Comments on: Homemade Coconut Milk Yogurt

By: tessa

tessa — Tue, 07 Feb 2012 04:01:00 +0000

YUM!! Now i am reading on how to make it thicker! It was almost like kefir, drinkable yogurt, but SO delicious! My son is gobbling it up, tomorrow is my 2nd batch!

By: Anonymous

Anonymous — Fri, 03 Feb 2012 01:51:00 +0000

Thank you and welcome to SFF!

By: Anonymous

Anonymous — Thu, 02 Feb 2012 07:37:00 +0000

Thanks for this wonderful recipe. New to GAPS, I found your coconut milk recipe the easiest and best lay-out of my other google choices.

I’ve made cow’s milk yogurt for years. I just add the culture when the milk has cooled, and then cover with a down jacket or doona in the summer, adding a hot water bottle in winter. Overnite perfection.

I’ll be back to look around your delightful site.;-)

By: Beyondthepeel

Beyondthepeel — Wed, 01 Feb 2012 06:13:00 +0000

This looks so delicious and though I really like yogurt I bet this is even more delicious. Thanks for sharing it with us at Whole Food Wednesday. I hope to see you again this week

By: Melissa

Melissa — Wed, 01 Feb 2012 05:20:00 +0000

This looks amazing, thank you! I just got a yogurt maker and culture from Cultures for Health and tried my first batch yesterday. The verdict? Hemp milk does not work! At least not the kind I can buy here, so I’m off to experiment with different milks. I will definitely be trying your recipe!

By: Anonymous

Anonymous — Mon, 30 Jan 2012 21:21:00 +0000

I have had varying success with using store-bought coconut yogurt as a starter. After a lot of trial and error over the years, I find the Vegetal culture to be the most reliable starter I’ve used.

By: Anonymous

Anonymous — Mon, 30 Jan 2012 18:46:00 +0000

As long as the temperature of the yogurt does not exceed 105-110, you should be ok. Whatever it takes to keep it right there should work; any higher and you’ll kill your culture. You might want to experiment with a smaller batch until you are sure your incubation method works. Good luck!

By: Megan

Megan — Mon, 30 Jan 2012 03:09:00 +0000

I was thinking about making 2 quarts at a time in a 9×13 glass casserole dish with its cover for the fermentation part of the process in my warming drawer which I can set to 110 degrees. I have not ever made any yogurt before and was just wondering if this shallow of a dish is ok and do I need to set it in a towel so as not to cook it?

By: Holly

Holly — Sun, 29 Jan 2012 18:52:00 +0000

I have a yogurt maker, I used to use reg. milk till I found out I was allergic to it. I used to use plain greek yogurt as my starter. Can I use plain yogurt made with coconut milk as a starter, and make it the same way as I did with reg. milk? Thanks, Holly

By: Anonymous

Anonymous — Fri, 27 Jan 2012 23:19:00 +0000

I have no experience with doing it this way, so you’ll have to experiment. What fun!! If your crockpot will take the milk to 180 degrees and NOT boiling, then you should be able to do it. 180 degrees is KEY to sterilizing the milk, which is crucial with coconut milk. Good luck!