Home cooking is becoming an increasingly popular trend among smart kitchen appliances, and Xiaomi’s aerogrill is a universal soldier here, with many users unaware that their frying device is able to keep the temperatures required to ferment milk low, turning into a full-fledged yogurt maker, opening new horizons for healthy eating, allowing control over the composition of the product and avoiding unnecessary preservatives.
Using Mijia or Xiaomi Smart Air Fryer ecosystem gadgets for this purpose requires an understanding of thermoregulation principles, since standard frying modes will not work here. You will have to manually adjust the temperature regime or use smart scenarios to create the perfect environment for the reproduction of beneficial bacteria. In this article, we will discuss in detail the process, from choosing milk to the final mixing, so that you get a thick and tasty product on the first try.
Selection of ingredients and preparation of equipment
The quality of the final product depends on the raw material, so the choice of milk should be approached responsibly. For the preparation of yogurt in aerogril, pasteurized milk with a fat content of 2.5% to 3.5% is best suited, since too low-fat milk can give a liquid consistency. Ultra-pasteurized milk is also suitable, but it does not need to be boiled before applying starter, which saves time, but the structure of the protein in it may differ.
The second key ingredient is starter, which can be in the form of dry bacterial cultures or ready-made store yogurt without additives. Dry cultures from the pharmacy provide a more predictable result and allow you to get a product with specified properties, whether it is a Bulgarian stick or a thermophilic streptococcus. If you use the finished yogurt as a starter, make sure that it is fresh and has not been re-freezed, otherwise the bacteria may be inactive.
💡
Use glass jars of the same volume for uniform heating of all portions of yogurt inside the bowl of aerogrill.
Before the process begins, you need to carefully prepare the aerogrill bowl and yogurt containers. All surfaces that will come into contact with milk should be sterilely clean to avoid the development of foreign microflora.
Preparation technology: temperature regime
The most critical point in the whole process is the temperature regime, as lactic acid bacteria die at temperatures above 45-50 degrees Celsius. Xiaomi's standard aerogrill programs usually start from higher values, so your task is to heat the milk to the right point and then maintain a stable temperature of about 40-42 degrees for several hours. If the device allows you to accurately set the temperature in 1 degree increments, you are most lucky.
The process of heating the milk before applying the starter (if it is not ultra-pasteurized) can be done directly in the bowl of aerogril in the "Bake" or "Yoghurt" mode, if you have one in the firmware. Bring the milk to a temperature of about 80-90 degrees to denature the whey proteins, which will make the future yogurt thicker, and then cool it to 40-42 degrees. The critical temperature of applying the starter is 40-42 ° C, above 45 ° C, the bacteria die.
⚠️ Warning: Never put dry or live starter into hot milk, otherwise you will destroy all beneficial bacteria and the fermentation process will not begin.
To keep the temperature in some models of aerogrills, you have to go to tricks, using a minimum heating mode or cyclic turn on. If your model Xiaomi Air Fryer does not hold 40 degrees constantly, you can try to warm the bowl to 45 degrees, turn it off for 15-20 minutes, and turn it on again for 2-3 minutes to maintain heat. Experimentally, you will find a rhythm that will keep the temperature in the “green zone” for bacteria.
Step-by-step instruction for starting the process
Once the milk is cooked and cooled to the required temperature, the most critical step is to apply the sourdough, gently pour the contents of the bacterial bag or add a couple of spoons of the finished yogurt to a small amount of warm milk, mix thoroughly to homogeneity, and then pour this mixture into the main mass, such a step-by-step mixing ensures that the bacteria are evenly distributed throughout the volume.
☑️ Checklist before launch
Pour the prepared mixture into jars or leave in one large container if the bowl of aerogrill allows, and set them inside. Close the lid of the device and select the lowest possible temperature, usually this is the "Yoghurt" mode or manual mode at 40 degrees. The exposure time depends on the desired acidity and activity of the starter, but the standard cycle is from 6 to 10 hours.
