Friends, I made yogurt! Coconut yogurt to be exact.
And if I can make yogurt, you can make yogurt – promise. Let’s do this!
There are no fancy tricks or expensive equipment involved here. Just 2 simple ingredients required!
All you need is coconut milk and probiotic capsules, which (if you’re like me) you probably have in your pantry right now. Score!
This is a 3-step process:
1) Empty coconut milk into a clean glass jar or bowl.
2) Top with probiotic and stir.
3) Cover with cheesecloth and wait.
That’s it! Seriously – it doesn’t get any easier than this. And the result is phenomenal!
I’m sure you’re thinking, “How good can homemade yogurt be?” Trust me, I’ve tried all the store-bought coconut yogurts and this by far is the best!
It’s creamy (almost like Greek yogurt!), rich, and tangy – just like the “real” thing.
Once your yogurt has activated (24-48 hours), simply refrigerate to thicken / cool and then enjoy!
I prefer my yogurt plain, but it is also delicious with maple syrup, lemon, vanilla, or fruit. For serving, I made some of my fruit compote and added some chia seeds to thicken and WOW – it was amazing with the yogurt. Dream big, friends! Just about any flavor combination works here.
I hope you all LOVE this yogurt! It’s:
Thick
Creamy
Coconutty
Probiotic-rich
Gut-healthy
Versatile
Easy to make
& SO delicious!
This would make the perfect satisfying snack or breakfast. I like serving mine with some banana, fresh fruit, and a sprinkle of Classic Granola or Sea Salt Dark Chocolate Granola and hemp seeds for added protein and fiber! Talk about an amazing plant-based treat.
This yogurt would also be delicious on top of things like my Life-Changing Banana Pancakes, Best Vegan GF Waffles, Peanut Butter and Jelly Muffins, 1-Bowl Banana Bread, and more! And I put it to good use in upcoming recipes, so stay tuned!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag your yogurt creations #minimalistbaker on Instagram so we can see. Cheers, friends!
Recipe updated 7/24/17 to reflect another round of testing and troubleshooting. Switched recommendation of light coconut milk to full fat! Other considerations:
- Please make sure your probiotic is high quality and does not contain PREbiotics.
- The combination I have had the most success with: 1 can 365 Whole Foods Full Fat Coconut Milk + 2 Renew Life 50 billion probiotic capsules.
- I have not tested this recipe in a yogurt maker or with a yogurt starter/culture. So if you try them this way, let me know how it goes in the comments!
- It’s important that you follow the recommendations of coconut milk brands I mention, otherwise I can’t guarantee good results. I believe Whole Foods 365 brand works so well because the flavor and consistency are nearly perfect. It does contain guar gum, which may be why it helps create smooth texture and prevents separation. Brands that do not contain guar gum are more likely to have some separation.
- If you have separation, that’s OK! Either stir it in, or put it in the refrigerator separated, then scoop off the creamy top layer.
- If your yogurt takes on weird colors or odd smells, something has gone wrong. This never happened to me, but it can. If this happens, throw it out! It should taste tangy, but not spoiled.
- If you made this recipe with good results and you tried other brands / methods, please leave a rating and share any tips or tricks that might be useful to other readers!
- I have not tested this recipe with any other non-dairy milks and have no further recommendations besides full-fat coconut milk.
- Lastly, if you want to thicken your yogurt even more, place two layers of cheesecloth over a fine mesh strainer set over a large mixing bowl and carefully pour in your yogurt. Then loosely cover the top (with a lid or plastic wrap), and refrigerate / let drain for several hours (draining liquid as needed) until desired thickness is reached!
Easy 2-Ingredient Coconut Yogurt
Ingredients
YOGURT
- 1 (14-ounce) can full fat coconut milk* (organic when possible, see below for brand recommendations // or sub light for thinner yogurt)
- 2 capsules vegan-friendly probiotic* (they need to be capsules, not pills, which have to be crushed, see below for recommendations // capsules can be easily opened and emptied)
ADD-INS optional
- Maple syrup, stevia, or agave nectar for sweetening
- Vanilla extract or vanilla bean powder
- Fruit or Fruit Compote
Instructions
- SEE NOTES ABOVE FOR MORE TIPS! It’s important to select a coconut milk that’s creamy and smooth (not grainy or clumpy) to ensure that the yogurt is creamy and smooth. Our favorite brands are: Savoy Coconut Cream, Aroy-D Coconut Milk, and Whole Foods 365 full fat (BPA-free). Native Forest Full Fat (BPA-free) isn’t as creamy, but it still makes tasty yogurt. We would not recommend Trader Joe’s (BPA-free), which was recently reformulated and is now chunky/grainy.
- Shake your coconut milk well. Then open and pour into a clean, sterilized, dry glass jar or bowl. You can easily sterilize clean jars by rinsing throughly with boiling water and letting dry completely. Just let them cool back down to room temperature before adding ingredients. For jars, I like this one from Weck. Sometimes the coconut milk is separated, so after adding it to the jar, I stir with a whisk to get it completely smooth.
- Empty your probiotic capsules (see brand recommendations below) into the yogurt and (important:) use a wooden or plastic spoon to stir, not metal, as a metal spoon can react negatively with the probiotics. Stir until creamy and smooth, pushing the probiotic up against the side with your spoon to evenly disperse.
- Cover the mixture with cheesecloth (or a very thin, clean dish towel – something that lets air in but keeps bugs out) and secure with a rubber band.
- Let the yogurt activate for at least 24 hours and up to 48 hours (sometimes longer – 48 hours is my sweet spot for thickness and tang) in a warm place. The longer it rests, the tangier the yogurt will become. In warmer climates and summer it’s easy to make yogurt if your house is warm (75 degrees F / 23 C and above). But in cooler climates or seasons, place the yogurt in the oven with the light on (do not turn on the oven), where it should have the right amount of heat to activate.
- That’s it! Once the yogurt has reached the right amount of tanginess and thickness for your liking (be sure to sample with a wooden spoon), cover securely with a lid and refrigerate until cold. Refrigerating will also thicken the yogurt even more, almost to a Greek yogurt consistency (depending on the brand of coconut milk you used)! For even thicker yogurt, line a fine mesh strainer with two layers of cheesecloth and set over a mixing bowl. Pour in the yogurt, then loosely cover with a lid or plastic wrap and let rest in the refrigerator overnight or for 12+ hours. It should thicken up quite a bit more.
