Thin From Within Coconut Yogurt
makes about 5 cups
- 3 (14-ounce) cans full-fat coconut milk
- 1 tablespoon grass-fed gelatin
- 1 to 2 tablespoons raw honey or pure maple syrup, depending on how sweet you like it
- 1⁄4 teaspoon yogurt starter (available at your local health food store or online)
- In a saucepan, heat the coconut milk over medium heat until it registers 180 degrees F on a candy thermometer.
- In a small bowl, dissolve the gelatin in a small amount of water. Whisk in a few tablespoons of the hot coconut milk, then pour this mixture into the pan with the coconut milk. Remove from the heat and
thoroughly mix in your sweetener of choice.
- Cover and let cool to 95 degrees to 100 degrees F. Transfer half the
yogurt mixture to a bowl and stir in the yogurt starter.
- Add the remaining yogurt mixture and mix well. Pour the yogurt mixture into sterilized 1⁄2- or 1-pint mason jars or other containers.
- Cover and set aside to ferment at 105o to 115oF— this can be done if you put the jars in the oven and turn the light on (leave the oven itself off).
- Ferment the yogurt for up to 24 hours. Taste the yogurt and see how you like it after 7 hours. When it tastes tangy enough for you, give it a stir and transfer the yogurt to the fridge. (Note that the yogurt will not
thicken until it’s been refrigerated for a few hours.)
- Store in the fridge for up to 8 months.