Homemade Coconut Yogurt
*PSA: I typed this out twice and managed to hit the wrong button which deleted it both times so if you could be super amped while reading this yogurt recipe that would be suuuper appreciated*
There are several animal products on the market that a lot of people have a hard time giving up because there just isn't a vegan version that is good enough to replace them. Have you ever heard of/had a vegan fried egg before? Me either. I'm sure it's out there but I doubt it's making it's way to Baton Rouge, Louisiana any time soon. But that's a different post for a different day. Today I want to talk about yogurt. More specifically - coconut yogurt. It's one of those things that makes you wonder why we ever had to use dairy in the first place to make the original kind? This stuff is WAY better on every level.
Creamy, tangy, and a little tropical, this two ingredient recipe will have you wondering why fillers and additives exist.
You will need:
- 16 oz jar
- A rubberband
- A spoon
- 1 can of full fat coconut milk*
- 2 probiotics*
- a blender or food processor
*Don't skip out on the fat. You will have a very watery yogurt if you do and that's gross. Native Forest and Whole Food's 365 brand make great full fat coco milks.
*Make sure your probiotics are white or cream colored. No one wants to eat your grey yogurt. I used Garden Of Life probiotics for this recipe.
- In a blender or food processor, blend the coconut milk together so that you have an even consistency to start out with.
- Pour the milk into your jar
- Open your probiotic capsules and pour contents on top of the milk near the edge of the jar. (as seen above)
- With the back of your spoon*, slowly smash the powder against the jar. This makes sure that there are no clumps which is very important.
*The Minimalist Baker suggests using a metal spoon effects the reactivity of the probiotics but I forgot and mine turned out fine. If you have a wooden spoon on hand though, maybe give that a go just in case.
- Once there are no clumps, stir the mixture together thoroughly
- Cover jar with your cheesecloth (or any breathable cloth) and secure with a rubber band.
- Let it sit out for 24 hours and then refrigerate for 12 and enjoy!