Low Carb Yogurt

Super High Fat Low Carb Yogurt Made With 40% Heavy Cream.

Low Carb YogurtLow Carb Yogurt

Low Carb YogurtLow Carb YogurtLow Carb Yogurt. So, I got myself a new toy to make yogurt. It’s a Sansaire Sous Vide Stick and the cool thing about this is…it does not need to be done on the stove or in the oven.  I know it looks like it has ice cubes in it but I can assure it keeps the circulating water temperature at a steady 118° for 18 hours. All you need is just any flat surface with access to a plug and your counter will fit the bill perfectly.  We eat this yogurt every morning with my Granola and blueberries, come rain or shine.  (In Portland, Oregon that would be mostly rain).  I don’t exactly know how to tell you what the nutritionals are (See Below) for this yogurt because 1.)  I strain mine to make real Greek yogurt (the whey has carbs), and 2.)  I use 40% heavy cream which has fewer carbs than 36% heavy cream.  Anyway, I know it is very low carb and very high fat.

I had a really long tirade regarding yogurt and I’m mostly dropping it.  People are going to eat sugary low fat yogurt no matter what I say.  I used to want to preach to the choir and over the years I have come to realize that people are either going to educate themselves…or not.

This recipe will double with no trouble to make one gallon and the only difference is that you need 1 quart glass jars instead of 2 cup glass jars and a deeper stock pot to fit the height of the jars. I have saved enough 2 cup & 4 cup jars to wad a shotgun & I use them for so many things.

Cooled yogurt will be relatively thick and as you can see in the picture and…I strain mine to make Greek yogurt, but it is not necessary.  If you decide to strain it, this is what real Greek yogurt is-not the crap that passes for Greek yogurt in grocery stores.  The whey does have  carbs in it and I get a little over 2 cups per this recipe.  And now there are these two tricky little pieces of equipment that I think are really nifty-fifty. The 1st is a complete 2 Quart Yogurt Maker which includes a hanging strainer bag, and the 2nd is a companion 2 Quart Very Fine Strainer and the recipe below is for 2 quarts or ½ gallon so it’s the perfect size.  Using either of the methods described above you will have the best Real Greek Yogurt you can begin to imagine.  If I can come into in the 21st Century so can you, and this really is such a much better, cleaner, and faster way to make yogurt.  The above pieces of equipment are sold at many large stores all over the country and readily available on the internet.  The yogurt maker can also be purchased with an additional 2 quart glass container for larger families and to keep the yogurt flowing.

Comparing the 2 systems: The Sous Vide stick is more versatile as you can cook meats and all kinds of things in a water bath with it, but…the cost is around $200.  The yogurt maker & strainer will only make yogurt but…it is half the cost at $100.  I will tell you this though, restaurants worldwide use the Sous Vide method to cook their steaks, fish, & veggies and you probably have had food cooked Sous Vide and not known it.  They come in all shapes and sizes but they all have one thing in common-they slowly cook at a very low temperature with the food submerged in water and I do use my stick to cook steaks.

If interested this is a test I did with Chobani My Chobani Experiment:  Apples To Apples

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Yogurt
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Ingredients
  1. 4 C 40% Heavy Cream
  2. 4 C Whole Milk
  3. 2 Pkgs. Yogourmet Starter
Instructions
  1. Pour heavy cream and milk into a sauce pan that will hold a little more than 2 quarts, heat on medium, stirring often, and monitoring with a digital thermometer, heat until mixture reaches 180°.
  2. Remove from stove, stir occasionally, and cool to 120°.
Method 1-Sous Vide
  1. In a small mixing bowl add 2 cups of cooled mixture to 2 packets of Yogourmet, stir well, add back in, and stir well again.
  2. Funnel into four 2 cup glass jars and screw the tops lightly.
  3. In a pot large enough to hold the 4 two cup jars and the Sous Vide stick, add enough warm water to bring it to the level of the cream in the jars.
  4. Set stick to 118° and it will bring the water to temperature very quickly.
  5. After 18 hours (your incubation period) take jars out of water, (you may have to top the water every 4-5 hours as you are incubating for 18 hours) dry them, and put in the refrigerator. If you are tempted to taste it-go for it. Warm yogurt is divine. I try to start the whole process about 11:00AM, have it cooled, jarred, and into the water by about 1:00PM, incubate over night, and refrigerate in the morning about 7:00AM.
  6. If you plan to strain the yogurt then you may begin with the first 2 jars before refrigeration as it will slide out of the jars most easily when warm. (It thickens in the fridge). I do not have the 2 Quart Strainer-I have my own system. (See Picture) Carefully remove yogurt into appropriate size container and I have a much used 1.5 lb Daisy sour cream container. If you are doing this for the first time it is a learning experience and after that, it will be second nature and Easy Peesy Japanesy. Remember, as you are sleeping there will be magic happening in your kitchen.
  7. Un-strained cooled yogurt will still be relatively thick. I strain mine 4 cups at a time to make Greek yogurt but it is not necessary. I hope you decide to strain it because this is what real Greek yogurt is-not the crap that passes for Greek yogurt in any grocery store.
Method 2-Yogurt Machine
  1. You will follow the heating and cooling instructions and then follow the manual instructions. This option is less expensive than the Sous Vide stick but...the Sous Vide stick is a far more versatile piece of equipment as it also cooks all kinds of other things so please look it up before deciding which system you wish to use.
  2. 20-¼ C Strained Servings
  3. 194 Calories, 2.6g Protein, 19.2g Fat, 3.5g Carbs, 0g Fiber, 3.5 Net Carbs
Notes
  1. It is my best guess that the carb content in this yogurt is closer to 2g-3g because it is incubated for so long. The long incubation period breaks down the lactose sugar and in the end there is not much sugar left, especially after straining but the nutritionals do include the whey.
  2. If strained it will be the richest creamiest yogurt you ever have.
  3. Try straining Chobani yogurt and see what you get. A lot of whey with left over chalk-believe me I tried it.
  4. Lastly, if you have 4 tall 1 Qt jars and the right size stock pot you can double this recipe and make 1 gallon of yogurt at a time. This is the way I used to make it and it lasts two people for about 3 weeks so you can see the advantage if you have a larger family than includes kids who want to eat healthy yogurt every morning. And you would still have to make it once a week or so.
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