Making Your Own Coconut Yogurt

While I tend to drink all kinds of milk, I have a natural tendency to find an alternative to cow’s milk when I can. I don’t have any aversion to cow’s milk, I just began to question why we drink so much of it and why pediatricians push it unto parents and children so much when, after trying to force my son to drink it for months, his nutritionist calmly stated: “cow’s milk is for baby cows.” And there you have it. We can drink any kind of milk we want to—without fear of failing as a parent—because we are not bovine in nature. Which is why I love the creamy, tangy consistency of coconut yogurt, which is easy and economical to make at home.

yogurt-copy

Coconut Milk and Yogurt Recipe

Ingredients

  • 1 cup shredded coconut
  • 1 cup water
  • 2 probiotic capsules
  • 2 teaspoons agar powder (thickening agent)
  • mason jars with lids

Instructions

To begin with, you can buy already made coconut milk. If you would like to make your own coconut milk, the recipe is ridiculously easy: put 1 cup of shredded coconut (I prefer unsweetened, but you can also use sweetened) and 1 cup of spring or well water into the Baby Bullet Batch Bowl. Blend until the mixture appears to be a bright white, just like milk. You can use cheesecloth to strain it when you are finished, but that step really isn’t necessary.

  1. Once you are ready to make your coconut yogurt, put ½ cup of coconut milk into a saucepan and whisk in the agar powder.
  2. Heat over low/medium heat until the mixture is thickened a bit (about 5-8 minutes). Allow milk to cool for about 15-20 minutes, or until it is just barely warm to the touch, which is about 70 degrees if you are using a thermometer.
  3. Next, open your probiotic capsules and whisk the powder into the coconut milk mixture. Pour into jars and cover. Set jars in the oven (with only the light on for warmth) for about 12-14 hours, or until desired consistency is reached. In fact, you can leave this in the oven for up to 24 hours, if you like your yogurt very thick.
  4. Once finished, refrigerate and enjoy within two weeks time!

Admittedly, the process does take a bit of time, but it is well worth it in the end. You can save money and enjoy that satisfaction that comes with creating something of your own and consuming foods that are free of chemicals and additives.

Comments

comments

About Becky Jha

Born and raised in rural Connecticut , Becky DeMattia-Jha attended Salve Regina University in Newport, RI, and has her M.Ed. She has been teaching high school English for 15 years and currently resides in Massachusetts with her husband, their two children, and their German Shepherd. She spends her precious summer vacations indulging in passions other than literature: serving as a lactation peer coach, practicing herbal medicine, organic gardening, making natural cleansers and cosmetics, and preparing quick and easy organic recipes for her family. She hopes to share her efficient, chemical-free, eco-conscious, frugal, and simplistic homemaking and homesteading tips with you.

Leave a Reply