Home-made yogurt is a trend that is gaining popularity among multi-kitchen appliance owners. Xiaomi aerogril (especially Mi Smart Air Fryer 3.5L and Pro 5.5L) does this perfectly, turning regular milk into a thick and healthy product without special yogurt tresses. But how to achieve the perfect consistency, avoid stratification and choose the right mode?
In this article, we've taken a step-by-step algorithm with temperatures, time and life hacks for different Xiaomi models, as well as an ingredient compatibility table and a breakdown of typical errors. We've tested recipes for Mi Air Fryer Pro (2023) and recorded the results in detail so that you get a predictable result on your first try.
What Xiaomi Models Are Good for Yogurt (and Why Not All)
Not every aerogril is able to maintain a stable temperature of 38-42 ° C - kritisch for fermenting milk.
- 🔹 Mi Smart Air Fryer Pro 5.5L — temperature control to ±1°C, Yogurt mode in firmware 2023+.
- 🔹 Mi Air Fryer 3.5L (2022 model – requires manual adjustment but keeps temperature stable.
- 🔹 Xiaomi Smart Oven (hybrid aerogrill and oven) – the best choice for large portions (up to 1 liter).
Budget models without a digital thermostat (e.g. Mi Compact Air Fryer 2.5L) are not suitable - they cannot keep temperatures low for long periods. Check in the instructions for your model for the "Ferment" or "Yogurt" function.
Ingredients: What You Need for Perfect Yogurt
The basic recipe requires only 2 components:
- Milk is 2.5-3.5% fat (whole gives a thicker texture). Ultra-pasteurized milk (shelf life >1 months) is not suitable - yogurt will not leavened!
- Sourdough - live yogurt cultures (Narine, Evitalia) or 2 tbsp. spoonfuls of ready-made natural yogurt without additives (check the label for the presence of lactobacilli).
Additional ingredients for experiments:
- 🍯 Honey or sugar - for sweet yogurt (add after fermentation!).
- 🥛 Cream 10-20% – to increase fat content and cream texture.
- 🌿 Vanilla, cinnamon - for aroma (only in chilled yogurt).
Can I use kefir as a leaven?
Step-by-step: from pasteurization to readiness
Step 1: Pasteurization of milk (destruction of foreign bacteria):
- Pour the milk into a glass jar (no more than 70% of the capacity of the aerogril).
- Set the temperature at 85°C for 15 minutes (in Mi Air Fryer Pro, select Preheat mode).
- Cool the milk to 40-42°C (check with a thermometer or by "finger test" - the liquid should be warm, but not burn).
Step 2. Souring:
- Add the sourdough to warm milk and stir with a plastic spoon (the metal can damage crops).
- Cover the can with a lid (not tight!) or food film.
Step 3: Souring in the air grill:
Set the temperature at 40°C|
Select "Ferment" or "Yogurt" (if any) |
Set the time 6-8 hours (for density) |
Turn off the fan (if you have an option) |
Place the can in the center of the basket-->
For models without Yogurt mode:
Temperature: 40°C
Time: 7 hours
Fan: Switched off (or minimum speed)
Check the temperature with a thermometer!💡
If your aerogrill does not keep the temperature below 50 ° C, use the water bath method: put a jar of milk in a container of water 40-42 ° C and place it in an aerogrill at 50 ° C. The water will act as a buffer.
Table: Time and temperature for different types of yogurt
| Type of yogurt | Temperature, °C | Time, hours. | Texture | Acidity (pH) |
|---|---|---|---|---|
| Classic (thick) | 40–42 | 7–8 | Dense like Greek yogurt | 4.2–4.5 |
| Soft (for smoothie) | 38–40 | 5–6 | Liquid as kefir | 4.5–4.7 |
| Cream + milk (1:1) | 41–43 | 6–7 | Creamy as sour cream. | 4.3–4.6 |
| Lactose-free (on vegetable milk) | 42–44 | 8–10 | Less thick, possibly lumps | 4.6–4.8 |
Note: For plant-based milk (soy, oatmeal), use special sourdoughs with Lactobacillus acidophilus — conventional crops may not work. Raise the temperature to 43-45°C, but not higher, otherwise the protein will clot.
Common Mistakes and How to Avoid Them
⚠️ Warning: If the yogurt is not thickened, check the shelf life of the sourdough. Live crops lose activity 2-3 weeks after opening the package. For the test, drop the yogurt on a plate - if it spreads, rather than holding the shape, the sourdough is weak.
Other common problems:
- 🔥 Too high a temperature (>45°C. Milk clots, flakes appear. Solution: use an external thermometer.
- ❄️ Cold milk (<38°C) - the yogurt will not leaven or be watery. Solution: heat the milk to 40–42°C before adding starter.
- 🌀 Separation into whey and cottage cheese - a sign of overpotting (more than 10 hours) or the use of ultrapasteurized milk.
- 🦠 Mold or bad smell - the can or spoon was not clean enough.
💡
The ideal temperature for yogurt is 40–42 ° C. The deviation even by 2-3 ° C changes the texture: below - liquid yogurt, above - curd mass.
How to store and use homemade yogurt
Ready yogurt can be stored in the refrigerator for up to 7 days in a glass jar with a tight lid.
- 🥄 Transfer the yogurt into sterilized containers (boil the cans for 10 minutes).
- 🧊 For long storage (up to 1 month), freeze in silicone forms.
Ideas for application:
- 🍓 Desserts: Mix with honey and berries, add muesli.
- 🥗 Sauces: yogurt + garlic + dill = salad dressing.
- 🍰 Baking: Replace kefir in pancake dough (1:1).
⚠️ Warning: Do not use metal spoons to stir yogurt - they oxidize the product and accelerate spoilage.