Since I quit eating dairy, I discovered two things about non-dairy yogurt. 1) The options at the store are not good. As in, not tasty and full of all kinds of additives. 2) It’s super easy to make your own tasty yogurt from just two ingredients. A can of coconut milk, 5-6 potent probiotic capsules, and a little time is all it takes to make homemade yogurt.
I used my homemade yogurt this week to make parfaits with sweet and tangy tangerine segments, homemade fig jam gifted from a friend (thanks Andrea!), cranberry hemp granola, a sprinkling of mint, and a drizzle of maple syrup. It made the perfect first course for Christmas brunch.
Photo: La Tartine Gourmande
Homemade coconut milk yogurt is super versatile. Here are some of my favorite uses:
- In recipes that call for yogurt, like the saffron-scented cranberry yogurt upside down cake (pictured above) from the La Tartine Gourmande cookbook
- As a base for sweet or savory dips
- Drizzled in soups, on Mexican food, or anywhere else you’d use sour cream
- Frozen into small paper cups or an ice cube tray as a healthy treat for Bèa the dog (more dog treats here)
Shake can of coconut milk to blend. Open and pour into 16 oz (pint-sized) mason jar. Scrape into jar any coconut cream from can or lid.
Open probiotic capsules and add powder coconut milk in jar. Shake well.
Place in a warm, dark cupboard. Shake twice a day for three days. By the third day, it should be noticeably thicker. Put jar in fridge for half day (or overnight) to chill and thicken further. Keeps in fridge for 3-5 days.