The Best Low Carb Yogurt Recipe
Get ready to indulge in a delightful, homemade treat with this tantalizing thick low carb yogurt recipe. Perfect for those seeking a guilt-free yet satisfying option that you can make at home with just 3 ingredients.
It’s super easy to make, but it feels like we’re indulging in something really fancy. Rich and creamy but with a whole lot less carbs and no sugar added.
Homemade Thick Low Carb Yogurt in a Thermomix
To be honest I just used the automated fermentation on the Thermomix TM6 for my pot set sugar free yogurt recipe. This is the thickest Themomix yogurt recipe I have seen that is for sure.
I mixed the sour cream and cream with 1 teaspoon of inulin into half the yogurt jars I spooned some Natvia Sugar Free Jam and then I used a funnel and poured in the yoghurt mix. I fermented at 70℃ for 10 hours. The yoghurt is perfectly thick and creamy.
How to Make Keto Yogurt
Yeah yeah! I know most of you don’t have a Thermomix® but honestly, anyone can make this.
So if you have a yoghurt incubator, a heat mat, a dehydrator, or I am sure most of you have an oven right?
Ferment the yoghurt for 10 hours in the oven with the oven light on to help keep the temperature. Do not open the oven door during this time. Extra time is fine. I have fermented mine up to 16 hours. Refrigerate for a couple of hours before using.
FAQs
The transformation of lactose into lactic acid by these bacteria alters the protein composition of milk. Consequently, the final product boasts a tangy flavor, a denser, silkier consistency, and an extended shelf life compared to raw milk. Various methods exist for introducing bacterial cultures into the milk.
Store in the fridge for up to 1 week. The yogurt can be frozen in an airtight container.
You can make the yogurt with an EasiYo. The yogurt will not thicken until it is chilled.
How to Use Low Carb Greek Yogurt
Aside from eating this straight from the jar, this homemade thick keto yogurt can be added and used in many recipes and meals. Here are just a few ways to use it.
- Add to a smoothie with a handful of low carb berries or a sugar-free syrup.
- Add jam or berries (during fermentation) or stir through after refrigeration.
- Add to chia pudding.
- Mix through grated cucumber, crushed garlic and fresh dill to make a stunning tzatziki. Or use it in a delicious Garlic Kebab Sauce, or Haydari Dip.
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Thick Low Carb Yogurt
Equipment
Ingredients
- 1 cup (1 cup) sour cream (250g)
- 1 1/2 cups (1 ½ cups) thickened cream (375g)
- 1 teaspoon (1 teaspoon) inulin
- 1 teaspoon (1 teaspoon) Probiotic 55 Billion optional
Instructions
CONVENTIONAL METHOD
- Preheat oven to lowest temp preferable 70℃.
- Add sour cream and cream to a small saucepan. Bring to the boil and remove from heat.
- Whisk inulin through the warmed mixture and pour into pots and screw on the lid. Place into oven and turn the oven off.
- Ferment the yoghurt for 10 hours in the oven with the oven light on to help keep the temperature. Do not open the oven door during this time. Extra time is fine. I have fermented mine up to 16 hours. Refrigerate for a couple of hours before using.
- Fermentation can also be done on a heat pad, or in a yoghurt maker.
TM6 THERMOMIX METHOD
- Mix all ingredients together 15 sec/speed 4.
- Using a funnel pour into pots (if using a jam or berries add that first).
- Place lids on the pots and place into Varoma dish. Place 250g water and a squeeze of lemon juice into the mixing bowl and place lid and Varoma into position.
- Using the fermentation setting; ferment at 70℃ for 10 hours.
- Refrigerate before serving.
THERMOMIX TM5 METHOD
- Add all ingredients to the mixing bowl and use Automated Yoghurt setting for yoghurt.
- Alternatively for pot set in the TM5. Add 500g of water to mixing bowl and combined mixture to jars into Varoma.
- Set for 99 min/40℃/speed 1. You will need to keep resetting to extend cooking time for 10 hours.
Notes
– Store the homemade low carb thick yogurt in airtight containers or jars in the refrigerator for up to 1 week. Ensure the lids are steadily fastened to maintain freshness. Ingredient Alternates:
– For a dairy-free version, you can substitute the sour cream and thickened cream with coconut cream or any other plant-based heavy cream alternative. Ensure the substitutes have a high-fat content to achieve a creamy and thick consistency similar to the original recipe. These alternatives can provide a similar texture and flavor profile, making the yogurt suitable for individuals with lactose intolerance or those following a dairy-free diet. Uses:
– Enjoy this easy low carb yogurt as a topping for fresh berries or granola in the morning for a nutritious breakfast.
