We ran out of yogurt a week ago.
It’s been a couple of weeks of quarantine, my husband still nurses a nasty cough, and I’m trying to stay sane by continuing my experiments with fermentation.
In avoiding frequent trips to the grocery store, we’re making do. I found this super simple recipe from one of my favorite resources and online bloggers, Minimalist Baker. Dana and her crew have even made a great video for it.
This recipe is pure genius, and really could not get much easier. Here are the steps:
- Locate coconut milk. (I used Trader Joe’s Coconut cream, which worked great, but it definitely made a thicker frozen yogurt-like consistency. Dana recommends the 365 brand. Use what you have.)
- Dig out probiotics from back of fridge. You store yours in the fridge too, right? Dana suggests 2 capsules. I used 1.
- Stir contents from the probiotic capsule(s) into the coconut milk, leave for a day on the counter, and come back to excellent, tart, creamy, rich coconutty yogurt!!
It couldn’t be simpler.
I made a really tasty parfait out of last year’s strawberry lavender jam, a sprinkling of granola (truth be told, these were the last crumbs from a questionably old bag of granola), and fresh strawberries. But really, the possibilities are endless. You could use this to top overnight oats or oatmeal, stir this into a silky curry, or try sweetening and freezing it to make frozen yogurt sundaes!
