Homemade Coconut Milk Yogurt:
3 Cans of full fat Coconut milk
1-7 oz box of organic creamed Coconut
4 capsules of *probiotics (*do not use saccharomyces boullardi, this will make the yogurt smell yeasty!)
Place the 4 containers in a hot water bath in a large pot for 10-15 minutes to soften the fat. Shake the cans and open the containers, and empty all of the milk and cream into a blender along with emptying the 4 capsules of probiotics into the milk. Blend together. Pour mixture into a large glass bowl.
In the meantime, preheat the oven to 170 degrees, and turn off as soon as it reaches that temp. Turn on the oven light.
Place the mixture in the back of the oven near the light. Lightly lay a cover over the bowl and allow it to sit for 12 hours, stir and allow to sit for another 12 hours. At this point, taste the yogurt mixture to see if it is to your liking. You can continue to ferment for up to 36 hours, the longer you let it sit the more tart it will be. Once it has arrived at the desired taste, remove from the over, stir again, cover and put in the fridge.
The mixture will cool into a very thick, custardy yogurt. You can add fruit to it and blend. Also great with ground flax seeds, hemp hearts, nuts and seeds. You can experiment with adding some vanilla to the mixture after removing from the oven prior to chilling.
Probiotics: We use either IFlora by sedona labs which we carry at the office, or PB-8. Make sure whatever you have doesn’t have Saccromyces in the mix.
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