About
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.
Ingredients
- 1 quart whole milk
- 1 1packet cultures for health traditional yogurt starter culture
Instructions
- Place whole milk in the bottom of an Instant Pot insert. Place the insert into the Instant Pot and press the Yogurt button until it says “boil”. This will allow the machine to bring the milk up to a boil, which will take about 25-30 minutes. Once the milk has been brought to a boil, remove the insert and place it on a cooling rack. The milk now needs to cool down to 110 F which is the perfect culture temperature range for the thermophilic bacteria you will be using.
- Temper your yogurt starter culture by pouring some of the milk from the Instant Pot insert into a measuring cup. Do not dip a ladle or any kind of utensil into the larger batch of milk. This will keep the milk as clean as possible and eliminate any bad bacteria. Add the starter culture to the measuring cup and swirl the cup to distribute it. Pour it back into the milk in the insert and place the insert into the Instant Pot again.
- Press the yogurt button until it says 8 hours. Allow the yogurt to culture for at least 5 hours. If the yogurt is still runny, keep it in the pot but check back every two hours until the consistency has changed. The yogurt will have changed consistency and be pulling away from the sides of the insert. Refrigerate your yogurt for at least 6 hours before serving. If there is some whey on top (a liquid layer) that is ok; it can be stirred into the yogurt before chilling.
Nutrition Facts
- Servings: 8
- Calories: 74.4kcal/311.4kJ (per serving)
- Fat: 4.0g (per serving)
- Carbs: 5.9g (per serving)
- Protein: 3.8g (per serving)
