Cold Start™ Low Carb yogurt – Instant Pot
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3 ingredients, 1 pot, and a thick, creamy yogurt using the revolutionary Cold Start™ method! ↓↓↓↓↓↓ CLICK “SHOW MORE” TO GET THE RECIPE …
I am on true Keto. My nutritionist says NO, NO and No to milk. Is she wrong?
I just watched your other video on cold start yogurt and got the answer to the question I posted earlier about using ultra-pasteurized milk. Thanks for the clarity of your demonstration.
Why does the milk have to be ultra-pasteurized?
And I am still confusing what setting do I use? Just warm for 8 hr???
Is this yogurt has a probiotics?
Sorry so many questions but first time for making yogurt in my IP or ever making it LOL DO you close the vent on the IP also DO you use the "boil" setting first I have watched many videos and every one is different. Thanks I have all my ingredients to make this just want to do it correct and not loose expensive ingredients.
Hi Frieda. Thanks for all the answers you gave me. I'm just now making a batch up following your instructions. I believe I'll be treating myself to one of the yogurt strainers you mention on your website. I'm new to yogurt and like it a bit thicker.
UPDATE: Made 2 batches. One with Siggi's Vanilla and the other with Fage's 0% plain. The Siggi's batch came out much thicker and with a different taste from the Fage. I used Fairlife (red container) for both and added a can of sweetened condensed milk to both. I was surprised at the difference in taste and in the consistency of the batches. Both were very good. Think I'll experiment until I get what I really like.
Do I have to use the heavy cream? Is there anything I can sub this for or can I just leave it out.
Cant wait to try, enjoyed your other yogurt recipe!
I use the fair life fat free and it comes just fine. I don’t even flavor it. The no boil method is so easy. I leave it in for closer to 12 hours or it doesn’t get the Greek yogurt flavor. 😋