- You have coconut yogurt (!!), which can be enjoyed plain as I prefer it, with fruit, or even with Fruit Compote. You can also add a bit of sweetener or flavor at this point, such as maple syrup and/or vanilla extract.
- Store covered in the refrigerator for several days (mine kept for 7 days). You’ll know it’s gone bad when the smell is off-putting or there is mold.
Video
Notes
*Nutrition information is a rough estimate calculated without add-ins or sweeteners, using full fat coconut milk.
*Method heavily adapted from the amazing Laura Miller.
*Recipe updated 7/24/17 after another round of testing and troubleshooting!
* Recipe makes 1 1/2 cups yogurt.
Traci says
I am hoping to use my Instant Pot on the yogurt setting to make this, but that requires that I leave the mixture in the metal pot. Will the metal cause issues in the fermentation process?
Hi Traci, we haven’t tried that, but we wouldn’t think it would be an issue since it has a yogurt setting on it?
Priya718 says
I have made cow’s milk yogurt in the instant pot in glass jars (without the lids) placed into the pot with 1-2 inches of water. Place on yogurt setting. Easy to then just put the jars in the fridge to cool when done. Now I’m trying to be vegan so maybe I’ll try with this recipe.
marcelo soto says
Hi there, Thank you for this marvelous recipe. My coconut yoghurt turned out delicious.
Question. Now that I have my first batch of yoghurt, can i use some of this as a starter for my next batch? (Instead of probiotics caps).
Cheers
Marcelo
Hi Marcelo, we’re so glad it worked well! We tested that idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!
Beth says
Hey – looking forward to trying this.. It’s taken me ages to get around to getting the probiotic caps (gave almost a full bottle away about 6 months ago – d’oh!). I read some comments and see that prebiotic needs avoiding.. How do I know if my probiotic contains this? It’s ‘acidophilus with pectin’, from Holland and Barratt…?
Hi Beth, prebiotics are often called “inulin” or “fructooligosaccharides”. We recommend checking the ingredient label for these terms. Hope that helps!
Holly beck Beck says
I am looking forward to using Your coconut yoghurt recipe BUT i really hate the “One Kings Lane” add that is always in the middle of the recipe. It keeps me from taking an effective screen shot. This add does not have a place to click to get rid of it, even if it did the next add might pop up too quickly. I hope this is an adjustable problem- if not I will still continue using your site.
THANK YOU for sharing your knowledge.
Holly Beck
Ah, sorry Holly! Those ads are served based on things you’ve been searching or regional campaigns so we don’t have control over what ads pop up.
McDonna says
Hi Holly – You’re right, those pop-up ads can be incredibly intrusive and annoying! Have you thought of clearing your cache and deleting your browser cookies? That can refresh your device and either eliminate or cut way, way down on those pop-ups! Just a thought.
Melissa Goodwin says
Thank you for your guidance in making coconut yogurt. I just wondered what the difference is between coconut milk and coconut cream and if they are interchangeable for this recipe.
Hi Melissa, coconut milk has more water added, while coconut cream is thicker. You can use either, depending on the consistency you are hoping for. Hope that helps!
Anita Sweet says
I made this and put in my oven with light on. I noticed after12 Hours that there was a separation it took place and a good inch and a half of clear liquid at the bottom. I decided to start that in which did not work out for me it’s still liquidy however, I wonder if I had a left it alone for another 24 hours and then put it in the refrigerator that I could’ve scooped off the top and had some Greek yogurt. My never thickened, but it taste good it’s more like Kefir. I wasn’t near a store with any of the brands you had and I noticed that my ingredients was coconut, water, Guar gum. Maybe it was the water that messed up my batch? Do you think that even though it’s liquidy that it still OK to use it my smoothie? It’s nice and tart and has a coconut taste. Thank you.
Hi Anita, it could be that your coconut milk had more water in it. It should still be fine to use in smoothies! Here are our favorite brands: Our favorite brands are: Savoy Coconut Cream, Aroy-D Coconut Milk, and Whole Foods 365 full fat (BPA-free). Hope that helps!
Marnie says
Hi there!
I am wanting to make this and i have probiotics but in white sachets. Do i need to use two?
Thanks,
Marnie
Hi Marnie, since probiotics differ in their content of beneficial bacteria per weight of the powder, it is best to compare the CFUs of bacteria. For 1 batch of yogurt, we used 100 CFU of a probiotic blend that contained both bifidobacteria and lactobacillus species. Hope that helps!
REBECCA S BENDELE says
I made the coconut yogurt using my Anova Sous Vide. The recipe on the website said to set at 110 degrees for 12 hours. I think mine went about 13 hours.
It is in the fridge now.
Anyone elso use a Sous Vide?
Kiomi Tucker says
I would love to hear how yours turned out with the sound vide. Considering trying this this weekend
Thanks!
Eddy Ulrich says
Hi.
Can this be made with home made coconut milk?
Ive tried it and it did not thicken at all, I don’t know if its my milk or the probiotic – there is no prebiotics in the probiotic capsules I bought so I dont think it’s that.
Thank you
I’ve tried it and it didn’t work so well. But if you try it let us know how it goes!
Eddy Ulrich says
I have tried now twice and it was a disaster. I wonder if warming the milk first will make a difference.
Have you tried that?
So strange. I haven’t tried warming the milk but that may help? What do you mean by it was a disaster? What brands of coconut milk / probiotic are you using?
Jill Anderson says
Hi Dana, I made this a second time following your directions and ingredients exactly, using 365
365 Whole Foods Full Fat Coconut Milk + 2 Renew Life 50 billion probiotic capsules. I left it in the oven with light on for almost 48 hours, and then strained it to get a thicker consistency as it was a bit runny the first time. A LOT of liquid drained off and I’m left with about 1/2 cup of a thick paste-like substance. Geez, what’s the problem here? I’m feeling daunted and not sure I want to try a third time.
So strange! Perhaps the coconut milk had lower fat percentage than usual? One option is saving some of the liquid next time and stirring it back in until you get the consistency you’re looking for? Sorry for the frustration! We haven’t had this issue.
sandra c chamness says
This yogurt is absolutely fantastic!!! I love it! I do have a question though. What is wrong with using probiotics that have some prebiotics included. Will it make the yogurt fail? I have a large bottle of probiotics that I just bought and it does have two prebiotics included.
Hi Sandra, we have found it makes the yogurt spoil.
