Makes: 1 ½ cups
Prep time: 4 mins + fermenting time (24-48 hrs)
- 1 (14-ounce) can full fat coconut milk *see recommendations below for best results
- 2 capsules probiotic *see recommendations below for best results
- Pour the coconut milk into a glass jar and whisk to smooth it out.
- Open both probiotic capsules into the coconut milk and stir with a wooden or silicone utensil (as the bacteria can sometimes react to metal) until the probiotic is dispersed. Check that it hasn’t all clung to the utensil, scrape off in that case and stir again.
- Cover the jar with cheesecloth, or a paper towel, fastened with a rubberband to allow it to breathe but keep out dust and other organisms.
- For best results, store the jar somewhere warm (about 75F/23C or slightly more is perfect), next to a radiator or in the oven with the light on - but no heat, generally works great.
- The yogurt should ferment for a minimum of 24 hours up to 48 hours. The longer it goes the more tangy and thick it will be.
- Once you’re satisfied with the fermentation, you can give it a stir to smooth it out and store in the fridge.
*Probiotic guidelines: Use capsules of Lactobacillus probiotics that don’t contain prebiotics (ones with prebiotics can work but often turn out runny)
*Coconut milk guidelines: Use full fat coconut milk that is creamy and smooth (not grainy and hard) for the best texture outcome. Typically these kinds of coconut milk contain guar gum - a brand that we know works well is Whole Foods 365, but there are others like it.
- Some separation is normal, just give it a quick whisk once done to make it smooth before storing in the fridge.
- Make sure that the glass jar you’re using is clean and dried well to prevent any other types of bacteria from getting into the yogurt.
- You can add some of your own flavors like maple syrup and vanilla after the fermentation is complete, or some berry chia jam, like the blueberry one we used.