Sienna is a certified holistic wellness and nutrition coach specializing in autoimmune health.
Dairy-Free Yogurt With Only Two Ingredients
Sure, you could easily buy a dairy-free alternative at the grocery store, but even an organic brand will still contain preservatives and additives. The most important thing to me is making sure I am giving my body the best nutrition I possibly can.
Not only does making my own yogurt allow me to control what I'm putting in my body, but this particular recipe is so easy! It requires only two ingredients. Easy, right? I am all about delicious recipes that you can feel good about!
To make your own dairy-free yogurt, all you need is one can of full-fat coconut milk and two probiotic capsules.
For this recipe, I used a 50 billion CFU women's probiotic, formulated to help with gut and urinary tract health. You can use any kind you like, but I suggest using at least 50 billion CFU. This is the brand I use. CFU stands for colony-forming-units. This is a measure of the number of live microorganisms in your probiotic. The more, the merrier.
Dairy is known to be one of the top triggers for most auto-immune and gut-related issues. It's no wonder that so many people are gravitating toward dairy-free products. I have been mostly dairy-free for over a year now, and the difference I notice is crazy!
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Whether you are curious about trying dairy-free recipes, or you are already dairy-free or vegan, you will certainly enjoy the simplicity of this recipe.
This recipe makes unsweetened yogurt, which I like. I can top it with honey and berries to make it sweeter if I like, or I can use it in recipes for a savory dish.
I hope you enjoy—and as always, feedback is always appreciated!
- 1 can full-fat coconut milk
- 2 capsules probiotics
- Find a jar that is big enough so that the coconut milk doesn't fill it all the way to the top. Make sure you also have a cheesecloth or paper towel, as well as a rubber band.
- Fill the jar with the coconut milk, then twist open your probiotic capsules and pour the powder into the milk. Gently whisk until fully combined. Cover with the cheesecloth or paper towel, and secure with a rubber band.
- Let it stand in a cool area, away from light, for 24-48 hours. Once your yogurt has cultured for at least 24 hours, check and make sure that it is thick and creamy. Once it has reached your preferred consistency, add a lid and keep it in the refrigerator.
This content is accurate and true to the best of the author’s knowledge and does not substitute for diagnosis, prognosis, treatment, prescription, and/or dietary advice from a licensed health professional. Drugs, supplements, and natural remedies may have dangerous side effects. If pregnant or nursing, consult with a qualified provider on an individual basis. Seek immediate help if you are experiencing a medical emergency.
© 2022 Sienna