Homemade Low Carb Yogurt – Better than store bought
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Instead of spending money on expensive low carb yogurt, just make your own! It’s really easy with just 2-3 ingredients and an …
Darn, I don’t have an instant pot and I can’t eat dairy yogurt.
On the other hand, they’ve come out with some excellent dairy free Greek style yogurt that are thick and creamy.
If you can figure that out, that would be great.
Too much work and more expensive! I love the Keto Yogurt that you say doesn't taste good. To me I must control myself as I can't gobble it down fast enough. To each his own though.
I love homemade ice-cream better than store bought, so I get that end, but I haven't had homemade ice-cream in years as I just don't like spending that much time preparing. Now, if I were starving and all I had was the ingredients to make homemade because I couldn't get to the store for some reason then I would consider homemade.
Wow amazing
I don't understand why people feel the need to fuss around with specially milk pre boiling the milk, wrapping the instapot in a towel etc etc. I've been making yoghurt in my instapot on the yoghurt setting in forever now, I use regular milk with greek yoghurt as the culture. I put 5 tablespoonns of greek yoghurt in the pot add about 1 pint of milk then whisk together, add the rest of the milk to aboutI 2 inches (5cm) from the top mixing as you do so. I remove the rubber gasket from the lid to prevent it getting smelly and your not bringing the pot to pressure so you don't need the gasket. Make sure the valve is on vent then put it on the pot. Press yoghurt and leave it alone for 8 hours. There is nothing else to do because the instapot is programmed to do everything itself. Once 'cooked' leave to cool. For a thicker yoghurt you can remove the whey. If you mix in the whey it will seperate out again. I find that the whey makes the yoghurt sour so I prefer to remove it. Some people use it for the next batch of culture which you can find more about on the internet. Whey can be used for all kinds of things my chickens love it. Anyway, I digress. I add a Sweetener of my choice then put into individual pots. I do this because otherwise I'll be making yoghurt every day. My biggest batch was 27 individual servings. KISS Keep It Simple Sweetie. Bon appetite
You gave me an idea. I can buy the large plain yogurt container. Then I can add keto electrolyze in them for flavor.
A great idea
Fantastic sunshine. 🥰
I love your videos so much. You have been the most helpful YouTuber my journey sticking to keto and trying out new recipes because you make things so simple and so practical. I actually have yogurt cultures that I got from cultures for health that cultivates 4 different strains of yogurt at ROOM TEMPERATURE! I’ve been to scarred to try, but I will soon!
Two Good at Aldi is $1.28 which isn't bad. Only vanilla and strawberry but that's ok.
I use powdered milk. 2 cups powder, 4 cups water. . Heat it to 180, cool to 108. Put in starter or yogurt. And then mason jars in the oven with just the oven light. Comes out thick every time. If I want it super creamy, I blend it in my bullet. I’ve never figured out the carb numbers on it though…
I love yogurt so much, but I've never attemped to make it myself. It looked super easy, and I bet it was much better than store bought ones. My Instant pot is broken right now and I need to get the thingy for it so I can use it again, perhaps then I'll try :))
When I've made yogurt in the past I've put my scalded and still warm milk in a large clay bowl, whisk in some prebiotic powder and cover it with a lid. I would turn on my oven for 30-40 seconds (max), check to make sure it wasn't too hot, put the yogurt in, close the door and leave the oven light on overnight to keep it warm enough. Voilà!
I used to make yogurt all the time. I stopped because I didn’t want so many carbs. This is awesome! Thank you
Homemade yogurt is the best. In my pre-keto days I made a French yogurt in my pressure cooker that was drop dead delicious. If you have one with the Yogurt button there’s no need to wait to add the cultures. Whisk the milk, cream & starter together & set the timer for 8 hours & walk away. If you want to, you can make it “pot-in-pot” by pouring it into individual mini Mason jars, popping the lids on & stacking them inside the liner. After the 8 hours, let them cool down then pop them into the fridge. Great for grab & go.
Thank you. Have you priced out that recipe per oz?
I’ll just continue cluttering my fridge with cartons of yogurt 😁
I use kefir as a yogurt starter because it has at least 10 different bacterial species instead of two or three in yogurt. It makes a creamy and tasty yogurt. I don’t use my Instant Pot, just a stainless steel quart sized yogurt maker (keeps it warm without electricity) in my turned off oven after heating the oven on the bread proof setting and then turning it off after I put in the canister. I also let it ferment a full 36 hours to insure lots of probiotics develop.
I've been making my own homemade yogurt for decades. I now use heavy cream only since it starts with less carbs. I purchased a (metal) trouble light from a hardware store and bought incandescent light bulbs (I need to remember to stock up because we won't be able to get them any more come summer – thanks, US Government). I use a 75-watt light bulb in the summer and a 100-watt bulb plus my oven light in the winter. They heat my oven to a perfect 110°! I also incubate my yogurt a full 24 hours to be sure most of the carbs are consumed by the yogurt culture. And, if I don't feel like having yogurt, I can turn 12 ounces of my yogurt into cultured butter. In the summer, I mix stevia and lime juice into yogurt and place in the freezer for about 45 minutes for a delicious cold treat!
How many ounce does this make? And do you have a specific place that you purchase flavorings? I've been want to try making yogurt since my IP has a yogurt button. Thank for the inspiration!
Plain Fage Greek yogurt is better and tastier than what I have made at home.
Thanks Biden for the groceries price. He did it.
Great video 📹 👍
Thank you for your videos!
An instant pot or yogurt machine is not necessary actually, one can just heat up milk in a stainless steel pot on the stove, to around 180. (Like you said, to get rid of unwanted bacteria…) Then pour it into a CLEAN ceramic crock and let the milk cool to 110 °F and then add your glob of starter yogurt. (This of course can be saved from your previous batch) I put on the ceramic lid, wrap the container in towels, and put it in a cabinet overnight. This is how my grandparents did it, I almost never purchase yogurt… Only if my starter has died 😔
Homemade kefir is even easier, it's basically the same method but you don't have to heat up the milk. And you have to use kefir grains instead of yogurt. It's a highly stinky food though, so I think that most people will pass on it lol but once you get used to the flavor …. Your gut will thank you :-)..🤣
Hi I'm in south africa can I use normal pasturised milk? , as we do not have the brand you just used
Well, you made that look a lot easier than how it seemed when I read it in my instant pot manual. Thanks! I might actually give it a try now. About how long does the yogurt last in the fridge?
You’re a life saver! I’ve been looking for a yogurt how to. I’m going to try it.❤🎉
Fairlife is extremely cruel to their cows 💔