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'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!
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 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.
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.
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.
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.
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.
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.
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 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!
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!
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
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!
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
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 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!
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...
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 😊
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!!!
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.
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.
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! 🥛🍶
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.
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!
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.
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 🥰
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!!
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. :)
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!
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!
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. :)
Love it! Definitely going to try it. My thought it start w/ a double batch & put one batch into ice cube trays & freeze & that is your starter until you're out of yogurt ice cubes, & start over w/ a double batch. Then it's always as fresh as the 1st one?
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.
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 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.
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. 😂❤👏👏👏👏
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 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.
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. 😁
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????
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.
Great Job! I tried this and even though I forgot to put it in the fridge after the instant pot was done doing it's thing and just started straining it, It still came out great. You mentioned that you got the macros for the whey from a couple of sites. Out of curiosity, what sites did you get them from?
Hey Joe and Rachel, great video. I had one question -- Can you make this if you don't have an instant pot? If so what would you need to do or is it even worth it?
Yes. It’s a little tricky but can be done. Take a look at the recipe card and follow the instructions for not having a yogurt button. Use a pot with a cover, preferably a Dutch oven. Wrap it in a towel and then stick in oven to help maintain them temp.
Looks delicious! We currently use the fage 5% for our child and I think this would be great to have an even better option for him. I may have missed it, but how long do you think it would be good in the fridge before going bad? Thank you for all the yummy recipes and info!
I've been adding skinny syrups (maple bourbon pecan is my favorite) to this yogurt. It's amazing. I can eat it plain too, but when I want a treat - this is it. Still planning on adding some keto chow to it to see how it tastes i'm sure it'll be awesome
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.
I make yogurt like this, but I only use 1 Tablespoon starter yogurt and ferment for 15 hours minimum. Using more starter yogurt increases the risk of the cultures consuming the lactose too quickly and then starving, slowing them to a crawl. The carb content of the whey is affected by the milk you start with. You can only extract a limited amount of carbs, and the online estimates are typically based on regular milk containing a much higher carb count than the lower carb Fairlife milk. They whey extracted from Fairlife milk will not contain as many carbs as whey extracted from a regular milk with about twice the carb content.
Hey Joe one more question ….do you put it in the refrigerator after you put it in the nut bag and you’re waiting for it to strain off the whey??… you said about 12 hours… Does it go in the refrigerator for that 12 hours? 😊😊
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'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 !
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
Technically, heavy cream yogurt is called creme fraiche.
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.
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.
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.
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.
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 just finished making this and it’s EVERY bit as good as they said! 😋
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.
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 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!
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!
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
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!
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
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 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
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...
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 😊
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!!!
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.
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.
Wow. Didn’t know about the carbs in whey. Definitely straining next time.
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! 🥛🍶
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.
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!
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.
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 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
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 🥰
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!!
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.
This is the best yogurt I’ve ever had!! Thank you for the great recipe!!❤
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. :)
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!
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!
Oh my Rachel...you are hilarious! "You made testicles" 😂😂😂
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. :)
You can use the whey to make ricotta :)
I went back to watch this again after your new yogurt video. I forgot how funny it was. 😂🤣😂
I make it with the liquid Yokult from walmart. I use half and half and it makes the creamiest yogurt with minimal whey.
We haven't got hardly any of these products in the UK. Have made yoghurt in a flask in the past.
Dang, Joe & Rachel, I see a new business in your future. This sounds like you'd definitely be competitive in the yogurt market.
Rachel is too funny man 😂. Bless her goofy heart
great video thanks i must live under a rock what is lollys
it is a cookie granola.
@@2krazyketos ok thanks sounds yummy
It’s in the pot! Can’t wait to taste it! Thanks so much for the fantastic instructions!
Love it! Definitely going to try it. My thought it start w/ a double batch & put one batch into ice cube trays & freeze & that is your starter until you're out of yogurt ice cubes, & start over w/ a double batch. Then it's always as fresh as the 1st one?
Excellent idea!!
Hi all it says on the Fage tub not to freeze the yoghurt
Can wait to try this! I do need a clarification however. When draining the whey out, do you put it in the refrigerator or out on the counter?
either one
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 are absolutely hilarious 😂. Enjoy your videos.
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.
