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It’s simple to make your own coconut dairy free yogurt in an Instant Pot. You only need two basic ingredients and a pressure cooker with a yogurt program.
When I bought my Instant Pot, I made sure I got the 7-in-1 model that has the yogurt function. There’s also a 6-in-1 model, but it doesn’t have the yogurt maker program.
I was pretty impressed at how easy it was to turn regular whole milk into low carb yogurt using the Instant Pot. And, you can even turn heavy cream into a higher fat yogurt.
What’s even better is that it’s even easier to make dairy free yogurt in the pressure cooker from coconut cream. Since I started the AIP paleo diet, I’ve been making my own coconut yogurt almost weekly.
To make the yogurt, I’ve been using the Let’s Do Organic heavy coconut cream. It’s the only brand that I’ve found which doesn’t contain any guar gum. I found the best price for it at Thrive Market.
You could make the yogurt from coconut milk. However, you have to read the labels to find one without guar gum. My favorite is the unsweetened Native Forest Organic Coconut Milk Simple.
If you do choose to make dairy free yogurt out of coconut milk instead of cream, it may be thinner. The extra fat in the cream makes it thicker when chilled.
I’ve seen some recipes add either grass-fed gelatin or agar agar to the yogurt as a thickener. However, if you use the coconut cream, it’s not needed. You’ll get a thick yogurt without it.
You only need two ingredients to make a delicious low carb yogurt using coconut cream. It’s just canned coconut cream and a probiotic supplement.
You could use a yogurt starter if you prefer. It’s basically just a powdered probiotic. I’ve been using the RenewLife Extra Care Ultimate Flora probiotic supplement.
I use two cans of coconut cream and four probiotics capsules to make the yogurt. The batch lasts me through the week. There’s plenty of room in the Instant Pot to double or triple the recipe if needed.
You can probably use any similar probiotic capsules. The RenewLife open up easily and I just dump the powder out into the coconut cream and whisk it in.
I’ve tried upping the probiotic to five capsules and the yogurt did seem to get thicker, but the taste wasn’t as good as when I used only four capsules. However, you may need to adjust the amount if you use a different brand.
A lot of people refrain from eating yogurt on a low carb diet. But, when you use coconut cream, you know it’s got to be very low in carbs.
There’s debate on the the accuracy of carb count listed on yogurt anyway. Just take a look at this post to see why regular dairy yogurt is usually okay.
And, if you want the perfect sized glass jars for storing individual servings, check out the Ball 4oz jars with plastic lidsBall 4oz jars with plastic lids.
Low Carb Coconut Dairy Free Yogurt in the Instant PotDairy Free Coconut Yogurt
It's simple to make your own dairy free coconut yogurt in an Instant Pot. You only need two basic ingredients and a pressure cooker with a yogurt program.
Cook Time 18hours
Calories 420kcal
Ingredients
US Customary - Metric
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
Nutrition
Dairy Free Coconut Yogurt
Amount Per Serving
Total Fat 44g68%
Sodium 5mg0%
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Total Carbohydrates 8g3%
Protein 4g8%
Vitamin C4.3%
Iron16.2%
* Percent Daily Values are based on a 2000 calorie diet.
Additional Info
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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How to make Greek Yogurt.
Why choose homemade Greek yogurt?
— You get the option to make different flavors
— You can make it dairy-free and sugar-free
— Just one ingredient, and no expensive equipment required
While there are many “how to make Greek yogurt” tutorials online (and please feel free to try them if you are feeling adventurous!), these recipes usually require a yogurt starter and/or a fancy machine.
The following tutorial requires neither of these things; it is easy and quick, but it’s also a really useful trick to know! Just a few steps can turn your favorite yogurt into thick and creamy Greek yogurt—especially helpful for everyone who needs a dairy-free yogurt and can’t find/dislikes the only dairy-free Greek yogurt option on the market. It’s also great if you need Greek yogurt for a recipe and don’t want to make a special trip to the store.
How To Make Greek YogurtDairy Free Greek Yogurt Whole Foods
Place the fine mesh sieve over the pot, and line with cheesecloth or coffee filters. (See photos.) Put all of the yogurt into the strainer, then refrigerate overnight. Discard the liquid at the bottom of the pot, or save it for another use, and you are left with thick “Greek-style” yogurt! (Note: I did not have success in this recipe with So Delicious; if you like that brand, I’d recommend just buying their Greek yogurt to begin with.) Eat as you would Greek yogurt, or use in your favorite recipe that calls for Greek yogurt. I’ve posted a few recipes below.
3 Delicious Uses For Greek Yogurt:
I will be back tomorrow, with a new recipe!
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For the past few years, I have been pulling together the best dairy-free substitutions for cooking and baking that actually work! These substitutions are also easy to come by and don’t require anything expensive or hard to find.
I have been baking dairy-free for many years now and it has become second nature to me!
Many of my readers know a little bit about my husband’s health situation. He was very sick for many years and eventually lost his colon. He did pretty good for a few years, until 2014 when he developed a strange reaction to anything dairy related. Basically, he has to avoid it at all costs.