Kim says
I just realized my probiotic contains prebiotic? Will it ruin this? Did I just waste a can of coconut milk??
We haven’t had success with probiotics that contain prebiotics, but let us know how it goes! It’s possible that it would still work.
Brittany Walker says
Hey! I got the stuff to make this but I had a quick question: I purchased the vegan probiotics that have to be refrigerated. So it is ok to leave them in the coconut milk on the counter? They will survive at that temperature? Thanks!
Hi Brittany, we only recommend leaving on the counter during the fermentation time. Then transfer to the fridge. Hope that helps!
Gail earl says
I have watched your video. I would like to know what size is the Weck jar that you use so i can order one to try your yogurt recipe. Thank you.
Gail
Hi Gail, we used this size Weck jar. Hope that helps!
Hilary Kimball says
Once the yogurt is made, can I continue to make more yogurt using a small amount of the original one as my culture?
Hi Hilary, we tested this idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!
Carol Melly says
Made it twice and first time was a flop as we used the wrong coconut milk and the wrong probiotic. made it the second time with the correct items and it was delicious but a bit runny. Making again now trying the airfryer on dehydrate at 105 degrees hoping it will work. Is that too hot or should it be fine?
Also I read a few places that homemade yogurt needs sugar added to keep the probitocs alive. Is that true or is there enough sugar in the coconut milk without adding additional sugar. Will the probitioc stay alive for the 7-10 days after the yogurt is made so one gets the benifit for good gut health? Thanks!!
Hi Carol, 105 degrees is likely too hot. It may spoil. We find that the coconut milk has enough natural sugar to feed the probiotics. And yes, the probiotics should still be active after 7-10 days.
Carol Melly says
Thanks. I did try the air fryer at 105 and it did work but the top got a skin but it tasted good. I borrowed a yogurt maker and it came out perfect with no skin. Also i made a batch with stop and shop organic coconut milk and it came out very good. As good as savoy, if not even better:) I live in Boston and its pretty cold here so house temp is about 68. I am afraid oven with light on may not be warm enough. Maybe I should just buy a yogurt maker and brew it in that. Can I do this same recipe with grassfed milk or do I need to heat the milk? Thanks so much.
Hi Carol, thanks for the update! A yogurt maker is a great alternative if you aren’t able to get the right temperature in your kitchen. We haven’t made yogurt with grass-fed milk and aren’t sure how to modify for that.
Trini Tambu says
Hi Dana, can I use this recipe with Oatly too?
We haven’t tried that, but have a feeling it wouldn’t thicken as well. Let us know if you give it a try!
Ashleigh Maude says
Hi Dana, I just made this yogurt and I think it’s turned out ok as tastes fine but it’s a little thinner than I wanted. I will try the mesh strainer maybe next time. My question is, does it matter which strength of probiotics you use? I know that your ‘go to’ is 50 billion and you use two capsules. Does this mean if I have 20 billion capsules I should be using 5? I used 4 in the first batch so only 80 million altogether and I’m wondering why it didn’t work perfectly. It would be lovely to get thick yoghurt without having to use the strainer!
Also, could I use coconut cream instead? Have you tried this? Just thinking it could help with thickness…
Hi Ashleigh, 5 capsules of 20 billion would be a good idea. Otherwise, the coconut cream idea should work too!
Ashley Bellew says
My yogurt is tangy and taste great but didn’t thicken at all. I’ve tried chilling it. I watched the video and your milk looks much thicker. Mine is more liquid. It’s pure coconut milk.
Hi Ashley, you can try placing two layers of cheesecloth over a fine mesh strainer set over a large mixing bowl and carefully pour in your yogurt. Then loosely cover the top (with a lid or plastic wrap), and refrigerate / let drain for several hours (draining liquid as needed) until desired thickness is reached!
Suzanne Germain says
Sorry it took so long to get back to you. I had a medical emergency. Thank you for your response. As it happens I did not corrupt the yoghurt afterall by stirring it. It worked out beautifully! I think the skin on top may have been due to the fact that I perhaps had not stirred in the probiotic properly. The skin did not come back after stirring. Another question if I may, have you ever tried only using one probiotic capsule.
Hi Suzanne, sorry to hear about your medical emergency! Hope you feel better soon! We have not tried this recipe with just 1 capsule.
Martina says
Hi Dana,
Thanks very much for the recipe, I cannot wait to give it a try! One question. I have a yoghurt making machine where I make normal cows milk yoghurt for my kids. What it does is that it warms the milk with probiotics to a certain temperature and after 8 hours you switch it off and it’s done. What do you think? Could that also work? Maybe speeding up the process? Thank you!
Hmm, perhaps! We’ve never tried it. But let us know if you do!
Judy says
I forgot and whisked with a metal whisk after the probiotic was in the coconut milk. Do I dump and try a new batch?
See what happens! And next time use wood or plastic :D
Susana says
Hi,
First off, I made this recipe and it came out great. And I need to know how much is “1 of 6 quarter-cup servings” in grams? I don’t understand this measurement for a serving.
Hi Susana, unfortunately, we do not have a measurement for 1 serving in grams. We approximated that the full recipe would make about 6 servings total with each being about 1/4 cup.
Pamela says
I cup is approximately 230 grams. So 1/4 cup would be 57.5 grams.
Yvonne says
Hi Dana,
May I know if this will work with the homemade coconut milk recipe you have on your website or only canned coconut milk?
Thanks
So far we’ve only had good success with canned! But if you try homemade let us know.
Dawn says
Hi! I have probiotics here that I take every day, but these ones lave L-Glutamine in them too…. do you think that would be an issue?! Thanks so much!
We aren’t sure, Dawn! Let us know if you give it a try!
e says
I just made one batch from my canned coconut, and I am waiting for results! One question…..is there a way to make this yogurt from homemade sesame tahina milk?
Hi there, we have not tried that and aren’t sure! But let us know if you do some experimenting!
Suzanne Germain says
I made the yoghurt and tested it after about 25 hours. It had a sort of a skin on it. It was not tangy enough for me so I decided to let it stand longer. However, I stirred the yoghurt before replacing the cheescloth. Have I corrupted the ferment? Love your video. It is so easy to follow and I learnt a lot about the various coconut creams/milks even though here in Australia we have different brands.
Hmm, I don’t think so as long as the spoon you stirred with wasn’t metal.
