Whole30 Homemade Yogurt
Indulge in the creamy, tangy goodness of this Whole30 Homemade Yogurt, a dairy-free treat crafted with just four simple ingredients—coconut milk, gelatin, probiotics, and an optional hint of vanilla. Perfect for those following a Whole30, paleo, or dairy-free lifestyle, this yogurt uses full-fat canned coconut milk to create a rich texture while probiotics bring gut-friendly benefits through natural fermentation. With just 10 minutes of prep time and an easy overnight culturing process, this homemade yogurt is a nutritious and satisfying alternative to store-bought options. Serve it plain or top with your favorite Whole30-compliant fruits and enjoy a wholesome addition to your morning routine or snack time!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cans full-fat canned coconut milk
- 1 tablespoon plain gelatin
- 2 capsules Whole30 compliant probiotic capsules
- 1 teaspoon vanilla extract (optional)
Instructions
1. Begin by shaking both cans of coconut milk well to ensure the cream and water are combined.
2. Open the cans and pour them into a medium saucepan over low heat. Warm the coconut milk gently until it is hot but not boiling.
3. Sprinkle 1 tablespoon of plain gelatin over the surface of the warm coconut milk and let it sit for about 5 minutes to 'bloom.'
4. Stir the gelatin into the coconut milk until it is completely dissolved and the liquid is smooth.
5. Remove the saucepan from heat and allow the mixture to cool to around 100°F (body temperature).
6. Once cooled, open 2 probiotic capsules and sprinkle the contents into the coconut milk mixture. Stir gently to incorporate. The empty capsules can be discarded.
7. If you wish to add a subtle flavor, stir in 1 teaspoon of vanilla extract at this point.
8. Transfer the mixture into a clean glass jar or bowl with a lid. Do not use metal lids as they might interfere with fermentation.
9. Cover the jar or bowl with a breathable cloth or paper towel secured with a rubber band and place it in a warm, dark place like inside the oven with just the light on.
10. Leave the yogurt to culture for 24-48 hours, depending on your taste preference and temperature of the environment. The longer the fermentation, the tangier the yogurt.
11. After fermenting, stir the yogurt and seal with an airtight lid. Refrigerate it for at least 4 hours to set up before serving.
12. Before serving, give the yogurt a good stir as separation might have occurred. Enjoy plain or topped with Whole30 compliant toppings like fresh fruit.
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.1 g | 246% | |
| Saturated Fat | 168.0 g | 840% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 134 mg | 6% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 24.5 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 2111 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
