Homemade Coconut Milk Yogurt

Homemade Coconut Milk Yogurt (from here)

I followed the instructions from this website almost exactly, but I wanted to copy them down in case the site ever went down. And add what I used.

3 cans Thai Kitchen Coconut Milk
2 - 3 Cultrelle Dairy Free Probiotic Pills
2 Tbsp + a little more Honey
2 Tbsp unlfavored gelatin (I used almost 2 packets, and it was perfect)

Glass Jars
Candy Thermometer
Oven with a light

I made this in the evening and let it sit in the oven over night.

1. Sterilize yogurt containers.

2. In a saucepan, bring coconut milk to 180 degrees F, then remove from heat. Do NOT boil. Watch it closely. I think I kept it on medium heat for most of the time. Remove from heat when it reaches 180.

3. While the milk is hot, add gelatin and honey. Stir to dissolve into milk.

4. Cover and cool to 95-100 degrees. - I did not cover like the directions suggested. I stirred occasionally. It took at least 20 minutes to cool.

5. Remove about 1/2 c. of the coconut milk. Add probiotic powder to the milk, and stir well.

6. Thoroughly mix the inoculated milk back in with the remainder of the coconut milk.

7. Pour cultured milk into yogurt containers. Cover and ferment at 105-110 for 7-9 hours. I did this in the oven with the light on. The longer you ferment the yogurt, the less sugar it will contain and the more sour it will taste. I think it was between 7 and 8 hours, and it was perfect.

8. After the 7-9 hours, remove from heat and stir the jars. Refrigerate for 6 hours. YOU MUST REFRIGERATE FOR THE GELATIN TO SET.