Keto Yogurt - 1 total carb per serving | Instant Pot Yogurt | Double Fat Yogurt

[@yvonne11972]

let the yogurt sit in the fridge before straining and you can use the WHEY as starter for the next batch, I always freeze 1/4 cup of the whey from each batch and just thaw it and use it next time - no need to save yogurt :)

[@janetnewbill291]

What about carbs? I’m new to making yogurt??

[@laurahudson8210]

When I was making kefir on a regular basis I would use the whey as a starter for cultured veggies.

[@byteangelxi9178]

Thanks for the tip!

[@SewWhittle]

@@janetnewbill291 it’s only 1g carb per 1/2 cup. All the carbs are in the whey, which you will be discarding.

[@IQTech61]

I have never heard of anyone making yogurt from whey. Are you sure that the whey contains cultures?

[@laurasegers409]

I find you lose more of the yogurt by straining directly from the instant pot. If you cover the instant pot bowl with plastic wrap place into the fridge for 6 hours to completely chill it first, you get so much more yogurt. You lose more yogurt when you strain at room temperature or slightly warm. Just a tip

[@laurasegers409]

@@thebitcoinimist well you’re welcome anyway. Just works better for me. I’ve done both.

[@OTseven]

Thx so much. I've watched a ton of vids on how to make instant pot yogurt. Yours is the best because it says ONE CARB, and you show how. I looked up the carb content of this brand of milk. Fairlife whole milk ultra filtered = 6 carbs per cup. So, I'm sure with the whey extracted it would be less than 1 carb per cup. That's amazing. I made goatsmilk yogurt and heavy cream yogurt and straned in cheese cloth. Messy! So I just ordered the strainer on Amazon. I found Fairlife milk locally at Vons. No other grocery store here carries itv( southern Calif). $5.99 for 2 quarts. Heavy cream is 99cents a pint at Aldi's. So I'm going to follow your recipe precisely and I can't wait. Almost ZERO CARBS!

[@leannac2743]

I make this recipe but let it ferment 24 hrs, that way all the sugars are eaten up. So good for your gut!

[@crackerjack010101]

I’ve wondered this about yogurt and sugar content. Thank you!

[@backtoasimplelife]

​@@crackerjack010101most of the sugar is in the whey. That's why it gets strained off.

[@backtoasimplelife]

Does it get a lot more sour letting it ferment that long?

[@kathleenlupole8546]

I always have this yogurt in my refrigerator. I like it best with heavy whipping cream. And I whip it a little with the mixer before putting it in my containers. It is so good!

[@susankievman642]

Thanks. I was wondering whether or not you could use it all with whipping cream. Costco has a good price on whipping cream.

[@raraffaniello6353]

I used your recipe to make yogurt for the very first time. So very good. I made Ketochow Ricotta Cheese Lemon Chaffles, spread some of the yogurt on top and then about 2 teaspoons homemade sugar free raspberry jam. Oh so good.

[@roseanndiguglielmo7647]

OMG I followed your recipe for yogurt in the instant pot. It was awesome. I will say I added a dash of vanilla extract and small amount of alulose. Turned out delicious. I also ordered the strainer from your link because I plan on making this all the time and that strainer is a time saver. Love you guys. Hope your enjoying baby Payton 👶. Thank you both for All you do. 👏👏👏

[@theresagreene1196]

I finally got a strainer, and couldn’t find my instant pot. Was very frustrated, finally found it, made my yogurt and now it’s straining, loved the idea someone shared about adding Keto Chow to 1.5 cups of yogurt! I’m thinking Raspberry Cheesecake! Can’t wait! Love your videos! Discovered you on Serious Keto with Steve, love him too! Thanks for all you do! ❤️

[@deniseappel7109]

How much keto chow? One scoop?

[@danideem2157]

I can honestly say that I have lost a LOT of things, but I have never lost my instant pot!

[@MCPatriot7]

Just purchased my strainer like yours! My mouth is watering!

[@janismcgovern5067]

I made this yogurt yesterday after months of no dairy. What a treat! I love this recipe!

