Coconut Milk Yogurt

• Canned Goods

  • 2 14 ounce Cans Coconut milk

• Desserts

  • 2 tsp Gelatin

• Prepared

  • 2 Probiotic capsules or yogurt culture starter

Found on thecoconutmama.com

Description

Ingredients

• 2 - 14 ounce Cans of Coconut Milk
• 2 Probiotic Capsules or Yogurt Culture Starter
• 2 Teaspoons of Gelatin (agar agar can be used in place of gelatin if you prefer)
• 2 - 14oz Cans of additive free Coconut Milk
• 2 Probiotic Capsules or Yogurt Culture Starter
• 2 Teaspoons of Gelatin (agar can be used in place of gelatin if you prefer)
• 2 Tablespoons of Coconut Sugar, Organic Cane Sugar or Maple Syrup

Directions

• Dissolve gelatin with ¼ cup of milk and set aside.
• Heat the remaining coconut milk up over low heat until its hot but not boiling.
• Remove the heated coconut milk off the stove and mix the gelatin mixture and sugar into the hot coconut milk.
• Let it cool until its about 90 degrees.
• Pour the coconut milk into a clean 2 quart size jar. I recommend using sterilized glass jars.
• Now its time to add the starter culture! Pour the starter culture into the coconut milk and mix well.
• If youre using a probiotic capsule then this is the step to add it. You must open the capsule and pour the probiotic into the warm coconut milk. Stir well.
• Cover with a lid and keep the coconut milk at 100-115 degrees for 18-24 hours. I made coconut milk yogurt in both my dehydrator and in oven. If you use your oven, all you have to do is turn the light on and wrap the jar with a towel to hold the heat in. You can also use a yogurt maker too.
• When the coconut milk is finished it will taste sour and the yogurt will be a little thick (itll thicken more once you refrigerate it).
• Store the yogurt in the refrigerator. Itll be good for up to 2 weeks!
• If you want thicker yogurt you can strain it in a cheesecloth or Nut Milk Bag.