Dairy Free Full Fat Yogurt

[Elisabet Schwartzkopf]

Thiswould make the perfect satisfying snack or breakfast. I like serving mine with some banana, fresh fruit, and a sprinkle of Classic Granola or Sea Salt Dark Chocolate Granola and hemp seeds for added protein and fiber! Talk about an amazing plant-based treat.

This yogurt would also be delicious on top of things like my Life-Changing Banana Pancakes, Best Vegan GF Waffles, Peanut Butter and Jelly Muffins, 1-Bowl Banana Bread, and more! And I put it to good use in upcoming recipes, so stay tuned!

I made this using Simple Truth Organic coconut milk and Ther-Biotic Complete 100 billion CFU probiotic. After 48 hours, it had the right amount of tang, and I refrigerated it. Even after refrigeration, it did not thicken up as I expected. It was a little more runny than regular yogurt. I was hoping it would be more like Greek yogurt, similar to Pillars brand coconut milk yogurt. I will try this again with coconut cream. The taste was still delicious with granola and honey!

Thank you for sharing your experience, Taylor! To thicken your yogurt more, you can place two layers of cheesecloth over a fine mesh strainer set over a large mixing bowl and carefully pour in your yogurt. Then loosely cover the top (with a lid or plastic wrap), and refrigerate / let drain for several hours (draining liquid as needed) until desired thickness is reached. Hope that helps!

For some 30 hours I forgot about the milk and it had formed a thin crust, the top had dried up. I stirred it anyway. 24 hours later I was surprised to see that it had turned creamy and smelled pleasantly tangy.

I have vegan coconut yogurt with live probiotics I got from the store, (I have had a hard time finding the exact dosage for ur tablets) but is there a way I can use that? If so how much do I use to the plain coconut milk?

This is such a creative recipe! I have a container of Jamieson 10 billion probiotics (not vegan, contains lactobacillus) sitting in the drawer and want to use them up.

Your recipe suggests using 2 x vegan 50 billion capsules. How many of the Jamieson capsules would I have to use instead?

Thanks!

I used fresh Thai coconut jelly with some of the coconut water to make coconut cream, transferred it to a clean jar, and placed cheesecloth on top. I let it ferment for 24 hours and it tasted really good, slightly acidic, but it had bubbles throughout. Is it safe to eat?

Can I use coconut milk powder for this recipe ? I have 2 bags of organic coconut milk powder and I would love to use it up.

Or

Would adding a tablespoon or so of the powder help thicken the canned milk version perhaps?

I did have some probiotics in my drawer. PB8 probiotic. I have just realized it is not as strong as the one you recommended, but stronger than the Jarrow. I am at 48 hours and only one of the three different coconut milk brands I experimented with tried to gel at all. That was the Thai Kitchen Simple 2 ingredients coconut milk. The other two, Silk original and Native Forest are not doing well at all. I have stirred them all and I am going to let them sit one more day. Would adding more probiotics at this point do any good? Should I just start over? I hate to waste it all. I was so happy to see something so easy, as I am struggling with health issues. Easy is the only option for me right now. Stir and Set sounded so easy. :)

I made the yogurt using the coconut milk you recommended but using another probitotic that was 60 Billion no prebiotics and it did not get thick. I did wash everything in hot soapy water anything else I can do. It is in the fridge now and tastes ok but not as thick as I would like.

Hi Sharon, if you want to thicken your yogurt more, place two layers of cheesecloth over a fine mesh strainer set over a large mixing bowl and carefully pour in your yogurt. Then loosely cover the top (with a lid or plastic wrap), and refrigerate / let drain for several hours (draining liquid as needed) until desired thickness is reached. Hope that helps!

Most non-dairy yogurt recipes online call for gelatin (a no-go for vegans), agar agar powder (tricky to use), or tapioca starch. I tried both agar and tapioca and had far greater success with tapioca.

Then, just like when making dairy yogurt, the hot milk needs to cool down to the proper incubation temperature. The fastest way to cool the milk is in an ice bath. Keep an eye on the temperature and stir frequently. Once the milk reaches 115 degrees, remove it from the ice bath.

