Coconut Milk Yogurt Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 3 cups - to 4 cups of full fat coconut milk, approximately 2 cans
  • 3 tablespoons - tapioca starch OR 1/2 teaspoon gelatin, thickening agent
  • 4 tablespoons - yogurt from a previous batch of yogurt OR 1 multi-strain and good quality probiotic capsule, acts as a yogurt starter
  • Directions:

    1. Measure out the milk.

    2. If adding tapioca starch or flour, whisk the starch into a small amount of milk, then mix that portion of milk into the larger portion of milk and mix well to combine.

    If adding gelatin, you will need to heat 2 cups of coconut milk to a boil, sprinkle the gelatin into the milk and mix well. Let it cool before using it with the remainder of the coconut milk.

    3. Add yogurt starter to mixture and mix well.

    4. Incubate the mixture at 70 degrees to 78 degrees F for 18 to 24 hours (some people have good luck with 36 to 48 hours for a more sour yogurt). Please note: coconut milk generally takes a few hours longer to culture than yogurt made with dairy milk.

    5. Refrigerate the yogurt for 5+ hours to halt the culturing process. The yogurt will not thicken until after it has cooled.

    Brief Description

    Make your own dairy-free yogurt with coconut milk.

    Main Ingredient:

    coconut milk

    Category:  Snacks

    Cuisine:  American

    Prep Time: 30 hour(s)
    Cook Time: 5 min

    Notes

    You can double the recipe to 2 quarts (4 cans) and double the other ingredients as well. Able to make this in an Instant Pot.

    Source

    Dr. Kara Fitzgerald - SHC Nutrition

    Posted By:

    SHCnutrition

    Posted On:

    June 16, 2017

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