Low-Carb Yogurt
This low-carb yogurt recipe is deliciously thick and creamy. Perfect for breakfast, snacks, or even cooking and baking.
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Servings: 12 servings
Calories: 70kcal
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Equipment
- Instant Pot
- Measuring cups and spoons
- Whisk
- Cheese cloth
- Colander
- Mixing Bowls
- Jar with lid
Ingredients
- ½ gallon ultra-pasteurized whole milk
- 2 tbsp. plain Greek yogurt with live stains
Instructions
- In the Instant Pot, whisk together a cup of milk and 2 tablespoons of Greek yogurt until well combined. Then whisk in the rest of the milk. This makes it easier to thoroughly combine the yogurt and milk.
- Close the Instant Pot lid and press the "Yogurt" button, then press "+" to adjust the time. The incubation period for Greek yogurt is between 10-12 hours. Choose 10 hours for a mildly tangy yogurt. Increase the time for a tangier flavored yogurt.The Instant Pot will beep and then the timer will start counting up. Do not remove the lid or stir during the incubation period.
- After incubation, remove the lid check to make sure your yogurt has set, and taste your yogurt. If it is not tangy enough incubate it for another hour. Your yogurt will be thick, but not yet Greek yogurt consistency.
- Now, it is time to cool and strain the yogurt. To strain place a colander into a mixing bowl and line it with a cheesecloth or coffee filters. Pour the yogurt into the colander and place the whole thing into the refrigerator. Let the yogurt cool and strain for 2-4 hours. The longer it strains the thicker the yogurt will be.
- When the yogurt reaches your desired thickness store the yogurt in an airtight container in the refrigerator for up to 2 weeks. Reserve a portion of the yogurt to use as a starter for your next batch of yogurt.
Nutrition
Serving: 0.5cups (makes 12 servings)Calories: 70kcalCarbohydrates: 4gProtein: 5gFat: 4gSodium: 55mgSugar: 4g