During fermentation, try not to open the air grill lid or shake the device so as not to disturb the structure of the clot forming. Any sudden movement or temperature drop can lead to product stratification or stop the activity of bacteria. If you use the smart Mijia app, set up a cycle end notification so as not to over-exert the product.
| Parameter | Optimal value | Permissible range | Impact on outcome |
|---|---|---|---|
| Souring temperature | 40-42°C | 38-44°C | At t > 45°C, the bacteria die, at t < 35°C, the process is slow. |
| Fermentation time. | 8 hours | 6-10 hours | Longer = sour and denser, less = softer and sweeter |
| Milk fattyness | 3.2% | 2.5-4.0% | Affects the density and saturation of the taste of the finished product |
| Number of starters | 1 bag per 1 l | Instructions. | Excess sourdough can give a sour taste |
Using a Smart Home for Automation
Owners of Xiaomi’s Smart Home ecosystem can make it much easier by using in-app automation scenarios. You can create a scenario that will include aerogrills at minimum power at certain times of the day, such as at night, so that the yogurt is ready by morning. This is especially convenient, since it does not require your constant presence and temperature control.
For advanced users, integration through the Home Assistant platform or the use of plugins to fine-tune the device, can make the aerogrill respond to external temperature sensors if the built-in control is not enough to maintain a stable 40 degrees, which turns ordinary kitchen appliances into a high-precision laboratory device.
The Secret of Thick Greek Yogurt
Remember that smart devices can have their own background features, and sometimes the connection to Wi-Fi can be interrupted. Make sure that the aerogrill is in the zone of confident reception if you plan to track the status of cooking remotely. Otherwise, the device can simply execute the embedded algorithm without the possibility of remote control.
Common Errors and How to Resolve Them
One of the most common problems is the lack of thickness of the product, which often happens due to temperature disturbance or the use of weak milk. If the yogurt turns out to be liquid, try to increase the fermentation time by 1-2 hours next time or use milk with a higher protein content.
Sometimes users will experience a yellowish whey on the surface, indicating that the product is overripe or too high a temperature, in which case you should reduce the exposure time or lower the heating temperature in the aerogrilla, if possible, do not worry about whey - it is a natural product rich in lactose, which can simply be mixed with the mass or drained.
⚠️ Warning: If you notice mold, bubbles or hear an unpleasant smell, immediately throw out the product - these are signs of infection with foreign microflora.
Another mistake is that the dishes are not sterile enough, which leads to the development of yeast or mold instead of pure yogurt. Wash and boil all containers carefully, without neglecting this rule, even if you cook yogurt regularly, purity is the key not only to taste, but also to the safety of eating homemade dairy products.
Storage and use of the finished product
After the fermentation cycle is complete, the yogurt needs to be cooled to stop the bacteria from acting and stabilize the structure. Place the jars in the refrigerator for at least 4-6 hours, during which time the product will finally mature, become denser and acquire its final taste. Immediately after aerogrill, the yogurt may appear too liquid or sour, but cooling will correct these nuances.
The shelf life of homemade yogurt in the refrigerator is usually from 3 before 5 After a few days, the beneficial bacteria start to decline and the taste gets worse, and for long-term storage, you can freeze some of the finished product in the form of cubes, which you can then use as starter for the next batch, although each time the culture may become weaker. It is best to prepare small portions designed for 2-3 day-day.
💡
Homemade yogurt does not contain thickeners, so its consistency will always differ from store counterparts - it is more gentle and can separate whey.
You can use ready-made yogurt not only as a stand-alone dessert with fruits and honey, but also as a base for sauces, marinades or baking. It perfectly replaces sour cream in dietary recipes and adds pleasant sourness and creamy texture to dishes. Experiment with supplements, but inject them better just before serving, so as not to disrupt the fermentation process of the bulk.