I am a HUGE fan! I made a batch of your Keto Greek Yogurt as per your instructions, after I strained out the whey I added two ounces of Lakewood Organic Lemon Juice and about six little spoons of 365 Organic Stevia from Whole Foods. The result was the most SPECTACULAR batch of Lemon Greek Yogurt I ever tasted! After it chilled the entire half gallon batch ONLY lasted 30min after the whole family lined up to have some! 😢 When I make the next batch I’ll mark MY container “Creamed Spinach” in hopes they won’t find it! Love your channel and keep the keto recipes coming!
I make it but haven't used the cream, still comes out thick and creamy in end, I use a glass instant pot lid, we have a strainer from Amazon we just lay over a bowl, and after its strained, we use immersion blender to cram it up more like yoplait, then we add a few drops orange extract and a few drops vanilla and stevia glycerite... Done. If we want later to to we use the keto granola from Costco. So good. We do make it a couple times a week.
If you save some of the whey you can use it as a starter for your next batch of yogurt… I reuse the whey, about 1/4 cup to 1 gallon of milk and it works beautifully
I've been making Greek yogurt in my instant pot for years. Love it! Save yourself the cling wrap grief and buy the instant pot glass lid. You can use it during the entire process. Love you two.
@@tracymckinney5911 Yes. Since you are not trying to come to pressure, there's no need to use the pressure lid. I use the glass lid and when I go to refrigerate, I just put the whole thing in. No cling wrap grief!
Made this the day after watching your video, had to buy milk, which I hadn't done in years. Delicious and easy, patience is key. Drained for a full day to get rid of as much whey as possible. Added about 15 grams of confectioner swerve to my serving, mixed well, so satisfying. My notes for this were not very detailed and after adding everything to my IP I just hit the yogurt setting, it went for 24 hours instead of the 8 you all recommended, it still worked. Will add this to my list of keto staples. Love your recipes, they are easy, simple, and delicious.
Raw milk makes the best yogurt! "All the bacteria" in clean raw milk fresh from the cow works just fine. And, BTW, heating milk before making yogurt actually sets the proteins to make a firmer yogurt. I suspect the IP heats it first anyway.
I made yogurt!! My Instapot has yogurt setting. I just did the Fairlife milk and Greek yogurt (no heavy cream) and turned out great. My wife said taste like whipped cream cheese. It was fun to make. Thanks guys.
I made it and it's delicious! I have had some berries on top with cinnamon. I've also put the blueberry granola from costco on top. Otherwise I just like to eat it the way it is.
If you have a large enough instant pot, you can put yogurt in sanitized jars, add a couple of inches of lukewarm water, or enough to come up 3/4s up the jars in the pot.
I needed to eat yogurt, but found none I liked. After watching Rachel describe the taste (not so tangy), I wanted to try some, purchased an Instant Pot and haven’t stopped making it ever since. It’s so versatile plain, sweetened or savory. Love-love it. Thank you!
Thank you so much for your videos on making yogurt and straining it!! I LOVE it and love how straining out the whey takes a lot of the carbs and makes it SO yummy.
I really enjoyed watching you both. Thank you so much for this video and the written instructions! I especially appreciated you including directions on how to make it if you don't have a yogurt function.
I just made this and it is AWESOME!!!! I mixed some strawberry Torani syrup and some Lily’s milk chocolate chips into a small bowl of it and it tasted like dessert! Thank you guys for everything!
Made the yogurt as you guys recommended...came out perfect! Used my keto sweetener and lot's of vanilla and tastes great! It digests well with me. I will make again. Thank you!
I would ferment the yoghurt in mason jars rather than small containers and use the sterilizing function of the instant pot to sterilize the jars and whisk/spoons before getting started.
Ho me ho me ho my! My wife and I just made your instant pot keto yogurt recipe, and it’s absolutely delicious. From now on we are making our own just like in this video, your instructions were easy to replicate and the results were the same. So thank you so much for sharing 😊
OMG Joe, I love you!!! you too Rachel! thank you so much for putting this recipe for us and making it so perfect! as I type I'm ordering stuff on Amazon to make a production this weekend. So frikin excited. I have a bag of Purely Elizabeth granola and this will be just perfect. I often will add some coffee, small amount to my yogurt or a pinch of cinnamon, but I like it just plain as well!
