Doesn’t this look sooo yum? Caroline is another one of my favorite health food bloggers. Here she shares her tips on how to make a delicious dairy free GAPS legal yogurt!
2 Quarts (Original Recipe by Gutsy)
* I list using both coconut milks in this recipe because I find that the canned stuff is creamier, but more expensive. So I mixed the two. Feel free to just use one if you would like.
4 cups homemade coconut milk
1 ½ cans / (20.25 oz) / 2.5 cups : coconut milk (BPA free) or this brand (no additives)
1 pureed young coconut meat (optional)- This doesn’t really change the texture much. I like to use the water for young coconut water kefir, so I always have left over meat. Adding the young coconut meat also helps feed the fermentation process.
pinch of sea salt
3 TBS organic sugar or raw honey
8 tsp Unflavored Gelatin (grass fed)
1 T vanilla (optional)
(Bacteria options): 1 packet of vegan yogurt starter, ½ cup premade coconut milk yogurt, open a few probitoic capsules or few scoops of this powder.
1. Make homemade coconut milk
2. Heat the 4 cups of homemade and the 1 ½ cans of canned coconut milk together in a stainless steel pot on the stove. Heat to 180 degrees. Use a candy thermometer.
3. Take out 1 cup of the warm coconut milk, sprinkle the gelatin on the milk, and stir the gelatin until dissolved all the way. (This step is important so you don’t end up with gelatin clumps).
4. Add the 1 cup of dissolved gelatin/coconut milk back into the pot of warm coconut milk.
5. Add the sugar into the warm milk and stir until dissolved.
6. Let the milk cool down to 100 degrees. This takes a few hours, so I just left it on the stove to cool. Don’t put it in the fridge or ice bath because remember it has gelatin in it, and if you forget it, it will gelatinize.
7. (optional step) While the coconut milk is cooling, crack open a young coconut. Learn how here!
8. (optional step) Take 1 cup of the cooling coconut milk in the pot. (It doesn’t matter the temperature) and pour it into a blender.
9. (optional step) Spoon your reserved young coconut meat from step 7. into the blender as well.
10. (optional step) Blend away until smooth. It will be liquidly and easy to pour.
11. (optional step) Once the big pot of coconut milk is cooled down to 100 degrees, add the blended coconut meat minxture from step 10.
12. (optional step) Stir.
13. Sprinkle over your culture starter (or premade coconut milk yogurt) into the coconut milk. I like to pour my coconut milk out of the pot and into a bowl with a spout.
15. Pour coconut milk into 2 quart ball jars and screw on metal lids.
16. Keep at a constant 110 degrees for 7-10 hours to ferment it. I put mine in my Excalibur dehydrator. But an oven would work too. You need the heat so the bacteria grows.
17. Check and taste after 7 hours to see if the sugar has been eaten up. It should not be as sweet anymore. If you want it sour, keep it going a few more hours.
18. After it has been fermenting, you will see the liquid separated at the bottom. You will also see that it has not thickened. This is normal.
19. Refrigerate for 7-10 hours until firm.
20. Take out of the fridge. The coconut milk should be solid like Jello. This is good!
22. Spoon both coconut milk yogurts into a bowl.
23. Beat the jello consistency coconut milk, until it is smooth and has no more clumps. This takes a few minutes. It will go through stages. Jello cubes, chunky, and then creamy.
24. If yours creamy enough? If not keep beating..
24. Transfer the fluffy smooth coconut milk yogurt (should be a pudding texture) into a bowl (to eat) or back into the jars (to save for later)–> I like to use these single serving jars. It will be a little thicker once it has been refrigerated again for a few hours!
25. Enjoy your yummy hard work!