I’ve mentioned this before, but I’m a huge dessert lover and can barely keep my sweet tooth under control. Too often, I find myself in my kitchen, standing in front of my pantry trying to think of a new recipe I can make with what I have.
I recently came across these fabulous keto yogurt based recipes:
- Keto Matcha Yogurt Pops (Epic Matcha)
- Keto Strawberry Smoothie (The Hungry Elephant)
- Keto Frozen Yogurt Blueberry Bark (Carb Manager)
I later realized that I would need a keto-friendly yogurt option to make them, so off I went. I love yogurt. I love the tangy flavor, and I love how versatile it is. However, I don’t miss the carb-heavy, sugar-laden yogurt that I used to buy at the supermarket. I now make my own yogurt thanks to this keto yogurt that I’m going to be sharing with you today.
How to Make Easy Homemade Instant Pot Keto Greek Yogurt
This Instant Pot yogurt recipe that I’m about to share is a great base for so many other snacks or desserts. Just make sure to keep tabs on the carb and sugar content of your add-ons to ensure that whatever you’re making is still keto-friendly.
You just need a few ingredients, an Instant Pot and a whole lot of patience to make your homemade Greek yogurt. First, pour the milk and heavy cream into the Instant pot and mix to combine. Press the “YOGURT” button repeatedly and wait for a few seconds until the pot beeps and will read “BOIL”. Close the lid and wait for the boil cycle to complete.
You’ll know when it is ready when the screen reads “YOGT” and the Instant Pot will turn off. Yes indeed, you can make yogurt with the Instant Pot!
Once the Instant Pot cycle has finished, place a strainer and a double layer of cheesecloth over a large bowl then pour the yogurt to strain. Cover this with plastic wrap and refrigerate until the liquid drains out. This should take around 4-6 hours. Once done, you can now transfer your homemade Greek yogurt into storage containers.
What Temperature Does My Yogurt Have to Be?
Check if the temperature is at least 180°F using a cooking thermometer. This is part of the yogurt’s incubation strategy, which is what helps create thicker, creamier yogurt. There’s definitely a lot of thought and science that goes into making yogurt, so feel free to experiment with different temperatures.
Regular Yogurt vs. Keto Yogurt – What’s the Difference?
Keto yogurt, similar to Greek yogurt, is packed with more protein. Think of this as a more dense and concentrated form of yogurt because whey and lactose has been strained from the mixture.
Regular yogurt with all its fancy flavors and toppings is usually loaded with at least 15 grams of refined sugar. Add some toppings into the mix and you’re well into 30-50 grams of carbohydrates–and that’s just for yogurt.
Keto yogurt, is of course much lower in carbs, which is why you can enjoy it guilt-free!
How Do I Make My Yogurt Thicker?
It is important to pay close attention to the temperature of the milk mixture (should heat up to 180°F). Heating the milk alters the proteins which makes it stronger and thicker in density.
How Long Does Yogurt Keep in the Refrigerator?
Your homemade yogurt can keep in the refrigerator for about 2 weeks. To know if your yogurt has gone bad, it would have a foul smell and mold will usually appear.
If you’re already familiar with the taste of this yogurt recipe, you’ll know exactly when it starts to go bad. It could become bitter or sour. A small taste test or even just a smell test should be enough to determine whether or not your yogurt is still good to eat.
Can I Freeze My Yogurt?
Yes, you can freeze yogurt for up to 2 months. However, frozen yogurt when thawed might affect the consistency of the mixture as it can separate and become watery. Don’t worry, this is still safe and healthy to consume if you don’t mind the texture change.
(You may also like: How to Make the Best Instant Pot Keto Vanilla Yogurt)
Easy Homemade Instant Pot Keto Greek Yogurt
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours, 10 minutes
- Yield: 16 1x
- 4 cups whole milk
- 4 cups heavy cream
- 2 tbsp plain Greek yogurt (see note*)
- Pour the milk and heavy cream into the Instant pot.
- Mix to combine.
- Press the YOGURT button on the Instant Pot repeatedly to select More mode.
- After 10 seconds, the Instant pot will beep and screen will read “BOIL”.
- Close the lid and walk away.
- After the boil cycle is complete, the screen will read “YOGT” and the Pot will turn off.
- Remove the lid.
- Stir the milk and check the temperature using a cooking thermometer.
- The milk must reach a temperature of at least 180°F.
- Allow the milk to cool until it reaches a temperature of 110 to 115 °F.
- Place ½ cup of the milk in a small bowl.
- Add the plain yogurt and stir to combine.
- Stir the yogurt mixture back into the milk mixture in the pot.
- Close the lid.
- Press the “Yogurt” button and adjust to Normal mode.
- Set the time for 8 hours.
- Close with a lid.
- When finished, the Instant Pot will beep and screen will read “YOGT”.
- Remove the lid.
- Place a strainer over a large bowl.
- Place a double layer of cheesecloth in the strainer.
- Pour the yogurt into cheesecloth.
- Cover with plastic wrap, and put in fridge to allow liquid to drain out.
- Drain for 4-6 hours.
- Transfer the Greek yogurt to storage containers.
- Serve immediately or store up to 1 week in refrigerator.
*Make sure the yogurt you use as starter contains live and active cultures.