Homemade Coconut Milk Yogurt
Coconut milk yogurt is the easiest dairy-free and vegan yogurt option. It can be made from a number of different types of culture, including vegan yogurt, milk kefir and kombucha. See the section above for more details.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 cups 1x
- Category: Snack
- Method: Fermented
- Diet: Vegan
Ingredients
Scale
- 1 can of coconut milk (preservative-free)
- 2 tbsp of culture (see the section above)
Instructions
- Mix the coconut milk with the culture in a glass jar.
- The section above provides details on six different types of culture that can be used for making coconut milk yogurt.
- Mesophilic cultures (milk kefir or kombucha) will ferment at room temperature. When using a mesophilic culture leave the yogurt out on the counter for 24 hours.
- Thermophilic cultures (vegan yogurt, dairy yogurt or a probiotic supplement), need to culture at 108-110 F (40 C). When using a thermophilic culture, heat the coconut milk to 110 F (40C). Stir in the culture and maintain the temperature for 10 hours. See notes for more information.
Notes
- Canned coconut milk often contains sulphites to keep it bright white. Look for cans that are labelled preservative-free or use an organic brand. Otherwise, the sulphites will slow down or stop the fermentation.
- There are lots of different ways to keep coconut milk warm for culturing. I have always found placing jars above my hot water tank to be quite effective. However, here’s a post on how to make yogurt without a yogurt maker.
Keywords: probiotic, keto, paleo, candida diet, whole 30, dairy-free, soy-free, nut-free, gluten free, easy, quick, breakfast, dinner, dessert