Store-bought yogurt may be convenient but it can’t compare to the mild creaminess of homemade. The good news is that making yogurt is incredibly easy with the right tools.
Around the holidays I conducted a poll with my Facebook friends on who owned an Instant Pot and I received mixed reviews. Some used theirs and loved them while others thought it was a waste because they never used it. I have every kitchen appliance and gadget known to woman and was trying to figure out what the big deal was with these magic pots and if I purchased one would it be a gadget I would use. I was so undecided based on the feedback that I received that I put it out of my mind. To my surprise, I received a Power Quick Pot as a Christmas gift and I am so glad that I did. I love it! And use it often. It has a yogurt setting but I never connected the dots on that until last week.
I was in the grocery store looking for a sugar free low carb yogurt alternative. I must have picked up every brand of Greek yogurt in the store. Every single one of them had sugar and a few had some other additives. I quickly conducted a google search to find out what ingredients were necessary to make it, and I back tracked through the dairy section to get what I needed to make my own.
The ingredient list was short; milk, heavy whipping cream, and a starter yogurt. You can purchase a yogurt starter or you can start with a store bought yogurt. I went with a fresh organic plain unflavored yogurt. (After you have made your first batch of homemade yogurt, you can use that as starter for the next batch. Be sure to use it within 7 days though for the strongest most active cultures.)
Saturday morning I got up early pulled out my directions for the Power Quick Pot and went about setting up to make my yogurt. The process was so easy. I added the milk and whipping cream and walked away. My pot automatically heated the milk and cream to scalding temperature of 180°F and then cooled it down to 110°F. When the milk reached the proper cooled temperature my Power Quick Pot beeped to let me know it was time to add my starter. I removed the skin that formed on the top of the milk and ladled out one cup of milk/cream mixture and mixed in my yogurt starter. Then slowly mixed it back into the pot and I walked away. The yogurt needed to incubate for eight hours.
When the yogurt incubation was finished, I added vanilla extract and the scrapings from one vanilla bean, and poured the yogurt into a colander lined with cheesecloth and placed over a pot to drain for Greek style yogurt. I let it drain for three additional hours. You can also use this nifty Greek yogurt strainer.
While my yogurt was straining, I decided to make a berry compote to put in the bottom of my jars to add some sweetness to the yogurt. I had fresh blueberries on hand, so I threw them in the pot with some water and Monkfruit sweetener and let it cook down. I then added a pinch of Xanthan Gum to thicken the compote and let it cool; filled my jars and chilled overnight.
I was like a kid at Christmas the next day. I could not wait! I added fresh berries and sprinkled my Keto Granola over the top! It was so good I wanted another. Not because I was hungry, but because it tasted so good. This 3/4 cup serving of yogurt packs a whopping 18 grams of protein. When dinner rolled around and I was considering my choices, the first thing that came to my mind was yogurt.
All I can say is that it’s like creamy CRACK. I can’t get enough of it!!
Creamy Crack Otherwise known as Greek Yogurt
- March 13, 2019
- 12 hr
- 263 Cals/Serving
- Print this
- ½ Gallon Organic Whole Milk
- 1 Pint Heavy Whipping Cream
- 1 Tbs Vanilla Extract
- 1 Vanilla Bean
- Optional Berry Compote
- 2 cups fresh Blueberries
- 3 Tbs Monkfruit Syrup
- 2 Tbs water
- 1/16 tsp Xanthan Gum
- Step 1
- Pour Milk and Heavy Whipping cream into Quick Pot and press Yogurt setting. This will bring the temperature up to scalding 180°F. The quick pot will automatically cool the milk to and then cooled it down to 110°F. Do not add your yogurt culture until the milk has reached this temperature or you will kill the culture. (The Quick Pot will beep alerting you it’s time for the next step) If you are not using a Quick pot you will need to use a thermometer
- Step 2
- Remove 1 cup of milk mixture from pot and mix in yogurt starter
- Step 3
- Gently add mixture back into the pot stirring slowly
- Step 4
- Yogurt should sit undisturbed for 8 hrs
- Step 5
- Add Vanilla Extract, and scrapings from 1 whole Vanilla Bean and stir gently
- Step 6
- Pour yogurt into a yogurt strainer or a colander lined with cheesecloth resting on a pot (the pot is to catch the whey)
- Step 7
- Yogurt should drain for 3 hours (The longer the yogurt sits in this step, the thicker it will get)
- Step 8
- Spoon into 8 oz Mason Jars and chill
- Step 9
- Optional Berry Compote – Add 2 Tbs Water, 3 Tbs Monkfruit Syrup and 1 cup of Blueberries to sauce pan and simmer
- Step 10
- When Blueberries are soft break them on the sides of the pan with your spoon and then add the remainder of the blueberries. Simmer until the mixture thickens somewhat.
- Step 11
- Add Xanthan Gum and remove from heat and let cool completely.