Coconut Milk Yogurt/Almond Milk Yogurt

Ingredients:

3 (13.5 oz) cans full fat coconut milk or heavy coconut cream

1 tsp non-dairy yogurt starter or 1 25 Billion Probiotic capsule

1-2 Tbsp raw honey (This step is crucial and can not be skipped. Coconut milk doesn't culture well since it doesn't have natural sugars. I don't recommend using maple syrup, it didn't work well for me.)

2 heaping Tbsp of tapioca starch or 2 tsp of unflavored beef gelatin or you can use beef collagen peptides.

Yogurt Maker

Directions:

1. Sterilize jars in boiling water. In a saucepan over medium heat pour milk in and allow milk to heat slowly to 180 F. on a candy thermometer, whisking frequently. Whisk in tapioca starch now, whisking well after each Tbsp. Remove from heat. DO NOT BOIL the milk.

2.  Now let the milk cool to 108-110 F.

3. Now pop open the probiotic capsule if using or add your culture starter into the milk and mix well. Pour milk into your yogurt jars and ferment on your yogurt maker for 12-24 hours at 105-110 F. The longer it ferments the sourer it will be. I let mine go 24 hours. After 12-24 hours stir yogurt to an even consistency and move yogurt to the fridge and refrigerate at least 6 hours before eating.

This recipe makes 1 quart of yogurt.

Every time you make a batch of yogurt, save about 2 Tbsp of it to use as a starter for your next batch. This will save you a lot of money and you can use it in place of the yogurt culture starter.

You can even make almond milk yogurt using fresh homemade almond milk Just follow the same instructions as you do for the coconut yogurt!