It is amazing how many items you eat or buy that have dairy in them. All of his favorite foods were centered around sweets that had butter or milk, even foods with cheeses were some of his favorite dishes. I started recreating dairy-free options for him at home so he could still enjoy his favorite things.
It all started with this dairy-free pumpkin pie recipe I shared last year, and now I have tried out just about everything.
Many of my readers are in the same boat and cannot have dairy. I wanted to share with you my BEST dairy-free substitutions that you can start using for pretty much everything in the kitchen. Almost everything can be purchased at the regular grocery store and a few I buy on amazon for minimal costs.
So Delicious Dairy Free Greek Yogurt
First, let’s check out the list:
Although there are so many dairy-free milks on the market today, these three are the best options for baking. I have found that any recipe that calls for milk, like a cake, does best with almond milk most. Cashew is also really creamy and coconut milk is always a good substitute. The best part, is it is a 1:1 ratio, so you don’t have to change the recipe at all.
I tried some other tips I read about years ago for substituting heavy cream. I didn’t have much luck until I went with full-fat canned coconut cream. It is pretty much the exact same and works great in recipes! If you don’t like coconut, read my notes below ?
A key ingredient for that pumpkin pie I mentioned! This works the exact same with canned coconut milk. Full-fat or light coconut milk work just as good for most recipes. You don’t even notice a difference in baking!
There are two methods I typically use for butter substitution, coconut oil and vegan butter. Most vegan butter will work just like regular butter. Although, I don’t like it as much in cookies. The key to using coconut oil is using it in the solid state. If it’s hot where you are (like it always is in Texas), I pop it in the fridge to harden up. The science behind doing this is to create a similar texture without sacrificing the fat. Just like in these delicious coconut oil chocolate chip cookies!
When you make cornbread or ranch dressing, you need buttermilk. Buttermilk is chemically a sour milk, so the easiest method is to create the same thing with dairy-free milk. I have used this with all milks mentioned above with lemon juice. I used to do this with regular milk when I needed buttermilk, but ran out. I decided to try it with these dairy-free milks and it works great!
Sometimes you need to add yogurt to cakes or maybe you just want to eat it. For eating it plain, coconut yogurt is the perfect substitute. Frozen coconut yogurt is also a great substitute for frozen yogurt. My husband has lived off that for years! He used to be a HUGE ice cream fan, and coconut yogurt has been a great substitution. For baking, you can sub coconut yogurt or applesauce equally. I have used applesauce in so many recipes and it is the perfect addition.
I saved the hardest for last. Cheese is really the most difficult to recreate. There are many dairy-free cheeses on the market made from almond milk and also vegetables. We can never find them at the store where we live and the few times we do, it is pretty expensive. My husband wasn’t a fan of the soy cheese either. I try not to use many soy products in general.
The best one we have tried is definitely nutritional yeast. It has the same cheesy texture and taste, especially on things like pasta.
Baking and cooking dairy-free doesn’t have to be hard, you just need items that have the same scientific texture in your recipes. This list can replace almost any dairy product in your recipes!
If you have any questions email alexis @ chemistrycachet.com for more details!
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Most of the information below on how to substitute yogurt for dairy-free and vegan diets is excerpted from my book, Go Dairy Free: The Guide and Cookbook. However, I’ve also added product reviews and a few fun recipes that are here on the website.
Quick Ideas to Substitute YogurtEasy Buttermilk Alternative
This works very well for marinating and cooking purposes, and is also recommended when yogurt is called for in baked goods, dressings, and sauces. You can substitute one cup of Buttermilk Alternative for one cup of yogurt in recipes.
Coconut Cream
This is a dairy-free wonder food. Refrigerate a can of full-fat coconut milk for several hours or overnight. The coconut cream will rise to the top and can easily be skimmed off. Depending on your needs, coconut cream can substitute yogurt in a 1:1 ratio. Be aware that Coconut Cream is much higher in fat than the other options listed.
Homemade Dairy-Free Yogurt
Some people love to make dairy-free yogurt at home. It can be much more economical, tastier, and a fun DIY project. Homemade dairy-free yogurts are often thinner than dairy yogurt, so I recommend starting with one of our tested recipes below.
Pureed Silken Tofu
Medium Firm Silken Tofu will puree into a nice consistency, and may substitute yogurt using a 1:1 ratio. Obviously, this sub is only for recipes, and since it does lack the tartness of yogurt, it is most suitable for “heartier” dishes. You can add a little lemon juice to your recipe if some tang is desired.
Sour Cream Alternative
This works well as a straight substitute for yogurt in salad dressings and dips. Use one of our Sour “Cream” recipes for a simple option if you can’t locate a variety in store.
Store-Bought Dairy-Free Yogurt
Soy-, coconut-, almond, and cashew-based yogurts are popping up all over the place, and they contain that same great “healthy bacteria.” For the most part, dairy-free brands work as an equivalent substitute yogurt. Some brands have received rave reviews, and others, well … let’s stick to the ones with rave reviews. Check our product reviews for some options.
