Keto Yogurt

Step by Step Instructions

1. 1

   Start with clean equipment. Add 32 fluid ounces milk and 32 fluid ounces cream to the inner pot. For the original all-milk variation, use 64 fluid ounces whole milk instead. Select the yogurt program’s Boil or pasteurization setting according to your model manual, then check for 180°F with a food thermometer. If needed, repeat the heating cycle or briefly use Sauté while stirring and monitoring to reach 180°F. Do not assume pressing Yogurt once selects the heating cycle; controls vary by model.

   For this step

   • 32 fluid ounces whole milk (64 fluid ounces for all-milk variation)
   • 32 fluid ounces heavy whipping cream, for the milk-and-cream version
2. 2

   Carefully remove the inner pot and cool the mixture to 110-112°F, checking with a thermometer. A cold-water bath around the outside of the inner pot can speed cooling; keep water out of the milk and dry the pot exterior before returning it to the base. If the mixture cools below the target before adding the starter, gently rewarm it to the target range.

3. 3

   At 110-112°F, mix the 1/4 cup plain live-culture yogurt with a small amount of the warm milk, then gently stir it back into the pot. Return the liner to the base, cover and select the yogurt incubation program for 8 hours at about 110°F, following your appliance and starter directions. This is a non-pressure program. Use a thermometer to confirm the incubation temperature; do not substitute Keep Warm or leave a switched-off pot wrapped in towels overnight.

   For this step

   • 1/4 cup yogurt
4. 4

   When incubation is complete, transfer the yogurt to clean, covered containers and refrigerate promptly at 40°F or below. Chill for at least 8 hours before serving; it continues to thicken in the refrigerator. Do not leave it on the counter to cool overnight.

5. 5

   Once fully chilled, portion out 1/13 of the batch, about 5 fluid ounces. Stir in sweetener to taste and, if desired, vanilla extract or a food flavoring used according to its label. Food coloring is optional. Concentrated flavoring oils are not interchangeable teaspoon-for-teaspoon with extracts.

   For this step

   • 1/2 teaspoon powdered sugar-free sweetener, or to taste
   • 1/4 teaspoon vanilla extract, or food flavoring according to its label
   • food coloring (optional)