DIY yummy Coconut Yogurt
What You Need : Glass jars with lids, usually small mason jars are perfect
2 cans (14-ounce) of coconut milk
2 tps of AGAR AGAR FLAKES – available at asian markets and health food stores, or 2 tablespoons of TAPIOCA STARCH – available at most stores and health food stores
4 Probiotic capsules
2 TBS. Pure maple syrup
Makes about a quart of healthy dairy free yogurt
Run the jars through the dishwasher to sterilize or You can warm the oven for about 5 minutes, until it reaches about 100°F, then turn off the heat — leave the light on to help keep the oven warm. Fill the jar(s) with boiling water to sterilize them. Let stand a few minutes, then pour the water out.
Shake the can of coconut milk, open it, and pour it into a medium pot. Whisk until the milk is smooth and uniform.
Now let’s get this yogurt Thick!
With agar agar, sprinkle 1 teaspoon of agar agar flakes into the pot over the coconut milk — but don’t stir! With tapioca starch, scoop out roughly 1/3 cup of the coconut milk and transfer to a bowl with the starch. Whisk this together until the starch is dissolved, then pour back into the pot.
Warm the coconut milk: 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. Cook on low, whisking gently , for 5 to 10 minutes, until the agar agar flakes are fully dissolved or the tapioca starch has thickened the mixture. Then cool the milk until it’s just warm to the touch.
After cooled to a warm, Twist open the probiotic capsule and pour the powdery contents over the milk but not the capsule’s casing.. Whisk to combine.
Add the sugar or maple syrup. Whisk together well. Pour the coconut milk into the sterilized jars, screw on the lids. Place into the oven — turn the oven light on to keep the environment warm. You can also place jars into a dehydrator at 110°F. Leave for 12 to 24 hours without disturbing.
Chill the yogurt: 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. Keep coconut yogurt refrigerated and use within 2 weeks.
For Greek-style yogurt: Fold a cheesecloth so it forms several layers and lay it inside a strainer. Set the strainer over a bowl. Pour the yogurt into the lined strainer. Chill in your refrigerator for a few hours or overnight for even thicker yogurt