[@heatherrj9980]

I add just 1/2 cup of cream and it tastes great. I love my large [nut milk bag] that I just set on a strainer in a bowl. I also have a clear top that fits nicely. Thanks for the video remake!❤

[@gailm.8190]

I love this yogurt!! I just read that you can add a couple of Tbsp of the whey into homemade mayo and ferment it to extend its shelf life. Question: have you ever made a cultured sour cream? 🎉

[@donnawhite9867]

Bought a new InstantPot with the Yogurt setting. Now just waiting for the strainer to get back in stock.

[@katreyes6358]

I got that strainer a while back, makes it so much easier. It's been some time since I added HWC, thanks for the updated video!

[@NavyWife]

I first discovered your channel about a year ago when I saw your other video on how to make yogurt. I was fascinated with the idea of making my own yogurt. I have made it numerous times and I enjoy it more with every batch that I make. My families favorite is with some liquid artificial sweetener and then Cheese Cake extract. It is rich and creamy and taste like cheese cake, but without the calories. I would love to see you create more recipes for using the Instant Pot. The strainer is the way to go rather than the Nut Bag.❤️

[@oldrvr]

First time watching your videos! You guys are so fun! Thanks for the tips! I love yogurt!

[@smiley25851]

I have been making this recipe since the original with the nut bags. This is how I introduced dairy to my now 1 year old. She loves it. Sometimes she eats in plain, sometimes I add in some thawed out fruit purée to it.

[@tammyp8046]

I've been making your yogurt for awhile now and I love it. Haven't tried it with heavy whipping cream so that's what i will be trying with it next 😋 Thank you so much for the video 😊

[@sarahberryman2657]

Is there something I can sweeten it with and still keep it keto?

[@valerieferrara-ryan1815]

love it didn't have the drainer but I used two sieves and like a diaper and one coffee melita filter - came out so thick really good took some out and put in some strawberry collagen keto powder really good also thank you so much. Blessings

[@dorriejunior4426]

Its thick and rich and very mild tasting (very little tang.) I mix Keto chow in like 1.5 cups if I want like a dessert flavored one.

[@mamabeardips3067]

Awesome idea!

[@pebbiecomer1513]

After I found your original post on making this yogurt, it is all I have made! And I have that exact same strainer! I picked it because the shape fits in my frig the best. I only make it with the 2 cups of cream and I love love love it…..however, I will try it with one cup of heavy whipping cream to save a few fat calories. When y’all made this recipe, y’all knocked it out of the park! Rachel I still have my nut bag….tucked away for future use!

[@jujube2407]

RACHEAL!!! thankyou for the venting no venting! I panicked! It wasn't on the recipe card and I was sooooo afraid to explode my kitchen!!! Ps 2kk fb group to the rescue...no explosions!!!

[@lenkajeske6573]

Do we leave the vent open? I was unclear on that.

[@jujube2407]

@@lenkajeske6573 yes! They said in this video vent! As did the 2kk fb crew when I panicked a week or so ago! Lol

[@lenkajeske6573]

@@jujube2407 Thanks!!!

[@jujube2407]

@@lenkajeske6573 for sure! It was my panic moment! Like now what? Lol

[@lindaclements8009]

You can use the glass lid instead. It’s easier you don’t have to think about venting.

[@hastingb]

I've been making yogurt in my instant pot for a little over a year but I followed a recipe that called for one can of sweetened condensed milk. Now that I'm dieting I just left the SCM out and followed your recipe with the heavy cream. Plus I'm using a yogurt strainer and it's a million times better. I'll sweeten it with a little monk fruit if I'm not adding any berries. Thanks for making this video. You guys are the bomb.

[@robynf.617]

Hiya Joe and Rachel. At 3:28 Joe points over his head to a link but the link isn’t there. Just an FYI.

[@robinchildofgod5]

I have a garage that's 110 easy! And I took advantage of that a couple of weeks ago.

[@PinkLady54]

I use my Excalibur dehyrdator with some of the screens removed & culture in a glass 8x8 pan with it set at 110°. Works great for those of us that don't have insta anything ;-) LOVED seeing You kids over at Serious Keto!!

