Farm to Table Cultured Dairy + Cheese Making

Coconut Yogurt

3 1/2 c coconut milk
2 tsp agar agar flakes
4 probiotic capsules
  • 1 glass quart jar
This is a great, vegan version of homemade yogurt.
Sterilize a quart jar.
Pour the coconut milk into a saucepan. Whisk until the milk is smooth and uniform.
Add the agar agar, sprinkle into the pot over the coconut milk — but don’t stir!
Place the pan on the stove over medium heat and warm until the coconut milk starts to simmer. (The agar agar will also start to melt together.) Whisk the milk and turn down the heat to low. Continue cooking on low, whisking occasionally, for 5 to 10 minutes, until the agar agar flakes are fully dissolved.
Then cool the milk until it's just warm to the touch, about 100°F.
Add the contents of the probiotic capsules. Whisk to combine.
Pour the coconut milk into the sterilized jar and screw on the lid. Place into the oven — turn the oven light on to keep the environment warm. Alternatively, use a yogurt maker or place into a dehydrator at 110°F. Leave for 12 to 24 hours without disturbing. The longer you leave it, the more sour the yogurt will be.
Place the set yogurt into the fridge and chill for at least 6 hours. The yogurt will become thicker as it chills. After this stage, you might find that the mixture has separated with a yellowish, translucent layer at the bottom and a thicker white layer on top. Stir to recombine or scoop off the top layer for thicker coconut yogurt.
source: The Kitchn
Alternatively, the probiotic capsules can be subbed for 4 Tbs of coconut yogurt. Add 2 Tbs of maple syrup if desired.

no common allergens