I have these amazing probiotic supplements…the problem is, I never take them! Using them to make dairy free yogurt is an easier (and tastier) way for me to keep my flora thriving. Many folks are experimenting with dairy free yogurt, unfortunately, buying individual containers can make a pretty big dent in your grocery bill. Making dairy free yogurt at home can save money and keep pesky additives and sugars out.
Plus, I had no idea it was so easy to make – if you can mix a few things together and let it sit on your counter, you can make coconut yogurt! I was inspired by Minimalist Baker’s straightforward instructions – thanks Dana! Once I got the hang of making it, I started to experiment with spices and flavors and found the most delicious and healing treat – I hope you enjoy!
- 1 can organic, full fat coconut milk – I love Whole Foods 365 brand – such a creamy texture! Stay away from grainy coconut milk as it will not make a smooth textured yogurt.
- 2 probiotic capsules – I use Jarrow Formulas, but any high quality capsule would work.
- 1 TBSP Gaia Golden Milk Powder – I really like this blend because it has ashwagandha – such a powerful adaptogenic herb that can reduce cortisol levels and balance thyroid hormones. You could also make your mix of spices with turmeric, cardamom, black pepper and date paste/honey.
- If coconut milk has separated in the can, blend it for a minute on medium speed to make a smooth, creamy consistency.
- Pour it in a glass container (can be any glass container, as long as it can be covered with a cloth)
- Empty probiotic capsules into your coconut milk and combine with a wooden spoon. The metals in silverware can disrupt the bacteria – so stick with a good ol’ wooden spoon.
- Cover the mixture with a clean dish towel and secure with rubber band or string.
- Just leave it on the counter for 48 hours! It does need to be a fairly warm place, in Austin we usually don’t have too much trouble keeping it warm on the counter. But if it is winter, I recommend keeping it insulated with a towel. If it is too cool, it won’t activate properly.
- After 48 hours, yogurt will still look a little runny but should be tasty and tangy. Now you can add the golden milk mixture or desired spices and stir with a wooden spoon.
- Refrigerate for 4-6 hours. The yogurt will continue to thicken in the fridge. Then, voila – you’ve got a batch of delicious coconut milk yogurt! If it’s not quite thick enough for you, you can add a small amount of chia seeds/agar powder to get it just right for you.
I like to double this recipe so our family of 4 yogurt eaters can have an abundant weekly supply.
P.S. it still tastes great plain with no added spices or flavors. Your kids will love adding their own toppings 🙂 Enjoy!