This yogurt is a good dairy free option for those who are lactose intolerant or trying to avoid dairy.
Yield: 27 oz.
Serving Size 6 oz
- 2 cans organic coconut milk
- 2 probiotic capsules, with about 30 billion live cultures per capsule. (For the best results, be sure the probiotic you’re using contains lactobacillus, acidophilous, or S. thermophiles. A combination works best.)
- Choose a large glass jar with a lid, or a large glass dish with a lid, for your yogurt container.
- Sterilize your container and its lid. You can use your dishwasher to sterilize your container and lid, or do the following: 1st Place a metal spoon into your chosen glass container, and carefully fill it with boiling water. 2nd Place the lid on tightly. 3rd Wrap a towel around the covered container. Very carefully and gently, shake the container (away from your face and over a sink) to ensure the lid also gets sterilized. 4th Uncover the container, drain out the water and set on the side to cool.
- Open the cans of coconut milk, you will notice that it has separated into coconut cream on the top, and coconut water on the bottom. Scoop the coconut cream into a clean bowl, and use a fork to gently beat it until it’s smooth.
- Mix the remaining liquid into the coconut cream a little bit at a time, until it is fully incorporated.
- Open the probiotic capsules and empty the contents into the coconut milk. Mix to combine.
- Pour the yogurt into your glass container, and tightly cover it with its lid.
- Turn on the oven light.
- Place the container into the oven close to the oven light, and cover it with a dish towel. The oven light should keep the temperature inside the oven at about 110 F, which is the correct temperature to incubate yogurt at.
- Leave the yogurt in the oven for 18-24 hours.
- Unwrap the yogurt, and place it in the refrigerator to chill overnight or for about 12 hours. It will thicken slightly as it chills. When the yogurt is completely chilled, you will have a thin yogurt that is similar in thickness to kefir.
- To further thicken the yogurt, place 2 coffee filters into a large mesh strainer. Place the strainer over a large bowl. Pour the yogurt into the filters, and place the bowl with the strainer into the refrigerator to chill for 3-4 hours, or until the yogurt has reached the desired thickness.
You can eat this yogurt
with some berries on top, use it in a smoothie, or serve it with something
spicy as a pallet cleanser. This yogurt will get even better in a day or two,
if it lasts that long!