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- Full fat coconut milk: 1 can (use the cream of the freshly squeezed coconut milk)
- Probiotic capsules: 2 capsules (for one can of full-fat coconut milk)
- Maple syrup or vanilla extract: 1tbsp
Step 1 :
Shake the coconut milk well. Then pour into a clean, sterilised, dry glass jar or bowl. Empty the probiotic capsules into the coconut milk and use a wooden or plastic spoon to stir.
Step 2 :
Stir until creamy and smooth, pushing the probiotic up against the side with a spoon to evenly disperse. Cover the mixture with cheesecloth or a very thin, clean dish towel.
Step 3 :
Let the mixture be for at least 24 hours and up to 48 hours in a warm place. The longer it rests, the tangier the yoghurt will become.
Once the yoghurt has reached the right amount of tanginess and thickness for your liking, cover securely with a lid and refrigerate until cold.
After cooling, you can add maple syrup and/or vanilla extract. UR yoghurt is now ready to enjoy!