I use Fairlife milk with Chobani plain yogurt; use yogurt setting for minimum 12 - 16 hrs; then I put 4 coffee filters in a colander (colander over a deep stock pot) and pour the yogurt carefully into the colander and cover the top; put it in the fridge for 4 hrs. Yogurt is thick and creamy and ready for containers. I find we like the yogurt better using a new culture for each batch, rather than using some from a previous batch. My MIL uses a low carb granola from SugarFreeLondoner, my hubby adds fruit, and I eat it straight up. It is so creamy and delicious! The money we save on yogurt has paid for our InstantPot over and over. Adding the HWC would make it so decadent. Might give it a try. Thanks!
You guys make the perfect team… Rachel you have the absolute best quirky one liners and Joe you play the perfect straight guy. This is only the second video I’ve seen of you guys as I recently discovered you and your channel, but I am absolutely hooked after this one. I’ve been making instant pot yogurt since 2016… I didn’t need the instruction but I wanted to see how you guys made yours (Hoping for a full on heavy cream recipe) But that’s OK that it wasn’t because I never laughed so hard while watching a video. I definitely look forward to watching more of your more recent ones
lol After the first "nut bag" I set my drink down to avoid snorting it with laughing. I knew this was going to be so funny. I love the idea of making your own. I looked at my cooker and don't see a yogurt setting. Will research how I can do it in mine. Thanks!
Half yogurt half sugar-free whipped cream, a splash of keto vanilla syrup, a chopped up strawberry, a spoonful of keto granola. Stir it all up and you're in heaven baybay! The whipped cream loosens and lightens the yogurt to a fine mousse consistency while sweetening slightly. And when I'm feelin' really bad...I'll add few keto white chocolate morsels...
Looked up your recipe for yogurt and this video popped up. I loved the “geekiness” of the macro count Joe. I sit here with pen in hand. 🖊 Wrote out all of what you said in regards to whole recipe macros, whey macros and macros per 5 ounce cups. Wow! Unbelievable in the TC count! Now I’m off to get started! Already got my FairLife milk and hwc with a starter cup of Greek yogurt. Wish me luck! 🥛🍶
This looks awesome. I’ve been making yogurt in the instant pot for a long time, however adding the heavy cream and straining for 24 hours is new. I generally strain for 4 hours but I’m going to try this. One thing I love to mixing is cacao nibs and some shredded unsweet coconut.
Thanks for sharing this recipe guys! I have made this once a week since you shared this. Now I have to make a double batch because my husband loves it too! Best yogurt ever!! I put a little stevia and peanutbutter in mine. It's so gooood!
I can't wait to try this. Before Keto, I always made yogurt. I was lazy and never figured out how to turn it into a Keto version. I used a yogurt maker but since I has two Instant Pots (one in the RV), we can make it at home or on the road. I'm sure we'll top it with granola if we don't eat it plain. I have been making our own granola. I might also flavor it with vanilla or another flavor depending on our mood. Thanks so much for this video!
My whey comes out clear. I make it by boiling the milk on the boil setting in the instant pot under the yogourt button till it hits over 180 degrees F. (You might have to coax it over the temp with the sauté button) Then cool to 111 degreesF before adding the yogourt starter. And then go from there as you instructed. I strain mind using coffee filters in a colander. I also let it naturally strain and using no pressure and that is why I think my whey comes out clear.
I’ve used the whey to make more yogurt. I freeze it. So I can eat all of that deliciousness. And I got a Greek yogurt strainer from Amazon to avoid the “nut bag” 😂😂😂😂 love u guys!!!
Hello to both of you 👋🏼😊 I don’t comment much on RUclips, but I couldn’t help notice your sweater, Rachel! I went to Spanish River High School back in the late 80’s-early 90’s!! Small world 😂 Love you videos and wish you both well 🥰
Thank you, Thank you for making this wonderful video! I must say that I watched it several times in order to get my confidence up to try making it. Instead of messing with the "Nut Bag" I went for the nicest strainer that Amazon sells and I am extremely glad that I did. It is definitely worth every penny and I plan on it getting lots of use. The cleanup only took running the warm water out of my water faucet and I didn't even need to use the sprayer. I have told many of my friends and and all of my favorite keto Facebook groups about your video and the easy yogurt making experience. When I first thought that my Instant Pot didn't have the Yogurt button I was ready to order a new one because your video had convinced me. I hope that many others will also get to experience the joy of making and eating delicious 1 carb yogurt. Thank you both again. Sending you a virtual hug. ♥️
yes, we discovered the yogurt strainer afterwards. We also learned you don’t need to let it sit. Just culture it for 8-10 hours, pour into strainer then let sit to strain out the whey
You could use this as a comedy routine. LOL... I had to pause the video to laugh. Sooo funny. And I could see Rachel holding back. I also love to make yogurt in the instant pot. Thanks for the lesson about the carbs. Also, many farmers use whey for fertilizer. Tho sparingly due to the acidity.
