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Homemade Probiotic Yoghurt

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Servings 2

Ingredients
  

  • 1 400 mL can full fat milk or coconut cream coconut (see note)
  • 2  50-billion count pro-biotic capsule, I like these
  • 2 tsp. honey or coconut sugar, optional
  • ½ of a vanilla bean, optional, split down the center with a knife and seeds scooped out with the back of a knife.

Instructions
 

  • Place the contents of the can of coconut milk on a 500 ml mason jar (or something similar in size), whisk to make the coconut milk smooth and uniform.
  • Open the probiotic capsules by pinching on both ends and tugging gently, and empty contents into the coconut milk in the mason jar, stir, USING A WOODEN OR PLASTIC SPOON, metal will react negatively with the probiotic.
  • Cover with a paper towel or cheese cloth, place an elastic band around the mouth of the jar and leave on the counter at room temp (warm if possible, I will put it in my oven with the light on, see photo.  Just make sure you put a note to yourself not to turn the oven on by accident!) for 24-48 hours.  The coconut milk will start to ferment making yogurt, it will thicken.  It will also separate, that’s ok! Just stir it together before refrigerating it.
  • When yogurt is thick and creamy, add the honey or coconut sugar and seeds from the vanilla bean, stir.  Replace the paper towel with a lid and refrigerate. 

Notes

Not all cans of coconut milk are the same, some are really thick and some a lot thinner.  Shake the can before you buy it.  If it seems liquidly try another brand, it should not shake easily.  If I want a really rich texture, I use coconut cream.  I have had the most success from this brand.