This plain coconut yogurt from The Moon Juice Cookbook is a staple in my fridge and a great launching point for a huge diversity of composed yogurts. It can be made in large batches that get tangier with time. I like my homemade yogurt taken to the breaking point of fermentation, at which the yogurt will look completely curdled. This plain yogurt base can be used for a variety of flavored savory and sweet yogurts, smoothies, puddings, ice creams, cheesecakes, and frostings. Blend it with fruit to make ice pops, add it to raw cake batter, or serve it for dessert with fresh berries or cacao and maca. On the savory front, you can thin it out with olive oil and use as a dip for crudites, add it to a soup, spread it as a base for avocado toast as you would mayonnaise, or flavor it with herbs. With so many diverse uses, you can see why I make this weekly.
Combine the coconut and water in a blender and puree until silky smooth. Transfer the mixture to a 1-quart glass jar and use a wooden spoon or a straw to stir in the probiotics. Cover the opening of the jar with a piece of cheesecloth or cotton.
Put it in the dehydrator on the lowest possible setting or set it on top of your stove with the oven on to a very low heat; it should be just warm to the touch. You can place a folded kitchen towel underneath the glass container to protect your yogurt from contact with heat that might be too intense, which will kill the probiotic microbes.
Taste the yogurt after 8 hours; you can tell it’s ready when it becomes a bit fluffier and it tastes tangy.
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