How to Make Your Own Keto Yoghurt at Home – Fresh, Creamy & Perfect for Kiwis.
Why Make Your Own Keto Yoghurt?
If you’re on a keto diet and love yoghurt, you might have noticed that store-bought options ( if you can find any that is) often contain hidden sugars. Making your own keto-friendly yoghurt at home is simple, cost-effective, and delicious. Plus, you can flavour it naturally with sugar-free syrups to suit your taste!
Benefits of Homemade Keto Yoghurt.
Low in Carbs – Control exactly what goes in your yoghurt.
No Added Sugars – Unlike supermarket brands, you avoid hidden sugars.
Rich in Probiotics – Supports gut health and digestion.
Custom Flavours – Add vanilla, berry, or even kiwi-inspired syrups!
Saves Money – Cheaper than specialty keto yoghurts.
Ingredients You’ll Need.
Before you get started, gather these 2 simple ingredients:
1 litre of fresh full-cream milk (or non-dairy alternative like coconut milk)
2 tbsp of plain, unsweetened yoghurt (as a starter culture)
- NB: No added sweetener is needed, as the Syrups are already sweetened.
Step-by-Step: How to Make Keto Yoghurt
1. Heat the Milk
Pour the fresh milk into a saucepan and slowly heat to 82°C (180°F).
Stir occasionally to prevent burning.
Remove from heat and let it cool to 43°C (110°F).
- Tip: For a thicker yoghurt, hold the temperature at 82°C (180°F). For 10+ minutes.
2. Add the Yoghurt Starter.
In a small bowl, mix 2 tbsp of plain yoghurt with a bit of the cooled milk.
Stir this mixture back into the pot and stir gently.
3. Incubate for 8-12 Hours.
Transfer the mixture into a clean glass jar.
Keep it warm by wrapping it in a towel or placing it in A yoghurt maker
- Let it sit for 8-12 hours (longer incubation makes it tangier).
4. Chill & Flavour
Once thickened, refrigerate for at least 4 hours.
- Add a splash of keto flavoured Syrups or natural keto-friendly extracts.
- Play around with the amount to find your perfect level of sweetness.
- Tip: Stir thoroughly until smooth, as the acidity of some syrups can cause the yoghurt to curdle.
Tips for the Perfect Keto Yoghurt.
Use a Thermometer – Ensures proper fermentation.
Choose a High-Fat Milk – Full-cream dairy makes it creamier.
Experiment with Flavours – Try ready made syrups or extracts
Store Properly – Keep in an airtight container in the fridge for up to a week.
Final Thoughts: Enjoy Your Keto Yoghurt!
Making your own keto yoghurt is easy, healthy, and fun. It’s the perfect way for Kiwis to enjoy a creamy, delicious treat while staying on track with their low-carb lifestyle. Try it today and let us know your favourite flavour combos!
-Chef’s Tip. Use a Thermometer. That will help you control better the Temperature. Hence a good thick yoghurt.
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