Ok, so low-carb yoghurt is easy enough to make blindfolded on a lame horse . . . and ultra-delicious.
I love Greek yoghurt and, as you know, I eat low-carb/ Banting. And by doing one little thing, my breakfast of nut-granola (recipe soon) on yoghurt with berries is even better.
Here is the tip – simple, I hang my yoghurt. By hanging it, much of the milk-sugar (aka lactose aka the carbs) is drained away with the whey.
The result is a thicker, creamier and lower carbohydrate yoghurt.
If you’re not sure how to ‘hang’ yoghurt, check out my post on Labneh (which is a soft cheese made from hung yoghurt). Remember to skip the salt for a neutral tasting yoghurt.
The yield will depend on what the water content is to begin with. For example, I find pot-set yogurt is about 60% whey while Greek yoghurt is about 50%.
Don’t use Greek-style yoghurt because that essentially has additives such as gelatine and gums to mimic the thickness of the real deal. So much eeew! Look for full-cream milk, (milk solids) and culture in the ingredient listing. Anything else, put the tub down and walk away.
Ps. hung yoghurt is also delicious stirred into curries and sauces.