I’ve been itching to try this yogurt recipe since I found packets of non-dairy yogurt starter at my local natural foods store. You can use whatever milk you choose for this recipe but keep in mind that the taste and texture may be different.
- 2 (14 oz) cans coconut milk
- 2 tbsp tapioca flour
- 1 packet non-dairy yogurt starter or 4 tbsp store-bought coconut yogurt
- 1 tbsp agave nectar, optional
- If you’re going to store the yogurt in glass jars sterilize them first by pouring boiling water in them and letting them sit for 5 minutes. Pour the water out and you’re all set.
- Turn the oven light on and heat the oven to about 100° F, then turn off the heat.
- Shake the cans of coconut milk before opening. In a medium saucepan, whisk together the two cans of coconut milk until smooth.
- Remove about 1/3 cup of the milk from the pan and add to the tapioca flour. Whisk until the mixture is smooth, then pour it back into the pan and whisk to incorporate.
- Warm the coconut milk over medium heat until it starts to simmer. Turn the heat down to low and cook for 5 to 10 minutes, whisking occasionally. Once the mixture has thickened remove from the heat and let cool to approximately 100° F (it should be warm to the touch).
- Once the milk has cooled add the yogurt starter and the sweetener and whisk to combine.
- Pour the yogurt into the jar(s) and set in the oven. You can also use a yogurt maker if you have one. Let the yogurt sit for 12 to 24 hours, then cool in the refrigerator for at least 6 hours.
After sitting for about 12 hours my yogurt tasted pretty coconut-y and sweet. For tangier yogurt you can let it sit in the oven longer. I added blueberry puree to one of the jars just to mix things up and it’s really good.
Source: Adapted from the kitchn