Keto Yogurt is by far my best homemade addition to my favorite breakfast, Keto Granola, and its super tasty by itself. You can also make this keto homemade yogurt with normal whole cows milk, as the bacteria consumes most of the naturally occurring sugars, otherwise known as lactose.
Yogurt, or how the British might say Yoghurt… is a truly versatile recipe. I’ve been making quite a few batches of this recipe and mixing it with Keto Granola, sugar-free blueberry maple syrup, and of course keto friendly natural berries.
The photo above is the dairy version, with the whey removed to get a smooth and creamy yogurt that has a tangy bite. If you don’t like the tangy taste that homemade yogurt has, then I’d suggest using a yogurt starter (which you should be able to also buy from your local health food store).
Making yogurt isn’t a new thing. This process has been around for a long time, which is why this recipe is so straightforward. Many people also might have a dedicated yogurt maker, which is basically a well-insulated container that keeps the yogurt fermenting at its prime temperature (42C).
Once the cream or milk has reached its prime temperature (42C) – (108F) pour it into a container, add the probiotic tablet powder to the mixture and stir it with a sterilized metal spoon (sterilized by pouring very hot water over it). As you can see, I’m using a large glass container, which will fit the dairy version perfectly but doesn’t quite touch the sides with the coconut milk version :-).
Once the mixture is properly mixed, cover with a small section of cheesecloth or any other air permitting material. This will let the bacteria inside the jar to release carbon dioxide as it ferments the naturally occurring sugars in the mixture. If you use the lid that comes with the jar and its airtight, be prepared for a sonic boom when you open the container because the fermentation process will pressurize the contents inside. – Trust me, it’s not fun!.
I hope you love this recipe as much as I loved making it 🙂
Keto Yogurt
Ingredients
Dairy Free
- 400 ml Coconut Cream
- 1 tsp Guar Gum
- 2 Whole Probiotic Pills Powdered Form
Whole Milk
- 1 Liter Full Fat Milk
- 2 Whole Probiotic Pills Powdered Form
Instructions
Dairy Free
- Pour the coconut cream into a saucepan, add the guar gum and begin to slowly heat the milk until it begins to boil.
- Once its boiling, keep it simmering at boil for 7 mins.
- Remove from the stove and let it cool until it reaches 42 C (108 F). Then transfer into a glass jar, stir in the probiotic tablet powder with a steralised spoon, then cover with a section of cheesecloth with a rubber band around the top.
- Let it sit in a warm place for 48 hours. (You could also pour this into a thermos to keep the warmth at or around 42 C for longer). You want the teperature to stay at or close to 42 C (108F).
Whole Milk Version
- Add 1 Litre of full fat milk to a saucepan and proceed the same as above.
- Instead of letting it sit for 48 hours, only let it sit for 12 hours.
- If you want it thicker, remove the clear whey protein from the mix by passing the room temperature liquid through a cheese cloth.
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How long will this keep? And I am guessing once made you keep it in the fridge? Thanks 🙂
I’ve kept this for 1-2 weeks before, but use your best judgement.
Aaron,
I love your videos, you really seem to enjoy what you are doing and give facts, not hype.
I’ve been on Keto since January and have lost 40 libs. Started at 310, down to 270. I seem to have hit a plateau the last few weeks. I haven’t lost anything, gained some back even, still sticking to the same meals I have had.
Any advise? Your weekly meal plans are a great help.
thanks
Hey Lee,
Yup. A few weeks isn’t enough time to judge a plateau. Give it at least 6 weeks.
Are you tracking macros, or are you going intuitive?
Hi Lee
It’s been a couple of months since you posted this. How have things been going? I’m curious because my wife and I have noticed a plateau in weight loss as well. We are thinking that we might need to start cutting our calories back now that we are “down a couple of sizes”. Did you manage to find a solution that rebooted your weight loss? Cheers.
I bough probiotic capsules, but they are like gel when I opened. Will work? :'(
Hmmm, They should do. What is the gell substance that its mixed with? It should tell you on the ingredients
Hi. I tried your recipe with heavy cream twice but both times, it didn’t get thick at all…it was still almost the same consistency as heavy cream with just a tiny bit of a thicker consistency on top. I didn’t use guar gum, just the cream.
Hi Larissa. Why did you use heavy cream? You need to either use normal milk or coconut cream. This is because the bacteria need a certain amount of carbs to actually ferment. If you used the coconut cream, you have to use guar gum, otherwise, it won’t thicken as well. Some companies actually put guar gum in the coconut cream, so you don’t have to.
Cannot wait to try this!!l
How do you keep the yogurt so warm for that period of time? Do you recommend a yogurt maker?
Hi Sharon,
In Australia is quite easy to keep it warm, however if you live in a cold climate, then definitely a yoghurt maker can help 🙂
A sous vide would work great right?
I’ve never tried yogurt in a sous vide, but definitely give it a try!
There are many recipes for making crockpot yogurt. One I used, cooks for 5 hours, then just the crock with yogurt is placed in the oven for 12 hours with the oven light on to keep it warm as it finishes the process. Yum!
Hi i am about to start the keto diet, i love granola but how much am i allowed ?
I try to keep it to around 1/3 of a cup 🙂
Looking at making this on the weekend, just wondering if I can use Xantham Gum instead of Guar gum? If so, how much Xantham gum should I use?
Xanthan gum will work as well, but you might have to give it a blend with an immersion blender before you add the bacteria 🙂
colud this be made in a yogurt maker and how long would i let “cook”
Most certainly could. I would follow the instructions for a regular yoghurt on your yoghurt maker. Dairy free generally needs to sit for about double the time that regular milk would.
Hi! What is the serving size mention above? Is it one cup? Even better would be a gram weight serving size, if possible.
So for the coconut yoghurt, the servings size is 100g 🙂
Would nutritional info be the same for the whole milk version? Specially the carbs?
Should say “specifically” not specially.
The whole milk version would be higher in carbs, but yes as you said, would consume 30-40% of the carb content. If it fits your macros, then go for it 🙂
Also, if you incubate for 12 hours (eliminating almost all lactose/carbs) would that mean that any whey you drain away is also low carb? We’d like to know, for potentially adding to our bone broth.
Thanks!
HI Aaron – I’m Lyn from Australia and recently started on the Keto way of eating, The first book I bought oniine also gave me the % of carbs, protein & fat at the end of each recipe, The daily recommendations for me to lose weight (I am 73 yrs old,weigh 75 kgs,153 cms high and not very active ), were carbs 25 gr (8%) protein 68 gr (23%), fat 92 gr ( 69%) I have lost an inch altogether in the first week so I am wrapped, but still learning lots. Several days ago I discovered your recipe book and bought it! I really like your recipes, especially that you make bread and buns, and your New York Baked cheesecake will grace my table very soon it looks delicious! Is there a reason you do not add the % at the end of a recipe?, and is there a formula that I could use to create those %? I am very interested to see your new creations … keep up the good work!! *
Hi Lynette,
I include the number of carbs, protein and fats in grams because each person is different (i think this is what you mean?)
Thankyou 🙂
It kind of sounds like you want a formula for working out the proportions as a percentage of carbs, protein and fat when given as amounts in grams.
This is really easy! I’ll use your daily recommendations as an example:
25+68+92=185
25/185*100=13.513%
68/185*100=36.756%
92/185*100=49.731%
Hmm… okay, that doesn’t match up with the percentages you’ve given. Maybe I’m missing something.
Carbs and protein are 4 cals per gram, whereas fat is 9 cals per gram.