[@tara-itsmylife3613]

I have made this since your first video. Now I make it for my mom and sister since they love it and refuse to make it😂 my moms doctor loves that I make this for her. She just had c diff and was on the strongest antibiotic combo and said this yogurt was a must for her. I immediately had purchased the strainer when you recommended it. Sorry Rachel, I am so happy to avoid the nut sacks😂 easiest and best yogurt EVER! Thank you for all your keto recipes but especially this one💕

[@daisyduke1468]

The IP recipe says to bring the milk to a certain temperature but in the video I don’t see this step. Your way looks so much easier. I have a local farmer where I get raw milk which makes the best yogurts.

[@robyntucker1354]

I strain my yogurt with a fine mesh strainer and cheese cloth in the fridge. Don't need another appliance thing. Works great!

[@joannarippon3910]

After all these years I finally ordered a yogurt strainer. It’s supposed to be here today! I keep coming back to this video as a refresher on how to make it. Never get rid of it! It’s my favorite! (Along with the meat lasagna) Just turned on my iPot! See ya in 10 hours……👋🏼

[@genehall1049]

Perfect timing for this video. I just received my Prime Day stuff including the Yogurt Stainer and my second Stuffler so now we can host on ur non-Keto Besties on Friday to enjoy homemade yogurt and Apple Pie Stuffed Waffles. I’m so stinking excited.

[@KetoInTheMidst]

Made my first batch! Absolutely delicious. I will be ordering the strainer and chilling before straining to see if it preserves more of the yogurt. I added some banana for my infant…she loved it. Added some blueberry #ketochow to my bowl…mind blown. New staple in my non-keto household. Shhh…don’t tell them but I’m conveying them one recipe at a time 😋

[@dreamweaver5323]

This yogurt is sooo good! Good to know about using the whey as starter. Most of the time I soak oats or chicken feed with the whey for my hens. Good boost for them💖

[@kevingreen8763]

Followed your recipe and it came out amazing! This is the only yogurt I'll ever eat from now on, thank you 😊

[@ruthgumataotao1792]

My favorite recipe. We eat this everyday. Have a batch straining in the fridge. I also make one subbing Serious Keto sweetened condensed milk(2x recipe) for the plain heavy cream.

[@ruthgumataotao1792]

Correction: Keto Upgrade made this Keto Sweetened condensed milk.

[@deanierobinson2089]

I always add stevia and vanilla to the instant pot when I'm making my yogurt, plus I use 3 bottles of Fairlife milk at a time. It's so delicious!

[@mariasdesigns]

I am so happy to see you using Fage! It's real Greek yogurt. Not that fake stuff Cho....! It originally was produced in Athens but moved its headquarters to the US. The family farm in Athens still produces yogurt and cheese. It is the only yogurt that comes close to my Yiayia's (grandmother).

[@janicechilders4885]

WOW….excellent video. I do have an instapot but no yogurt button☹️

[@HappyBeeTV-BeeHappy]

Great demo! I appreciate seen how Greek yogurt is done!

[@josephlarsen]

recipe request - cream cheese and sour cream from this (and you may as well make jalapeno poppers as part of it :)). Just going through what you'd add if you want it to taste more like cream cheese and sour cream.

[@wauhillawilson5656]

I just made my first batch of this yougart !! 😋😋😋 It’s Delicious!!!! Thank you!!!😍

[@risasklutteredkitchen1293]

I made this from the older video the other day. I used to make instant pot yogurt but I never made it with cream b4. I had no nut bag or strainer (local stores did not sell them) so I used cheese cloth and a Mealthy trivet inside the inner Instant pot in the refrigerator. It is sooo thick. I am giving the whey to friends with chickens. It is excellent and sooo thick and so stinking easy. It lasts for a few weeks in a ball jar in the refrigerator.

[@esther.f.g]

I remember your other yogurt video 😀 I do my yogurt with whole milk, always better with fat 😋

[@sherrylong7774]

I’ve made your yogurt multiple times but this was the first time I added the heavy whipping cream. Oh my mercy is it good! Game changer. You guys literally are my heroes 🤩

[@tiffanyjerome8495]

Do you only hit yogurt button once? I did & it did not turn out. I left a comment on this video & hoping for help on this.

[@sherrylong7774]

@@tiffanyjerome8495 I have an old Versa pressure cooker and I do only hit the yogurt button once. I then have to hit the start button. I’m not sure about the instant pot version but I would think it would be similar. You can probably search KZbin or google to see how it operates. I’m sure someone has done a video on it at sometime.

