Coconut Yogurt

Serves 4 to 6

Ingredients

Shake the can of coconut milk well. Open and pour the milk into a clean, dry, sterilized glass jar (see page 75). Empty the probiotic powder into the milk, and then use a wooden or plastic spoon to stir until the mixture is creamy and smooth.
Cover the jar with a piece of cheesecloth secured with a rubber band. (The cheesecloth will allow air in but keep bugs out.)
Let the yogurt activate in a warm place (100° to 110°F) for at least 24 hours and up to 48 hours (48 hours is the sweet spot for thickness and tang). In cooler climates or seasons, place the yogurt in an oven with the light on (do not turn on the oven), where the yogurt culture should have the right amount of heat to activate.
Sample the yogurt with a spoon. Once the yogurt has achieved your preferred tanginess and thickness, cover it securely with a lid and refrigerate until cold.
For a thicker yogurt, line a fine-mesh strainer with two layers of cheesecloth and set it over a mixing bowl. Pour in the yogurt, loosely cover with a lid or plastic wrap, and let drain in the refrigerator for 12 hours or up to overnight. It should thicken quite a bit more.