Homemade Keto Yogurt (Rich & Creamy)

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"keto-friendly probiotic yogurt in a mason jar"

Homemade Keto Yogurt (Rich & Creamy)

A protein-packed, probiotic-rich keto yogurt that’s completely customizable

Kitchen countertop prepared for homemade yogurt making featuring an instant pot, digital thermometer, mason jars, cheesecloth, a whisk, and room temperature dairy ingredients.

KEY INFO

– Prep Time: 15 minutes
– Cook Time: 45 minutes
– Incubation: 8-24 hours
– Servings: 8
– Difficulty: Moderate
– Diet: Keto, Low-Carb, Gluten-Free

EQUIPMENT NEEDED

– Instant Pot (or slow cooker)
– Digital thermometer
– Glass jars for storage
– Cheesecloth
– Rubber band
– Whisk

Instant pot with milk and cream mixture, digital thermometer indicating 180°f, steam and small bubbles visible.

INGREDIENTS

Traditional Version:
– 4 cups (32 oz) ultra-filtered whole milk
– 4 cups (32 oz) heavy cream
– ¼ cup plain yogurt with live cultures

Dairy-Free Version:
– 2 cans (28 oz) full-fat coconut milk
– 2 probiotic capsules
– 1 tsp pure vanilla extract (optional)

Large stainless steel pot in an ice bath cooling a milk mixture at 115°f, with steam rising up as seen on a digital thermometer

METHOD

1. Pour milk and cream (or coconut milk) into Instant Pot.

2. Heat to 180°F (82°C)
– Use ‘Yogurt’ button if available
– Otherwise, use ‘Keep Warm’ function
– Stir occasionally to prevent scorching

Hands whisking plain yogurt into cooled milk mixture in an instant pot, creating ripple effect in smooth, lump-free liquid

3. Cool mixture to 110-115°F (43-46°C)
– Place pot in ice bath to speed cooling
– Check temperature frequently

4. Add starter culture:
– For dairy version: Whisk in ¼ cup yogurt
– For coconut version: Empty probiotic capsules and whisk

An instant pot covered with cheesecloth, secured by a rubber band, depicting fermentation process on a kitchen counter

5. Incubate:
– Cover with lid or cheesecloth
– Keep warm for 8-24 hours
– Longer = tangier taste

6. Refrigerate until chilled (about 4 hours)

Mason jars filled with homemade white yogurt on a refrigerator shelf, a spoon standing upright in one jar displaying its creamy texture

CRUCIAL TIPS

– Use ultra-filtered milk for thickest results
– Don’t disturb yogurt during incubation
– Keep all equipment sterile
– Temperature control is critical
– Starter must contain live cultures

Spoon pulling through thick keto yogurt garnished with fresh berries on a wooden breakfast board

STORAGE & VARIATIONS

Storage:
– Refrigerate up to 1 week
– Freeze strained yogurt up to 6 months

See also  Keto Chicken Enchiladas (Low-Carb & Gluten-Free Options)

Common Variations:
– Add sugar-free sweetener
– Mix in keto granola
– Swirl in low-carb berries
– Blend with peanut butter

Per Serving (1 cup):
– Calories: 320
– Fat: 32g
– Protein: 8g
– Net Carbs: 3g

The key to perfect keto yogurt is patience and precise temperature control. Don’t rush the process – good fermentation takes time!

Pro Tip: Save ¼ cup of your homemade yogurt to use as starter for your next batch!

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