[@sherrylong7774]

@@tiffanyjerome8495 after doing some research it looks like you do only hit it once but you need to make sure it is set on normal and not less.

[@tiffanyjerome8495]

@@sherrylong7774 thank you!!

[@2krazyketos]

yes

[@melinda6712]

Oi scored a new instant pot for $10 at the thrift store! I've always made yogurt in the oven. This recipe is much easier. Thanks for sharing.

[@ja4005]

Oh Rachel, you are so funny. Such a thing to get upset about. I love your yogurt videos. So nice to get an updated one. 😄

[@TheEMC99]

I love this! Double fat! 👌🏽❤ Can't wait to make this! I love how this yours was because I always add vanilla extract and Sweetener/keto honey to mine. Our kids love frozen berries which carry juice and thin it out. So this is perfect! Also, I'll be using my much loved nut milk bags. 😂❤ They're organic and beautiful.

[@judigood3358]

I make this a lot!! Thank you for sharing this process and explaining the carbs in the whey!! Rest up from your RV unplugged!! I bet you're exhausted, but a good exhausted!! ❤

[@susankievman642]

Love it! Going to try it in my instapot!

[@MrTraceym1]

This is so delicious on its own. I making more now while the other batch is a cheesecake now

[@wauhillawilson5656]

Oh and I bought the strainer you suggested! Soooo easy!!!!!

[@jujube2407]

Haha! My fairlife milk is almost here... finally caved and I'm using my Walmart+ trial for grocery delivery... it's a 98 degree humid heat advisory warning

[@cindydemanche3839]

I have made this yogurt, without the HWC. Will try with it next time. Delicious!!

[@IllumeEltanin]

Have you made this yogurt using only ultra-pasteurized heavy cream and yogurt, with no milk? I really enjoy it. I also use my pasta pot with the vegetable steamer basket inserted. I line the steamer basket with two flour sack towels that I save only for food use and launder with free and clear detergent and no fabric softener to strain. I can use two half gallon containers of heavy cream and fit the resultant yogurt into the lined steamer basket to strain. I find these commercial strainers hold only a half gallon of yogurt at a time.

[@marthaashworth8374]

I've made it both ways, enjoyed both. I use it in place of sour cream.

[@BMAAT1]

So unflavored is a good replacement for sour cream and you can add extracts and sweeteners to flavor the yogurt?

[@marthaashworth8374]

Yes to the sour cream, my grandsons even like it, and they are usually don't want "Keto"...

[@malzy1977]

If you have a Ninja Foodi XL, you have to boil your milk first, let it cool, and THEN put your starter yogurt in. It is part of the yogurt function of that particular machine. However, you can skip that step if you use Fair Life milk. Just touch the arrows and go straight to "ferment". The yogurt comes out delicious. I don't know how it is on other Ninja pressure cookers, but I would assume it's the same.

[@amyvuong3011]

Thank you for the recipe! I am new to making homemade Greek yogurt and I love it and I have been using your method to make it. I am hooked! However, I just made my 5th batch and it came out to be a little grainy. Can you tell me why, please? Thank you and I love you guys! ❤️

[@lililamontagne5632]

Je vous écoute du Québec depuis des années. Nous venons de recevoir e magasin le lait Fairlife. Alors c'est aujourd'hui que je ne lance. Merci pour cette vidéo et pour votre dévouement envers la communauté keto.

[@tracirobertson9343]

Making your yogurt today! Thanks for the recipe 💛

[@annawanner5813]

Great job on the yogurt recipe. I'm just wandering if you have ever made homemade mozzarella cheese. Do you know how to make it, if so can you make a video?

[@MuscovyMob]

The bacteria feed off of the sugars-you will have more carbs if you do not ferment it long enough for the bacteria to consume it. Its just like making beer/wine-the sugar content drops as fermentation continues. Fermentation will stop, once all of sugar has been eaten...

[@sherricash2848]

Perfect timing, I just made this today. I was not sure if I could strain it in the counter or the fridge.

