*Butter or Extra Light Olive Oil to grease the griddle or cast iron skillet
Directions:
Sift together the dry ingredients in a bowl: All-purpose Flour, wheat flour, baking powder, baking soda, salt, sugar and cinnamon.
Whisk together in a bowl the wet ingredients: Whey, eggs, oil and vanilla. Add to the dry ingredients and stir until combined, it’s ok if it has a few lumps. Set aside for 15 minutes.
Heat a griddle or cast iron skillet on medium heat, grease.
Then pour or scoop 1/4 cup of batter per pancake onto hot griddle/skillet, spacing as needed. Cook until browning occurs then flip, brown and remove and enjoy with syrup, Yogurt, fruit, granola etc….
*1/4 cup Yogurt, with live cultures, I used brand High Mountain (this Yogurt has to have live cultures to work) set out to come room temperature, mainly if it’s been frozen
Directions:
In your Ninja Foodi, make sure it has dehydration setting, add the milk and on sauté on high, heat until 181*F. (Use an instant read thermometer.) stirring every so often.
Then remove the pot with heated milk and add pot to a water bath (Ice and water) and cool milk to 110*F. (Check often, so you can add Yogurt at this exact temperature this is important step) Then add Yogurt. Stir in yogurt until smooth/ incorporated, using a wooden spoon or silicon spoon.
Set Ninja Foodi on dehydration, wipe off the bottom of the pot until dry then place pot back into Foodi. Add foil over the top of the pot and close with the attached lid and set timer for 8 to 12 hours. Note: I used foil but I think it would still be fine without the foil. If it does form a skin/crust after 8 to 12 hours just remove skin/crust.
After 8 to 12 hours remove Yogurt from pot and place in another pot/bowl with strainer and a very clean white flour sack kitchen towel or use layers of cheese cloth. Note: I like to clean/wash towels or cheese cloth with Clorox before using when making yogurt also keep these cloths separate for use in making yogurt only.
Use a deep bowl with strainer, place flour sack towel/cheese cloth layers in strainer, make sure it is evenly placed in the center of the towel in the center of the strainer. Then add the yogurt to center of the flour sack/cheese cloth lined strainer an allow the liquid/whey to drip out. I like to remove a lot of the whey to make Greek style yogurt. Stir or whisk for smoother yogurt, optional
You can hang Yogurt from plant stand etc… to allow faster removal of whey (I hung mine for about an hour.). You can remove as much or as little of the whey as desired. See pictures.
Refrigerate finished yogurt, store in fridge a couple of weeks or freeze some to make yogurt starts for next time you make yogurt.
For serving add flavored jams, vanilla extract and fruit etc…to taste.
Store your yogurt in airtight containers in the fridge. You can also keep the whey and use in recipes. See the recipe below for homemade whey pancakes.
Stove Top Yogurt
I’ve made this yogurt by heating milk on the stove in a stockpot stirring occasionally on low until milk temperature reached 181*F. Then cool in a water bath as stated above when temperature reaches 110*F. Stir in active yogurt and stir until combined. Then cover pot with foil and wrap in towels to keep warm for 8 to 12 hours. Follow the directions from above to finish yogurt.
Don’t forget to freeze some yogurt to make next time😉