![]() Recipes: Homemade Yogurt Alternatives
Dairy-free yogurt is becoming so popular that it can even be found in many small towns. Unfortunately, it can also be expensive. So many people like the option of making their own. Homemade yogurt takes a little bit of time to make, but it involves very little hands on work. Yogurt is a cultured product, so most of the time involves waiting for the yogurt to ferment.
Homemade dairy-free yogurt will almost always differ a bit from store-bought, but in many people’s opinions, that isn’t a bad thing. And if at first you don’t succeed, definitely try again. Very few people have complete success on their first batch of yogurt. It takes a bit of practice to get it right. But once you do, the financial and edible rewards are great. And I have some helpful tips to get you started on that journey to your perfect homemade dairy-free yogurt.
Yogurt Starter
To make your own dairy-free yogurt, you need to begin with a starter culture. This is live active cultures that will help populate your yogurt with good bacteria, or probiotics. Starter culture itself is merely bacteria. It doesn’t contain ingredients such as milk. However, the bacteria must be grown on a medium, and that medium is often dairy.
For most dairy-free or dairy-low consumers, a starter culture grown on dairy isn’t a problem, since the bacteria or starter is completely removed from the medium before use. However, if you are dealing with a severe milk allergy, have any concerns about trace dairy, or are strictly vegan and want to ensure there was no dairy used in the making of the product, look for a dairy-free or vegan label, and then contact the company to verify their processes.
I also want to give you a heads up that the bacteria names themselves can sound like dairy. Many start with “lact” or have the term “casei” in them, which can sound like lactose and casein. These are just scientific bacteria names based on what they do. The names do not reflect the medium that the bacteria was grown on.
There are three things that are commonly used as a starter for homemade yogurt.
Another Yogurt
You can use a store-bought dairy-free yogurt or a finished homemade dairy-free yogurt as the starter for your next batch. If going with store-bought, make sure the container says something to the effect of: made with live cultures.
Alternatively, you can save a little of your homemade dairy-free yogurt to use as the starter. It has been reported that using your own starter can lose potency over time, so you might want to use a fresh starter periodically.
In terms of how much dairy-free yogurt to use, I’ve read varying reports. Some say as little as 1/4 teaspoon of dairy-free yogurt per 4 cups of liquid, while some recommend a full 1/2 cup. I usually say around 2 to 4 tablespoons, to stay on the safe side without getting excessive. Keep in mind that the longer you ferment, the more it will populate. So if you do start with a lesser amount of dairy-free yogurt or starter, allow a longer amount of incubation time.
Starter Culture
You can actually purchase yogurt starters. Most are grown on a dairy medium, but if you need dairy-free purity, a few brands do claim to be non-dairy, dairy-free, and/or vegan. These include Custom Probiotics, Eugurt, Cultures for Health Vegan, Vegan Bio Yogurt, and Belle+Bella. But check the label and with the manufacturer to ensure ingredients and processes are safe for your needs.
Probiotic Capsules
Store-bought probiotics can be used, but make sure you are dealing with a good brand that has been properly stored. You can buy probiotics in powder form, but most are sold in capsules. To use it as a starter, simply open the capsule and pour the powder out.
To reiterate, probiotics are simply bacteria, and are removed from the medium that they are grown on. Nonetheless, where dairy is a strong concern, make sure to look for brands labeled as “dairy-free” or “vegan.” And double check with the manufacturer to find out their processes and the medium they used to grow the bacteria. Just a few probiotics that are touted as dairy-free include Ther-Biotic, PRO45, and Garden of Life. But again, double check to make sure they are safe for your needs.
Other Homemade Yogurt Ingredients
You can technically use any dairy-free milk to make yogurt, but the results will vary. And they will often end up more like a drinkable yogurt than a spoonable one. To compensate, some recipes use thickeners like agar powder, agar flakes, gelatin (not appropriate for vegans/vegetarians), or starch. And higher fat ingredients, like coconut milk, coconut cream, or homemade nut cream (easy recipe in Go Dairy Free), are sometimes used instead of dairy-free milk for thicker results.
Yogurt-Making Equipment
First and foremost, it’s essential to sterilize all of your equipment to prevent the growth of any “bad” bacteria. You will need a blender, a large pot, and a thermometer. You will also need something to incubate your yogurt. Some people use the oven, some use a crockpot, but we do like the ease of a yogurt maker. In fact, if you plan on making your own yogurt regularly, a yogurt maker can really pay for itself.
The Aroma 8-Cup Digital Yogurt Maker and the Euro Cuisine Electric Yogurt Maker have both received rave reviews and are reasonably priced. These are great for making your substitute yogurt in single-servings. If you just want a tub of dairy-free yogurt, the Belle+Bella Yogurt Maker is actually a cute small appliance.
Dairy-Free Yogurt Recipes
If you are ready to substitute yogurt with your own dairy-free blend, these recipes will help get you started.
Non Dairy Greek Yogurt Brands
Products: Yogurt Alternatives at the Store
Below are the products we’ve had a chance to taste-test and review here on Go Dairy Free. You can use them to substitute yogurt for breakfast or in recipes. But the taste and consistency vary widely by brand.
Want More Dairy-Free Recipes & Tips? Get My Cookbooks:Comments are closed.
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