Making Low Carb Yogurt in the Instant Pot

Making Low Carb Yogurt in the Instant Pot

Course: Breakfast, Snack

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 10 10

Servings: people

Calories: 151

Author: Lisa MarcAurele

Did you know you can make your own delicious full fat yogurt using an Instant Pot? It's so simple even a beginner should have no trouble on the first try!

Print Recipe

US Customary - Metric

Ingredients

▢ ½ gallon whole milk preferably organic
▢ 2 tablespoons whole milk yogurt with live cultures

Instructions

Pour milk into Instant Pot and close lid. Push "Yogurt" button and then "Adjust" button until "boil" is displayed.
You'll want to remove the lid to stir the milk with a whisk to evenly heat the milk and speed things along during the boil cycle.
While milk is heating, fill sink with ice water at least halfway full.
Once the milk reaches 180°F, the Instant Pot will beep marking the end of the boil cycle. Using a thermometer, make sure the milk is indeed at 180°F. If not at temperature, initiate the boil cycle again until the milk is at 180°F.
Place the inner liner of the Instant Pot (with the hot milk in it) into the sink with ice water. Using your thermometer, monitor the temperature of the milk until it reaches 110°F. Once temperature is reached, place liner back into Instant Pot.
In a small bowl, add the two tablespoons of starter yogurt. Then, slowly incorporate 2-4 tablespoons of the warm milk from the instant pot to temper the yogurt. Add tempered yogurt into the warm milk in the Instant Pot and stir in.
Place lid on Instant Pot and then hit "Yogurt" button. Hit "Adjust" button until you get a time displayed with the "Normal" light on. Use the "+" and or "-" buttons to adjust your time to 10 hours or more. This is the incubation time for the active cultures to turn the milk into yogurt. A longer time will result in more milk sugar being consumed by the cultures which gives a tarter and lower carb yogurt. NOTE: After you set your time, the display will go back to 0:00 and start counting up until the time you se is reached.
Once your incubation time is up, you should have a thick plain yogurt. Place the inner liner into the refrigerator to chill for at least 4 hours.
After yogurt has chilled, place it in a strainer or colander lined with filter paper or cheesecloth over a larger bowl to catch the liquid whey. All the yogurt to fully strain until no longer dripping liquid. I ended up with over three and a half cups of liquid whey.
You should now have a thick Greek style yogurt. Enjoy it with a few drops of flavored stevia and monk fruit for the least carbs. Or, add some fresh berries along with the zero carb sweetener(s).

Notes

Adapted from This Old Gal

NOTE: Actual carbs in the yogurt are lower than specified as most of the milk sugar has been consumed by the cultures. Therefore, effective carbs are typically half or less. See this article for more information on why this is true.

Nutrition

Additional Info

Net Carbs: 8.1 g | % Carbs: 21.7 % | % Protein: 54.2 % | % Fat: 24.1 % | SmartPoints: 4

Values

Array
(
    [serving_size] => 200
    [calories] => 151
    [carbohydrates] => 8.1
    [protein] => 20.2
    [fat] => 4
    [saturated_fat] => 3
    [cholesterol] => 10
    [sodium] => 66
    [potassium] => 282
    [sugar] => 8.1
    [calcium] => 200
    [serving_unit] => g
)

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