As you may know, I have been obsessed with making my own dairy-free yogurt for a while now. I was completely satisfied and thrilled with my best Dairy-free Yogurt recipe, but then one day I just had to make a new batch and couldn’t wait until my cashews had soaked to make cashew milk. This version is 100% coconut milk, and I think I might like it even more.
Coconut Milk Dairy-Free Yogurt
Note: Make sure all of your equipment is sterilized.
Add to pot:
3 (13 oz) cans full-fat coconut milk
1 tablespoon maple syrup
1/8 teaspoon vanilla liquid stevia (or to taste)
the contents of 1 vanilla bean
Bring to simmer. Watch carefully so it doesn’t boil over. Once it begins to simmer turn off the heat.
1 tablespoon + 1 teaspoon gelatin (OR 1.5 teaspoons agar powder) that has been completely dissolved into 1/2 cup boiling water.
Pour the liquids into a bowl and put that bowl into a larger one of cold (but not iced) tap water.
(Note: Omit this step if using agar powder, and let it cool down on it’s own so the agar powder doesn’t get lumpy) Whisking also helps it cool down faster.
When you have reached about 92°F add:
The contents of enough dairy-free probiotic capsules to equal about 35 billion. (I use Ther-biotic Complete, by Klaire Labs.)
Ladle into jars and keep warm for about 12 to 24 hours. I put my jars on top of a heating pad, sandwiched between two cloth napkins. A yogurt maker will also work. There will be a clear pool at the bottom while it sits. Make sure the lids are secure then shake the yogurt to mix it in before refrigerating. (Note: For agar option this probably won’t happen.)
Refrigerate for 8 hours.
Makes about 6 cups.
This post was updated on July 3, 2014.