Is it safe to make yogurt with raw milk , I love it does the fermentation process change the raw milk in any way ? Thank you .x love from the U.K.
How long will this last in the fridge? If i freeze them, will they still have the consistency of greek yogurt? Looks great!
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!!!
Thank you so much, I have been on the ketogenic diet for 4 months and I was wondering if I could eat yogurt.
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.
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. 😂❤👏👏👏👏
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.
Finally made yogurt in my insta pot using your recommended method and it is amazing.
Great job. This will be my new recipe to make yogurt.
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.
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 use the Luvele yogurt make with organic half and half...36 hours! Best yogurt!
Dennis Sparks thanks! Going to try that!
Rachel is so funny!! “Everybody is addicted to sugar...” 😂
or what about "where is your nut bags? " lol shes too much.
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 just made this yogurt and it came out perfect! Thank you so much!!!
Really loving all of The new Recipes ❤️🧡❤️🧡 💛
Made it last night. It was lumpy, but probably my fault for not stirring enough. Love it. I’ll very make it again
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.
I am so excited to make this! Trying it this weekend. Thank you so much.
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????
I make kefir yogurt, too. Your video really explains the process well. Thanks!
My favorite flavor of yogurt is Coffee. Any thoughts or suggestions on how to add this wonderful flavoring?
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.
I love the zoom ins on Rachel :D Love her hat!
Could you add vanilla to it? I'm not sure I could eat it without a sweetener added.
Great Job! I tried this and even though I forgot to put it in the fridge after the instant pot was done doing it's thing and just started straining it, It still came out great. You mentioned that you got the macros for the whey from a couple of sites. Out of curiosity, what sites did you get them from?
Hey Joe and Rachel, great video. I had one question -- Can you make this if you don't have an instant pot? If so what would you need to do or is it even worth it?
Yes. It’s a little tricky but can be done. Take a look at the recipe card and follow the instructions for not having a yogurt button. Use a pot with a cover, preferably a Dutch oven. Wrap it in a towel and then stick in oven to help maintain them temp.
@@2krazyketos Thank You! 😀
You are hilarious! Rach you are over the top.
Hi put shelled hemp seeds, plain lemon juice and a little pyure sweetner
Looks delicious! We currently use the fage 5% for our child and I think this would be great to have an even better option for him.
I may have missed it, but how long do you think it would be good in the fridge before going bad?
Thank you for all the yummy recipes and info!
Kathy thank you! I knew I probably just missed it.
I'm sorry if I missed it but did you use pasteurized cream?
I've been adding skinny syrups (maple bourbon pecan is my favorite) to this yogurt. It's amazing. I can eat it plain too, but when I want a treat - this is it. Still planning on adding some keto chow to it to see how it tastes i'm sure it'll be awesome
Hi guys. First time watching your channel. It was fun and informative. One question, is it possible to make yogurt from coconut milk?
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.
Love this recipe by the way.
In order for this recipe to still be keto, do you have to strain the whey?
How many quarts before you drain the whey? The eurocuisine yogurt strainer I'm looking at only holds 2 quarts.
Joe, thank you for showing us the way to yogurt or not how to way. one cool video!! hay Rachel.
After you put the yogurt in the nut bag and tire it up, do you put it in the fridge or just let it sit on the counter while it is draining the whey?
Lisa Wrinkle Put it in the fridge
Rachel, you are a hoot. Nut bag or Balls. Love your guys videos. Thank you.
I make yogurt like this, but I only use 1 Tablespoon starter yogurt and ferment for 15 hours minimum. Using more starter yogurt increases the risk of the cultures consuming the lactose too quickly and then starving, slowing them to a crawl.
The carb content of the whey is affected by the milk you start with. You can only extract a limited amount of carbs, and the online estimates are typically based on regular milk containing a much higher carb count than the lower carb Fairlife milk. They whey extracted from Fairlife milk will not contain as many carbs as whey extracted from a regular milk with about twice the carb content.
I have a yogurt machine that I've never used. But, I'm going to use your method. I absolutely love yogurt. Thx Joe
Hey Joe one more question ….do you put it in the refrigerator after you put it in the nut bag and you’re waiting for it to strain off the whey??… you said about 12 hours… Does it go in the refrigerator for that 12 hours? 😊😊
We do but you don’t have to
Rachel is precious! You’re a lucky guy, Joe!