I have to say this is not my recipe, BUT it is the easiest and best I’ve found. I discovered it on the site thekitchn.com. It’s amazing and has never failed. So, my thanks go out to Faith at thekitchn.com! Oh yeah, don’t let the 12-16 hours scare you. You’ll be sleeping anyway. Make it after dinner when the oven is not in use. The evening is the perfect time for me. On my way to work, I turn the oven light off and put the yogurt in the fridge. But if you work 12 hours, stick it in the oven with the light on before leaving for work. Check it when you come home, then slide it in the fridge after dinner.
You’ll need to keep your carton of coconut cream in the fridge overnight before you begin this recipe. I keep a couple of cartons in my fridge all the time. I suggest you do this as well because I believe this will become a regular for you. Be sure it is pure coconut cream with no additives (65% or more Cream). Do not use the store-bought coconut drink. This will not work.
You will need the right probiotic. Ensure it has at least 25 billion or more with 10 probiotic stains. Thekitchn.com recommends the brand “Now.” I also use this brand, but I’ve had great success using other brands.
One more thing: this yogurt is a wonderful base for creating all kinds of dips, sauces, and marinades! Some muffin recipes call for yogurt, and this is a perfect dairy-free replacement.
CREAMY DAIRY FREE YOGURT
Ingredients
- 1 33.8 fl oz coconut cream
- 2 probiotic capsules
Directions
- Step 1 Sterilize your canning jar in boiling water or if your sink water is like mine…scalding, then rinse the jar, top, plastic rim, spatula or spoon and any other tools that might come in contact with your coconut cream.
- Step 2 Turn your oven on to 50c or 100 F degrees. Place your clean jar in the oven to dry off.
- Step 3 Take the coconut cream out of the fridge and turn it upside down. Cut the top off and drain the coconut water into a jar. This coconut water is great for smoothies! Don’t throw it out.
- Step 4 Turn off the oven and leave on the oven light.
- Step 5 Take the dried jar out of the oven touching only the sides. Scrape the thick coconut cream into the jar with your sterilized spoon or spatula. The cream will be hard so you have to use your sterilized tool to break it up a bit.
- Step 6 Open the ends of the probiotics and sprinkle over the top of the coconut cream. Use your sterile tool to stir it around. Don’t worry. It won’t be easy, and it won’t be evenly distributed. Just push as much as you can into the cream.
- Step 7 Close the lid and place the jar back in the oven. Turn the oven to off and leave the light. Leave it there for 12 – 18 hours or more.
- Step 8 Take it out and place it in the fridge. It will be a little runny but after a few hours it firms up.
- Step 9 You can add honey or maple syrup and a bit of vanilla or flavors to your liking after it sets. I like to store it plain since I use it for other purposes.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.