Finally, yogurt is back on the menu! This recipe may take some experimenting to find your own personal preferences, but is a great starter recipe. Makes a slightly sweet, slightly tart yogurt.
You Will Need:
- 1 pint coconut milk, or 3 cans full fat coconut milk
- 3 tbsp. honey
- 2 tsp. unflavored gelatin
- 2 tsp. vanilla extract
- ½ cup plain dairy free yogurt or 2-3 probiotic capsules
- In a medium saucepan, heat coconut milk and honey to boiling, stirring constantly. When the milk starts to climb the sides of the pan, remove from heat. Do not allow to boil over.
- Immediately sprinkle gelatin over the top of the milk and let set for 2-3 minutes to soften. Whisk the gelatin into the milk until completely dissolved. Add the vanilla.
- Using a candy thermometer, monitor the milk until it has cooled to 110 degrees. This takes around 20 minutes.
- Once the yogurt mix reaches 110 degrees, whisk in dairy free yogurt until smooth, or whisk in the contents of 2 or 3 probiotic capsules.
- Divide into jars and ferment for 12+ hours until desired tartness is reached. You may incubate using a yogurt maker, by placing jars on top of a heating pad wrapped in a towel, or whatever other method you prefer. Ensure that yogurt does not rise above 115 degrees, or drop below 100 degrees, or yogurt will not culture.
- Carefully open jar and taste yogurt after 12 hours. Keep fermenting as needed. Yogurt will be thin, but will thicken in the refrigerator. I incubated my yogurt for almost 48 hours to achieve the tartness I wanted.
- Serve with fresh fruit, granola, or chopped nuts.
*NOTE: The yogurt in this recipe came out slightly sweet and slightly tart. The taste is spot on, but the consistency was a little thinner than what I was going for. I think doubling the gelatin could help this, and will be trying again in a few days– look for an update! Also, I have heard rumors that rice milk, flax milk, and hemp milk will also work in this recipe, though the resulting yogurt will inevitably be sweeter due to the nature of the milk. If any of my lovely readers try this with a different milk, please let me know how it turns out.