Homemade Coconut Milk Yogurt – Dairy Free, Gluten Free, Paleo
Ladies and gentlemen, or is it gentleman? Do any dudes read this besides Mister?
Anyway, ladies and gentlemen….I present to you, a game changer.
I made yogurt at home and it was easy.
I’ve made homemade yogurt before now, and it was easy enough, but it felt like it required a lot of attention during the process. I’ve since broken my candy thermometer and I haven’t picked up a new one. Plus, I messed up the last few batches a little, so I gave up. Oh, and I broke up with dairy, so there’s that.
I’ve been out of the yogurt game, but oh, I am back.
Let’s backtrack for a minute. I made some kombucha and I’m about to get some water kefir going. Preparing for that, I came across something that said you can balance yeasty kefir grains by cracking open a probiotic capsule and mixing it into your brew. That made me wonder whether or not probiotics in pill form might make yogurt from scratch. After a little Pinterest search, I found that yes, it is possible to make yogurt with probiotics, and even better, a coconut milk yogurt recipe was easy to come by.
I grabbed a recipe from The Kitchn and got to work. You can start there if you want, but if you’re interested in a homemade non-dairy yogurt that’s good for leaky gut, candida, intestinal health, microbiome, and all of that trendy buzzwordy stuff, then you might want to stay for my modifications.
First thing – ingredients are simple. Coconut milk, probiotic capsules and gelatin are all I use. Fermentation doesn’t thicken coconut milk as it does dairy milks, so most recipes call for a thickener. The Kitchn’s recipe used agar agar to keep it vegan, but I’ll take any opportunity to feed the gut lining. So, I chose gelatin as the thickener, knowing that gelatin is a gut healing food. To combine restorative gelatin with microbiome-building probiotics with antiviral and antifungal coconut, all in a fresh, tasty yogurt – that sounds like a tummy happy powerhouse to me.
How to make homemade coconut yogurt
You will need
Two cans of full-fat coconut milk
3-4 Multi-strain probiotic capsules
1 tsp unflavored gelatin
1 qt mason jar with lid
stainless steel, plastic or silicone whisk or spoon
- Sterilize all of your jars and tools in a pot of boiling water. To avoid degrading plastics, I give my plastic tools a dunk in a bowl of water with a couple tablespoons of bleach, then I rinse and dry thoroughly before using.
- In a saucepan, heat your coconut milk to about 180 degrees. Remove from heat and mix in the gelatin until dissolved.
- Allow to cool to around 100 degrees. The jar will feel slightly warmer than room temperature. Add the probiotic capsules and stir gently.
- Place your jar into a cold oven. Do not turn on the heat. Instead, turn on the light. Allow the coconut milk to ferment for 24 hours.
- Remove the jar. You may see separation, and that’s normal. Stir gently, and refrigerate until the yogurt is chilled and thick.
- Add your favorite toppers and enjoy!