Incredibly easy homemade cultured vegan yoghurt recipe requiring only two ingredients. Perfect for dolloping on cereal or fruit and everything in between!
Servings 1jar
Author Let's Eat Smart
Equipment
Cheese cloth
Elastic band
Wooden spoon
Steralised jar
Ingredients
1canfull-fat coconut milk
2vegan probiotic capsules or 1/2 tsp probiotic powder
Instructions
Shake the coconut milk can, open and pour into a sterilised jar or bowl.
Open the probiotic capsules and empty into the yoghurt. Discard the capsule shell.
Using a wooden spoon mix the coconut milk and probiotic powder together. Cover the jar with a cheesecloth, muslin or a tea towel, tie with a rubber band or a string and leave in a warm spot for 24-48 hours to activate.
Taste every 8 hours. The longer you leave it the tangier the yoghurt will be. If the yoghurt is tangy enough for you, place it in the fridge to halt the fermentation. Consume within 3 days.
Notes
*The probiotic powder should contain some or all of the following: bifidobacterium lactis, streptococcus thermophilus, bifidobacterium bifidum, lactobacillus acidophilus.