Coconut Milk Crockpot Yogurt

Three ingredients, a crock-pot and a bit of time is all you need to make your own dairy-free yogurt for a fraction of the cost.

This recipe was submitted to BeBetsy by SunnyB of And Love It Too.

Ingredients

  • 1/2 gallon Unsweetened Coconut Milk
  • 4 Tablespoons Agar Agar Flakes
  • 6 ounces Plain Coconut Milk Non-Dairy Yogurt With Live Active Cultures

Instructions

Makes 21 servings

In 4-6 quart crockpot, mix together ½ gallon unsweetened coconut milk and 4 tbs of agar agar flakes. Turn temperature to low, cover and cook for 1 hour. Remove cover, whisk agar agar and milk mixture until fully incorporated, return cover and let cook for another 1 ½ hours (2 ½ hours total).

After 2 ½ hours, remove cover, whisk agar agar and milk mixture again, return cover and unplug crock.
Allow crock to sit for 3 hours, unplugged with the lid on.

When 3 hours have passed, scoop out 2 cups of the warmish milk/agar mix and put it in a medium bowl. Whisk in the container of dairy-free coconut milk yogurt then dump the bowl contents back into the crockpot. Stir to combine.

Keeping crock unplugged, return lid and wrap a heavy bath towel (or two) around the crock for insulation. Let crock sit for 10-12 hours (overnight is best). In the morning, you will discover your lovely yogurt, milk and agar mix has thickened, although it will not be as thick as the store-bought stuff you are used to. Still, there is no doubt this is yogurt.

If you still want to add more thickness, try adding in ¼ c tapioca starch or arrowroot powder.

You may find bits of agar still floating in the mix, because we add in whole fruits to ours, the few flakes that are left never bother us.

If you must, straining your yogurt can remove any extra agar remnants.

Add in fruit, honey or whatever toppings you please to your velvety white creation.

Have fun, make it your own and eat in good health.
Enjoy!

*Adapted from Stephanie O’Dea’s Crockpot Yogurt.

This recipe was submitted to BeBetsy by SunnyB of And Love It Too.

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