[@aprilbutton6306]

Have a fresh batch sitting in my refrigerator! I have not tried it with the heavy cream looking forward to giving it a try!

[@Jess_2025]

Great video! I’m new to making yogurt - how long will the finished yogurt stay fresh in the fridge? Is there an expiration time on it? I’m assuming two weeks or so?

[@debbiewoods6285]

I just made your yogurt it’s great. Do i save some to make next batch with and how longs does the yogurt stay good for in the fridge

[@lynnpayne5107]

I love your yogurt recipe. I make it all the time now. I need to try it with the HWC next time. Great video, thanks!

[@yvettemacarthur1590]

What do you use to sweeten it, and how much keto chow do you use to flavor some of it.

[@katclaus7425]

I mix 340 grams of yogurt to one pack of ketochow and turn it into 2 to 4 servings. Sometimes i add a tablespoon of spur cream or mct oil to it.

[@jerikay]

I absolutely love this recipe! Thanks for sharing❤️

[@Diana_maranatha]

Crock Pot Directions 8 cups of milk 2 1/2 hours on low setting then 3 hours on keep warm Add 1/2 cup of yogurt Cover, turn on oven light and leave over night 8-12 hours Drain in NUT MILK BAG 😆

[@wendywertz8828]

You can also make yogurt and it old fashion crockpot you don’t need an Insta pot

[@theketovillagee]

Have you tried using cream cheese ❤️

[@viannehiggins8610]

Thank you for this!!

[@melissamurray5388]

Thank you!

[@juliescott4390]

I am SO going to try this b/c I'd love to skip the boil stage and then the ice bath! I make a gallon at a time...but will give this a shot with a small batch. (Not because I don't believe you, but it seems too good to be true! And the note below about freezing the whey for future starter--wow!)

[@VirginiaMathews94]

I think I’m gonna try this!! 🙌🏼

[@crackerjack010101]

Love this! I used to make my own from fresh cows’ milk and while a process I loved it sooo much but being keto now, I’ve resorted to Greek gods once in awhile and the carb count is still pretty high. I just ordered the strainer, will arrive Monday and I’ll be picking up the fairlife and cream to make some using my sous vide, a good use for this neglected tool in my kitchen.

[@RosieGrace2023]

Can you add vanilla extract to make it a vanilla yogurt? If so, do you add while cooking or after?

[@grammacarmenskitchen1287]

I added mine after straining and removing from the strainer. Added while using a whisk to make it a little more 'fluffy'

[@deniseappel7109]

What can be used to add different flavors? Asking for my grandson😁

[@momster2552]

Doesn't the bacteria eat up whatever lactose in the milk you use? If so, wouldn't the lactose free milk starve the bacteria therefore making a low quality , in terms of probiotic bacteria count, in the yogurt?

[@judyporche9125]

How can I get a more tangy taste?

[@gisellat]

Love your channel!!! Ran out to buy Fairlife milk and Fage yogurt to make this - one big problem. I’m losing my patience waiting for it to look as beautiful and thick as yours ❤️❤️❤️❤️can’t wait to taste it in a few hours!!!

[@capricehokstad4178]

I use Half & Half to get the HWC + milk already measured out and my "double fat" accomplished easier. I also add a tiny bit of inulin for the bacteria to munch on. I use a dedicated yogurt maker (Ultimate Probiotic) because I can control the temp better. It makes 2 quarts at once, and I run it for 36 hours at 100 degrees, because the "low and slow" method is recommended for best probiotic production (see "Super Gut" by Dr. William Davis). I find its super thick (Greek consistency) without any straining, but I sometimes strain for even thicker cream cheese consistency. According to Dr. Davis, it's basically zero carb because the bacteria have time to use up ALL of the lactose and carbs in the dairy, leaving behind just the creamy goodness and of course the good bacteria that our gut needs and loves. Before I got my yogurt maker, I also used a good temp-controlled dehydrator as an incubator. I only don't like this because my dehydrator goes by 5 degree increments and I wanted more precision, plus, 36 hours is a long time not to be able to make anything else in the dehydrator, like my beloved bacon jerky. With a dedicated yogurt machine, I can do both at the same time. Oh, and I love to mix my homemade yogurt up with chocolate Keto Chow (1 scoop/packet per cup of yogurt) for a great mousse-like meal.

