3 cups full-fat, additive-free canned or frozen coconut milk (see Note)
2 capsules dairy-free, live-culture probiotics
2 teaspoons unflavored grass-fed beef gelatin
Special equipment:
Sterilized quart-sized mason jar or two 12-ounce jars with lids (see sterilizing instructions below)
Preheat the oven to 100°F. (If it will not go that low, set it to the lowest possible temperature and watch it until it reaches 100°F, then turn it off.) If using frozen coconut milk, defrost it in the refrigerator.
Gently heat the coconut milk in a saucepan over medium-low heat just until lukewarm. Fill the sterilized jar(s) with the warm coconut milk. Empty the probiotic capsules into the milk and add the gelatin. Using a scrupulously clean whisk or fork, whisk until completely smooth and thick.
Place the jar(s) on the middle rack of the oven, close the oven, and turn on the oven light. Do not open the oven for 12 to 24 hours. The longer the yogurt ferments, the more tart it will become.
Remove the yogurt from the oven and whisk until smooth. Seal the jar(s) with a tight-fitting lid(s) and chill in the fridge for at least 4 hours. Now it’s ready to enjoy. There will be some separation; just stir to combine. (Note: If the yogurt has pink or gray spots, toss it and make a new batch, making sure you have properly sterilized the jars-see the instructions below.)
Store in the fridge for up to 1 week.
PER SERVING: Calories 280 • Fat 28.6g • Total Carbohydrate 6.7g • Dietary Fiber 2.6g • Protein 4.3g