Low-Carb Greek Yogurt (Instant Pot Recipe)

Looking for a low-carb yogurt recipe that’s creamy, tangy, and packed with protein? Try making your own Greek yogurt using the Instant Pot and the cold start method. It’s easier than you think!

This low-carb yogurt recipe is deliciously thick and creamy. Perfect for breakfast, snacks, or even cooking and baking.

And, if you have purchased low carb yogurts in the past, I’ve got great news—this delicious, protein-packed treat is way more delicious than the store keto yogurt brands!

Homemade Greek yogurt is not just delicious in and of itself, but it is also a versatile ingredient that can be enjoyed in many ways. Eat it as a parfait or use it for cooking.

Outside of just eating yogurt, I use it frequently when making low-carb and keto diet recipes.

Ingredients

Only two ingredients are needed to make plain Greek Instant Pot yogurt: milk and a starter yogurt. However, the type of milk and yogurt you choose is important.

You need to use ultra-pasteurized whole milk and a yogurt starter that has live cultures in it. Most Greek yogurt brands have live cultures in them but double-check the container to make sure. It should be clearly labeled.

• Ultra-Pasteurized Whole Milk – is recommended when making yogurt in the Instant Pot using the cold start method because it has been heated to a higher temperature that helps to kill any bacteria or other microorganisms that could potentially interfere with the yogurt-making process. Also, as we are making full fat Greek yogurt, we’ll use whole milk rather than skim or 2%.
• Plain Greek Yogurt with Live Active Yogurt Cultures – acts as the starter culture to inoculate the milk with beneficial bacteria. You don’t need a lot, and you’ll really only use it the first time you make the yogurt.

See the recipe card below for quantities.

Instructions

Timing is everything when making Greek style yogurt in the Instant Pot. It doesn’t take a lot of active time, but there are some long waits.

Because of this, I recommend starting the yogurt at night before bed or first thing in the morning. Avoid starting it mid-day unless you want to be up all night.

When the yogurt reaches your desired thickness store the yogurt in an airtight container in the refrigerator for up to 2 weeks.

Hint: Reserve a portion of the yogurt to use as a starter for your next batch of yogurt.

Substitutions

With only two ingredients, there aren’t a lot of substitutions you can make. You cannot substitute ultra-pasteurized milk for regular milk, but you can make some changes use nut milk instead.

• Milk – use low-carb milk alternatives such as unsweetened almond milk, coconut milk, or macadamia nut milk.
• Yogurt – use a store-bought yogurt made with almond milk instead of regular Greek yogurt. You can also use a powdered yogurt starter culture that is specifically formulated for making low-carb and keto friendly yogurt.

Please note that the carbohydrate content may vary based on the specific ingredients used and the straining process.

Variations

Remember how I said this plain yogurt is incredibly versatile? Here are five low-carb flavor variations for homemade Greek yogurt:

• Vanilla – Add a few drops of vanilla extract and a sweetener of your choice, such as stevia or erythritol, to the yogurt for a deliciously sweet and creamy vanilla flavor.
• Cinnamon – Stir in a pinch of ground cinnamon and some sweetener to the yogurt for a warm and flavorful option.
• Lemon – Add a few drops of lemon juice or lemon juice concentrate and some grated lemon zest to the yogurt for a tangy and refreshing twist.
• Chocolate – Mix in a small amount of unsweetened cocoa powder and sweetener for a rich and decadent chocolate flavor that’s perfect for a dessert or snack.
• Savory herbs – Mix in chopped fresh herbs such as dill, parsley, or chives for a low-carb savory option that pairs well with vegetables and keto crackers.

Want more ideas? Use this anywhere you would use sour cream. Top this Cheesy Keto Taco Casserole on my website with a dollop of plain low-carb yogurt!

Equipment

To make this recipe, you will need the following equipment:

• Instant Pot – This electric pressure cooker is used to heat and incubate the milk and yogurt mixture.
• Whisk – A whisk is used to mix the milk and yogurt starter culture together thoroughly.
• Measuring cups and spoons – These are used to accurately measure the ingredients.
• Strainer and cheesecloth – A strainer and cheesecloth are used to strain the yogurt and remove excess whey, resulting in a thicker and creamier Greek yogurt.
• Storage containers – Clean and sterile glass jars or containers with lids are used to store the finished yogurt in the refrigerator.

Storage

To store homemade Greek yogurt, transfer the yogurt to clean and sterile glass jars or containers with lids and refrigerate it. The yogurt will keep for up to 2 weeks in the refrigerator.

It’s important to note that as the yogurt sits in the refrigerator, it may continue to thicken and become more tangy in flavor. If you prefer a thinner consistency, you can stir in a small amount of milk to the yogurt before serving.

FAQ

Food safety

We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don’t leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.