– Use it as a creamy base for salad dressings, dips, or sauces, adding a tangy and rich flavor to your dishes.
– Incorporate the yogurt into smoothies or as a garnish for soups and stews to add a refreshing and creamy element to your meals. Probiotic Boost (Optional):
– Including a probiotic in the recipe can enhance the yogurt’s probiotic content, promoting gut health and digestion. However, this ingredient is optional and can be omitted if desired. Experimenting with Flavors:
– Feel free to experiment with various flavorings such as vanilla extract, cinnamon, or keto-friendly sweeteners like stevia or erythritol to customize the yogurt’s taste according to your preferences. Consistent Temperature Maintenance:
– Maintain a consistent temperature throughout the fermentation process to ensure a smooth and creamy texture. Use an oven with a pilot light or a specialized yogurt maker to maintain the ideal temperature for fermentation. Labeling and Date:
– Don’t forget to label the containers with the date of preparation to keep track of the yogurt’s freshness and consumption timeline.
Your Own Notes
Nutrition
44 responses to “Homemade Thick Low Carb Yogurt”
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I’d love to be able to make this.
But can I make it without inulin?
Would the cultures from the sour cream be enough to thicken it?-
Hi Alisha, you can leave it out but the yoghurt will be less “yoghurty”.
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I had the same question about the inulin. Is there a substitute for it? What is its function please.
If I do it in the oven could I use jam jars with a simple screw on lid or small mason jars with the two part lid?
Please keep up the great work!
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I was wondering if you could do this in a thermosaver in the varoma instead as I don’t have the jars
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In this instance it would be better to add the yoghurt to jars or a thermosaver. If you add it to the bowl it will be moved by the blades and this is a low liquid yoghurt. Any jar will do it.
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I don’t have the glass jars, could I just do it straight in the Thermomix mixing bowl or in a thermosaver I the varoma
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In this instance it would be better to add the yoghurt to jars or a thermosaver. If you add it to the bowl it will be moved by the blades and this is a low liquid yoghurt. Any jar will do it.
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Could you make this in an innstant pot?
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Mine does have a yoghurt setting but I haven’t investigated yet.
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How much is 1 serving?
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It was lovely and thick on top, but was still as runny underneath. I used Coles cream – might try a different brand this week. Thanks Megan 🙂
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For a heat mat, would it still be 10 hours? I’m not sure if its suitable. My husband brought a heat mat for his plants to sit on. I might steal it! 🤣 Do you think that would work?
Thank you -
What could have gone wrong if it still isn’t very set at the end of the 10 hours?
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Have you refrigerated it? If it was set on the fermentation mode in a TM6 and used the correct ingredients and hasnt set after chilling I am not sure what has happened unless your sour cream and cream were too thin. Mine sets thicker than a double cream every time.
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This is such as simple quick recipe that provides consistent results. Absolutely brilliant. I make 2 litres every time-
That is so awesome Terri. You have just inspired me to make some too.
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Can I use a natural yoghurt with cultures instead of probiotics? If so, how much would I add? Thank you.
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Love it and so easy to make -
Do you have directions for an instapot?
I do not have the glass jars,could I just make it in one large glass dish in my oven; or the pot for the instapot and then store it in my travel containers? -
Hi Megan, I have made this with a bench top yogurt maker. The thing is, I had a lot of separation, the taste was lovely, but the extra fluid in the bottom of pot caused a few problems with thickness. Do you think I should put it in a cheesecloth and strain like you would a labna. My knowledge on making yogurt is very poor-
You could mix it in or strain it Vicki depending on how thick you want it.
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I made this yesterday Megan in my TM5’s automated method. I actually doubled the recipe as I had enough of the ingredients plus my daughter goes through yoghurt at the speed of knots. I used 10 probiotic capsules and it worked perfectly. No sweetener was added as I prefer to serve with berries / have it plain for savoury dishes. -
Hello Megan, do you have instructions for tm31?
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Hi Megan, do you have a pressure cooker method for this recipe?
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Not yet Lisa but I will.
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By thickened cream do you mean Australian “thickened cream” which is stabilised with gelatine or cultured cream … which is basically sour cream
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Thickened cream in Australia does have gelatin but is not sour in any way.
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Oh looking forward to the slow cooker option!
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For those of us who have the TM31 is the recipe different to the 5 or 6?
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Hi Megan, do you have a slow cooker version for this yoghurt please
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I will add it after I test it myself Kim.
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