Suzanne says
I checked my yoghurt after 24 hours and it had a sort of skin on the top. It was nice and thick but not tangy enough for me so I stirred it with a wooden spoon and replaced the cheesecloth. Is that okay to stir it or have a corrupted the fermentation? Would appreciate your advice.
You shouldn’t have corrupted the fermentation. A skin on top does sound odd. What brands of coconut milk / probiotic did you use?
Karla says
So I made the yogurt in my yogurt maker. It separated do before going into fridge, I mixed it. When it cooled I had a hard thick surface and a little liquid beneath. It was like frozen coconut oil. Smelled lovely and sweet.
I allowed it to get to room temperature and tried blending it.
Have you ever churned butter from cream before? Well, that’s what I had – churned coconut oil with probiotics. What the heck did I do?!! I only had Trader Joes but I didn’t care if it turned out grainy.
Hi Karla! The issue with Trader Joe’s coconut milk and cream is that it is rather oily and clumpy, which is likely why it turned out that way. I’m not sure what to do with this batch. But next time try buying a coconut milk that’s sourced from Thailand (see the recipe for our top picks) for better results!
Lana says
Hello. I recently made this yogurt . I followed the recipe 100% and it did not work. It got spoiled instead. Any idea why it happened? I bought 365 milk and the same probiotic.
Hi Lana, did you sterilize the equipment? Was the room temp warm enough? We would recommend watching this video for even more troubleshooting tips. Hope that helps!
Daniele Cox says
I just checked my vegan coconut yogurt after it cultured for 36 hours with the light on in the oven. It worked perfectly! Thank you!
One thing, I had The brand THAI kitchen unsweetened coconut milk (I had at home already) and it worked great. It’s super creamy, not grainy at all. So happy!
Wonderful! Thanks for sharing, Daniele!
Daniele Cox says
The yogurt has been refrigerated for 12 hours. It’s super thick and creamy (almost Greek Yogurt consistency) It does smell and taste yeasty, as if it fermented too much maybe?!
The consistency is perfect though. Is it normal to smell and taste yeasty/tangy?
I sterilized everything and used plastic spoon since I didn’t have a small wooden spoon. I also used two vegetarian acidophilus capsules. Let me know what you think.
If it’s ok to eat, after adding sugar and flavor will the tangy flavor/smell be lessen?
Hi Daniele! As for the tang, it may have just fermented a bit too long for your liking? Next time try 12 hours shorter?
Robin says
Joined with all in appreciation for such amazing efforts/results .. thank you!!
I promised & just now updating again.
My prior attempts with hemp milk & the suggested brand coconut milk produced results similar to kefir. I buy good quality probiotics, tho my next purchase will be Dana’s suggested brand for this recipe.
+++ Blessings all, Robin
Thanks for your kind words, Robin!
Mika says
I just added vanilla before fermenting and I’m guessing I botched it. Anyone have thoughts of what I can do with the mixture now? Maybe just refrigerate and use for shakes?
Thanks,
Mika
Hi Mika, refrigerating and adding to shakes sounds like a great idea!
Becky says
So excited to try this! When you say creamy coconut milk, do you mean one that has guar gum added to it? Thanks!
Not necessarily. But we would recommend watching this video for even more troubleshooting tips!
Kendra says
I was just wondering if after the yogurt is made, it still reacts to metal? Like if I eat it with a metal spoon, or use it in a recipe in the blender which has metal blades?
Hi Kendra, it’s not a problem once it has already fermented. Hope that helps!
Meredy says
Thank you so much for all the time, energy, and effort you put into testing and perfecting your recipes! I made this as noted with Arroy_D and Jarrow vegan probiotics (no prebiotics) and the texture is perfection and so is the flavor. However, it smells slightly of eggs. Is this normal or something to be concerned about? Please and thank you for your advice and input!! Love what you do.
Hi Meredy, thanks so much for your sweet note! Hmm, it does sound like something might be off. Is it possible that something went awry with the sterilization process or the probiotics weren’t active?
Meredy says
Hello, thanks for your response. My guess is that I did not properly sterilize the jar because the probiotics were fresh and are refrigerated. Also, I think the ambient temperature may not have been warm enough. I’ll give it another go round after I buy more coconut milk from the local Asian market. Thanks again!
Wishing you success next time! Let us know how it goes!
Wendy says
I made this yogurt and it tasted great! The only probiotics I had on hand were very high quality, but included prebiotics. Is it harmful to use a probiotic with prebiotics? Please help me understand. I don’t know anything about making yogurt. Thank you so much!!
Hi Wendy, we find that when using prebiotics, the yogurt tends to get moldy/smell funky. But that’s great to hear it worked for you!
Sarah Ellis says
Once I’ve made the initial batch of coconut yogurt, can I just save a few tablespoons to use as a starter for the next batch instead of using more probiotics?
Hi Sarah, we tested this idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!
Jeremey says
I have made a few batches, using 2 table spoons of store bought coconut yoghurt, mixed with 2 cans of coconut cream. I tried using the yoghurt I made to start new batches which worked a few times but each subsequent batch was a little worse. But the temperature here hasn’t been that great. I just purchased a yoghurt maker from Ali express that can go down to 25° C so am trying that for the first time. If successful I’ll post the results. I’ve always used a sealed container, what is the purpose of the cheese cloth?
The cheesecloth allows air in but keeps dust / bugs / bad bacteria out.
Abby says
Hi Dana! Can you update the link for the Weck Jar? It seems Weck are doing a website update and the link no longer works! Thanks!
Thanks for pointing that out, Abby! This one is similar.
Kathy Van Pelt says
Have you made yogurt from cashew milk? In an Instant Pot?
We haven’t! If you give it a try, we would love to hear how it goes!
Robin says
As I promised an update after my recipe attempt with hemp milk.
After 2 days, I uncovered & it smelled lovely like vanilla (as unsweetened vanilla hemp milk used). The mixture was thin & without tasting I put in frig. Many hours later, the mixture was still thin & I tasted one teaspoon. The kefir form was possibly okay & no tum problem yet, but I decided to throw away.
My next try will be using coconut milk & following the exact recipe .. then I will start again with experimenting with hemp milk.
:-)
Janie says
How did it go with making coconut milk yogurt?
Jane Wilder-O'Connor says
Yay! I watched your video tutorial which resolved the issues I was having: using the wrong coconut milk and a probiotic that included a prebiotic. I used my Yogourmet yogurt maker. Perfectly tangy in 24 hours! Yumyumyum! Thank you for all your troubleshooting.