JUST now got my nut bags. Only bought them because of your video. I wanna try it your way. I never made it before. Been keto for 2 and a half yrs. Im down 50 (at goal) hubby down 150👏👏👍 I do like watching your videos. Thank you for sharing xoxo
Made it lastnight. I bought the wrong nut bags. I got the nylon ones. I dont reccomend them. I just ordered the bags you reccomended. These were too slippery and I couldn't tighten it up without it slipping and unraveling. Its delicious though and I did get a lot of whey out. Love this recipe and cant wait to make it again. Thx guys!!
Made this over the weekend. My cheesecloth was a fail so i used muslin fabric. Drained it for 24 hours, it was still a bit tangy so i let it drain for another 8 hours. It still drained a little more whey during that extra time. That was the ticket, it was smooth and not tangy! Added some swerve, sprinkled with buttered roasted pecans, yuum! I used the instore Walmart ultra pasteurized milk and heavy cream, it worked just fine.
I wuv you ...thanks for mathing this for me..I got close with my calculations but it's good to have a second brain confirming. I've frozen some and I'm loving this with some smoshed raspberries this week...and in celery,one container got a ranch flavor just for this.
I’m not sure whether to thank you or shake my fist at you for introducing me to Lolli’s Cookie Clusters. I was hooked at first bite and quickly realized that these needed to go into the freezer stat! After my first order of two flavors got here and I tasted them, I immediately order 3 more flavors. Definitely a dangerous product for a grazer like me. 😁
So happy to have found you guys. I love Rachael’s personality 👏👏👏👏. I love this because I love yogurt and have not had that since starting keto 3 years ago. 😂❤👏👏👏👏
Just made my Kroger grocery pickup, and, I am soooo excited to make this. My husband is gonna be so impressed :) Thinking of maybe melting some Lily's and adding to some, freezing and making a frozen yogurt? We shall see, the possibilities are endless....Thanks so much for sharing!!!
I only use full fat milk and some neutral yoghurt as a starter (or old batch as a starter). We don't really use ultra-pasturized milk in my country, so I just use regular pasturized milk. :) When it isn't ultra-pasturized you need to scald it in order to kill bacteria, but also to destroy some enzymes and denature some milk proteins. The more denatured proteins there are (length of scalding period) the thicker the yoghurt will be (to a point). To do that in the Instant Pot, you just push the yoghurt button until it shows "more" and wait until the Instant Pot has cooked the milk. It will say "boil" on the screen, until it's done, then it will show "yogt". Then you wait until the milk cools and remove the skin that develops when it's cooled. Add the culture and set the yoghurt button to "normal" and set the timer for at least 10 hours, and preferably to 12 hours to get it as low carb as possible. The longer it ferments, the less sugar will be in it. The bacteria eat the sugar and create lactic acid from it, which also means the yoghurt will be really sour after 10 to 12 hours. The more sour it is, the lower carb it will be. If you don't like it that way, you can add a non-caloric sweetener or some low carb fruits like strawberries and/or blueberries. :)
Did Rachel just say drain your nut bag 😆 😆😆 you new that was coming when Joe looked at her. I have been wanting to try this as the possibilities of combo flavors is endless. Thanks guys for all you do.
You had me rolling over the nut bags!.. you KNOW you HAD to drain them!... rofl I'm sleepy and slap happy right now... thanks for the chuckles! That yogurt looks yummy!
I made my first batch today.. Found Fairlife milk 2% in Target. Fage yogurt 2% as starter in my instant pot. I didn't add any heavy cream . Got my Greek yogurt strainer , now cooling in my fridge. Tomorrow will test taste.
I was never a yogurt fan because of the twang, I just couldn't eat it. When Oui came out in those little jars I gave it a try and no twang. It was like whipped cream with fruit. I'm going to be trying your recipe! Hoping I don't make any mistakes. I have a Ninja foodie and searched online and I can use the dehydrator setting.
hahahahahahaha!!!! thank you for my laughs this morning! (nut bags) hahahaha! I want to try and make this - I know my husband will love it! Thank you for sharing!
I found Carbmaster original milk at a local Harris Teeter and one 8oz cup is 3 net carbs. I just made yogurt with it. It's not bad at all. I heard Kroger sells it too.
