24 Hour Dairy Free Yoghurt
It's so easy to make your own 24-hour yogurt at home. Use coconut milk (or another non-dairy milk of your choice) to create a tangy, thin style yoghurt. Perfect in breakfasts, desserts or as a snack.
Prep:
10 minutes
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Cook:
24 hours
8 Cups (2 Litres)
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Ingredients
8 cups coconut milk (or another dairy-free milk)
2 TBSP honey
Yogurt starter culture
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2 liter coconut milk (or another dairy-free milk)
2 TBSP (30 ml) honey
Yogurt starter culture
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Rating
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Dietary Therapies
IBD-AID P1
SCD
mSCD
MED
Dietary Requirements
Gluten-Free
Egg Free
Grain-Free
Low-FODMAP
Dairy-Free
Vegetarian
Shellfish Free
Soy Free
Lactose-Free
Nut Free
Vegan
Instructions
- Sterilize all of your equipment before making your yogurt.
- Pour the milk into a large saucepan. Heat until between 98.5 °F-109 °F (37 °C-43 °C).
- Stir in the yogurt starter culture and honey. Mix well to combine.
- Pour the milk into your yogurt maker and leave for 24 hours.
- Once it has fermented, remove it from the yogurt machine and place it in the fridge to firm and chill.
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Nutritional Info
Storage
Your yoghurt will last for 2 weeks in the fridge. Write the best before date on the tub so you don't forget.
Notes
This will produce a thin style yoghurt, as it doesn't contain any thickeners. For low-FODMAP use almond milk instead of coconut milk.
Used with permission from
The Healthy Gut - by Rebecca Coomes
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