How to Make Dairy-free Yogurt

Ingredients

• 1 (13½-ounce) can full-fat coconut milk
• 2 cups unsweetened (unflavored or vanilla-flavored) cashew milk, homemade or store-bought, or almond milk
• ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener (optional)
• 2 teaspoons grass-fed powdered gelatin
• 1 teaspoon probiotic powder (must contain one of these strains: Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium lactis, or Lactobacillus acidophilus)

1. Place the coconut milk, cashew milk, and sweetener in a saucepan and bring to a gentle boil, then remove from the heat and pour into a heatproof glass bowl.
2. Allow the milk mixture to cool to 115ºF. While the milk is cooling, dissolve the gelatin in 2 tablespoons of cool water to soften. Once fully dissolved, add it to the warm milk mixture and stir well to combine.
3. Once the milk mixture reaches 115ºF, add the probiotic powder and stir well.
4. Pour the mixture into a sterile 1-quart glass jar with a tight-fitting lid. Cover and place in a warm place (around 100°F). I store mine in the oven on the proofing setting. If that is not an option for you, wrap a large towel around the jar and keep it in a warm area so the yogurt stays between 105°F and 115°F for as long as possible.
5. Allow the yogurt to culture for 16 to 24 hours. The longer it cultures, the tangier it will be. Once the yogurt is cultured to your desired taste, cover securely and refrigerate for at least 6 hours. This stops the fermentation process. The yogurt will thicken as it cools. It will keep in the fridge for 1 week.