Lovely! Thanks Jane!!
Robin says
Thanks always for such healthy, incredible recipes & too for beautiful photography.
I am in the middle of this recipe .. tho I didn’t re-read such simple recipe & goofed in stirring with metal fork. I sooo enjoy coconut oil/ items. Tho, trying with hemp milk since it suites me best. I will update in a couple days :)
Dawn Beebe says
Grateful to have found a low-cost option for coconut yogurt. I used the Whole Foods 365 brand coconut milk and Flora, Udo’s Choice, Adult’s Probiotic, 60 Capsules also found at Whole Foods for like $18, which is cheap for probiotics.
I followed the recipe exactly and it turned out great. I left it out for a full 48 hours, and stirred and tasted at that point. It tasted great, but was very watery. I put it in the fridge overnight and it was regular yogurt texture the next day. Office co-workers were raving about it!
Wonderful! Thanks, Dawn!
Morgan Esperance says
Can you use the coconut yogurt to make more coconut yogurt instead of using the capsules?
Hi Morgan, we tested this idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!
Rae says
I love this recipe and I make it very often. I use the same suggested brands; however; twice now it came out lumpy and when stirred it became runny. First time it happen it was summer and pretty hot, so I thought it was related to that. That was not the case the second time. Do you have any suggestions on what my have gone wrong? .
Thanks!
Hmm, we wonder if it may have been due to natural variation in the coconut milk? Or perhaps your probiotics have lost some of their potency? Better luck next time!
Simone says
Absolutely delicious. And indeed super easy. I’m allergic to dairy and been missing a tangy creamy yogurt badly. Found it here. I noticed it’s thickening still after I put in the fridge on Sunday night (it’s 3 days later). The shelf life is rather short because it’s just so delicious. Next round I’ll try with double the ingredients for a larger batch.
So glad you enjoy it, Simone! Thanks so much for the lovely review! xo
Meri says
Hi there – I am in the midst of trying this recipe. I used the Probiotic brand you mentioned and full fat coconut milk from the brand Thai Kitchen. I did half the batch size, using 7oz of coconut milk and 1 Probiotic capsule. I made this on Sunday afternoon and let it sit on my counter it is now Tuesday morning. I live in Florida, so my house is 75 degree+ (as you noted for the temperature environment). I just put the mixture in the fridge but I did notice when I put my nose up to the cheesecloth to smell the mixture that it smells like raw egg. Should I toss this, or does it smell like this until you put it in the fridge to thicken and chill?
Thank you,
Meri
If it smells like a raw egg that’s a bad sign. Better safe than sorry – don’t eat it. I’m wondering if something went awry with the sterilization process? Also, Thai Kitchen isn’t our preferred brand so that may be it as well. Let us know – happy to help troubleshoot!
Ruthlyn says
The thai kitchen brand is mentioned about as one of the preferred brands. Is that incorrect?
Ah, I see. Since posting this recipe we’ve retested coconut milks and our favorites no longer include Thai Kitchen. We found the formulation to be too inconsistent – sometimes it would work, sometimes it wouldn’t. If you can, watch the latest coconut yogurt video to see ALL of our recommendations, tips, and tricks! We’ve also updated our top three favorites in the recipe. Sorry for any confusion!
Doreen says
Favour was great, but my coconut yogurt was runny both times I tried making it. I put it in the oven for 48 hours to culture both times and used the Renew Life probiotic as suggested. Any suggestions?
Hi Doreen! Did you try the thickening steps in the troubleshooting notes?
Jeannie says
Do you refrigerate the Coconut milk? Do you only take off the cream? Or do you use the whole can of coconut milk/cream?
thanks
Jeannie Williams
You use the whole can. No need to refrigerate beforehand.
Karoll says
What if the coconut milk has been refrigerated before starting the process? Will it still work or should I wait for the coconut milk to come up to room temperature first before starting the yogurt making process?
We don’t think it will make much difference, but you may want to let it come to room temperature for best results!
Christa Haeussler says
A delicious and simple way to make yogurt!!! This is perfect for my Keto diet! I am allergic to dairy so to find a delicious alternative was GREAT! Just follow the exact recipe to get wonderful results!
Yay! Thanks for sharing, Christa!
Magdalena Zadikov says
Hi. I tried making coconut yogurt using a Yogourmet yogurt maker. I added a starter I had used with dairy yogurt in the past. After 24 hours the batch was still liquid but smelled like it was fermenting. After 48 hours it resembled Kefir. And the cream on top was fermented and delicious.
I’ll try it your way next time.
Sia says
Eating my homemade coconut yogurt right now…it’s out of this world experience! So grateful for people like you, Dana, who make it possible!
It’s better than any storebought brands, it’s better than dairy! IN LOVE!
Forever grateful!
Lovely! Thanks for sharing, Sia!
Kimberlynn Myers says
I found that dairy was bad. I ate whole milk plain yogurt then I had mucus in my mouth and started feeling sick ? No more dairy for me. I can’t wait to make dairy free coconut milk Yogurt! Thanks ?? so much!
Paul says
Thank you so much for providing detailed instructions and videos.
We have just purchased a Thermomix TM6, which can be used to make Yoghurt.
I want to try cutting out dairy so you recipe might be perfect as a replacement for Greek yoghurt.
I will let you know how the coconut yoghurt tastes once we have made it.
Best wishes to you and your family, and thank you for creating such a great website.
Thanks so much for your kind words, Paul! Enjoy!
Sia says
I’m in the process of making this coconut yogurt with Jarrow probiotics capsules, and while looking up some details found a post by a blogger, who wrote the same steps as yours. I’d say it was copied and changed a little bit. But anyone can tell that yours and hers are the same. I know I can’t attach a link to her page, but you might want to contact her to see if she might as well add a link to your recipe, since clearly it was taken from your blog. It’s called Julies lifestyle homemade coconut yogurt keto granola bowl.
Can’t wait to try my yogurt in 48 hours <3 thank you for writing this recipe!
Thanks for sharing, Sia! That’s helpful – we’ll check it out. And also glad you enjoyed the yogurt!