The yogurt came out great! However, your math for the macros is incorrect. You are not starting with a total of 58 carbs, it's 74 carbs: from the nutrition labels on the items, milk is 39 total carbs (52 oz), cream is 32 total carbs (16 oz), the starter I used Stoneyfield Organic plain yogurt is approx. 1 carb per tablespoon. So you deduct the 48 carbs from the whey and that leaves 26 total carbs. You started with 72 oz of total liquid and when you deduct the 32 oz (4 cups) of whey that leaves 40 oz. of yogurt. Divide the 40 oz by 8 5-oz servings and that gives you 3.25 carbs per serving.
I'm subscribing RIGHT NOW... Just because this video was so darn FUNNY... And u guys r so cute together... I can't wait to see what else y'all have to share... What a great find y'all r to add to my keto arsenal... Lol...🤪🥑
Fantastic video! You made the directions very easy! I do not have an insta pot but a pressure cooker from QVC called cooks essential. Going to find out how to do it that! Thanks!
Great recipe! Just finished making this, started friday night. Its really good but I'm curious as to whether or not you guys have flavored yours with vanilla or something else ? Again great recipe. Super easy.
As a ps. Feeding your gut bacteria is super important. I make Kombucha and ferment it until very tangy to get rid of most of the sugar. My husband is going through chemo and it destroys all your good bacteria plus he took antibiotics so ended up with c diff which actually can kill you. This looks so good I'm going to make it tomorrow. Joe when is that cookbook coming????
This is something I've been looking forward to doing (I used to make yogurt in the Instant Pot regularly in my pre-keto days). Out of curiosity, how did you calculate the macros? That's something that has had me stumped when making my own.
Macros in the milk + cream, minus the macros of the whey that strained off (they looked up various whey macros). They did say, however, they couldn't know precise macros without sending it off to a lab. P.S. I'm subscribed to your channel as well. :)
I am a HUGE fan!
I made a batch of your Keto Greek Yogurt as per your instructions, after I strained out the whey I added two ounces of Lakewood Organic Lemon Juice and about six little spoons of 365 Organic Stevia from Whole Foods.
The result was the most SPECTACULAR batch of Lemon Greek Yogurt I ever tasted!
After it chilled the entire half gallon batch ONLY lasted 30min after the whole family lined up to have some!
😢
When I make the next batch I’ll mark MY container “Creamed Spinach” in hopes they won’t find it!
Love your channel and keep the keto recipes coming!
I make it but haven't used the cream, still comes out thick and creamy in end, I use a glass instant pot lid, we have a strainer from Amazon we just lay over a bowl, and after its strained, we use immersion blender to cram it up more like yoplait, then we add a few drops orange extract and a few drops vanilla and stevia glycerite... Done. If we want later to to we use the keto granola from Costco. So good. We do make it a couple times a week.
If you save some of the whey you can use it as a starter for your next batch of yogurt… I reuse the whey, about 1/4 cup to 1 gallon of milk and it works beautifully
I've been making Greek yogurt in my instant pot for years. Love it! Save yourself the cling wrap grief and buy the instant pot glass lid. You can use it during the entire process. Love you two.
Libi Lendall can I use it instead of regular lid when I have it in yogurt mode? I think the glass lid is the best things I bought for my instant pot.
@@tracymckinney5911 Yes. Since you are not trying to come to pressure, there's no need to use the pressure lid. I use the glass lid and when I go to refrigerate, I just put the whole thing in. No cling wrap grief!
Thank you
@@LadyLibi I have the Instant Pot rubber lid cover for storing mine in the refrigerator.
@@NavyWife me too !
Technically, heavy cream yogurt is called creme fraiche.
Made this the day after watching your video, had to buy milk, which I hadn't done in years. Delicious and easy, patience is key. Drained for a full day to get rid of as much whey as possible. Added about 15 grams of confectioner swerve to my serving, mixed well, so satisfying. My notes for this were not very detailed and after adding everything to my IP I just hit the yogurt setting, it went for 24 hours instead of the 8 you all recommended, it still worked. Will add this to my list of keto staples. Love your recipes, they are easy, simple, and delicious.
Raw milk makes the best yogurt! "All the bacteria" in clean raw milk fresh from the cow works just fine. And, BTW, heating milk before making yogurt actually sets the proteins to make a firmer yogurt. I suspect the IP heats it first anyway.
I just finished making this and it’s EVERY bit as good as they said! 😋
I made yogurt!! My Instapot has yogurt setting.
