soy yogurt…bleck! I make homemade coconut milk yogurt all the time! so yummy, so easy.
- Take canned full fat coconut milk (the kind that is just coconut and/or water, no additives)
- Divide between large or small jars.
- Add a spoon of yogurt to each to start (or some culture powder) and shake.
- Put in your oven and leave off but turn the oven light on.
I let it culture warm for 2 days then move it to the fridge. Since canned coconut milk is already sterile you can skip all the bothersome boiling stages, just make sure you jars are sterile by running through a dish washer or cleaning well.
Same here. I also make dairy yogurt all the time. I’ve never done the pre-boil of the milk, what a pain in the arse. I simply use a new container of milk that hasn’t been opened. Made hundreds of batches and never had a bad batch, not even once.
I’ve found I can completely skip the skim milk powder if I use full fat milk and go twice as long on the oven stage. i only use milk + starter and it is thick. I also have a greek yogurt strainer, so if i feel like that i can transfer it when ready.
I’ve found it always turns out better if you mix in any flavors extras after you’ve made the yogurt. Things like honey can really affect the culture.
