Eating yogurt everyday is a part of my diet and essential for my health. I can skip a day or two now and then, but generally speaking I need to eat it every single day. Have you ever bought store bought dairy free yogurt? It is crazy expensive. And of the 8 people in this house, 6 of us can not have dairy.
So making my own yogurt definitely became a priority! It can be very intimidating, but it is much easier than you think!
And look at the beautiful and delicious yogurt you can have for a fraction of the price!
SCD Instant Pot Coconut Milk Yogurt - Dairy and Sugar Free
INGREDIENTS:
3 cartons of Aroy-D Coconut Cream* (see picture below)
1 1/2 Tbsp. Raw Honey
3/16 tsp. of GI Pro Health Yogurt Starter* (see picture below)
DIRECTIONS:
- Empty the 3 cartons of coconut cream into the instant pot. Turn on the "sauté" function and boil until the cream reaches 180* F. (You can also use the yogurt function for this step, but I have difficulty reaching 180* with it. The "sauté" function always works.)
- Once you reach 180* F remove the inner pot and set aside, in order to cool the cream down to 100-115* F. I usually place it in the fridge, and keep a close eye on the temperature.
- Once you reach 100-115* place the pot back into the Instant Pot. Stir in the honey.
- Remove 1/4 c or so and carefully whisk the starter into it, slowly, to avoid clumps. Once smooth, gently whisk the removed 1/4 c. into the rest of the coconut cream.
- Close the lid of the instant pot and close the vent. Select "Yogt" and allow it to "cook" for 12 hours.
- Remove from pot and gently stir to combine. (It will have separated.) Pour into containers and chill. Serve with honey, fruit, whatever you desire.
YUM!!
**Notes:
- You can use any coconut cream you choose, but this is the best, cleanest (no added gums or anything) brand I have found
- There is a TON of variation in all coconut products, and coconut cream/milk is no exception. Sometimes your yogurt will be incredibly creamy, other times it will be more separated and oily.
- Boiling to 180* is done to kill any germs or bacteria that may be in the cream.
- Cooling the cream back down to 100 - 115* is so that the high heat doesn't kill the starter.
- I fill out a 1/4 tsp. of starter and then carefully divide into 4 -1/16 section with a knife. Carefully scoop out 1/16 of it (back into jar) and use the remaining.
- I divide this into 20 containers (see below) which comes out around $0.70 per yogurt. An INCREDIBLE steal compared to store prices for dairy free yogurt!!
I mix my yogurt with bananas and frozen mixed berries (frozen is cheaper than fresh, but fresh is fantastic too!). I top with honey and it is heaven!