Keto Yogurt
Keto Yogurt recipe
Ingredients
- 32 oz Ultra-Filtered, Ultra-Pasteurised whole Milk
- 32 oz Heavy Whipping Cream (or use all whole milk for lower calorie yogurt)
- ¼ cup Yogurt with active cultures
Instructions
- Add 32 oz ultra-filtered, ultra pasteurised whole milk and 32 oz of ultra pasteurized heavy whipping cream to the liner of an instant pot. (For a lower calorie, lower fat option, use 64 oz whole milk only.) Put the lid on and seal closed. Instant Pot with Yogurt Button: Press the "yogurt" button. Instant pot will slowly heat the milk up to 180 degrees. If your Instant Pot doesn't have a Yogurt Button: Press the "keep warm" and heat milk for 40-45 minutes. Remove the lid and press "sauté". Insert a candy thermometer and heat milk until it reaches 180 degrees F.
- Remove the liner from the instant pot and place on cooling rack or pad to cool. Let milk cool to 110-112 degrees. DO NOT let the temperature drop passed 110 degrees or else your yogurt cultures may not grow.
- Once the milk temperature has lowered to 112 degrees, whisk in the yogurt. Replace the lid. Instant Pot with Yogurt Button: Press the "yogurt" button. The Instant Pot will maintain the ideal temperature for incubation. If your Instant Pot doesn't have a Yogurt Button: Turn off the Instant Pot. Wrap the Instant Pot with a large beach towel or sleeping bag to help insulate and let sit at room temperature for 8 hours. Insulating the pressure cooker, will help to keep it at the ideal temperature to allow the yogurt to grow.
- Once the yogurt is done incubating, scoop into Mason jars and store in the refrigerator. The yogurt will continue to thicken as it cools.
- To make flavored yogurt, portion out 5-6 oz of yogurt in a small bowl. Stir in powdered sweetener, flavoring extract and 1-2 drops of food coloring (if using).
Notes
Making your own keto yogurt at home is not only more budget friendly than buying store bought yogurt, but this low carb yogurt tastes better too!
Protein: 5.7g
Fats: 32.2g
Carbs: 3.5
