DIY Dairy-Free Yogurt

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We've all seen the non-dairy milks (almond milk for the win!) and the dairy-free ice creams (they're seriously just as good as the real stuff). But yogurt, sans dairy? We started out skeptical, but it's actually pretty darn delicious. And almost as easy to make at home as it is to pluck from the grocery shelves.

The basics

The base for this yogurt is canned coconut milk or coconut cream. In my opinion, full-fat coconut milk gives you the richest texture, but reduced-fat coconut milk works too. If you're banking on the creamiest yogurt possible, coconut cream is your best best (it's the fattiest of the options).

A secret ingredient

Two words: probiotic capsules. Weird, right?

We get it — probiotic capsules don't exactly sound tasty, but they do contain the bacteria that make the mixture turn into yogurt instead of soupy pudding. Plus the active cultures in this good-for-you additive help with digestion.

Look for probiotic capsules in the vitamin aisle, or buy them online. The trick is knowing what to look for, so read the ingredients and seek out any combination of the following (gold star if you can actually pronounce any of these):

  • Lactobacillus acidophilus
  • Bifidobacterium bifidum
  • Bifidobacterium lactis
  • Streptococcus thermophilus

DIY dairy-free yogurt recipe

What you'll need:

  • 1 can full-fat coconut milk
  • 1 tablespoon tapioca starch
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract (optional)
  • 2 probiotic capsules
  • Toppings (I like berries and shredded coconut)

Directions:

  1. In a small bowl, whisk together the coconut milk and tapioca starch until the starch is dissolved, then transfer to a small pot and bring the milk to a simmer. Cook, whisking regularly, until the milk has thickened (about 5 minutes). Stir in sugar and vanilla, if using.
  2. Allow your mixture to cool to 100-110 F, then add in probiotic powder and stir to incorporate. Transfer the yogurt to clean jars with lids and keep in a warm (100 F) environment — try an oven with the oven light on or a yogurt maker — for 24 hours.
  3. Refrigerate the yogurt until ready to serve, up to two weeks. Top with berries or shredded coconut when it's time to dig in.
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