Dairy-Free Keto Buttermilk
5 minutes
24 hours
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 193 |
| Fat: | 19 g |
| Carbohydrates: | 0 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 30 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Calculated for total recipe. | |
Serves: 10-12
Ingredients
- 4.5 cups4.5 cups4.5 cups Coconut Milk, organic (or unsweetened almond milk/nut milk)
- 1/4 cup1/4 cup1/4 cup Coconut Cream, organic
- 222 Probiotic Capsule
- 2 Tbsp2 Tbsp2 Tbsp distilled White Vinegar
- 1/8 tsp1/8 tsp1/8 tsp Sea Salt, (optional)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Fill the inner pot of an Instantpot with all the ingredients.
- Close the InstantPot lid and choose the Yogurt function. Set it to “Normal" for 24 hours.
- Turn off the InstantPot and remove the lid. Pass the keto buttermilk through a sieve, if desired.
- Store the buttermilk in the refrigerator for up to 3-4 weeks.
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