Make your own Coconut Yogurt / Kefir - 3 easy methods

Homemade Coconut Yogurt

There are several methods to making homemade coconut yogurt – some simple, some a little more complex,  I like to keep things very simple, so simple it is.

You will need:

1 can coconut milk 

 
Probiotic powder – I use around 50 billion when making yogurt

 
Glass jar with lid

*You can also use canned coconut cream, which will produce a thicker yogurt

Instructions
1. Pour the canned coconut milk into the jar Sterilize your jar, either by boiling or popping them fresh out of the dishwasher. Add sweetener, if you're using.



2. Add probiotic powder to the jar and stir well .

3. Cover the jar and place in your oven, close to the oven light. Leave the light on in your oven. Let the yogurt ferment for 24 hours.  or Leave jar in a sunny place for 8 – 12 hours. A counter beneath a window works well for this. Some people have fancy yogurt makers that heat their cultures to the exact right temperature. Perhaps their yogurt is superior, but why buy a fancy new kitchen toy when I have a perfectly good warm counter?

4.  Pop yogurt into fridge. Chill for another 12 hours and enjoy. My yogurt has not lasted more than 3 days in my fridge because I keep eating it. However, it does get thicker and tarter with every passing day. If you have any self control, you may want to wait a few days to see which yogurt you like best, day 1, 2, 3, 4.  I also have no idea how long it will last in the fridge, because, I eat it.



 Pat yourself on the back for doing something so healthy and super easy. And go find some fruit.

Recipe Notes
This method of making homemade coconut yogurt produces a lighter yogurt and will not have the thickeners added to commercial coconut yogurt. I think that’s good! And I don’t mind the thinner yogurt myself, since I always eat it with fruit or in smoothies. I sometimes add shredded coconut too. If you like thicker yogurt, try using canned coconut cream instead of canned coconut milk.

You can use 1/4 cup of this yogurt as a starter for your next batch of yogurt. Mmmm!

Coconut Kefir Recipe

Ingredients

• Milk kefir grains
• Coconut milk: Fresh homemade, canned or boxed. We recommend avoiding brands with additives and sweeteners as they can be hard on the kefir grains (guar gum, which is a typical additive, does not seem to be problematic).

Instructions

1. To make coconut kefir, just place the milk kefir grains in coconut milk, give the coconut milk a quick stir with a non-metal spoon, cover loosely (a towel works great), and allow the coconut kefir to culture on the counter for 12 to 24 hours.
2. After 12 hours, check the coconut kefir every few hours (as possible) so you can remove the kefir grains once the coconut kefir reaches the desired consistency. If your home is on the cool side, it can take a few hours longer for the milk kefir to culture.

Sometimes kefir grains will require an adjustment period so the first batch of coconut milk kefir may not culture as desired. Use the non-kefired coconut milk for cooking and place the kefir grains in new coconut milk. An adjustment period isn't uncommon whenever kefir grains are switched from one type of milk to another (cow to goat, pasteurized to raw, dairy to coconut, etc.).

Milk kefir grains can be cultured in coconut milk regularly but should be allowed to culture in cow or goat milk for 24 hours once every few batches to revitalize.

Note that dehydrated milk kefir grains should be rehydrated in dairy milk and allowed to become fully active before being used to culture coconut milk.

Dairy-free Option: While using milk kefir 

grains is the most effective way to make

 coconut milk kefir, there is a truly dairy-

free option. Put 1/4 cup water kefir

 (finished kefir, not the waterkefir grains)

 in 2 to 4 cups of coconut milk.

Cover loosely and allow to culture for 24

 hours.

- then put it in the fridge, let sit for a day or two... it thickens and comes out great!

Ideas for Using Coconut Milk Kefir

• Use in place of sour cream in a recipe or as topping to your favorite recipe.
  
• Add to your coffee.
• Sweeten the coconut kefir and add it as a topping to fruit or your favorite dessert.
• Use as a base for your favorite smoothie.
• Use as a base for making coconut milk ice cream.
• Use in almost any recipe calling for yogurt, kefir, or buttermilk (will add a coconut flavor; may need to thin out the kefir with a bit of water).
• Just eat with a spoon like yogurt (particularly when cold, as coconut milk kefir can be quite thick).

• I think fat in your diet is good for you, especially when it comes from a plant-based source (full disclosure: I'm vegan) and I have really low cholesterol so I eat full fat coconut products in moderation. I will let you decide on what's best for your bod. 
• Many suggest using a thickening agent like kudzu, agar agar, pectin, tapioca starch, or arrowroot. However, the recipe I learned from used only coconut milk and live cultures, so I haven't used any thickening agent, and as you can see, the yogurt is incredibly thick after 3–5 days in the fridge.
• Glass jars are crucial. Make sure they're clean! I boil mine first. 


• All coconut milk brands are different, and you might need to try a few before you find one you like. I like to aim for organic coconut milk.



http://www.xojane.com/

 http://villagegreennetwork.com

http://www.culturesforhealth.com/