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 🙂