Yup, we’re taking our cooking skills to a whole new level. Today, you and I are going to be experimenting with making our very first homemade coconut yogurt! Sounds intimidating, I know. But no need to worry – I’ll provide you with all the tips and tricks to make sure our first take on this goes as smoothly as possible. Don’t forget to check out the notes below the recipe and follow all the instructions carefully. So, shall we begin?
Keto Coconut Yogurt
- Glass jar
- Cheese cloth
- Whisk (preferably plastic)
- Wooden/plastic/ceramic spoon
- 1 can full-fat coconut milk check that it has guar gum
- 2 capsules probiotic (about 20 billion colonies) that doesn't contain PREbiotics
- We will begin by sterilizing the jar, whisk and the spoon by washing them with water and dish soap, then rinsing them off with boiled water. Allow your utensils to cool and dry.
- Shake well, then open a can of coconut milk and pour the contents into your sterilized glass jar.
- Using a whisk, stir your coconut milk to ensure that it's perfectly smooth and creamy.
- Open up your probiotic capsules and empty them into the coconut milk.
- Using wooden/plastic/ceramic/literally anything, other than metal spoon, give your yogurt a stir, making sure that your mixture is well-combined.
- Cover your jar with cheesecloth, folded in several layers. Secure it with a rubber band and leave your yogurt to ferment in a warm place (around 75 F) for 24-48 hours.
- Using a wooden/plastic/ceramic spoon, taste your yoghurt after the first 24 hours and leave it to activate for longer, if it's not tart/thick enough for you. Once you're satisfied with tartness, remove the cheese cloth, cover your jar with a lid and transfer yogurt to refrigerate overnight. This will thicken your coconut yogurt even more.
- Serve your homemade coconut yogurt with some Keto granola, fresh berries or use it in smoothies.
- Yogurt fermentation is a tricky process and there are many factors that can potentially affect it.
- Make sure you follow the instructions for the best results.
- If your yogurt has a strange color/smell/taste, it means that something went wrong during the fermentation process. Do NOT, and I repeat do NOT, consume it in this case.
- Use full-fat coconut milk with guar gum as a thickener.
- Sterilize your equipment before beginning the process.
- Don’t use any metal utilities – metals and probiotics don’t mix well.
- Make sure your probiotics are fresh, capsuled and don’t contain any PREbiotics. Yup, that’s important.
- Make sure your house is warm enough for the yogurt to ferment. 75 F is an ideal temperature.