I just did the Fairlife milk and Greek yogurt (no heavy cream) and turned out great. My wife said taste like whipped cream cheese.
It was fun to make. Thanks guys.
I made it and it's delicious! I have had some berries on top with cinnamon. I've also put the blueberry granola from costco on top. Otherwise I just like to eat it the way it is.
If you have a large enough instant pot, you can put yogurt in sanitized jars, add a couple of inches of lukewarm water, or enough to come up 3/4s up the jars in the pot.
I needed to eat yogurt, but found none I liked. After watching Rachel describe the taste (not so tangy), I wanted to try some, purchased an Instant Pot and haven’t stopped making it ever since. It’s so versatile plain, sweetened or savory. Love-love it. Thank you!
Thank you so much for your videos on making yogurt and straining it!! I LOVE it and love how straining out the whey takes a lot of the carbs and makes it SO yummy.
I really enjoyed watching you both. Thank you so much for this video and the written instructions! I especially appreciated you including directions on how to make it if you don't have a yogurt function.
I just made this and it is AWESOME!!!! I mixed some strawberry Torani syrup and some Lily’s milk chocolate chips into a small bowl of it and it tasted like dessert! Thank you guys for everything!
Made the yogurt as you guys recommended...came out perfect!
Used my keto sweetener and lot's of vanilla and tastes great! It digests well with me.
I will make again. Thank you!
Rachel you are absolutely hilarious 😂. Enjoy your videos.
Wow. Didn’t know about the carbs in whey. Definitely straining next time.
I would ferment the yoghurt in mason jars rather than small containers and use the sterilizing function of the instant pot to sterilize the jars and whisk/spoons before getting started.
Ho me ho me ho my! My wife and I just made your instant pot keto yogurt recipe, and it’s absolutely delicious. From now on we are making our own just like in this video, your instructions were easy to replicate and the results were the same. So thank you so much for sharing 😊
OMG Joe, I love you!!! you too Rachel! thank you so much for putting this recipe for us and making it so perfect! as I type I'm ordering stuff on Amazon to make a production this weekend. So frikin excited. I have a bag of Purely Elizabeth granola and this will be just perfect. I often will add some coffee, small amount to my yogurt or a pinch of cinnamon, but I like it just plain as well!
Ordered the nut bags and am looking forward to making this recipe. Thanks Joe and Rachel. I think this will be a game changer
I use Fairlife milk with Chobani plain yogurt; use yogurt setting for minimum 12 - 16 hrs; then I put 4 coffee filters in a colander (colander over a deep stock pot) and pour the yogurt carefully into the colander and cover the top; put it in the fridge for 4 hrs. Yogurt is thick and creamy and ready for containers. I find we like the yogurt better using a new culture for each batch, rather than using some from a previous batch. My MIL uses a low carb granola from SugarFreeLondoner, my hubby adds fruit, and I eat it straight up. It is so creamy and delicious! The money we save on yogurt has paid for our InstantPot over and over.
Adding the HWC would make it so decadent. Might give it a try. Thanks!
that sounds delicious
Rachel is too funny man 😂. Bless her goofy heart
You guys make the perfect team… Rachel you have the absolute best quirky one liners and Joe you play the perfect straight guy. This is only the second video I’ve seen of you guys as I recently discovered you and your channel, but I am absolutely hooked after this one. I’ve been making instant pot yogurt since 2016… I didn’t need the instruction but I wanted to see how you guys made yours (Hoping for a full on heavy cream recipe) But that’s OK that it wasn’t because I never laughed so hard while watching a video. I definitely look forward to watching more of your more recent ones
lol After the first "nut bag" I set my drink down to avoid snorting it with laughing. I knew this was going to be so funny. I love the idea of making your own. I looked at my cooker and don't see a yogurt setting. Will research how I can do it in mine. Thanks!
Half yogurt half sugar-free whipped cream, a splash of keto vanilla syrup, a chopped up strawberry, a spoonful of keto granola. Stir it all up and you're in heaven baybay! The whipped cream loosens and lightens the yogurt to a fine mousse consistency while sweetening slightly. And when I'm feelin' really bad...I'll add few keto white chocolate morsels...
Toppings - keto praline pecans and nut butter ... it’s wonderful! Keto lemon curd and or keto berry compote ...
I've been wondering if I could make keto lemon curd. What do you sub for the sugar?
@@CindiTrunkDeseretAcademy check out All Day I Dream About Food Carolyn Ketchum has a recipe for Lemon Curd and many recipes also.
