Friday, May 15, 2009

Dairy-Free Coconut Yogurt

I've toyed with the idea of making coconut yogurt for quite sometime, but I really didn't want to buy a yogurt machine. The last thing I need is another appliance in my small kitchen! But this recipe is made in the slow cooker. Yippee! I already have one of those!

I looked at two recipes for direction. The first is from A Year of CrockPotting, and the second is from Funky Food Allergies.

I used five cans of coconut milk and one container of store-bought coconut milk yogurt to make it. I also mixed in an envelope of plain gelatin to help with thickening. Next time, I will use two envelopes of gelatin.

If you can't find coconut milk yogurt to use as your starter, there are non-dairy yogurt starters available on the internet. One is from GI ProHealth.

This can be rather expensive to make, but it's a lot cheaper than buying the store-bought coconut milk yogurt at $2 for 6 ounces! Plus, it is so good!


Myers' Academy said...

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Thank you so much for starting it!
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Thanks again!
I'll be checking back regularly!

Jessica said...

Hi Andrea, I tried this and it didn't work for me. I used soy yogurt and soy milk, since my son has been tested and is okay with soy now. I even added a packet of gelatin as one of the blog writer's recommended. All I ended up with was lumpy, liquid, sour soy milk. Any ideas??
By the way, I've been reading your blog for the past 8 months and you have been a huge help in feeding my family. Thank you for all that you do!

Andrea said...

Michelle: Welcome to the blog! I'm glad you found it. Congratulations on your "bun in the oven"!

Jessica: I'm sorry this didn't work out for you on your first try. Yogurt is never easy to make -- temperature has a lot to do with it. But I think it's worth another shot! Since you're making soy yogurt, you might try Googling for directions. I found a ton of out there. This site is really thorough: Good luck!

Unknown said...

I tried making this with So Delicious Coconut milk and their plain yogurt as a starter. It seems to have made yogurt, but it was so watery. I hung it upside down (in a plastic open-topped container) with a cheesecloth tied around it. It drained lots of water and is now thicker. It literally left me with half as much as I started with, but I'm glad it got thicker. This is how my russian in-laws make farm cheese, by draining it in cheesecloth. I'm not sure what all is draining out, but it looks like water.