Low-carb coconut Instant Pot yogurt
- 31⁄3 cups 800 ml
- 2 tsp 2 tsp unflavored powdered gelatin or agar agar
- 1 tsp 1 tsp probiotic capsule, openedprobiotic capsules, opened
- Sterilize all the instruments and inner pot before beginning by rinsing each with boiling water or use the sanitize function on a dishwasher. Place the cleaned, dry inner pot into the Instant Pot or other multi-cooker device.
- Add half of the coconut milk to the Instant Pot. Consult the manufacturer's instructions for how to make yogurt in your appliance. Start by selecting the functions to make yogurt, which should begin by bringing the coconut milk to a boil. Use a thermometer to test that the mixture is brought to 140°F (60°C). End the boiling function and whisk in the agar agar (or gelatin) until no lumps remain.
- Add the remaining coconut milk and whisk. When the temperature falls in the range of 105-110°F (40-43°C), whisk in the probiotic powder (or your starter). It may take 25-30 minutes for the temperature to drop to this range.
- Seal the lid. Select 'yogurt' at medium pressure and set the time to 24:00. The Instant Pot will count up to the time that you set so that you will know exactly how long the yogurt has been incubating.
- After 12 hours, unseal and check the yogurt. If you prefer a tangier, thicker result, then continue to incubate for up to a further 12 hours. When the yogurt is finished, remove the lid and the inner pot with the yogurt in it. Whisk to smooth and pour the yogurt into a glass container. Refrigerate for at least 8 hours. The yogurt will thicken with refrigeration.
- The yogurt stores well in the fridge for around 7-10 days.
Use an unsweetened coconut milk that contains a high-fat content and preferably no additives - we used coconut milk that was 60% coconut and water, with no additional additives.
For thicker, tangier yogurt, leave the yogurt to incubate for up to 24 hours. The yogurt will also thicken as it cools.
If your yogurt becomes lumpy or too thick, use a whisk or an immersion blender to remix it.
Add any additional flavor, such as vanilla extract, once the yogurt has been made.
A store-bought yogurt starter can be used instead of probiotic capsules/powder, but note that most of these contain milk.
Reserve 2 ounces (60 grams) of yogurt from your most recent batch to be used as a starter (at step 3) for the next batch.
Look for a probiotic powder that does not contain inulin or maltodextrin which can inhibit bacterial growth. Also, look for probiotics that contain Lactobacillus bulgaricus, Streprococcus thermophilus, Bifidobacterium lactis or Lactobacillus acidophilus or some combination.