Making your own dairy free yogurt is surprisingly easy and will have far fewer "filler" ingredients than store-bought dairy free yogurt. You only need coconut cream, probiotics, and time!
Ingredients
Coconut cream. I use the canned coconut cream and stick to the thick part of the cream in the can. The thicker the cream, the thicker your yogurt will be. If you want thinner yogurt, add a little bit more of the liquid part into the cream.
Probiotic
There are 100s of probiotic forulas that will work for this, but they have to include lactoacidopholus strains.
I used one of these probiotic capsules with 80 billion strands for one can of coconut cream. It has several species of lactoacidophilus bacteria. Lactoacidohpilus cultures the coconut cream into yogurt.
Method
Preheat the oven to 180 degrees. Pour the coconut cream intoa mason jar and mix in one capsule of probiotic into the yogurt, making sure it is evenly distributed.
Put the mason jar of probiotic coconut cream into the oven and turn the oven off. Let the coconut cream sit in the oven until it totally cools down. The temperature will activate that bacteria which will eat the sugars int he coconut cream and then start culturing into yogurt.
Finding the Right Tang
- More probiotic means more bacteria to culture the cream
- More time means more culturing
Both probiotic and time add to additional tangingess. If you like more tang, add more probiotic and let is sit for longer. If you like less tanginess, add less probiotic and culture it for a shorter period of time.
Getting the right Thickness
There are two things that contribute to the thickness of the yogurt.
- How thick the original coconut cream is
- How much probiotic you add
- How long you let the coconut cream sit and culture
The thicker your coconut cream is, the thicker the end state yogurt will be
The more probiotic and the longer you leave the yogurt to culture, the thicker it will get.
