Simple Coconut Yogurt
If you know me, then we've probably had a conversation (or several) about diet and nutrition. This also means you've heard me advocate consuming less dairy and looking for other options to include in your diet. This simple coconut milk yogurt fits the bill perfectly - it's dairy free, paleo, sugar-free and it's made from two ingredients. The final product has a tangy greek-yogurt-like taste that goes well with sweet or savory dishes: top the yogurt with fresh fruit, or use a spoonful on top of pancakes or latkes.
- 1 can full-fat coconut milk
- 2 probiotic capsules (any type should work, try to get one that has at least 50 billion live)
- Mason jar
- Wooden or plastic spoon
- Empty coconut milk into a clean and sterilized mason jar
- Open probiotic capsules and sprinkle contents over coconut milk
- Stir with wooden or plastic spoon to combine
- Cover jar with cheesecloth and sit on countertop for 24-48 hours (it may still look runny). The idea temperature for fermentation is 75 degrees F; if your home is colder than that, place jar inside oven with the oven light on (no need to warm the oven!); this should hold your yogurt at the proper temperature.
- Begin tasting the yogurt after 24 hours; when it is your desired level of tartness, it is activated and done.
- After yogurt has activated, place the lid on your jar and refrigerate in order to thicken and cool.
- If you desire thicker yogurt, strain activated yogurt through a fine mesh strainer lined with cheesecloth. Set strainer over a mixing bowl, and refrigerate for several hours while excess liquid is strained from the yogurt. Your final yogurt will be left in the cheesecloth; scoop it out and store in an airtight jar in the refrigerator.