Keto Yogurt
Thick homemade keto yogurt made from heavy cream and ultra-filtered whole milk, heated to 180°F, cooled to 110°F and set in the Instant Pot. Three ingredients, 3.4g net carbs per half cup.
Equipment
- Instant Pot with a Yogurt setting
- Instant-read thermometer essential
- Whisk
- Fine sieve and cheesecloth optional, for Greek style
Ingredients
- 4 cups ultra-filtered whole milk 32 fl oz
- 4 cups heavy whipping cream 32 fl oz
- 1/4 cup plain whole-milk yogurt with live active cultures, room temperature
Instructions
- Heat: Pour the ultra-filtered whole milk and heavy whipping cream into the Instant Pot inner pot and run the Yogurt program’s Boil setting, stirring every few minutes, until it reaches 180°F on a thermometer, about 30 minutes.
- Cool: Lift out the inner pot and cool to 110-112°F, about 30 minutes on the counter or 10 minutes in a sink of cold water. Do not add the starter above 115°F.
- Add the starter: Remove any skin. Whisk the plain whole-milk yogurt with about 1 cup of the warm milk until smooth, then stir it gently back into the pot.
- Incubate: Return the pot, close the lid and select the normal Yogurt setting (not Keep Warm) for 8 hours. Do not stir or open it.
- Chill: Cover and refrigerate at least 8 hours, until thick. Stir in or pour off any whey. For Greek style, strain in a cheesecloth-lined sieve in the refrigerator for 4-6 hours.
Notes
Use ultra-filtered milk. It has roughly half the lactose of regular milk. Made with regular whole milk the recipe is about 4.8g net carbs per serving.
Add the starter at 110-112°F. Above 115°F the cultures die and the yogurt will not set.
Storage: covered in the refrigerator for 1-2 weeks, using a clean spoon each time, or frozen up to 1 month.
The carb count assumes none of the lactose is consumed during fermentation, so the real figure is likely slightly lower.