This is actually amazing. If you’re lactose intolerant, vegan, on a dairy free, sugar free/low carb/keto or paleo diet and missing yoghurt, then I have some exciting news for you! You can make your own yoghurt! At home! Seriously!
You don’t need a fancy (expensive) yoghurt maker, weird thickening agents or cultures. All you need is some coconut milk, probiotic capsules (from any chemist), a glass jar and a little bit of time.
A quick side note – it’s a good idea to chill the can of coconut milk in the fridge for a few hours so that the cream separates from the water, otherwise you’ll end up with watery yoghurt.
1 x 400ml can of full fat coconut milk, chilled
1 x probiotic capsule
1. First thing’s first; you’ll want to sterilise your glass jar and lid. To sterilise the jar heat it in the oven at 180ºC for 10 minutes. To sterilise the lid immerse it in a saucepan filled with boiling water for 10 minutes. When done, transfer both onto a clean tea towel using metal tongs and allow to cool. Ahhh, clean.
2. Carefully spoon the thick coconut milk, along with a little bit of the coconut water, from the can into the sterilised and cooled jar. Be careful not to add too much of the coconut water or else the yoghurt will be quite runny.
3. Cut or break open the probiotic capsule and stir the powder into the jar of coconut milk.
4. Secure the lid tightly and leave the jar somewhere warm, either by a window, or in a cooled oven with only the light turned on, for 8 to 24 hours, and let the cultures do their thing. The longer you leave it, the more yoghurty/tangy it will get.
5. Place the jar in the fridge and leave to thicken.
6. Enjoy as is, add some sweetener and/or berries, or pair with some low carb nut cluster granola.