Looked up your recipe for yogurt and this video popped up. I loved the “geekiness” of the macro count Joe. I sit here with pen in hand. 🖊 Wrote out all of what you said in regards to whole recipe macros, whey macros and macros per 5 ounce cups. Wow! Unbelievable in the TC count! Now I’m off to get started! Already got my FairLife milk and hwc with a starter cup of Greek yogurt. Wish me luck! 🥛🍶
I went back to watch this again after your new yogurt video. I forgot how funny it was. 😂🤣😂
Oh my Rachel...you are hilarious! "You made testicles" 😂😂😂
This looks awesome. I’ve been making yogurt in the instant pot for a long time, however adding the heavy cream and straining for 24 hours is new. I generally strain for 4 hours but I’m going to try this. One thing I love to mixing is cacao nibs and some shredded unsweet coconut.
Thanks for sharing this recipe guys! I have made this once a week since you shared this. Now I have to make a double batch because my husband loves it too! Best yogurt ever!! I put a little stevia and peanutbutter in mine. It's so gooood!
I can't wait to try this. Before Keto, I always made yogurt. I was lazy and never figured out how to turn it into a Keto version. I used a yogurt maker but since I has two Instant Pots (one in the RV), we can make it at home or on the road. I'm sure we'll top it with granola if we don't eat it plain. I have been making our own granola. I might also flavor it with vanilla or another flavor depending on our mood. Thanks so much for this video!
You two crack me up lol. Im making this yogurt now. Just waiting for it to come out of the Instant Pot. Thanks so much!
My whey comes out clear. I make it by boiling the milk on the boil setting in the instant pot under the yogourt button till it hits over 180 degrees F. (You might have to coax it over the temp with the sauté button) Then cool to 111 degreesF before adding the yogourt starter. And then go from there as you instructed. I strain mind using coffee filters in a colander. I also let it naturally strain and using no pressure and that is why I think my whey comes out clear.
Dang, Joe & Rachel, I see a new business in your future. This sounds like you'd definitely be competitive in the yogurt market.
I’ve used the whey to make more yogurt. I freeze it. So I can eat all of that deliciousness. And I got a Greek yogurt strainer from Amazon to avoid the “nut bag” 😂😂😂😂 love u guys!!!
Hello to both of you 👋🏼😊 I don’t comment much on RUclips, but I couldn’t help notice your sweater, Rachel! I went to Spanish River High School back in the late 80’s-early 90’s!! Small world 😂 Love you videos and wish you both well 🥰
Thank you, Thank you for making this wonderful video! I must say that I watched it several times in order to get my confidence up to try making it. Instead of messing with the "Nut Bag" I went for the nicest strainer that Amazon sells and I am extremely glad that I did. It is definitely worth every penny and I plan on it getting lots of use. The cleanup only took running the warm water out of my water faucet and I didn't even need to use the sprayer. I have told many of my friends and and all of my favorite keto Facebook groups about your video and the easy yogurt making experience. When I first thought that my Instant Pot didn't have the Yogurt button I was ready to order a new one because your video had convinced me. I hope that many others will also get to experience the joy of making and eating delicious 1 carb yogurt. Thank you both again. Sending you a virtual hug. ♥️
yes, we discovered the yogurt strainer afterwards. We also learned you don’t need to let it sit. Just culture it for 8-10 hours, pour into strainer then let sit to strain out the whey
I love the zoom ins on Rachel :D Love her hat!
This is the best yogurt I’ve ever had!! Thank you for the great recipe!!❤
I can't wait to try this method. I've only done it having to boil the milk first, then adding the yogurt culture. Not hard, but with another step.
You could use this as a comedy routine. LOL... I had to pause the video to laugh. Sooo funny. And I could see Rachel holding back.
I also love to make yogurt in the instant pot. Thanks for the lesson about the carbs.
Also, many farmers use whey for fertilizer. Tho sparingly due to the acidity.
It’s in the pot! Can’t wait to taste it! Thanks so much for the fantastic instructions!
Rachel is so funny!! “Everybody is addicted to sugar...” 😂
or what about "where is your nut bags? " lol shes too much.
JUST now got my nut bags. Only bought them because of your video. I wanna try it your way. I never made it before. Been keto for 2 and a half yrs. Im down 50 (at goal) hubby down 150👏👏👍 I do like watching your videos. Thank you for sharing xoxo
Made it lastnight. I bought the wrong nut bags. I got the nylon ones. I dont reccomend them. I just ordered the bags you reccomended. These were too slippery and I couldn't tighten it up without it slipping and unraveling. Its delicious though and I did get a lot of whey out. Love this recipe and cant wait to make it again. Thx guys!!
