Keto Coconut Yogurt

 

• 14 ounces canned coconut milk full fat
• ▢2 capsules probiotics * See notes

• Vigorously shake coconut milk before pouring it into a glass bowl. Whisk it very well, until smooth.
• Open up probiotic capsules and pour contents into the coconut milk. Stir until smooth, before transferring to a glass jar. Cover with a cheesecloth, secured with a rubber band.
• Store the jar at room temperature, or an area of your home which is warm. Keep it there for at least 24 hours, or up to 72 hours. Taste the yogurt and if it isn't tart enough, leave it out for a further 24 hours.
• Once the yogurt is tart enough, place the jar in the refrigerator until chilled.

TO STORE: Yogurt should be stored in the refrigerator, covered, for up to 7 days. It could last longer (depending on the brand you use), but smell it beforehand to make sure it is still edible.

TO FREEZE: You can freeze the yogurt ONLY if it has been put through a fine mesh strain. Store it in a sealable container for up to 6 months. 

Nutrition

Makes 4 servings

Serving: 1servingCalories: 135kcalCarbohydrates: 2gProtein: 2gFat: 13gSodium: 1mgPotassium: 1mgFiber: 1gVitamin C: 1mgCalcium: 1mgIron: 1mgNET CARBS: 1g





Tips:

• Check the date on the probiotics. If your yogurt isn’t firming up or developing a tangy taste, it could be because your probiotics are expired. 
• Be patient. I’ve noticed the yogurt takes longer to ferment in colder weather, so if you’re making it during the winter, plan on needing an additional day or two. 
• Prefer thicker yogurt? Strain it through a fine mesh strainer over a large bowl and refrigerate overnight. The liquid will seep out, leaving you with super thick and creamy yogurt. 
• Make it sweeter. Add 1-2 drops of liquid stevia before refrigerating

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