Michelle says
I confirm…I went on her blog and this is borderline plagiarism
Meredith Hass says
I just finished making my first batch, I used the Thai full-fat unsweetened coconut milk, 1 tsp of Swerve granulated sugar and 2 capsules Renew Life Ultimate Flora 30 billion as I could not find the 50 billion you show. The taste is very sour/tart is this normal or is something wrong? also, I noticed you use 2 different probiotics, is there a reason for this? I definitely want to get this right, TY
Hi Meredith, it sounds like something might have gone wrong! Swerve contains oligosaccharides (which are PREbiotics) so that would be our best guess as to what went wrong. We would say leave it out next time! The two brands of probiotics we used are the ones we have used with success, but Renew Life 30 billion should work- you may just need to add another 1-2 capsules. Hope that helps!
Meredith Hass says
Do you have any sweetener suggestions for a low carb diet that would work? or can the Swerve be added after it has been activated and been refrigerated? Gonna try again and thanks for a great and simple recipe!
Hi Meredith, adding it after it has been activated and refrigerated would probably work! Let us know if you give it a try!
Jocelyn says
I’m 24 hours into the thickening process, and it’s going well! Already thinking about making it again. Have you made it in bigger batches (e.g., doubled). Other than a larger jar, is anything different? Thanks!
Hi Jocelyn, so glad it is going well for you! We haven’t tried making larger batches, but that should work!
mary says
Hello
If using jarrow probiotic 10 billion how many capsules do I need to use for each can of coconut milk?
Hi Mary, With the Jarrow, we typically add 1-2 more to the mix since the Renew Life not only has more strains of probiotics, but also has a great quantity in volume (the capsules hold a greater volume). So, we’d suggest adding 1-2 more. Hope that helps!
Bibs Ingram says
Success! What a wonderful recipe. I followed the recipe to the T! I left it 48 hours on the counter. Then to the fridge! It was like magic when I checked the yoghurt in the morning, thick, creamy and perfect! Thank you!!
Thanks for sharing!!
Pauline says
I made this yogurt many times already. Its creamy and luscious and so yummy. Thank you for sharing this. I thot it was troublesome making a good yogurt… the simplicity and the end product blew my mind. YUM YUM!
Thanks so much for the lovely review, Pauline. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Emily-Rose says
I didn’t read the note that says to make sure your probiotic doesn’t contain prebiotic and I bought one with a prebiotic – what does the prebiotic do to the yoghurt?
Hi Emily-Rose, in our experience, prebiotics cause it to get moldy or have a funky smell.
Sydney S says
The first time I made it, it came out perfectly. Creamy and thick but the second time, it separated and barely thickened at all. I didn’t leave it on the counter for as long as I did the first time so the third time I left it for 30 hours and it separated again so i stirred it in before putting it in the fridge.. and it didn’t thicken up at all. It’s exactly like it was when I put it in the fridge just.. cold. I don’t know what I’m doing wrong. Also for some reason the Coconut Milk keeps having chunks in it despite shaking the can for 30 minutes. I really like the yogurt but so far it’s just not working for me anymore and I’m disappointed.
I’m using the Whole Foods brand of coconut milk and the 30 billion Renew Life probiotic cause the 50 billion one you mentioned was too expensive for me to buy.
Hi Sydney, sorry to hear that you had some trouble the second and third time! Our best guess is that the natural variation from can to can may be causing some issues. We have a few suggestions for you: 1) you can try blending the coconut milk to get the chunks out before making the yogurt, 2) you can use the optional trick in step 6 of the instructions, or 3) you can try a brand such as Savoy Coconut Cream or Aroy-D Coconut Milk– we have had good luck with these brands being reliable lately. Hope that helps!
Terri says
I have had the exact same results as Sydney S. First one perfect and now I can’t replicate it for the life of me. Same ingredients and everything. It keeps separating and not thickening. Is it really that touchy?!
Anna says
Success! I ended up with super creamy and thick yogurt! Here’s what I used:
-Thai Kitchen Organic Coconut Milk Unsweetened
-Garden of Life Raw Probiotics – 85 Billion Cultures, 32 Probiotic Strains
This was my second attempt. My first try failed – it didn’t ever thicken up. I followed the instructions exactly as written both times. However, the major difference between my failed attempt and my successful one was the temperature of the room I left it in. On the first try, I kept it in my kitchen, which is about 68-70 degrees. My second attempt, I kept it in a room that does not get AC and stays around 75 degrees. At 48 hours, it was still a bit runny. I let it sit in there for 36 hours and it was perfect. It thickened even more once I put it in the refrigerator after 36 hours. Depending on the weather where you live, it may work to keep it in a warm garage or attic. Lastly, I did not have cheesecloth, so I used a paper towel to cover my jar and secured it with a rubber band. I hope this is helpful! Thanks for the great recipe and tips.
Thanks so much for sharing your experience, Anna! We are so glad it turned out for you the second time!
Jenny says
I tried this recipe with what I had on hand, and was excited to see that it worked! But it smelled yeasty and separated :/ Any tips considering that? Next time I’m looking forward tonight trying it with the products recommended! Thanks for sharing this recipe!
Hi Jenny, did your coconut milk have any gums in it? If not, that could be the cause of the separation. As for the yeasty smell- perhaps it was the type of probiotic you used? Hope that helps!
Paige says
I made this but threw in half a tablespoon of powdered sugar as well. Probiotics feed on sugar and unsweetened coconut milk can sometimes lack that sugar substance that it needs to thrive and multiple. My yogurt turns out great and thick! :D I use the Thai organic unsweetened full fat coconut milk I hope that may help someone that may be struggling!
Lauren says
I have a not vegan banana bread recipe that I’d like to make vegan. The non vegan version uses half a cup of yogurt…can I sub plant based yogurt? I use unsweetened original almond milk to bake with and that’s ok…but wasn’t sure about yogurt in baking.
Thanks for your thoughts!
I think that should work! Let us know how it goes!
Shiri says
Followed your recipe with the same cconut milk brand you mention.
It ended up seperating but I decided not to mix and just scoop the top creamy part and it is sooo great!
It is creamy and just a bit tangy as a yogurt should be.
I left it for 28 hours as it was pretty warm in the room, it workes out but I have no idea if temperature really has any affect.
Thank you very much!
Thanks for sharing, Shiri!!
Shiri says
Followed your recipe with the same cconut milk brand you mention.
It ended up seperating but I decided not to mix and just scoop the top creamy part and it is sooo great!
It is creamy and just a bit tangy as a yogurt should be.
I left it for 28 hours as it was pretty warm in the room, it workes out but I’m wondering if temperature has any affect?
Thank you very much!