You are hilarious! Rach you are over the top.
Made this over the weekend. My cheesecloth was a fail so i used muslin fabric. Drained it for 24 hours, it was still a bit tangy so i let it drain for another 8 hours. It still drained a little more whey during that extra time. That was the ticket, it was smooth and not tangy! Added some swerve, sprinkled with buttered roasted pecans, yuum! I used the instore Walmart ultra pasteurized milk and heavy cream, it worked just fine.
Oh myyyyyy...butter roasted pecans? That had to be delicious. Great idea.
I wuv you ...thanks for mathing this for me..I got close with my calculations but it's good to have a second brain confirming. I've frozen some and I'm loving this with some smoshed raspberries this week...and in celery,one container got a ranch flavor just for this.
Really loving all of The new Recipes ❤️🧡❤️🧡 💛
You can use the whey to make ricotta :)
Finally made yogurt in my insta pot using your recommended method and it is amazing.
I’m not sure whether to thank you or shake my fist at you for introducing me to Lolli’s Cookie Clusters. I was hooked at first bite and quickly realized that these needed to go into the freezer stat! After my first order of two flavors got here and I tasted them, I immediately order 3 more flavors. Definitely a dangerous product for a grazer like me. 😁
I make it with the liquid Yokult from walmart. I use half and half and it makes the creamiest yogurt with minimal whey.
So happy to have found you guys. I love Rachael’s personality 👏👏👏👏. I love this because I love yogurt and have not had that since starting keto 3 years ago. 😂❤👏👏👏👏
Just made my Kroger grocery pickup, and, I am soooo excited to make this. My husband is gonna be so impressed :) Thinking of maybe melting some Lily's and adding to some, freezing and making a frozen yogurt? We shall see, the possibilities are endless....Thanks so much for sharing!!!
I make kefir yogurt, too. Your video really explains the process well. Thanks!
We haven't got hardly any of these products in the UK. Have made yoghurt in a flask in the past.
Great job. This will be my new recipe to make yogurt.
I only use full fat milk and some neutral yoghurt as a starter (or old batch as a starter). We don't really use ultra-pasturized milk in my country, so I just use regular pasturized milk. :)
When it isn't ultra-pasturized you need to scald it in order to kill bacteria, but also to destroy some enzymes and denature some milk proteins. The more denatured proteins there are (length of scalding period) the thicker the yoghurt will be (to a point).
To do that in the Instant Pot, you just push the yoghurt button until it shows "more" and wait until the Instant Pot has cooked the milk. It will say "boil" on the screen, until it's done, then it will show "yogt". Then you wait until the milk cools and remove the skin that develops when it's cooled.
Add the culture and set the yoghurt button to "normal" and set the timer for at least 10 hours, and preferably to 12 hours to get it as low carb as possible.
The longer it ferments, the less sugar will be in it. The bacteria eat the sugar and create lactic acid from it, which also means the yoghurt will be really sour after 10 to 12 hours. The more sour it is, the lower carb it will be.
If you don't like it that way, you can add a non-caloric sweetener or some low carb fruits like strawberries and/or blueberries. :)
Rachel, you are a hoot. Nut bag or Balls. Love your guys videos. Thank you.
Can’t wait to try this. Rachel, you. Are. Hilarious!
Joe, thank you for showing us the way to yogurt or not how to way. one cool video!! hay Rachel.
Did Rachel just say drain your nut bag 😆 😆😆 you new that was coming when Joe looked at her.
I have been wanting to try this as the possibilities of combo flavors is endless. Thanks guys for all you do.
Rachel is precious! You’re a lucky guy, Joe!
You could feed the whey to your chickens.
Our Chickens love whey.
I am excited! I am going to order some nut bags and get busy! I have really missed yogurt.
You had me rolling over the nut bags!.. you KNOW you HAD to drain them!... rofl
I'm sleepy and slap happy right now... thanks for the chuckles!
That yogurt looks yummy!
I am so excited to make this! Trying it this weekend. Thank you so much.
I love Rachel she's funny just love her
I made my first batch today.. Found Fairlife milk 2% in Target. Fage yogurt 2% as starter in my instant pot. I didn't add any heavy cream . Got my Greek yogurt strainer , now cooling in my fridge. Tomorrow will test taste.
