Do I have to use inulin in my keto yogurt?

You will need some type of "food" to feed the probiotic bacteria. Inulin is a zero carb food so it is the perfect choice for making a keto yogurt. However, you can also use 1 teaspoon of sugar instead. It will add some carbs to the final product but not too many.

What type of milk can I use to make homemade keto yogurt?

I have tried making this yogurt with almond milk and it turned out VERY watery so I do not suggest anything less than half and half in terms of the amount of fat. The more fat in your milk, the thicker the end product will be.

What does homemade probiotic yogurt taste like?

The first time you make homemade yogurt it will likely taste tangy , no matter how long you incubate it for. This is because your taste buds are used to overly sweetened, store-bought yogurts. If you want to sweeten the homemade keto yogurt, you can add 1-2 tablespoons of sugar-free maple syrup at the end. You can also add vanilla extract or a scraped vanilla bean.

How can I thicken my yogurt?

You can use heavy cream instead of half and half or simply add additional protein powder to your yogurt.

How long will this high protein yogurt recipe last?

The yogurt will stay fresh in the refrigerator for about two weeks.

Why does this keto yogurt not call for heating the milk product first?

In order to keep as many good bacteria alive as possible, we are not going to first heat the milk. Heating the milk will actually kill the good bacteria. So, by adding an additional 24 hours to the timer (as compared to other homemade yogurt recipes), we are allowing all the beneficial bacteria to grow and become super powerful.

Homemade Keto Probiotic Protein Yogurt

Ingredients

Units Scale

4 cups half and half (or heavy cream)
2 tablespoons of prebiotic fiber such as inulin
10 tablets BioGaia Gastrus or 2 tablespoons previous batch of L. reuteri yogurt (whey or curds or mixture of both)
Optional - 1-3 scoops protein powder and sweetener for added flavour.**

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Instructions

Add 2 tablespoons of inulin to the glass yogurt container.
Add 10 crushed tablets of Gastrus (that provide 200 million CFUs of L. Reutiri) to the inulin and give it a quick stir. (You can use a rolling pin or a mortar and pestle to crush the tablets.)
Add approximately 2 tbsp of half and half to the bowl and stir until to make sure that there are no clumps of powder remaining. Whisk in the remaining half and half.
Cover lightly with a lid or other means. Ferment by maintaining at 100 degrees F for 36 hours.
OPTIONAL - Once 36 hours have passed, stir in 3 scoops of your favourite casein or pea protein powder. If mixture seems too thick, add additional half and half or almond milk.
Place the bowl in the fridge to thicken overnight.

Notes

* using half and half will result in a thinner yogurt which is perfect if you want to add more protein powder to your yogurt - this will help to thicken the yogurt.

** Nutritional information does not include any protein powder or added flavours as these vary greatly on brand.

Author: Cat
Prep Time: 5 minutes
Cook Time: 36 hours
Category: Breakfast, Snack
Method: Fermenting
Cuisine: Keto, Low Carb, Sugar-free
Diet: Gluten Free

Nutrition

Serving Size: 1/12 recipe
Calories: 101
Sugar: 3
Fat: 9
Carbohydrates: 3.6
Fiber: 0
Protein: 2.6