Low Carb Ultimate Homemade Instant Pot Yogurt

Making yogurt is simple at home. Explore the joys of homemade yogurt with this Keto pressure cooker recipe for yogurt, which helps to speed up the process. Creamy, tangy yogurt made with fresh whole milk is cultured with health beneficial probiotics. All the ingredients go into the Instant Pot, which is whole milk and the yogurt starter culture. You will love this low carb instant pot recipe! If you purchase an heirloom yogurt starter, you can save some yogurt from the first batch and continue to make batches after batches of homemade yogurt.

What type of milk can I use?

Be sure to use whole pasteurized milk, do not use ultra-pasteurized milk as the milk is to “clean.” Do not use non-dairy milk for this recipe.

What type of yogurt starter should I use?

Since the Instant Pot will heat the milk, you must use a thermophilic type of bacteria, not a mesophilic bacteria. Thermophilic bacteria are just as the name sounds: heat-loving. This will allow them to thrive in warm milk to produce yogurt. You can find a good starter culture online.

What is the difference between direct-set and heirloom starter cultures?

Direct-set cultures mean that you can only use the starter one time. Heirloom cultures can be used indefinitely as long as you save some from the first batch to carry over and inoculate the next batch of milk. If using heirloom cultures, you must make yogurt once every seven days to keep the starter active and healthy. There are many varieties of yogurt out there to try with different flavor profiles and so forth.

Why is my yogurt still milk consistency?

This sometimes happens on the first batch of yogurt. Use a portion of this batch (with the now activated yogurt to culture the next batch). The following batches should set up well. Leftover cultured milk from the previous batch can be eaten as is or used in drinks or smoothies. The first batch of yogurt should be made using one quart of milk only. Once the culture is activated you should be able to scale up the batch of milk to 2 quarts at a time.

How do I know my yogurt is done?

The yogurt should have changed consistency and thickened. There might be some whey on top of the thickened yogurt and that is ok. The whey can be mixed into the yogurt and then chilled all together. The first batch of yogurt may not be as thick, but subsequent batches will be thicker.

Serving suggestions

Homemade, tangy yogurt will be delicious topped with sugar-free jam, Keto granola, or dark chocolate pieces if you are looking for something more indulgent. https://www.carbmanager.com/recipe/keto-pecan-and-brazil-nut-granola