I’m so sick of buying yogurt tubes for the kids. They are wasteful, full of sugar, and EXPENSIVE. I had a friend that started making yogurt in the Instant Pot, but it was full of sugar (a can of sweetened condensed milk to the tune of 22g of sugar). With a few tweaks, I was able to come out with a low carb, no added sugar, vanilla yogurt that the kids LOVED. Pair that with my re-fillable pouches, it was a match made in heaven!

Ingredients:

• 52 oz high quality whole milk (I used Fairlife brand)
• 2 Tbsp live culture yogurt (If you’ve made this yogurt previously, you can use it to make the next batch. If not, try Fage 5% greek yogurt.)
• 4 Tbsp vanilla (based on taste)
• 1/2 cup (based on taste) granular erythritol (based on taste)

Directions:

1. Whisk all ingredients together in Instant Pot until existing yogurt is broken up and liquified.
2. Close the lid to your instant pot and place valve on seal.
3. Select the yogurt setting. This setting takes 8 hours to run.
4. When Instant Pot is done, remove the lid and carefully scoop your yogurt into a strainer. I love my Bigger Better Nut Bag from Ellie’s Best. You can find one here: Ellie’s Best (and my link will get you 10% off when you use the code MNKetoMom!)
5. Hang yogurt bag above the bowl to remove liquid. You don’t need to squeeze it just allow it to gently drain. I found hanging the bag from an upper cabinet handle works great.
6. Discard liquid in bowl and empty yogurt into it. Cover and refrigerate for at least 8 hours.

From here, you can simply dish it from the stash and enjoy, or use refillable pouches for easy grab and go for the kids! We have used these for years. They unzip at the bottom for easy filling and cleaning and have lids for when on the go. I even freeze them (just don’t fill too full!), so they can travel longer with us.

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