Whole30 Homemade Yogurt
Transform your mornings with this creamy and tangy Whole30 Homemade Yogurt—a dairy-free, probiotic-rich delight made with just four simple ingredients! Crafted from full-fat canned coconut milk, plain gelatin, and Whole30-compliant probiotic capsules, this yogurt delivers all the gut-healing benefits of traditional yogurt without the dairy. Gently warmed and fermented over 24-48 hours, the process creates a naturally tangy flavor that can be customized with a touch of optional vanilla extract. Perfect on its own or topped with fresh fruit, this easy yogurt recipe is unsweetened, Whole30-friendly, and a wholesome addition to your clean-eating routine. Whether you're following a Whole30 diet or simply seeking a healthy alternative, this homemade coconut yogurt is sure to be your new go-to breakfast staple!
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Ingredients
- 2 cans full-fat canned coconut milk
- 1 tablespoon plain gelatin
- 2 capsules Whole30 compliant probiotic capsules
- 1 teaspoon vanilla extract (optional)
Directions
Step 1
1. Begin by shaking both cans of coconut milk well to ensure the cream and water are combined.
Step 2
2. Open the cans and pour them into a medium saucepan over low heat. Warm the coconut milk gently until it is hot but not boiling.
Step 3
3. Sprinkle 1 tablespoon of plain gelatin over the surface of the warm coconut milk and let it sit for about 5 minutes to 'bloom.'
Step 4
4. Stir the gelatin into the coconut milk until it is completely dissolved and the liquid is smooth.
Step 5
5. Remove the saucepan from heat and allow the mixture to cool to around 100°F (body temperature).
Step 6
6. Once cooled, open 2 probiotic capsules and sprinkle the contents into the coconut milk mixture. Stir gently to incorporate. The empty capsules can be discarded.
Step 7
7. If you wish to add a subtle flavor, stir in 1 teaspoon of vanilla extract at this point.
Step 8
8. Transfer the mixture into a clean glass jar or bowl with a lid. Do not use metal lids as they might interfere with fermentation.
Step 9
9. Cover the jar or bowl with a breathable cloth or paper towel secured with a rubber band and place it in a warm, dark place like inside the oven with just the light on.
Step 10
10. Leave the yogurt to culture for 24-48 hours, depending on your taste preference and temperature of the environment. The longer the fermentation, the tangier the yogurt.
Step 11
11. After fermenting, stir the yogurt and seal with an airtight lid. Refrigerate it for at least 4 hours to set up before serving.
Step 12
12. Before serving, give the yogurt a good stir as separation might have occurred. Enjoy plain or topped with Whole30 compliant toppings like fresh fruit.
Nutrition Facts
| Serving size | (813.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1876.3 |
| Total Fat 192.1g | 0% |
| Saturated Fat 168g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 133.6mg | 0% |
| Total Carbohydrate 48.5g | 0% |
| Dietary Fiber 16g | 0% |
| Total Sugars 24.5g | |
| Protein 21.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 128mg | 0% |
| Iron 26.4mg | 0% |
| Potassium 2111.0mg | 0% |
Source of Calories