Yes, You don't need to add the HWC. We actually have a second recipe showing how to make it with a yogurt strainer and 2% milk
@@2krazyketos I did see your low fat version
I just made this yogurt and it came out perfect! Thank you so much!!!
I was never a yogurt fan because of the twang, I just couldn't eat it. When Oui came out in those little jars I gave it a try and no twang. It was like whipped cream with fruit. I'm going to be trying your recipe! Hoping I don't make any mistakes. I have a Ninja foodie and searched online and I can use the dehydrator setting.
Oh wow, we live close to Hollister. Artichoke and garlic country. Love the shirt.
Your intro really made me smile! 😊
I use the Luvele yogurt make with organic half and half...36 hours! Best yogurt!
Dennis Sparks thanks! Going to try that!
great video thanks i must live under a rock what is lollys
it is a cookie granola.
@@2krazyketos ok thanks sounds yummy
hahahahahahaha!!!! thank you for my laughs this morning! (nut bags) hahahaha!
I want to try and make this - I know my husband will love it!
Thank you for sharing!
Love this recipe by the way.
I found Carbmaster original milk at a local Harris Teeter and one 8oz cup is 3 net carbs. I just made yogurt with it. It's not bad at all. I heard Kroger sells it too.
The yogurt came out great! However, your math for the macros is incorrect. You are not starting with a total of 58 carbs, it's 74 carbs: from the nutrition labels on the items, milk is 39 total carbs (52 oz), cream is 32 total carbs (16 oz), the starter I used Stoneyfield Organic plain yogurt is approx. 1 carb per tablespoon. So you deduct the 48 carbs from the whey and that leaves 26 total carbs. You started with 72 oz of total liquid and when you deduct the 32 oz (4 cups) of whey that leaves 40 oz. of yogurt. Divide the 40 oz by 8 5-oz servings and that gives you 3.25 carbs per serving.
I'm subscribing RIGHT NOW... Just because this video was so darn FUNNY... And u guys r so cute together... I can't wait to see what else y'all have to share... What a great find y'all r to add to my keto arsenal... Lol...🤪🥑
I have a yogurt machine that I've never used. But, I'm going to use your method. I absolutely love yogurt. Thx Joe
I am going to do this for sure!, thank you for sharing!
Made it last night. It was lumpy, but probably my fault for not stirring enough. Love it. I’ll very make it again
Best yogurt ever! Thanks for the great video!
I just love you two your always making me laugh. Thanks for the awesome yogurt recipe I can see myself making it real soon.
Fantastic video! You made the directions very easy! I do not have an insta pot but a pressure cooker from QVC called cooks essential. Going to find out how to do it that! Thanks!
cheryl2455 It will work the same if it has a yogurt button, if it doesn’t, follow directions I put in the recipe for how to do it
Hi put shelled hemp seeds, plain lemon juice and a little pyure sweetner
I am using half and half for my yogurt, it's perfect!!!
Yay got my yogurt on yeppie !! I done it with y’all!! So excited!! Joe if I added Greek yogurt as culture what should I do??
Rachel you're my kind of girl! LOL Nut Milk Bag! LOL Going to try this recipe this week!
Use that whey for nourishing your plants!! Great fertilizer!
Lol, you guys are awesome. Great content spiced with your wife’s comments 🤣. 👍🏻
Great recipe! Just finished making this, started friday night. Its really good but I'm curious as to whether or not you guys have flavored yours with vanilla or something else ? Again great recipe. Super easy.
Yes you can probably after cooling off in the fridge.
As a ps. Feeding your gut bacteria is super important. I make Kombucha and ferment it until very tangy to get rid of most of the sugar. My husband is going through chemo and it destroys all your good bacteria plus he took antibiotics so ended up with c diff which actually can kill you. This looks so good I'm going to make it tomorrow. Joe when is that cookbook coming????
This is totally impressive!!!
This is something I've been looking forward to doing (I used to make yogurt in the Instant Pot regularly in my pre-keto days). Out of curiosity, how did you calculate the macros? That's something that has had me stumped when making my own.
Macros in the milk + cream, minus the macros of the whey that strained off (they looked up various whey macros). They did say, however, they couldn't know precise macros without sending it off to a lab.
P.S. I'm subscribed to your channel as well. :)
Can't wait to try!
I think maybe even I can make yogurt. Thanks for the tutorial!
Hood calorie countdown milk 3g of carb per 1 Cup or 240mL 😁
We cant find Hpod here in central fl anymore:(