How to Make Creamy Coconut Milk Yogurt (No Yogurt Maker Required)

By Bailey1_

Ingredients

• 196 10 5 31 5 4 520 5 g Tot Fat; 31 g Carb; 5 g Fiber; (26 NET Carb); 4 g Sugar; 520 mg Sodium
• It with the airlock) A thick bath towel A thermometer An electric oven with a working light...

Details

Servings 1
Adapted from deliciousobsessions.com

Preparation

Step 1

The Process: Here are the steps that work for me. I usually make mine in the evening, around 8pm, so I can leave it in the oven overnight. I have the process timed out a bit, so I am going to give you a breakdown of what I do. In total, my yogurt incubates for around 16 hours. You can play with a longer or shorter duration of time and see what you find works best for you.
1. Heat your coconut milk over low heat until it reaches 115 °F. This will not take long at all, so make sure you keep a close eye on it. I use a whisk to keep the coconut milk stirred and the heat dispersed. 2. Once the coconut milk reaches 115 °F, remove from the heat and whisk in your gelatin. Make sure to sprinkle it in slowly so you don’t end up with any clumps. Though, honestly, if there are any clumps, it’s not the end of the world. ...
3. Let the mixture cool to 110 °F. I like to keep stirring the mixture to help speed up the cool-down process. Once the mixture hits 110 °F, you can add your starter culture in. Make sure your culture powder is not clumpy, or else it won’t whisk in correctly. If there are any clumps, just break those up before you add it to the warm coconut milk. 4. Whisk the mixture until well combined and then pour into your sanitized jar and close the lid. .
If you’re using an airlock, place that in the lid at this time. ...

5. Wrap the jar up in your towel and place in the oven, next to the oven light. If you’re using an airlock, make sure the airlock is not touching the oven heating coils. You may need to adjust your shelves accordingly. Make sure the towel is wrapped around the jar well to keep out the light, but don’t cover the airlock. 6. Close the door and turn on the oven for 35-45 seconds. My oven defaults to 350 °F when I turn it on, so I leave it at that,and turn it off after 40 seconds. You just want the oven on long enough to slightly heat up the coils. According to my thermometer in the oven, it never gets above 100 degrees when I do that. It’s just enough to get some residual heat in there. I also store my cast iron frying pans in the oven and they hold quite a bit of residual heat too. Keep the door shut and the oven light on overnight. I head to bed and let it incubate. 7. When I get up in the morning, usually around 7am, I go downstairs and I turn the oven on for 30 seconds and then turn it off. Leave the door shut and keep the light on....
8. Around noon, I remove the yogurt from the oven. This gives it about a 16 hour incubation time, though sometimes I forget and it goes a little longer. Even 24 hours is fine. You will notice that the coconut yogurt has separated, so I use a stainless steel whisk and stir it all back together while the mixture is still warm. I close the lid and let it cool to room temperature (keep it covered with a towel to keep UV light out) and then move it to the frig.
9. Let it chill completely and then serve. It tastes pretty amazing on its own, but you could flavor it any way you’d like. Fresh or frozen fruit tastes great, as does a bit of honey or maple syrup. Another favorite is to add a dollop of your favorite jam or jelly and stir it in. The sky’s the limit!...