tablespoon kefir or 1 probiotic capsule, to use as your starter
Serving Size: 1 (191) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 293 g41 %
Total Fat 32.6 g50 %
Saturated Fat 30.9 g154 %
Cholesterol 0 mg
Sodium 71.9 mg
Dietary Fiber 0.4 g1 %
Sugars 102.9 g411 %
Protein 2.3 g
You will need a sterile mason jar with lid large enough to hold your full fat coconut milk.
If you use the full can your yogurt with be liquidy like a thick gravy. If you want a thick yogurt with less liquid put the can in the refrigerator for a few hours until the milk comes to top and the liquid is on bottom.
Skim off the full coconut milk layer (save the other liquid for a smoothie or something) and put into sterile jar.
Add the Kefir or opened probiotic capsule and stir into coconut milk.
Cap the jar and place in oven with the light on for 24 hours. (do not turn oven on). The light and insulation from the oven will keep the temp around 105-110 degrees.
When it is done fermenting take it out and store in refrigerator or use it the same way you would use any other yogurt.