I love yogurt. It was one of my most frequent meals when I was in college. I would buy the cheapest bulk container of vanilla yogurt I could find at Aldi, load it with fruit, granola, nuts, peanut butter, and make a meal of it. I loved it! It felt like dessert and yet I thought it was so healthy.
Then I went dairy-free, and it was bye-bye beloved yogurt. I mean, sure – there is plenty of dairy free yogurt available at the grocery store, but it’s crazy expensive and every single kind I tried was disgusting. And then I went a step further and became paleo, and realized just how much artificial junk was loaded into most store-bought yogurts anyway.
That’s when I resolved myself to a life void of yogurt. That’s a very sad existence, but I thought it was my only choice.
And then hope came. My lovely sister is also paleo, and my nephew has all kinds of stomach and food issues, the poor little guy. He is pretty picky, but yogurt was one thing he LOVED. But unfortunately, he is totally dairy free, and his sweet momma wasn’t a fan of all the junk in dairy free options at the store. So she set out to try making her own.
Homemade dairy-free yogurt was something I had also looked into, but every recipe was far too much effort for my personal liking. I love yogurt, but not enough to spend days making it from labor-intensive recipes that come with warnings about the horrible things that can ensue if you don’t seal the jar just so and ferment for exactly the right amount of time.
My sister had an idea though. And her idea turned out to be the most brilliant thing ever. Thus I give you this extremely easy homemade dairy free yogurt filled with zero crappy ingredients. It’s completely sugar free, has probiotics, and I’ve made it several times now with very little precision and it’s never made me ill or killed me. This recipe comes approved by toddlers and yogurt-loving dairy eaters alike! Enjoy this warning-free recipe!
- 1 can full fat coconut milk
- 1 can coconut cream
- 3 probiotic capsules
- Empty both cans of coconut milk/cream into a large jar or glass container that seals well. Use a spatula to scrape out all that thick, creamy goodness.
- Pull apart your probiotic capsules and empty the powder into the jar.
- Use an immersion blender to blend all the cream, liquid and probiotic powder well.
- Seal the jar and let sit at room temperature for 48 hours.
- Give it another stir at the end of the 48 hours and store in the fridge.
- You can eat it right away or wait until it’s been in the fridge a bit (it will thicken up in the fridge) – top with your favorite things and enjoy!
This recipe halves well. I know it stays good in my fridge for 5-6 days – it’s never stuck around any longer than that at my house, so I don’t know how long it truly stays good. Using the mix of coconut milk and coconut cream gives you a thick yogurt that resembles Greek style yogurt. Using all coconut milk will give you a thinner yogurt that is still delicious! Just make sure it’s completely full-fat.