COCONUT YOGURT RECIPES

Steps:

• Whisk coconut milk in a large, heavy saucepan until smooth. Sprinkle agar-agar flakes on top. Let sit, undisturbed, until flakes are rehydrated, about 5 minutes.
• Heat the milk gently over medium-low heat, stirring constantly, until a thermometer inserted into the center reads 180 degrees F (82 degrees C). Reduce heat to low and cook, stirring occasionally, until agar-agar is fully dissolved, about 5 minutes.
• Remove the saucepan from the stovetop. Let milk cool, stirring occasionally, until it reaches 115 degrees F (46 degrees C). Speed up the cooling process by placing the saucepan in an ice water bath; stir continually until it reaches the correct temperature.
• Open the probiotic capsules and sprinkle the powder over the milk. Discard capsules. Stir in sugar until dissolved.
• Transfer the yogurt mixture to sterilized glass jars and cover with lids, or leave in the saucepan and cover. Let sit in a warm place, about 110 degrees F (43 degrees C), until thickened to desired consistency, 12 to 24 hours.
• Chill yogurt in the refrigerator until set, 4 to 6 hours.

Steps:

• Refrigerate Coconut Milk (2 can) cans overnight to allow time for the cream to separate from the coconut water.
• Scoop coconut cream from can and place in a clean bowl. Let warm up to room temperature to make it easier to mix in the probiotics.
• Crack open each Probiotic Capsule (4) for a total of 60 billion bacteria into the coconut cream and combine.
• Cover bowl with plastic wrap and store overnight or for 12 hours in a warm environment like inside your oven.
• The next day, mix the yogurt with a spoon, it should be nice and creamy and smell tangy/sour just like yogurt.
• If using, the Pure Vanilla Extract (1 teaspoon) and Maple Syrup (2 tablespoon) can be added after 12 hours. Serve and enjoy!