Homemade Coconut Milk Yogurt

I was recently surprised to find several easy recipes for making yogurt with coconut milk. “Ha! I thought, how smart and easy, why didn’t I think of that sooner.” Our fresh goat’s milk is minimal during the winter. I have only one doe I’m currently getting one quart from. I purposely left her fresh, so I can have milk available if my own breast milk is not enough for our growing 7 month old. I have been giving him a small amount of goats yogurt each day because he seems very interested in food and yogurt is easier to digest than just plain milk (it’s practically pre-digested by the good flora). As a family we enjoy making smoothies with any additional yogurt. And now we are happy to have smoothies made with coconut milk. Thankfully, most babies can handle coconut milk, so if the goats yogurt is not enough, Yosi can enjoy some of our coconut milk yogurt too. Yogurt and kefir is so easy to make. And if you use a cooler to “incubate” the milk, you don’t need electricity to make your own creamy probiotic! Simply put your yogurt in jars with lids screwed on after adding your culture. Put jars in a cooler leaving space between each jar. Pour near boiling water in the cooler around all the jars. Close lid and cover with a towel for about 12 hours.

Here is the website I got the recipe from: Small Footprint Family

I didn’t use a thermometer when heating the milk. I just watched for when the milk is near boiling and turned the heat off. I’ve made this recipe several times now and it has worked just fine. Sometimes, I even mix coconut milk and goats milk and it tastes great too. I must say the beef gelatin really helps give it a nice texture! Some folks may not care for the unique taste of fermented coconut, that said, this recipe tastes best in smoothies or with homemade Grain-Free Granola.