other hand, comes from cows that have not been treated with antibiotics or hormones and are fed certified organic grains and grasses.

Non-Dairy Milk

If you have lactose intolerance, you can use non-dairy milk alternatives such as lactose-free milk, coconut milk, rice milk, almond milk, or oat milk. It is recommended to make nut milk at home, as homemade versions are easier to use than store-bought ones. Additionally, non-dairy milk usually requires thickeners, such as gelatin powder, agar-agar, pectin, or tapioca starch, to achieve the right consistency.

Buffalo, Sheep, or Goat Milk

If you want to explore different types of milk, you can try buffalo, sheep, or goat milk. Goat milk tends to be runnier and has smaller curds. Sheep milk, on the other hand, has double the protein of cow's milk and results in a sweeter yogurt. Buffalo milk, with its higher fat content, creates a denser and richer yogurt.

Powdered Milk

Powdered milk is an excellent option for thickening your yogurt. You can use cow or goat milk powder, whichever you prefer. It's also a convenient backup as it can be stored for a long time, and the full-fat versions are recommended over nonfat dry milk.

Straining for Greek yogurt

Making Greek yogurt involves straining the yogurt to achieve the desired consistency. This process is optional, but if you prefer a thicker yogurt, then straining is recommended. The longer you strain, the thicker your yogurt will become.

To strain the yogurt, you can use a flour sack or cheesecloth. Place the yogurt into a clean flour sack and hang it over a bowl, allowing the whey to drip out. Alternatively, you can use a fine-mesh strainer lined with cheesecloth or a coffee filter. Place the strainer over a bowl and pour the yogurt into it, allowing the whey to drain out.

It is important to note that you should not try to squeeze the yogurt through the flour sack or cheesecloth, as this can cause the yogurt to seep out along with the whey. Instead, let gravity do its work and allow the whey to drip out slowly.

The whey that is released during the straining process is also useful and can be added to smoothies, used in baking, or fed to dogs (with veterinary advice).

By straining your yogurt, you will be left with a thicker, more concentrated Greek yogurt with a higher protein content per ounce.

Frequently asked questions