Creamy Homemade Dairy Free Yogurt
Here is a simple recipe for making thick, creamy, and tangy dairy-free yogurt at home. You will use coconut milk and probiotics.
Equipment
- 1 Medium Saucepan
- 1 Whisk
- 1 Glass Jar with Lid (24 oz)
Ingredients
- 2 cans (13.5 oz each) Full-Fat Coconut Milk
- 1 tsp Agar-Agar Powder
- 1 tbsp Maple Syrup (optional)
- 2 capsules Dairy-Free Probiotics (or 3 tbsp existing dairy-free yogurt)
Instructions
- Chill coconut milk cans overnight. Scoop only the solid cream into a saucepan.
- Whisk in agar-agar powder until smooth.
- Heat over medium, whisking constantly, until it simmers for 1-2 minutes.
- Remove from heat and cool to 110°F (43°C) (warm to the touch).
- Whisk in the contents of the probiotic capsules.
- Pour into a clean glass jar, cover, and incubate in a warm place (like an oven with the light on) for 12-24 hours.
- Transfer the jar to the refrigerator and chill for at least 6 hours, or overnight, to set.
- Stir gently and serve.
Video
Notes
For the creamiest yogurt, it is essential to use full-fat canned coconut milk, as other types will not thicken correctly. Watch the temperature closely. Let the mixture cool to 110°F (43°C) before adding the probiotics. This will keep the cultures alive. You can change the flavor by adjusting the incubation time. A full 24 hours makes a tangier yogurt. If you incubate for 12-18 hours, it will taste milder. For an even thicker, Greek-style consistency, strain the finished yogurt through a cheesecloth. Finally, remember to save a few tablespoons of your finished yogurt to act as the starter for your next batch.