Thanks for sharing and for the review, Shiri! xo
Fernanda says
Where can i find the probiotic that you recomend? it looks delicious ?
Hi Fernanda, it can usually be found in the refrigerated supplement section of health food stores. Hope that helps!
Irene says
I just made this recipe and it is sooooo good!!! I did everything according to the instructions and it tastes just like regular yogurt but with a very slight coconut flavor that is amazing with a little sweetener added. I personally think it’s even better than regular yogurt. I know I will definitely be making this regularly now.
Simon says
This was incredible. I followed your recipe exactly .. which I usually never do! I wanted the actual results that you were speaking of before I branched out and tried my own flavors and variations, since I have moved away from purchasing pre-made yogurt. And this recipe came through. I let it sit for 36 hours, and it was perfect. Thank you for all the specific advice!
Vildan says
Hello I’m just wondering the weight of one probiotic capsule? As the probiotic I have in hand is in powdered form.
Hi Vildan, since probiotics differ in their content of beneficial bacteria per weight of the powder, it is best to compare the CFUs of bacteria. For 1 batch of yogurt, we used 100 CFU of a probiotic blend that contained both bifidobacteria and lactobacillus species. Hope that helps!
Melody says
I make homemade coconut milk from coconuts. Can I use this to make yogurt? I’m assuming its full fat since I just crack open the coconuts and blend the liquid and meat together.
We haven’t tested it that way but if you do let us know how it goes!
Sara Rizzi says
please, let me know if you did it! thank you
Maria says
I made this on the weekend. Followed your instructions exactly. Tried only a tiny bit this morning. It smelled bad like sulphur! Taste was okay but was scared to eat it. I used fresh Probiotics so that should not have been a problem. And the coconut milk was full fat ARROYO brand.
Hmm, sounds like something went awry. I’ve never had this experience before, though I know some others have. Are you sure your probiotic didn’t have any PREbiotics? And did you sterilize all equipment?
kay says
Try adding some sugar or sweetener. The sulphur smell is the bacteria dying off as they have nothing to eat.
Su says
Hi! Can I reuse this coconut yogurt as a “starter” for the next batch? How much should I use? Thanks!
Hi Su, we recently tested this idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!
Jessica McGuire says
In most fermentations (like kefir, kombucha, or acv) the starter needs to be 1/4 cup of starter to a litre, or 1 cup starter to a gallon. Having said that, I’ve never made vegan yogurt. Hope that helps!
Thanks for sharing, Jessica!
Lynn says
I just made this today. I have probiotic tablets that are 10 billion so I used 4 of them. I hope it works. If not, I’ll use more next time. I’ll know in 48 hours ?
JeriLynne Trout says
Hello,
Not quite right :(
I just tried with Native Forest organic simple coconut milk (with no guar) and renew life 30bil (4 caps). Cultured for 48hrs and then refrigerated. Taste is good but not thick or yogurt like others have mentioned. It actually has a graininess as if the fat is still separating from the milk…is it an issue to use a “no guar” milk? Another though is my probiotic were not stored in the refrigerator.
What do you think for my retry, just new probiotics or do I need a different coconut milk?
Thank you!
Hi JeriLynne, the “no guar” coconut milk would cause graininess and separation. We would say to also try refrigerated probiotics for best results. Let us know how it goes!
Rebekah Teng says
My yoghurt is still runny after 24hours is that normal? When should it start to thicken?
Thanks!
Check out the troubleshooting tips (above the recipe!) for thickening!
Elin // Mittens and Sunglasses says
I am excited to trying making my own yoghurt now! Being in another country means we don’t have the same brands as you Americans, but it will hopefully be fine. :-)
Kate Mueller says
Thanks for the recipe! I admit that I didn’t read through aallll the comments to find my answer so I’m sorry if it’s a repeat….can you use the “whey” like you would with a dairy source?
I don’t think so.
April says
Hi! My son has multiple food allergies and we are looking to trial coconut soon, and would love to use this recipe to create our own yogurt since many coconut yogurts have so many additives. For the probiotic capsules, we have loose probiotic powder for him made by Klaire Labs… do you know what the measurement equivalent would possibly be? I’m not sure exactly how much of the probiotic we should use. His comes with a scoop :) Thanks!
Hi April, we would recommend checking the CFU content of your probiotic- for 1 batch of yogurt, we used 100 CFU of a probiotic blend that contained both bifidobacteria and lactobacillus species. You also may want to check to make sure it doesn’t contain PREbiotics since some Klaire Labs blends do. Hope that helps!
Heidi Anderson says
My husband’s cousin turned me on to this recipe and my husband and I are addicted! I mix it in the morning with some chia seed pudding, maca, vanilla and fresh fruit. I add a little stevia if the fruit isn’t too sweet. This gives us energy all day!
Thanks so much for the lovely review, Heidi. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Nelson says
The coconut yogurt recipe here is really good, detailed and the comments are useful. I make a similar yogurt using Aroy-D Pure Coconut Cream 33.8 oz size which is about right for a one quart Mason Jar and I use a fermenting lid on the jar to relieve pressure generated in the process. The coconut cream comes in a box which I empty into the sterilized jar. I add 1 tsp of sugar (any kind) to help the probiotic (I use NOW brand capsules 1 each). I also mix in 1 TBS GEFEN clear unflavored Jello powder (Vegan, unlike most other jello powders) warmed in 1/2 cup of the coconut cream (this is to help insure a thick yogurt). The jar is then cultured in a yogurt maker at 100F for 24 hours then refrigerated. I have used a similar method using cashew, almond and soy milks but prefer the coconut. Hope this helps
Thanks for sharing!
maraika says
I don’t think you can get these ingredients in Australia that Nelson mentions. The Aroy- D is available from Amazon but it is very pricey and they don’t ship to Aust. But worthwhile checking his method out if you live elsewhere.
Jill Henning says
So I love this yogurt. I bought the organic lower fat can of coconut milk at Good Harvest and it was a little looser than when I use the full fat variety. I just turned it into the nice cream and what fantastic results! Love all of your information Dana! Who thought food could be so fun:)
whoop! Thanks, Jill!
Nancy Schmoyer says
my fav probiotic is Saccharimyces boulardii.. and it DOESN” make yogurt… after multiple tries thinking it was my coconut milk brand etc.