[@janettortora6374]

I starting making my own yogurt this past December and have used the yogurt strainer. Sorry Rachel, no nut bags for me. I number the top of every batch to make sure I am not grabbing an old one. I just made my 40th batch!

[@victoriad882]

I keep thinking about the comments on this video. I had to go look up the differences between yogurt, sour cream and cream cheese. I love homemade yogurt. I usually use at least half hwc. It doesn’t have very much whey to drain, and is very thick. I like it that way and there is not as much to throw away. I have no use for the whey. Now I’m wonder if I can use the yogurt in place of the sour cream….. different bacteria but I’m just using it for added fat in my meals. Thanks Joe and Rachel. Keep up the great easy recipes!

[@nancycurtis3964]

I have been spending hurricane season in Vermont, where I discovered raw milk from A2/A2 cows (reduced lactose.) I don't have an Instapot so have been using my sous vide with quart jars, then straining it "the old fashioned way" with a fine mesh strainer over a pot. It is really good. I have read that ricotta cheese can be made from the whey, but have not tried that yet.

[@Beth92800]

I have an Insta without a yogurt setting and successfully make yogurt. My original instapot and it busted the lid and bent the closure. I got the current one as a gift. I can still make it but it does take some babysitting but soooo worth it!

[@madelinecarroll17]

I love this yogurt and make it 3-4 times a week, next batch I will use the heavy cream

[@bswand]

Thank you for making this new video. I didn’t know it was so low carb! We make a double batch at least once a week and then whip it with the mixer to give it a fluffier texture. It’s amazing.

[@brendadaam8846]

Does a double batch fit in the instipot?

[@NavyWife]

I always use a hand mixer as well. I thought that I saw to do it in the original video. I like how it has air added to it and it is light and fluffy.

[@NavyWife]

@@brendadaam8846 A double batch would fit in my 8qt easily, but you would need a second strainer because the strainer is large enough to hold just one batch. I have thought about ordering a second strainer, but they are rather expensive.

[@melissaford895]

We have dairy goats. I just watched this video and will be starting my own goat yogurt today. Thank you!

[@dbon_and_b_bon_tla2012]

I don't use the sou vis with separate mason jars. I add all the milk and fage yogurt straight into the bowl and set the temp and time ad it comes out the same as the yogurt setting

[@lf4193]

What kind of bowl, do you put a lid so water doesn't get in it or put in a plastic bag?

[@1corinthians-138]

The strainer looks like a giant reusable coffee filter. I don't have an instapot or sous vide, but it looks great.

[@StewKeto3DPrinting]

I make this all the time, but I use the HWC from Sam's Club since it doesn't have carrageenan. Also, the whey from this yogurt (made with Fairlife milk) has half of the lactose of whey from "regular" milk, so the whey is only around 6 carbs per cup and not 12 or 13. Even so, since HWC is 6.6g carbs per cup, we still get around 4g per cup of net carbs, but it's not 1 gram.

[@ellicekramer3106]

Love this video! Can I make different flavors by adding Keto Chow? How much would I use to do that?

[@lifestationexpresslinda9425]

Now, I need to try it with some hwc! Thanks!!

[@adamwells1740]

How long will the prepared yogurt last in the refrigerator before you have to get rid of it?

[@khaskin18]

Our store only has 2% Fage. Think it'll be ok? Or should I hunt down some fattier yogurt?

[@crackerjack010101]

The fat content of your starter yogurt doesn’t matter, just make sure it says it has active live culture.

[@sarahstocks3088]

Use your whey to make ricotta cheese.

[@IQTech61]

I make my yogurt from heavy whipping cream. It comes out very thick and delicious without having to strain it. I did learn how to make it faster. I've always been told that you have to heat the milk to 160 and then cool it to 110 before you inoculate it with the yogurt cultures. I was surprised at how well your yogurt came out without the first heating.

[@backtoasimplelife]

Without straining, you are keeping the carbs. The whey contains the majority of the carbs.

[@njjen3953]

@2Krazyketos, straining the whey lessens the carbs, but what about the protein content?

[@victoriafrey6264]

Can I add a tsp of vanilla to a cup..?