Heavy cream yogurt

#21

This looks frigging amazing. Would carbs be zero though? I don’t see how as both cream and yoghurt are usually around 3%.

(Mariah) #22

The heavy cream I used was “0” carbs, actually <1 so around 0.4 to be exact. I am worried about the calories and fat content of my “0” Carb yogurt. Am I doing a “out of the frying pan and into the fire” type of thing? Anyone know how to break this down for me?

(Mariah) #23

The cultures are from Fage Zero Yogurt that I used in my homemade yogurt 8 months ago, every yogurt I have made since is just a 1/4 save from previous yogurt. I haven’t bought yogurt since. I make yogurt once a week or twice a month depends on whether hubby eats some or I share it with others.

#24

OK so you have fallen into the sneaky carb trap that producers can use in the US with serving size. In the EU and Australia (other places I am sure but I am not sure if everywhere else) are labels have to list the per 100g content for everything so there is no hiding carbs in small serving sizes. Heavy whipping cream is about 3% so 3g per 100g/ml. The advantage of knowing the % is that you can then calculate for any quantity consumed.

I am never worried about fat content or calories TBH so that isn’t an issue for me. You can work it out easily enough on Google though with the same % method - at least a good estimate.

If it falls under the category of food that you feel you overeat really easily then yes you may need to watch your consumption but usually fat-rich foods are very satiating so it shouldn’t be too much of an issue.

It sounds like a great yoghurt though - keep up production :smiley:

(Laurie) #25

I’ve read that the culture (bacteria) eats the carbs, so yogurt is lower in carbs than whatever you made it with. Not everyone believes that though.

I’m glad people on here are doing this and enjoying the results. I always wanted to try it, but now I avoid food labor. Maybe someday. . . .

#26

Hmm, I like this idea. I may try this in an insulated soft-sided or styrofoam cooler. Thanks for the idea!

(Mrs Stofferahn) #27

Hi! Can you share a link to the recipe and directions you use with your Instapot?? I’m interested in trying it! Thanks

#28

I’ve used a styrofoam cooler, heating pad, and cheap Amazon thermostat to make all sorts of thermophillic cultures. Works like a charm.

(Failed) #29

I know this is a really old topic, but I just started a batch of heavy cream inoculated with Chobani plain yogurt.

Has anyone done this recently and if so how did it work out?

(Gloria Ferreira) #30

I made my yogurt with HWC and a yogurt starter. I added the HWC without the starter because that is what the directions that came with my started said to do. I turned the instant pot setting to yogurt for 8 hrs, let it sit overnight to cool down, added my started and then hit the yogurt make again for 8 hours. It was thick enough but it was not tart enough so the next time I may let it stay in the yogurt maker longer.

#31

never thought I would start drooling over yoghurt…
welcome Gloria!

(Shaun Haulk) #32

I make this yogurt all the time in my yogurt maker using l. Rueteri and inulin for the food and breed at 100 degrees for 36 hours. When not starting from previous culter I get lots of whey buy when using previous culter it comes out real thick like it should. I have not figured out why I get so much whey unless it is because it doesn’t need the inulin. The cream I use states 0 carbs so I assume no lactose in it. Does anyone have any suggestions?

(Susan) #33

I have no solutions for you Shaun, sorry, BUT-- welcome to this fabulous forum =).

Please feel free to make your own post, in the new members section to introduce yourself, so people can welcome you and notice you are here (sometimes new members aren’t noticed as much when they just post in other posts).

(Tracy) #34

I mix a tiny bit of sugar free vanilla syrup with full fat sour cream and it’s the best “yogurt” I’ve every had. I do all sorts of fun mix-ins.

(Dirty Lazy Keto'er, Sucralose freak ;)) #35

Anything that is zero carb, is keto acceptable.