Module 5 · Fermentation
Full-Fat Homemade Yogurt
Full-Fat Homemade Yogurt is a keto ferment with 12 g net carbs, 8 g protein and 12 g fat per serving (160 kcal). It serves 4 and takes 13 hours in total.
Thick, creamy yogurt with almost no hands-on time. Ferment 8-12 hours plus draining. Kefir variation included. Nutrition values are estimates.
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Allergens in this Ketogeni recipe: milk. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 4 servings · Active time: 15 min · Total time: 13 h
| Per serving | Amount |
|---|---|
| Net carbohydrates | 12 g |
| Protein | 8 g |
| Fat | 12 g |
| Energy | 160 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 1 l organic whole milk
- 2 tbsp organic plain full-fat yogurt with live cultures
- 2 tbsp organic double cream
Step-by-step method
- Warm the milk to 82 C, stirring, and hold 5 minutes.
- Cool to 43 C; do not go hotter or the culture dies.
- Whisk a ladleful of milk into the starter, then stir back into the pot.
- Pour into clean jars and keep at about 40 C for 8-12 hours (oven with light on, thermos or insulated pot).
- Check at 8 hours: set, clean and tangy. Longer is more tart.
- Chill at least 4 hours; for Greek style strain through clean cloth for 2 hours.
Chef’s tips
- Runny: temperature was off or starter old; strain it or use in smoothies.
- Keep 2 tbsp as the next starter, use within 7 days.
- Use the whey in soups or to start a vegetable ferment.
- Serve as tzatziki on roasted aubergine and courgette.
Variations
- Kefir: 1-2 tbsp organic grains in 500 ml milk, 18-24 hours at room temperature
- Labneh: strain 24 hours and roll in olive oil and herbs
- Vanilla-cinnamon yogurt
Storage
Refrigerate 7-10 days; labneh in oil up to 2 weeks. Carb note: whole-milk yogurt keeps most of its milk sugar — about 12 g net per ~250 ml serving. Strained (Greek-style) yogurt is lower; use a smaller portion on strict therapeutic keto.
Questions and answers
How many net carbs are in Full-Fat Homemade Yogurt?
One serving has 12 g net carbohydrates, 8 g protein and 12 g fat (160 kcal). The recipe makes 4 servings. These figures are estimates; your own ingredients may differ.
Can I make Full-Fat Homemade Yogurt ahead, store or freeze it?
Refrigerate 7-10 days; labneh in oil up to 2 weeks. Carb note: whole-milk yogurt keeps most of its milk sugar — about 12 g net per ~250 ml serving. Strained (Greek-style) yogurt is lower; use a smaller portion on strict therapeutic keto.
Which allergens are in Full-Fat Homemade Yogurt?
It contains milk, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Full-Fat Homemade Yogurt vegetarian?
Yes. The recipe contains no meat or fish.
Can I vary Full-Fat Homemade Yogurt?
Yes. Kefir: 1-2 tbsp organic grains in 500 ml milk, 18-24 hours at room temperature. Labneh: strain 24 hours and roll in olive oil and herbs. Vanilla-cinnamon yogurt.