I love bacteria. You know, like the good stuff – probiotics from sauerkraut, kvass, and kefir all keep my gut in line and make sure my digestion is on point. I also am in love with yogurt – Greek yogurt has been a part of my diet for a long time. But in the last couple months I’ve been straying from it when putting together my breakfast – not because I’m tired of it, but because I like to keep my dairy consumption low throughout the week. As a replacement, I’ve tried different products such as almond or coconut milk yogurt, and I’ve really loved the substitutes, but I can’t help being totally turned off by the amount of sugar and sweetness in those little cups.
I was browsing at the store about a month and a half ago and spotted a yogurt starter in the baking isle. I had looked at starters online but had never taken the plunge to make my own. So, I built up some courage, thought “why not?”, and threw the little box in my basket. After planning to make some of my own coconut milk yogurt since I picked up the starter, this past weekend I finally did!
The result? In love. The finished product was delish and I loved that it was sugar-free! Though the yield was not nearly as much as I expected, I have read that one packet of starter could yield 4 liters of yogurt – so I may have totally missed something! The product I used was Belle + Bella Non-dairy Yogurt Starter*, which I picked up for about $7 [for a package containing 4 packets], although I’ve heard good things about this one*, too. How easy was it? Super easy. Try for yourself. .
*NOTE : I am not affiliated with these products or companies and do not receive compensation for use of their product or name.
Homemade Coconut Milk Yogurt
Makes about 2 servings
- 2 cans** natural full-fat coconut milk, shaken [I use Trader Joe’s or Native Forest organic coconut milk]
- 1 packet non-dairy yogurt starter
- kitchen thermometer & an oven available for about 24 hours
In a saucepan, heat coconut milk over medium heat until the temperature reaches 180°, stirring consistently to avoid burning at the bottom. As soon as the milk reaches this temperature, remove the pan from heat, and in a separate bowl mix a cup of the milk with a starter packet until the powder is completely combined with the liquid. Pour this milk/starter mixture back in with the rest of the batch. Then, pour the blend into a clean glass jar, screw the lid on and place in the oven with the oven light on for about 15 – 24 hours, depending on how thick you’d like the yogurt. The light from the oven generates just enough heat to incubate the coconut milk and allow it to culture. When the yogurt is finished culturing, place it in the fridge and prepare to enjoy coconutty yogurt goodness!
[I love to mix in a little raw cacao & shredded coconut, then top with banana slices for a decadent dessert-for-breaky!]
**I originally had just 1 can of full-fat coconut milk, but after playing around with it and reading directions I realized that 2 cans were necessary! Whoops.
I’m so happy with how this yogurt turned out that I’m hoping to make some more this coming week – but maybe doing a little more research so make sure I yield the maximum amount I can! I will be sure to update you all if I make any changes to this recipe.
Are there any food or beauty DIYs you’d like to see on BITG?? Comment below and let me know so I can get to work!
Hope you have a fantastic weekend, friends! ♥