I love homemade yogurt. It tastes great and is really easy to make. I am trying to move away from dairy and incorporate more fats into my Keto lifestyle.
After a bunch of research and trial and error I came up with a recipe. I almost feel like Alton Brown (Food Network food chemist guru).
Once I thought that I was close to a recipe I asked my husband to taste it. I always hesitate to tell him what the ingredients are because he will prejudge based on that. So, I told him to just eat it!
He proceeded to tell me it’s the best yogurt he has ever eaten! That speaks for itself! And I knew I was finished testing.
Homemade yogurt is actually very easy to make. And the cost is pennies on the dollar compared to store bought. I use a yogurt maker. It helps me take the guess work out of the temperature that I need to make the Keto Coconut Milk Yogurt.
Keto Coconut Milk Yogurt Recipe:
3 (13.5 oz) cans of full-fat coconut milk. Without guar gum if possible. This is my fav.
1. Shake the cans of coconut milk. Pour in medium sauce pan. Bring milk to a simmer on medium heat. Make sure it doesn’t boil over!
2. In the meantime, dissolve the gelatin into 1/2 cup boiling water. Make sure it’s COMPLETELY dissolved.
3. Once the milk comes to a simmer, remove from the heat and add the dissolved gelatin and monk fruit.
4. Grab a larger bowl and put in cold water and a little bit of ice.
5. Either pour the liquids into a smaller bowl or use the sauce pan. Either way, put the pan (or bowl) of hot liquids into the larger bowl of water. (if you keep the milk in the pan it takes longer to cool.) I keep adding ice in the larger bowl as it melts (be careful when emptying out the water or putting the ice in – you don’t want the ice in the coconut milk).
6. When it’s reached 92° – (this part can take between 20-35 minutes). I use Alexa and set a timer for 10 minutes and if not cool enough 10 again, and if still not ready 10 again….you get the picture. I LOVE talking to Alexa. Have you tried knock knock jokes….anyway, I digress – ADD- vanilla and probiotics. I use this thermometer – it is great for candy too.
7. Ladle into little jars and keep warm for 10 – 12 hours. I use this yogurt maker. You can also put the jars in a crock pot. (My jars came with the yogurt maker. I bought an extra setso I can make more when I still have some in the frig).
8. When the 10 – 12 hours are finished, shake the jars well (it tends to separate during the warming process) and then refrigerate 2-4 hours before eating. I use Alexa to set a reminder for 12 hours because I typically forget. Did I mention that I love my Alexa?
9. Top with some toasted coconut, almonds, or even some blueberries. Yum yum.
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