Keto Instant Pot Yogurt

This is a high fat, low carb yogurt that was inspired by Peak Yogurt

4.27 from 72 votes

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Course: Appetizer

Cuisine: American

Prep Time: 5

Cook Time: 8

Waiting time: 1 4

Servings:

Calories: 60kcal

Cost: 9

Equipment

Ingredients

1 1/2 - 2 Quarts Full fat milk We like Fairlife
1 pint heavy cream (Optional)
2 tbls yogurt with live cultures

Instructions

Combine milk, heavy cream (if using) and yogurt in the instant pot and whisk together
Press yogurt button and let yogurt incubate for 8 - 12hours. DO NOT MIX OR STIR
After 8-9 hours, pour into strainer or Nut milk bags and allow to strain for 4-24 hours. The longer you wait, the thicker the yogurt.
In a bowl, use an egg beater to fluff up yogurt
Divide into portions and store in air tight containers.

NO YOGURT BUTTON / No Instant Pot instructions

Add milk and heavy cream to instant pot or heavy pot (like a dutch oven) (NOT THE STARTER YOGURT). Stir to combine
Bring temperature to 110-115 degrees
Once it reaches 110 degrees, whisk in 2 tablespoons starter yogurt and immediately close the lid, and lock it (set seal to pressure cook) and unplug. Wrap the entire pressure cooker (or pot) in 2 bath towels. Set aside and do not disturb for 8-10 hours
Strain into a yogurt strainer, nut milk bag or in a colander lined with cheese cloth. Place in fridge and allow to strain until desired consistency.

Video

Notes

The nutrition facts below are based on using fairlife 2% milk, Fage 5% starter, u and after the whey has been strained. We strained off 2 1/2 cups of whey which is about 3.75 carbs per serving. That's why the carbs are listed as 1.15 per serving. If you omit the heavy cream, the fat and calories will be substantially lower.

If you add HWC, the nutrition is substantially different. 237 calories, 25g fat, 6g Protein and 1 total carb

To figure out the nutrition on your batch, combine nutrition facts for all ingredients. (add all calories together, all carbs, all fat and all protein)

After the straining stage, measure out whey and subtract that nutrition from the starting totals. 1 cup of whey is 60-65 calories, .25 grams of fat, .5 grams protein and 12 carbs.

Make sure you save 2-3 tablespoons for the next batch. You should get 4-5 batches before you need to start over. You can freeze your starter cultures.

Nutrition

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