Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1-2 tablespoons of a dairy-free yogurt starter (make sure it contains live cultures)
- Optional: sweetener (like erythritol or stevia) to taste
- Optional: vanilla extract for flavor
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Instructions:
- Prep the Coconut Milk:
- In a saucepan, gently heat the coconut milk over low heat. Do not boil—just warm it enough to help dissolve any thickened parts.
- Cool the Mixture:
- Remove the saucepan from heat and let the coconut milk cool to about 110°F (43°C). You can check this with a kitchen thermometer.
- Add the Starter:
- Once cooled, add the yogurt starter to the coconut milk. Whisk gently to combine thoroughly. If you’re using sweetener or vanilla, add it now.
- Ferment:
- Pour the mixture into a clean glass jar or yogurt maker. Cover it with a lid or cloth.
- Keep it in a warm place (around 100°F or 38°C) for 12-24 hours, depending on how tangy you want it. The longer it ferments, the tangier it will be.
- Check Consistency:
- After the fermentation period, check the yogurt. It should be thickened and have a tangy flavor. If it’s not thick enough, let it ferment a bit longer.
- Refrigerate:
- Once ready, transfer the yogurt to the refrigerator to cool and set. It will thicken further as it cools.
- Serve:
- Enjoy your keto yogurt plain or topped with nuts, seeds, or berries (in moderation, to keep it keto-friendly).
Tips:
- Make sure all utensils and jars are sanitized to prevent unwanted bacteria.
- You can save a couple of tablespoons of your homemade yogurt to use as a starter for your next batch.
Enjoy your delicious keto yogurt!
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
