Vegan Homemade Coconut Yogurt

• US customary
• Metric

1. Shake your coconut cream well before opening it.

2. In a clean glass jar (or jars), mix together the coconut cream and the starter of your choice: 5 capsules of probiotics or 5 teaspoons of your previous homemade yogurt or store bought yogurt.

3. Stir well to combine. If you’re using probiotics, push it against the side of the jar with your spoon to evenly disperse.

4. Cover with a cheese cloth or other breathable fabric and secure with a rubber band.

5. Set aside and allow the yogurt to activate in a warm place, for at least 12 hours and up to 36 hours. After 12 hours, mix and taste the yogurt to check if it reached the right amount of tanginess. Once you find it ready in taste, cover with a lid and transfer to the refrigerator for an extra 6-12 hours to allow it to thicken.

6. Store the yogurt for up to 7 days in the refrigerator (if it smells odd or takes on weird colors it’s bad).

Notes:

• where should you place the yogurt to allow it to activate? In warmer climates like Israel, the kitchen counter is a perfect spot. But if your house is cooler then 75F or 24C, you could place the yogurt in the oven with the light on, or in food dehydrator set to the lowest temperature possible.

• If you have separation, don’t worry! Either stir it in, or refrigerate and then scoop off the creamy top layer. The remaining liquid is vegan butter milk :)