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Place the inner pot into the Ninja Foodi and pour in milk. Set the saute mode to High (you can use a lower setting, it will just take longer) and heat the milk until it reaches at least 181° F, but not more than 200° F. Stir frequently to prevent milk from scorching on the bottom.
Remove the inner pot and place on a heat resistant surface. Allow to cool until it cools down to about 110° F. See post for details
Add the yogurt starter (plain yogurt with active cultures) and stir into the milk. You can use a whisk (and I do sometimes), but gently whisk it in.
Cover the inner pot with aluminium foil (brand name, but not heavy duty). Place the inner pot into the Ninja Foodi and close the Air Crisping lid. Select the dehydration mode and set the temp to 180º F.
Allow the yogurt to incubate in the Ninja Foodi with the dehydration setting on 180º F. for at least 6 hours. The longer you allow it to incubate, the tarter it will become. I found about 8 hours was perfect for me.
Place the inner pot in the fridge for a few hours or overnight to allow the yogurt cool and set
Strain until you have your desired consistency.
Add sweeteners of your liking and what ever mix-ins and Enjoy!