Description
Keto Instant Pot Yogurt can be used in a variety of ways, like as the base ingredient for Indian curries, salad dressings, or desserts.
Ingredients
Units
Scale
2 (1.5 litre bottles) Fairlife milk
1/2 cup store-bought plain yoghurt of choice (with live cultures)
1 teaspoon calcium chloride
Instructions
- Pour milk into sterilized Instant Pot. Add 1 calcium chloride. Add plain yogurt. Stir well. Add lid. Set on yogurt setting for 8 hours. When completed open lid. Spoon yogurt into sterilized glass jars and refrigerate. Yogurt will thicken after 24 to 48 hours. Use as desired. Should last up to 2 weeks. Be sure to retain ¼ cup of this yogurt for next batch. Use your homemade yogurt for future batches up to 4 times.
- The recipe is based on the Keto version and is approximate only. One serving has 6 grams of net carbs.
Notes
- The nutritional values are estimates based on using Fairlife ultra-filtered milk and plain Greek yogurt as ingredients.
- Calcium chloride helps thicken and set the yogurt.
- Using a yogurt starter culture from previous batches helps maintain active cultures.
- Proper sterilization of equipment is important for food safety.
- Homemade yogurt can be used in recipes calling for yogurt or eaten plain.
- The recipe is based on the keto version and is approximate only. One serving has 12 grams of net carbs.
- (Note: The nutritional information provided is a courtesy and is approximate only. We cannot guarantee the nutritional accuracy of any recipe on this site. We cannot know what brands you use or how accurately you follow the recipe or what you like to add creatively to the dish. Use the information as a general guideline only.)
- Prep Time: 24 Hours
- Cook Time: 20
- Category: KETO LOW-CARB
- Method: INSTANT POT
- Cuisine: BREAKFAST, LUNCH, BRUNCH, DINNER, DESSERT
Nutrition
- Serving Size: 1 Cup
- Calories: 130
- Sugar: 12
- Sodium: 120
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 0
- Protein: 13
- Cholesterol: 25