Note: You can make this yogurt without the almond milk; substitute 1 1/2 cups of water or a second can of coconut milk (see above). Yogurt cultures are available through Cultures for Health or YoGourmet. Other recipe writers say that you can also use the contents of probiotic supplement capsules instead of a starter; start with the contents of four capsules and include the optional sweetener.

Yet, each time I attempted to make it, I found myself frustrated by the straining process required to achieve its classic thick texture. My frugal tendencies cringed at how much yogurt was wasted in the straining process, and my neat-nick alarms were blaring over the mess of cleaning out the yogurt-laden strainer.

Since this is intended to be a visual step-by-step tutorial, the two recipes below (for dairy and non-dairy Greek-Style Yogurt No Straining Required) provide the list of ingredients and some important instructions, but please do be sure to follow the photo tutorial below for easy step-by-step instructions.

Does it really matter which starter you choose? Yes. The type of cultures in the starter have an impact on the overall flavor of the yogurt, and the cost of your homemade yogurt too. I found it helpful to experiment a bit by trying different types of cultures, until we found one that we really liked and is budget-friendly.

Another important step in the yogurt-making process is incubating the yogurt mixture. The more stable and consistent the temperature remains, the better the taste, texture and culturing of your yogurt.

However, there are several other incubation methods that can be utilized. The key to each of these methods is ensuring your yogurt mixture remains at a consistent temperature of 110 degrees until it has set, usually about 7-8 hours for whole milk yogurt, and 10-18 hours for coconut milk yogurt.

Hi, Lynda. I was pretty excited to learn that a little gelatin helps to make a nice thick yogurt without all the fuss. Hope you enjoy this method too! And yes, the cooler method is a common, reliable method for making yogurt. Again, I just love being able to quickly pour the mix into the yogurt maker for convenience sake. ? But there are certainly other reliable ways to make yogurt without investing in a yogurt maker. ?

I recently found your blog am enjoying it Thanks! I just wanted to say another great way to simply keep yogurt at 110 is to put a small lamp in your oven with a 15 watt lightbulb (higher or lower wattage depending on the outside temps). That way I can heat my milk in quart jars in a water bath, add starter, incubate and store in the frig in the same containers. I just put the jars in the oven with the lamp (prewarmed by turning on the lamp when i begin heating the milk), and go about my day. And since both my budget and my kitchen are tight, this works well for me. Thanks again for a great blog!

Hi, Gabie. You can use any dairy-based yogurt starters with coconut milk, the only reason I mentioned dairy-free is because those who are dairy-free for health reasons may not know that most yogurt starters contain dairy. Enjoy! ?

Hi, Erica. I would contact Cultures for Health or another similar company well-versed in kefir grains. I am not certain how kefir grains would react to the addition of gelatin? I would hate for you to harm your grains. Blessings, Kelly

Hi, Jennifer. I am not familiar with Collagen Hydrolysate and how it compares with Great Lakes. I would recommend checking with the manufacturer to determine if it works as a thickening agent for yogurt.

Just a note for those who may be using coconut / almond milk as a cruelty free option, gelatin is made from boiled animal tendons, cartilage and skins. Agar can be used in place of gelatin if you follow a cruelty free / vegan lifestyle ?

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About 90% of Americans do not get enough dairy. Most people would benefit from getting more fat-free or low-fat dairy. This can come from milk, yogurt, or cheese. It can also come from lactose-free milk and fortified soy milk or yogurt.

Eating or drinking dairy products offers health benefits, like building and maintaining strong bones. Dairy Group foods provide nutrients that are vital for the health and maintenance of the body. These nutrients include calcium, potassium, vitamin D, and protein.

Many people do not get enough potassium. Diets rich in potassium may help to maintain healthy blood pressure. Dairy products, especially dairy milk and yogurt, and fortified soy milk, provide potassium.

Vitamin D helps the body maintain proper levels of calcium and phosphorous, which helps to build and maintain bones. Milk and soy milk that are fortified with vitamin D are good sources of this nutrient. Other sources include some fish such as salmon and foods fortified with vitamin D.

Do you want to know more about the foods in the Dairy Group? What does a cup of dairy look like? Check out the Food Group Gallery! This is also a great resource if you're trying to move to fat-free or low-fat dairy. It will also help if you want to try something new. This is also a great resource if you're trying to move to fat-free or low-fat dairy. It will also help if you want to try something new.

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