Nelson says
All though a very useful item for digestive health Saccharimyces boulardii (SB) is a yeast rather than a true probiotic. As explained in Dr. William Davis’s blog when fermented it produces alcohol (like yeast used to make beer) so it is not good for yogurt making. I though it would be good to add it with a probiotic capsule, but not so, if you want SB’s benefits just swallow the capsules themselves.
Bette says
Thanks for your info, now I know why my coconut yogurt was not turned out as expected since I used Trader Joe’s coco nut canned milk.
Andrew George says
Just curious have you used the boxed coconut milk and tried this? Or was it canned coconut milk?
Canned!
Paula says
Hi Dana! What size jar would you recommend using? Would a 15 oz jarvwork? Thanks!
Hi Paula, we think that would be too small unless you used two. We linked to our preferred Weck jar in the instructions (850 ml jar) which is equivalent to about two 15 oz jars. Hope that helps!
Chris says
Does the number of cultures in the probiotic capsules matter for the recipe? I see you’re using 2x 50 billion and tried the 10billion vegan capsule – was it still the same amount of capsules?
Hi Chris, great question! With the Jarrow, we typically add 1-2 more to the mix since the Renew Life not only has more strains of probiotics, but also has a great quantity in volume (the capsules hold a greater volume). So, we’d suggest adding 1-2 more. Hope that helps!
Katie says
I’ve just read this and mine is 3 billion would I need to add alot more?
Hi Katie, that would be ideal, but it might still work!
TANYTH A BERKELEY says
I have noticed a difference in the coconut milk form Whole Foods. Its makes thinner runny yogurt when it used to be thick. Trader Joes is now good and Native forest. I will try the Thai.
Thanks for sharing your experience, Tanyth!
Jessie says
Hey Dana! I just made this tonight I noticed my probiotics were clumping up in the coconut milk. I did my best to stir them in, but did you have any problems with this? Any advice? They were out of the brand you used at the store so I bought a different brand (still 50 billion) and high quality. Thanks!!
I just keep smashing them up against the side and stirring! Watch the video for more tips! We also have a more in-depth troubleshooting video coming soon!
Nancy says
I use a frother to mix my greens into my coffee for this same reason (clumping). Would that work or create too much air in the yogurt?
I made this recipe (without the frother) and it came out a bit runny. However, I loved it on fruit and it was awesome tasting. I believe it might have been because I used 17oz of coconut milk instead of 14oz. (I was too lazy to measure and each container of my coconut milk is 8.5oz) Gonna make again today with the 14oz.
Donna Brown says
Hello, from Toronto Canada
I made your recipe and followed it to the tee. Even used recommended products. It turned out thick and creamy, the first time. The second and third times it separated, was very runny and did not thicken even though I left it for whole 48 hours. Could it be my probiotics should not be in the refridgerator? The first time was when I purchased them initially then I placed them in the fridge.
Please, I love this yogurt and want to make it successfully each time. Your help would be most appreciated.
Hmm, that could be it! Otherwise, do reference the troubleshooting tips / notes for ways to thicken without much extra effort!
Lidia says
Hello, i want to make this yogurt recipe but i don’t have 10 billion capsules. Is it ok to use 4 capsules of 5 billion instead of 2 of 10 billion? Thank you
That should work!
Maraika says
Hi. The recipe up above says to use 2 x 50 billion…..that should equal 100 billion in total . Is that how you read it? 4 x 5 billion caps only adds up to 20 bill…I have not had success with anything less 50 bill….I use 2 caps of 30 bill and it works fine. But I have not tried the coconut milk yet and only used Bonsoy. I wonder if that makes a difference? Cheers.
Melonie CRONEY says
Hi, I gave it a try and it didn’t thicken up at all. What did I do wrong? I used a probiotic only. I was so disappointed. Thank you.
Hi there, what brand of coconut cream or full fat milk did you use? That’s usually the culprit when it comes to thickness…
Donna Brown says
whole foods full cocoanut milk as you recommened.
So at that point, I’d suggest referencing the troubleshooting tips / notes for ways to thicken without much extra effort!
Cheena says
I tried to use fresh coconut milk from matured coconut last night and it turned out to be watery clear color at the top and the milk was just right at the bottom, im not sure if that was oil or what. Im planning to stir it later when it gets thicken. Will it still work? Any thoughts? TIA xx
Hi Cheena, we haven’t used mature coconuts and aren’t sure, but it sounds like stirring would be fine. Let us know how it goes!
Anon says
Hello! I have a question – is it okay if I use powdered probiotic? Also will it not thicken if I use coconut milk that is lower in fat (8-12%) ?
Thank you in advance!
Hi Anon, yes powdered probiotics will work great since when using capsules, they are opened and only the powder is used. The lower fat content will probably yield a less thick yogurt. Hope that helps!
Noemie says
If I use a yogurt-maker, can it be made in less than 48hrs?
Hi Noemie, we haven’t tried it, but another reader mentioned making it in a yogurt maker in 24 hours. Hope that helps!
Judy says
Have you ever tried So-Delicious coconut milk from Costco? Or Align probiotic? Just wondering.
Judy says
I forgot to ask if you can use a coffee filter if you don’t have cheese cloth.
Jenn says
I just used the Align probiotics but you have to be careful, some of their products contain dairy. I still have 36 hours until the 48 hour mark! ?
Caroline says
Have you ever made vegan yogurt with an instant pot? I’m looking for a recipe that doesn’t use agar. Thanks,
We haven’t! Let us know if you give it a try!
Heather says
I made this with two different types of probiotics and then with a yogurt starter (i used Cultures for Health Heirloom yogurt starter), and the flavor was much better with the starter. Now I use 1/4 c of the last batch as starter for the next batch, and I let it ferment for a full 48 hours on the counter. Delicious!
Thanks for sharing, Heather!
Maya says
Help! First time trying this coconut yogourt and there’s a weird pink shape that formed on the top “crust” after 24 hours. I took a photo… should I be worried?
Hi Maya, it definitely sounds like something went wrong as pink typically indicates mold. We would recommend tossing that batch and trying again. Did your probiotic contain prebiotics? That is the most common reason we see mold happen. Better luck next time!
Christel says
I made beautiful coconut yoghurt. Can I make my next coconut yoghurt using the last as a starter?
So glad to hear it, Christel! We recently tested this idea with adding 2 Tbsp of coconut yogurt to a batch and found that it wasn’t as tangy and didn’t really thicken. It’s possible that using more would work, but we are going to stick with using probiotic capsules for now. Hope that helps!