This idea isn’t mine … it’s been done before. But I’m posting here because I’ve been making yogurt these days instead of buying it. Buying something in a can and making a small batch of something feels better than buying something with an expiration date right now. There’s less chance for waste, forgetting about it, or having to chuck anything right now—which really hurts my head.
Let’s get into it … if you have a can of full-fat coconut milk and some probiotic capsules + a sanitized glass jar with a lid, you’re good to go!
I use a broad-spectrum, vegan probiotic with at least 50 billion CFU. You can use something that has more or less than that: it just may lessen or increase the culture time.
I use a full-fat canned coconut milk. Transfer to a bowl, whisk to smoothen, then add in your probiotic powder. Some bloggers advise to use a non-metal utensil like a silicone whisk, but I have had no issue with using metal. What does matter is that it’s sterilized and super clean!
Transfer to a sterilized jar. Cover with cheesecloth (you want it to be able to breathe, so only 2 thin layers or so). Tie it off and put it to the side.
Then you wait.
I just put mine on a countertop or a warm spot, taste test with a clean spoon after 24 hours and repeat after 12 hours up to 48 hours for that tang to develop. Some methods recommend placing into an oven on a tray with only the oven light on to culture. I’ve tried this too, and both ways work for me.
When your yogurt tastes tangy (within 48 hours), remove the cheesecloth and place into the refrigerator to firm up.
Because it will be quite liquidy at first.
But a chill will transform your yogurt into a thick and lush texture like this!
You can enjoy plain, or add in whatever you want, like:
- jam or preserves
- fresh fruit
- make chia pudding
- muesli or granola
Homemade Coconut Yogurt
Description
Easy homemade vegan coconut yogurt!
Ingredients
- one can full-fat coconut milk
- the powder from a broad spectrum + vegan probiotic (preferrably 50+ billion CFU)
Instructions
- Place the canned coconut milk into a bowl and whisk until smooth.
- Add in the probiotic powder and whisk again.
- Transfer to a sterilized glass jar. Cover loosely with a thin layer or two of cheesecloth. Secure at top.
- Place on a countertop or warm spot for 24 hours.
- Test with a clean spoon. If it’s not tangy, replace cheesecloth and test again after 12 more hours and up to 48 hours.
- Once desired tanginess is reached, cover and place into refrigerator to thicken up.
- Serve plain or with suggested toppings in this post.
What I’ve been watching and listening to this week:
I was glued to this series and binged over two days. I love the main character Esty and witnessing her complex and heartbreaking journey towards her freedom.
Where to start? There is so much frustration here. The series is so well done despite the tangled mess it covers.
TWISTS AND TURNS! People are terrible. Greed is mindblowing and devastating. This series captures it all well, managing somehow to make it both interesting and funny.
Love Samantha Irby. If you need a laugh, this one and her others are the best.
If you are into True Crime podcasts, Ash and Alaina’s episodes are great!
I LOVE this quote from the amazing Happy Whole Way, and a great reminder to be gentle with yourself right now. <3
Is it possible to use lower-fat coconut milk? Full-fat is like 25-30% fat and I may need my cardiologist to approve!!
Hey David, it’s worth a try … the end result just may be a little thinner. If you try with good results, please let me know!
Hi, have you tried by using a tablespoon of store bought coconut yoghurt with probiotics ? I’ve done so with lactose yoghurt & was successful but want to try coconut yoghurt
No I haven’t … if you try with good results, I’d love to know!