Coconut Milk Yogurt

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  • 1.2 liter (5 cups) canned organic full-fat coconut milk, from three 400-ml (13 1/2-oz) cans
  • 1 tablespoon unflavored grass-fed beef gelatin powder
  • 1 sachet yogurt ferment or probiotics OR 120 ml (1/2 cup) yogurt saved from the previous batch

 

 

 

  • 1 can coconut milk
  • probiotic powder
  • glass jar with lid
  1. Pour the canned coconut milk into the jar
  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