Coconut Yogurt

Coconut Yogurt

All you need are 2 ingredients and just a bit of patience!

Ingredients

1 14oz can full fat coconut milk

2 vegan-friendly probiotic capsules* (they need to be capsules, not pills, which have to be crushed)

Note: It’s important to select a coconut milk that’s creamy and smooth (not grainy or clumpy) to ensure that the yogurt is creamy and smooth.

1. Shake your coconut milk well. Then open and pour into a clean, dry glass jar or bowl. Sometimes the coconut milk is separated, so take a whisk to it and get it completely smooth.

2. Empty your probiotic capsules into the yogurt and (important:) use a wooden or plastic spoon to stir, not metal, as a metal spoon can react negatively with the probiotics. Stir until creamy and smooth, pushing the probiotic up against the side with your spoon to evenly disperse.

3. Cover the mixture with cheesecloth (or a very thin, clean dish towel - something that lets air in but keeps bugs out) and secure with a rubber band.

4. Let the yogurt activate for at least 24 hours and up to 48 hours in a warm place. The longer it rests, the tangier the yogurt will become. In warmer climates and summer it’s easy to make yogurt if your house is warm (75 degrees F / 23 C and above). But in cooler climates or seasons, place the yogurt in the oven with the light on (do not turn on the oven), where it should have the right amount of heat to activate.

Store covered in the refrigerator for several days (mine kept for 7 days). You’ll know it’s gone bad when the smell is off-putting or there is mold.

This Recipe was presented by The Minimalist Baker website. For more details and a how-to video, go to:The Minimalist Baker