Plant KitchenBasics
Basics
Andy and Shem's Coconut Yogurt
Serves 2Prep 5 MinutesTotal 20 Minutes + 2 Days
Ingredients
- 1 (14-ounce)can full-fat unsweetened coconut milk
- 2capsules probiotic with 50 billion live cultures
- 1vanilla bean or 1 teaspoon vanilla paste (optional)
- Mason jar
- Cheesecloth
- Rubber band or string
Method
- Shake up the can of coconut milk to mix before opening. Pour the coconut milk into a mason jar.
- Empty the contents of the probiotic capsules into your coconut milk and discard the capsule shells. Stir the probiotic into the milk until it has completely dissolved.
- If using, cut the vanilla bean lengthwise down the center and use a spoon to scrape the seeds from one half of the bean into your coconut milk. (Save the other half for another recipe.)
- Cover the top of the mason jar with a single layer of cheesecloth, secure it with a rubber band or string, and leave on your kitchen counter for 24 hours.
- The top layer should have a thick and airy texture. Stir the yogurt for 10 to 15 seconds, secure the cheesecloth back on the jar, and let sit for an additional 24 hours.
- After allowing your yogurt to sit for a full 48 hours, remove the cheesecloth and again mix in the thick and creamy top layer with the rest. Cover your mason jar with a lid and place in the fridge to thicken up and chill for an additional 4 to 6 hours.
- Enjoy your yogurt with your favorite toppings. Add a sweetener like agave syrup or coconut sugar if you like. Yogurt is a waiting game, but it's worth it!