If you wish to avoid dairy products yet obtain all the magnificent benefits of our L reuteri yogurt, here is how to make the yogurt with coconut milk.
Because coconut milk tends to separate during the fermentation process, we take additional steps to discourage separation by heating and adding gelatin, then blending to emulsify/suspend the fats. No question: Making coconut milk yogurt is fussier, not as easy as making it with dairy products. But you can still obtain a thick and delicious yogurt that yields all the same benefits as our usual L. reuteri yogurt. You will, of course, require a setup to maintain the mixture at 100 degrees F such as a sous vide device, Instant Pot (just be sure that the temperature is in our desired range, not the 108-114 degrees F of conventional yogurt-making), or yogurt maker with adjustable temperature control. (You can find our preferred Luvele yogurt maker in the Wheat Belly Marketplace, as well as several choices in sous vide devices.) You can find the BioGaia Gastrus or Osfortis to make your first batch on Amazon. You won’t need the probiotic to make subsequent batches, as we make them by reserving a bit of the previous batch.
If you begin with Gastrus tablets, crush them with a mortar and pestle or place them in a plastic sandwich bag and crush with a rolling pin, heavy glass bottle, or other sturdy object. The Osfortis capsule can just be opened and poured into the mixture.
I use a stick blender to emulsify or solubilize the fats. If you don’t have a stick blender, you can pour the mixture into a conventional blender and blend for about 30 seconds.
Be sure to choose a coconut milk that contains no gums such as guar gum, gellan gum, carrageenan or other additives, just coconut milk. The Trader Joe’s brand is a good choice. Of course, to expand the recipe, just use two cans of coconut milk and double the quantity of other ingredients except for the starter that you can maintain at the usual quantity. If you find that the yogurt is too thick after refrigeration, allow to warm before consuming.
You will need:
–Glass or ceramic bowl. Make sure your bowl or other vessel is clean by washing with hot soap and water
–1 14-ounce can coconut milk
-1 1/2 tablespoons gelatin
-2 tablespoons of prebiotic fiber such as inulin or raw potato starch
–Starter: 10 tablets crushed BioGaia Gastrus, 1 capsule Osfortis, or 2 tablespoons previous batch of L. reuteri yogurt (whey or curds or mixture of both)
–Some method of maintaining mixture at 100 degrees F
Yields: Around 4 one-half-cup servings
Step 1: In medium saucepan, heat coconut milk to boiling, then remove from heat.
Step 2: Stir in gelatin and prebiotic fiber until dissolved.
Step 3: Emulsify/suspend oil by blending with stick blender for 30-40 seconds. (Be careful: hot! It’s okay to let it cool partially before blending.)
Step 4: Allow mixture to cool to 100 degrees F or room temperature and transfer mixture to bowl. It is important to allow the mixture to cool so that you don’t kill the bacteria you will be adding.
Step 5: Mix in your choice of starter, i.e., crushed Gastrus, 1 capsule of Osfortis emptied into the mixture, or 2 tablespoons yogurt from previous batch of L. reuteri yogurt (curds, whey, or mixture of the two).
Step 6: Cover bowl lightly with plastic wrap and place into your chosen heating device. (I show my basin sous vide here. Place the sous vide cover back on, of course.)
Step 7: Ferment for 36 hours at 100 degrees F.