There was a period of my life where I had Greek yogurt, blueberries, and walnuts for breakfast every morning. Since then I've come to realize that dairy doesn't do me any favors, so I forego it 95% of the time, but I do still love the tart satisfaction of a thick creamy yogurt! In addition to the flavor and that texture that I crave, I also try to eat yogurt regularly for the benefit of the probiotics that it provides. Store bought dairy-free yogurt often contains added sugar or thickeners, however, which I try to avoid, not to mention the hefty price tag that it carries. I started making my own homemade yogurt a couple of years ago and it really couldn't be easier!
- 2 cans full fat coconut milk (I prefer Golden Star or Aroy-D brands for the creamiest results)
- Yogurt starter (I use this one by Custom Probiotics, one large scoop per batch // this one is good too) EDIT: I recently also did this with 1/4 cup Coconut Cult as a starter!
- Optional: 2 tbsp pure maple syrup
Instant Pot Version:
1. Pour the contents of both cans of coconut milk into the Instant Pot. Press the sauté function and bring the coconut milk to a boil, then hit cancel and allow it to cool to around 110 degrees. (Edit: lately I have been skipping this step and I don't notice a difference in the results!)
2. Stir in the maple syrup, if using, and the yogurt starter until well combined.
3. Put the lid on the pot and press the Yogurt function. Let it do its thing for 7 hours! I prefer to run two cycles back to back for a more tart and probiotic-rich yogurt, but you can stop the process whenever it tastes good to you. The longer it goes, the more tart it will be.
4. Transfer to a jar and refrigerate.
Oven Method:
1. Turn the pilot light on in your oven and set a thermometer inside. Most ovens maintain a temperature around 110 degrees with the pilot light on, which is what you're looking for.
2. Bring the contents of both cans of coconut milk to a boil in a saucepan on the stovetop, then allow to cool to around 110 degrees.
3. In the meantime, sanitize a 1 quart mason jar. When the coconut milk is cool enough, add about 1 cup to the jar.
3. Add the yogurt starter and the maple syrup (if using) and stir thoroughly to combine, then add the rest of the coconut milk. Top with a loose fitting lid.
4. Place the jar in the oven overnight, or until yogurt reaches desired level of tartness, then transfer to the fridge for storage.
Notes:
I have found that the finished yogurt will keep for well over a week in the fridge (I've kept it around for over two!). Instead of using yogurt starter each time, you can use about 1/2 cup of a previous batch of yogurt to inoculate the fresh coconut milk for a new batch. Lastly, depending on your coconut milk, sometimes the final product will separate; just shake before using. If the yogurt is too thin for your preference, you can thicken it up by stirring 1 tsp gelatin into 1/2 cup of the warm yogurt, then mixing this into the batch.
