Comments on: Homemade Coconut Milk Yogurt

By: Rose

Rose — Tue, 14 Feb 2012 18:23:00 +0000

that’s what I want to know, did you ever find out?

By: sandie

sandie — Fri, 14 Oct 2011 10:19:41 +0000

I noticed that rice milk does not have as much nutrition as almond milk…
I am trying the coconut milk yogurt, this morning; I buy the So Delicious Coconut Milk from
Natural Grocers, here in Cedar Park, TX.
I have made yogurt with raw cow milk with great success, and peace of mind that the milk is not
pasturized.

By: Barb

Barb — Fri, 26 Aug 2011 15:08:45 +0000

could I use probiotic powder that I take as a supplement to use as a yogurt starter?

By: Trisha1212

Trisha1212 — Sun, 30 Jan 2011 19:27:46 +0000

I know this is an article from Long Ago, but I thought as it is so helpful I’d mention that I’ve been using a meat probe thermometer with beeper to “watch” the warming process and it works superbly. I’m always doing two things (or more) at once, so it is a help not to have to squint at a thermometer waiting for it to get where I need it to be. I always double check the temperature with my trusty instant thermometer before adding the probiotic, but it seems right on.

By: Coconut Milk Yogurt - Wildlife Gardeners - North American Wildlife Gardening

Coconut Milk Yogurt - Wildlife Gardeners - North American Wildlife Gardening — Tue, 07 Sep 2010 03:54:00 +0000

[...] to get people to buy Vita-Mix but…. it probably would be a good idea pulverizing the flake, Homemade Coconut Milk Yogurt | GNOWFGLINS. That one was interesting because in the replies it's mentioned that rice milk and almond milk [...]

By: Katy

Katy — Sat, 03 Oct 2009 16:00:17 +0000

My son is dairy-allergic. A year or so ago, I finally found a truly dairy-free yogurt starter (I was making soy, but am now going to try the coconut yogurt, since he’s been drinking coconut tonic now as a soy milk replacement). You should try it, I had great results for soy yogurt, and it was totally dairy- and maltodextrin-free (it’s made by a company who targets GFCF diets):

http://www.giprohealth.com/yogurtstarter.aspx

Thanks for the recipe — I already have agar powder from the soy yogurt days. Can’t wait to try it!
.-= Katy´s last blog post… Early-fall vegetable panino* =-.

By: Robin

Robin — Tue, 30 Jun 2009 19:19:17 +0000

Sonya: I have tried making coconut milk yogurt, a blend of coconut milk and almond milk yogurt, plain almond milk yogurt and soy yogurt. I am still trying to perfect the thickness, but I have had problems with separating. No matter which type of milk I have used, there is usually a half inch to an inch of clear thin gelly like stuff in the bottom of my jars! Does this happen to you? What am I doing wrong? Thanks for the help! Also, yogourmet makes a dairy free yogurt starter–a bit hard to find but can be found online at Tribest.

By: Jessica

Jessica — Sun, 07 Jun 2009 01:21:46 +0000

Hi Sonay,

Thanks for tip about rice milk. My son is not crazy about the taste of coconut, that’s why I thought I might try something different. Maybe he would like it with fruit, I’ll have to try the recipe soon!

We find the probiotic at a local health food store. Is there a store near you that would special order something like this for you (if you can’t find it)? I’ve never looked for it at Whole Foods, it might be there as well.

By: Sonya Hemmings

Sonya Hemmings — Sat, 06 Jun 2009 03:08:12 +0000

Hi, Jessica:

A couple of my resources (both Web and books, including Super Baby Food) said you can make yogurt with any kind of milk, including rice and almond. I would give it a try and see if it works! The consistency might be thinner with rice milk, which is why I tried the coconut milk instead. Thanks for the tip on the dairy-free probiotic! It would be easier to use a powder. Where do you get it?

By: Jessica

Jessica — Fri, 05 Jun 2009 19:53:24 +0000

Thanks for sharing a great idea! Do you think I could duplicate this w/ rice or almond milk?

Also, I have a dairy free probiotic called Ultra Flora Plus DF, made by Metagenics. It is a powder that I measure and add to things for my son (usually 1/2 teaspoon for one serving). It would save you a step though, as it’s already a powder substance. I do have to keep it refrigerated though.