Coconut Yogurt Recipe
Coconut milk makes creamy and thick yogurt and the process is very simple. The result is better and healthier than the store bought brands.
Ingredients
- 2 14oz. Can Organic Coconut milk
- 1 Packet Yogurt Culture Starter Packet or 2 good quality Probiotic capsules
- 2 1/4 tsp grass fed gelatin or agar agar (for vegans) optional
- 2 tbsp Sweetener - Coconut Sugar, Date Syrup, Honey, or Maple Syrup optional
Instructions
- Dissolve gelatin with 1/4 cup of milk and set aside.
- Heat the remaining coconut milk over low heat until hot (not boiling) to make it smooth.
- Remove from heat and whisk in the gelatin mixture and sweetener.Let it cool until it’s about 90 degrees.
- Whisk in the starter culture and/or probiotic capsule into the coconut milk.
- Pour into a clean 2 quart size glass jar.Cover with a lid and keep the coconut milk at 100-115 degrees for 18-24 hours. You can use a dehydrator, oven, or a yogurt maker. If you use your oven, you can use the bread proof setting (if you have it) or just keep the light on and wrap with a towel.
- When the coconut milk yogurt is finished culturing it will taste/smell a bit sour and will be slightly thicker and may be separated (this is ok just shake it up, it will thicken more once refrigerated).