Vanilla Bourbon Maple Coconut Yogurt

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Yogurt is one of those things I go in and out of eating. I will get on a yogurt parfait kick and eat it for like two weeks straight until I get burnt out. There are lots of great vegan options on the market right now, but it is so cheap and easy to make your own, I decided to give it a try.

I first tried Trader Joe’s coconut milk because it was what I had on hand, and things took a turn quick. I noticed awhile back that TJ’s changed their coconut milk and it is chunky and gritty now. I tried shaking the can hard first, then I whisked the milk in a bowl which only made things worse. I somehow separated the milk from the cream and couldn’t get it blended evenly. I went through adding the probiotics and let it sit for a day and a half. It took a weird turn, so I dumped it and decided to take the time to drive to Whole Foods and get theirs. Theirs and Native Forest are considered good brands to use when making yogurt. I was afraid to waste more maple syrup and vanilla paste after the first fail, so I just mixed the milk and probiotics together. Next time I will add the sweeteners to the milk before I add the probiotics so the flavors can really marry. Make sure to not use anything metal once you have added the probiotics because it will negatively react with it. Use ceramic, wooden, or silicone spoons when stirring.

You can always leave out the maple syrup and vanilla out but those are my favorite flavors together and I knew they would be perfect for this yogurt.

As easy as this recipe is, it takes days (literally) of waiting while the probiotics do their magic to the milk. You need a warm space to make this happen so most kitchen countertops will work and make sure you cover it with something like a cheese cloth to keep bugs out. It needs to be thin enough to breath so a thin flour towel or cheese cloth will do. It’s worth the wait in the end because this yogurt is tasty, super cheap and easy to make, and I love knowing exactly what is in my yogurt.

I let mine sit out for two days before I sweetened and put in the fridge. The longer you let it sit, the more tang it gets which I like.

Let me know in the comments below if you have ever made your own yogurt and what flavors did you mix with it.

Thanks for reading,

Jessica

Vanilla Bourbon Maple Coconut Yogurt

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Yield: 3-4

Author: Jessica Morton

Prep time: 10 MinInactive time: 48 HourTotal time: 48 H & 10 M

Ingredients

• 1 14-ounce can full fat coconut milk (Organic, when possible, and sub light for thinner yogurt.)
• 2 capsules vegan-friendly probiotic (They need to be capsules, not pills. You just open the capsules into the milk. I used the NOW Probiotic-10 capsules.)
• 2 TBSP Trader Joe’s Bourbon Maple Syrup depending on taste (You can use regular maple syrup if needed. Their bourbon one is only sold during the holidays. I always stock up when it’s available.)
• 1 TSP Trader Joe’s vanilla bean paste (You can use vanilla extract if needed but the paste is fair superior. It’s also only sold during the holidays, so I always stock up.)
• *Optional sprinkle of Trader Joe’s Pumpkin Pie spice (also sold during the holidays only)
• **Feel free to leave out the maple syrup and vanilla if you want to make plain yogurt. You can also add fruit compote after it has solidified.

Instructions

1. Shake your coconut milk well. Then open and pour into a clean, dry glass jar or bowl.
2. Empty your probiotic capsules into the milk and make sure to use a wooden or silicone spoon to stir, not a metal one. Metal can react negatively with the probiotics which you obviously don’t want. Stir until creamy and smooth, pushing the probiotic up against the side with your spoon to evenly disperse.
3. Cover the mixture with cheesecloth (or a very thin, clean dish towel, something that lets air in but keeps bugs out) and secure with a rubber band.
4. Let the yogurt activate for at least 24 hours and up to 48 hours (the longer you go, the thicker and tangier it will be) in a warm place. Living in Vegas, even in the winter it is warm, but most places should be able to easily make yogurt after 48 hours sitting out.
5. When ready, add the maple syrup and vanilla and mix well. Adjust seasoning to taste. **Flavor can be added before the probiotics to let flavor marry longer.
6. Once the yogurt has reached the right amount of tanginess and thickness to your liking, (Remember to sample with a wooden spoon) cover securely with a lid and refrigerate until cold. Refrigerating will also thicken the yogurt even more, almost to a Greek yogurt consistency (depending on the brand of coconut milk you used).
7. Store covered in the refrigerator for about a week. You'll know it's gone bad when the smell is off-putting or there is mold.
8. Top with pumpkin pie spice, fruit, fruit compote, or granola for an easy and delicious meal.