Homemade Dairy-free Coconut Yogurt

Step 1

Sterilize jars and utensils by washing in hot, soapy water. Dry in a 325ºF (160ºC) oven for 10–15 minutes or boil for 10 minutes.

Step 2

Shake the can of coconut milk. In a small bowl, whisk 1–2 tablespoons of it with cornstarch until smooth. Strain to remove lumps if needed.

Step 3

Combine the rest of the coconut milk with the cornstarch slurry in a saucepan. Heat over medium until it reaches 180ºF (82ºC), about 5–10 minutes. Stir occasionally.

Step 4

Cool the mixture to 108–111ºF (42–44ºC).

Step 5

Add starter: – Powder or capsules: dissolve in 1 tbsp of cooled milk, then stir in. – Coconut yogurt: add directly and whisk to combine.

Step 6

Transfer to sterilized jars and cover loosely.

Step 7

Incubate using one of the following: – Room temp (warm spot): 24–48 hours – Oven (off + light on): 10–12 hours – Instant Pot (YOGURT mode): 16–24 hours – Yogurt maker: 10–12 hours at 104ºF (40ºC)

Step 8

Refrigerate for at least 6 hours to set. Stir before serving if separated.