Homemade L. Reuteri Coconut Yogurt Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and soy milk is often cheaper.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index and honey is often less expensive.

Blend together 1 can of coconut milk, 1 can of coconut cream, 1/2 cup of cashews, 1 tablespoon of maple syrup, 1 tablespoon of inulin, and 1/4 cup of tapioca flour until very smooth.

Pour 2 tablespoons of your previous yogurt into the blended mixture (if using).

If you don't have previous yogurt, add 1/8 teaspoon of Eluterai inoculation to the mixture instead.

Gently incorporate the previous yogurt or inoculation into the coconut milk mixture.

Pour the mixture into yogurt-making vessels, ensuring they are filled evenly.

Place the vessels into the yogurt maker.

Pour warm water into the yogurt maker up to the level of the yogurt vessels.

Cover the yogurt maker and set the temperature to 99°F and the timer for 48 hours.

After 48 hours, check the yogurt; it may be warm and separated.

Mix the yogurt while it's still warm to combine the thick and runny layers.

The yogurt is now ready to eat or refrigerate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens