Easy dairy-free yoghurt

Originally published 2nd February, 2015 as Easy Peasy Coconut Yoghurt.

Dairy allergies and intolerances can seem like a really big pain sometimes. Dairy-free replacements for milk, cheese, yoghurt and cream often contain weird non-food ingredients and taste nothing like the real thing.

I’ve spent some time dairy-free at my doctor’s request and it was a pain, so I can imagine how hard it is trying to feed a toddler or child who absolutely has to cut out dairy.

Nectarines with cream is one of my favourite desserts. I love love love a Mexican bowl loaded with cheese and sour cream. And cappuccinos. Oh, the cappuccinos.

When I went dairy-free, I really needed a replacement for a few of these things, and being a fan of real food, I wasn’t about to try any weird mock replacements full of goodness knows what. Coconut yoghurt seemed like a good place to start, so I gave it a crack.

There are heaps of different methods online. Many aren’t 100% dairy free, require weird thickeners or only seem to specify how to make coconut yoghurt with fancy equipment. I remember reading once about using probiotic capsules as a starter for something, so I thought I’d try it with yoghurt.

And guess what?

(Please imagine this next part being read by Borat.)

GREAT SUCCESS!

It’s tangy, the coconut flavour isn’t too strong, and the sugar has clearly been eaten up because it’s no longer sweet – perfecto.

If you try it, please do let me know what you think!

Dairy-free coconut yoghurt

Makes 2 cups

You’ll need:

  • 500ml full-fat coconut milk
  • 1 tablespoon honey
  • 2-4 probiotic capsules

To make:

  1. In a very clean glass jar, preferrably one that has been sterilised with boiling water, mix your coconut milk and honey well. Empty your probiotic capsules into the jar and use either a whisk or a spoon to mix them into the coconut cream really well.
  2. Place the lid on the jar tightly and wrap in a small towel. If possible, put the jar in an insulated bag. This will help keep the temperature consistent. (I stumbled upon my daughter’s Princess Sophia insulated lunch bag she uses for pre-school and popped the jar in the towel into it. Worked a treat!)
  3. Leave the yoghurt in a warm-ish place for 24 hours. I like to put my ferments on top of the fridge. Check the yoghurt’s flavour after the 24 hours. If you’re happy with it, pop it into the fridge to firm up a bit.
  4. Before serving, give it a mix or shake as it can sometimes separate.

If you’d like more dairy-free recipes, check out the Allergy kids: Dairy-free Pinterest board!

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