If you’re trying to get rid of dairy, but you’ve heard how great the probiotics are in yogurt, this recipe is for you! There are a few dairy-free yogurts on supermarket shelves these days, but the good quality ones (free from gums and thickeners) are really expensive. Like, $6 for a small jar. We’ve come up with an easy recipe for you, that’s made even easier if you use a yogurt maker. But don’t worry if you don’t have one. There’s a super easy hack for that! Our version costs less than $1 per serving.
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Making Dairy-Free Yogurt at Home
Just a few minutes of hands-on time is required for this simple, yet super nutritious and gut-healing yogurt. We tried several ways and settled on a method that has you heat the coconut milk to 180 degrees F, and then cooling it to 110 degrees before letting it ferment in a warm space for about 12 hours. We’ve tried making it in an Instant Pot (which you can totally do, but we found it less easy than our way). We tried skipping the heating and just blending the coconut milk and gelatin (but the result was a less thick yogurt). Ultimately, the way we teach you produces the best end product: a creamy and smooth yogurt with just a hint of tang.
Hey- if you tolerate dairy, more power to ya! But so many people these days don’t handle lactose well, or dairy in general, that companies have begun producing coconut, almond, cashew and even pili nut yogurts as solutions. The caveat there is, several commercial brands use gums and thickeners, or, the really good, clean varieties cost a small fortune.
Our Yogurt Maker
If you got one of these little gadgets for your wedding but never used it, it’s time to dust it off! Or maybe you use it and love it but never make dairy-free yogurt? Or, maybe you need one? For about $28, this gadget is a keeper. It pays for itself in just a few batches! We think it’s easier than babysitting a warm oven. Oh- so if you don’t want to grab a yogurt maker, no problem. Simply allow your yogurt to ferment in your oven with the oven light on. But! Check the temperature. Some ovens get a little too hot, even with just the light on. If yours gets above 115 degrees, prop it oven a little.
Yield: 8 servings
Serving Size: 1/8th recipe
Prep Time: 10 min
Cook Time: 12 hrs
- 2 cans full fat coconut milk
- 2½ – 3 teaspoons gelatin (we used organic beef gelatin)*
- 8 capsules probiotics**
- 2 teaspoons honey or maple syrup
- Sterilized Mason jars
- 1 teaspoon vanilla bean paste, optional
- Sweetener, optional
- Lemon juice, optional
- Add coconut milk to a large pot and bring to a low boil reaching 180° (Use a candy thermometer to reach the perfect temperature.
- Remove from heat and cool for 5 minutes. Then, while whisking, sprinkle in the gelatin. Cool the pot down to 110°F. Open each probiotic capsule into the cooled milk and whisk, then whisk in the honey. Pour into jars and place inside a yogurt maker for 12 hours. If you don’t have a yogurt maker, place inside your oven with the oven light on. If your oven gets too warm (you want it between 110-115°F, simply prop the door open a bit).
- Remove and let sit until jars reach room temperature. Place lids on and shake well. Refrigerate for at least 8 hours to allow for the yogurt to thicken. Stir in any additions you like.
- **We like “Jarrow Dophilus Allergen Free” which has 10 billion CFU per capsule.
- Depending on the type of coconut milk you use, and how thick you like your yogurt, you’ll need to experiment with the amount of gelatin. If you use too much, it’s a bit like yogurt Jell-O. The right amount makes the yogurt moderately thick and creamy.
Calories: 196| Protein: 3g | Fat: 18.5g | Carbs: 5g | Fiber: 0g | Net Carbs: 5g