What do people use for yogurt?

(Jennifer) #1

I’m at a loss for yogurt brands? They all seem to have sugar?

(Brian) #2

I buy plain Fage. It’s about the lowest sugar yogurt commonly available where I am. Perfect, no, but a lot better than others. Usually available in 5% (full fat), too.

#3

Have you tried full fat Greek yogurt? Low in carbs and sugar but it needs to be the natural variety!

(Mardi Pritchard) #4

I love coconut yoghurt. You can find some that have zero sugar and carbs in them.

(TJ Borden) #5

If you can find it, there’s a brand called PEAK YOGURT that is a triple cream and is AMAZING. Unfortunately the only place I had near me that sold it stopped carrying it. Apparently I was the only one buying it.

Otherwise l, just find the lowest sugar content you can. I’ve see others post about if it’s live cultured yogurt (vs pasteurized) that it may not count quite the same way because the sugars that are listed diminish.

(Allie) #6

I get Greek (cultured) full fat yogurt when I have it.

(Danielle) #7

Siggis Triple Cream - It’s 9% milk fat. Carbs are usually around 10-12grams, depending on the flavor. It comes in Vanilla, Lemon, Raspberry. I’ve found them at Whole Foods. Sometimes I add strawberries or blueberries… makes a great dessert!

(TJ Borden) #8

If they did a plain it would probably be SUPER low on carbs

(Dom DePlume) #9

If you have an InstaPot (or even if you don’t) you can easily make your own:

#10

All the yogurts (even Greek) at my store are around 7 grams carbs for 1 cup. How do you guys fit that into a 20 carb day? That’s just a bit much for me…

(Brian) #11

It’s not a daily thing for me. And I don’t tend to eat a whole cup at a time when I do.

I do like that it has a nice amount of protein, more than might be expected.

(bryan vandyke) #12

Make my own Greek. Found out it’s super easy. Ferment 24 to 36 hrs to eat up as much sugar as possible. Drain the whey to further remove carbs.

Pretty much close to the same consistency as cream cheese.

Treat the carbs, at most, the same as the yoghurt i used as the starter.

Also, super cheap.

(TJ Borden) #13

How about a little more detailed directions/recipe?

#14

Here’s a link to a low carb yogurt recipe that uses sour cream:

Low Carb Keto Yogurt Recipe

(Bill Pletke) #15

If you’re in the US,Sprout’s carries White Mountain, Organic Bulgarian Yogurt. It has 13g protein, 5 net carbs (no added sugars) and 8 g of fat per cup. It’s very thick like Greek style yogurt.

Bill

(karen) #16

This is just off the top of my head. I make my own yogurt, and the longer I leave it warming (or in my case sitting on the back porch where it’s 110 degrees with no help from me), the more sour it gets. I assume the bacteria eat more lactose the longer they get to be active. Sooo … if you took a sealed up plain yogurt that didn’t have any added sugar and let it warm, maybe the bacteria would step up and eat more lactose, lowering the carb count?? Note to all: full fat yogurt often has fewer carbs than low or no fat.

ETA: my fancy yogurt recipe: take about 3 cups of full fat milk (raw is the best but as long as it’s not ultra-pasturized it should be fine) and heat it to almost boiling (I’ve actually had it boil and it doesn’t seem to make any difference, but that’s what “they” say). cover it and let it cool back down to about 110 degrees. Take a mason jar and fill it with water and microwave it to a boil to get the jar sterilized. Dump the water out - over the lid so that’s getting cleaned up too - pour the milk in. Add about 2 tablespoons of plain full fat yogurt or skyr with active cultures. Put the lid on and shake. Set on the back porch until you remember in a couple of days that you left it there. If you don’t have hot weather it’s more of a pain but you can set it in the oven if you have a pilot light, or put it in a cooler next to a bottle of hot water (like, the water you just sterilized your yogurt jar with) and wrap it all in a blanket. You may need to fiddle with that a bit to keep the temps up while it’s fermenting.

(bryan vandyke) #17

Honestly mine’s not really that different than any other recipe. I don’t have a instapot or yogurt maker and my crockpot and pressure cooker don’t go low enough. It wasn’t until I realized I don’t need to ‘actively’ maintain 110F that I had a cupboard full of yogurt makers. My first batch I sterilized / preheated my coffee thermos with a cup of boiling water, dumped in the yogurt mixture, wrapped it in a beach towel and chucked in the oven (to get it out of the way), and went to bed. Next morning it was yogurt. Now, I ‘borrow’ my wifes 2 Liter insulated thermos to make it.

  1. Slowly heat 2 Liters/Quarts on Whole Milk in a pan to 180F. Hold at 180 for 5-10 minutes-ish. If I have any old-ish cream in the fridge I start with that and add milk until I get to 2L. The one time I heated too fast the yogurt was grainy. Also you’re trying to evaporate some of the water so the yogurt is thicker.

  2. Let cool to 120 ish. I usually pour the hot mixture into my thermos. This warms the container and cools the mixture. Then let it sit with the top off until it’s 120-130. In winter I’d throw the pan on the back deck to speed up the cooling.

  3. Inoculate with the starter. I just buy some plain full fat greek yogurt from the store and use about 1/4 cup for this. I can usually get a several batches from the container. I treat it like tempering an egg for custard. Put the starter in a bowl, whisk in small amounts of the warm mixture to loosen it up. Mix back into the warm mixture. I like the temp to be around 115F at this point. If it has dropped too far I usually have to do some juggling with the pan or small amounts of the mixture in the microwave to get the temp up.

  4. Put mixture in thermos (if not already in), close, wrap in beach or bath towel (for added insulation) , put on baking sheet and store in oven for 12-36 hours. I occasionally preheat my oven on lowest setting 170 to create a warmer environment. Not really needed.

  5. Line colander with cheese cloth or paper towel. I prefer paper towel. Place over a pan or stock pot. Add yogurt. Store/drain in fridge for 2+ hours. I usually do this before going to bed so it might be 8 hours or more. More, if I have to work and can’t get to it until the next afternoon. More it drains the more it gets a cream cheese like consistency.

  6. Store in container in fridge until gone.

Note: The long ferment time make it a much more sour tasting yogurt. Your non-keto family will hate the the taste. The rest of us with dialed down sweet taste buds it will taste awsome.

(Ken) #18

Tzatziki sauce is a great use for yogurt. It’s a nice change for flavoring meat and since it’s a condiment you don’t use very much.

(Kathy M) #19

We do the instant pot version but use a mix of full fat milk and 18% cream (or 35%). We do let it ferment longer and this gives us the best results.

(Sheri Knauer) #20

I just made yogurt for the first time the other day and used my sous vide. I also used some inulin and L Reuteri 6475 probiotic I got from Amazon. I tried it with a quart of organic heavy cream. Its did not turn out thick like regular yogurt so I think next time I will try using some whole milk and see if that makes a difference. Its more like a thick heavy cream with a very mild flavor so I think it would work well for anything that calls for heavy cream.