I have to say, the last three to four weeks I’ve pretty much blown off doing my paleo lifestyle. I re-introduced grains in the form of gluten-free bread and pizza crust, have been eating ice cream with homemade chocolate shell, and even gotten into the Reese’s Peanut Butter cups. (Peanuts are a no-no on paleo, not to mention the sugar.) Sigh.
Then I’m also stressed about the upcoming Northern Gila County Fair. I’ve introduced on-line exhibit registration and from what I can tell, it’s not being used. That means it’s going to be a lot of hands-on exhibit registration again this year. But I’ll have to input all of that hand-written stuff again, manually, into the fair database. Another sigh.
Anyway, this month I decided to do a video about this three-ingredient coconut yogurt. You can see from my face the result of eating the grains and dairy and sugar. Ugh. Back on the paleo I go. In the meantime, though, I’ll have lots of this delish yogurt to help me stay on my path. Clear skin, here I come.
Three Ingredient Coconut Yogurt
2 Quart Measuring cup
1 Cup Measuring cup
3 One-pint canning jars
1 T/1 package unflavored gelatin
3 Cans (40.5 fluid ounces) coconut milk
4 capsules live probiotic (The more strains of probiotic the better. I used Solaray, mycrobiome probiotic, 30 billion live cultures, 24 strains. Live probiotics are kept in the refrigerated section of your local health food store.)
1/2 cup water
I made my first ever cooking video to show you how to do this. The video is hilarious as I made all sorts of mistakes. No matter. I think you’ll get the gist and you’ll have a laugh with me as you watch. See it here: https://youtu.be/0f-E_E41I24
In the 1 cup measuring cup, bloom the gelatin in 1/2 C lukewarm water. (NOTE: A packet of gelatin is less than a tablespoon. You may want to go ahead and open a second packet of gelatin and measure it to reach a full tablespoon measure. Using two packets makes the yogurt very firm. Using no gelatin leaves the yogurt liquid.) As you use this recipe more than once, you’ll come to figure out how much you need for your taste and location.)
In the saucepan, pour in the coconut milk and heat to boiling. Many recipes I reviewed for this said this wasn’t a necessary step as the canned coconut milk should already be sterile. However, if you want to, go ahead and bring the milk to a boil for 5 minutes, then turn it off and pour into the two-quart measuring cup to cool. You must get the coconut milk down to under 110 degrees Fahrenheit. Hotter will kill the probiotics you’ll be adding in the next step.
Add the water/gelatin mix into the warm coconut milk. Stir to incorporate.
Open the caplets of probiotic and add to the under 110-degree mix and stir. Make sure the probiotics aren’t clumped up.
Lightly cover the container to keep out dust and put somewhere warm. I used my cold oven. Other people use a warm window sill. Some wrap the container in clean towels to help it stay warm. As long as the mixture isn’t in a cold spot, it should do fine. Hold it there twelve hours. Can you skip this step? No. This is where the probiotics you’ve added have a chance to grow and make your coconut milk into yogurt. This is as essential as the step where you let your bread rise.
After twelve hours, put your container, still lightly covered, in the refrigerator for another twelve hours. This lets the flavors develop and the yogurt to firm up.
Sterilize your canning jars and lids. Pull from the boiling water onto a clean kitchen towel and let cool to room temperature.
After the second twelve hours, you can eat your fresh yogurt! Store any extra in the sterilized canning jars.
NOTE: You’ll notice that aside from canning jars, I don’t use any equipment you don’t already have in your kitchen. Canning jars are generally available by the dozen in your local hardware stores, but I know I can also find them in the local thrift shops. ALWAYS use new canning jar lids (the flat part with the thin rubber circled edge.) This is essential to making sure you get a good seal on the canning jar. (This is less critical for the yogurt.) If you’re canning fruit or vegetables or jam/jelly, you have to get a good seal to keep the food safe. The rings that hold the lids are reusable.
Enjoy that fresh tangy flavor. In addition to having it as a snack or breakfast with fruit and nuts, you can also use your yogurt in homemade salad dressings, in place of some of the mayo in your macaroni or tuna salads, as part of your pancake toppings and so much more.
Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite snack or dessert to serve family or guests? Please tell us about it in the comments box below if you feel so inclined.
My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.