Beverly009 Awesome! We are so glad it turned out delicious for you. We love it too! And thanks for the video love....we'll keep making them!

Sheila Vasquez hi! Ohhhh I really hope it turns out great for you! I have s new batch in the fridge now and I totally agree that having that texture/flavor of yogurt without dairy is a game changer. Keep me posted on how it turns out?

We'll I stirred it up after the first 24 hours and I tasted what was on the spoon and it was a-mazing. I'll keep you posted after tomorrow. I'm so excited...I can feel finally have yogurt again.

Sheila Vasquez yayyyyy 🙌🙌🙌 also it gets even thicker when it gets refrigerated! Cannot wait to hear what you think!!!

Okay I checked it this afternoon after I put it into the fridge and it tastes like plain yogurt. It didn't thicken up much more but I'm okay with that. It'll be perfect for smoothies. I read on another blog that even though you get the same brand of coconut milk it can sometimes be thick or thin, even the full fat ones. But I'm not complaining. I'm super happy with my coconut yogurt 🙌. Now it's trying to find different recipes to use it in.

Sheila Vasquez so glad to hear this! Sometimes if I want it to be super thick I'll put the can of coconut milk in the fridge so the cream solidifies and I'll just use that without any coconut liquid! But I sort of like it when it's s little thinner too. It's perfect for drizzling over cereal, etc. yayyyyyy 🙌

Alyssa Gagarin thanks!! Can't wait to hear how your coyo turns out!!

Charity Brown yayyyy! So glad you love it! I have a batch going right now too! Coconut yogurt twins! 👯💗💗💗

Amersboo so glad you're making it and loving it! And very cool you're experimenting with flavoring it!!!

Thank you for this video 21

I thought you were supposed to do a water bath in the IP for yogurt making, not straight in the steel pot...

I had the same problem

Cubelixa keep us posted? Can't wait to hear what you think!

Cubelixa Did the coconut yoghurt work for you?

Veggiekins yayyyy can't wait to hear what you think!!!

thanks

Shawn Spenstar I've never done an air tight fermentation but let me know how it goes? And how long you end up letting it ferment!

Shawn Spenstar if it tasted good then it went good! 🙌🙌🙌

Or agar agar or sweetener helps thicken

Shawn (or anyone using regular sugar) ~ Try making it withOUT cane sugar for a healthier yogurt. Or if you must have a sweetener, try healthier subsitutes such as coconut sugar, organic agave, or maple syrup. Just a tip. I share this only because 'sugar' is a tricky thing. Mainstream sugar not only creates chemical reactions in the brain just like heroin, to KEEP you craving more 'sugary' things, but most detrimentally, it's a cancer feeder. And I fear raw cane sugar is just as bad. :( Cheers.

Can't wait to hear what you think!!

+crystalsanc That's a really cool idea. We've never tried it, but it seems like it should work, since the coconut milk does have some water in it. If you try it will you let us know how it turns out?

Thanks!

Kerrianne Bouchard ya I think that would work well!

ericha liberty glad it helps!!! Can’t wait to hear how it turns out! 💗

I'm sorry I missed this comment the first time around! I leave the lid on relatively loosely, but even if you put the lid on tightly the yogurt should still continue to ferment but at a really slow rate!

Hi! Hmmm a couple ideas. First, you didn't do anything wrong -- bacteria are fickle and we have batches that don't turn out the way we want all the time! Is it possible that the air temp was warmer for this batch than past batches? That can make the bacteria digest the sugar in the coconut milk faster. Can you used the megaspore probiotic before? If not, that could definitely have caused the aggressive fermentation. My other thought is that there may have been something in the air that day/week that threw the bacteria balance off. My guess would be room temperature and the probiotic (if it was one you hadn't used for previous batches). When the air temp is a little warmer, I find that the yogurt starts to taste sour faster and doesn't need quite so much time to culture. Good luck with the next batch...keep me posted??

June Manfredi hi! Yes-leave it out for 12 hours and then taste it. If it’s sour enough then stick it in the fridge but if it’s not sour enough yet stir/check it every 6-10 hours until it’s the flavor you want!

This is so helpful! It seems like the brand of coconut milk can really make a big difference. My next experiment is to try coconut cream!

Cool, let me know how that turns out because I have a can of coconut cream that I would like to try, but it has sugar in it and guar gum. Would that be okay to try? I still haven't had any luck with my coconut yogurt. The last one I tried tasted and smelled strange. I'm trying to get a homemade yogurt that tastes similar to Yoplait's Oui, Coconut flavored yogurt. Years ago, I got hooked on Yoplait's original coconut cream flavored yogurt and then they quit making it. Not too long after that is when I started making my own yogurt at home. I've used coconut extract with sugar to get a little bit of a coconut flavor. But it's just not quite the coconut flavor I've been searching to get. Wish me luck. Thanks again for your videos and advice Willow. Btw, I LOVE your name!

I'm so glad you like it!!! Enjoy!!

Carolyn Leach hi! Thanks-I’m so glad you like this method and it’s worked well for you. That mango version sounds SO GOOD. We’ve noticed the same thing re some probiotics working really well and some making the yogurt really funky. From what we’ve read, done strains of bacteria enjoy eating the coconut sugars more than others and that affects your final product. We’ve found VSL#3 brand works really well but have tried a few that didnt. If you have one that you really love would you let me know which it is? I love to keep a list of the tried and true probiotics that make great coyo 🙌

Ha! I can't say that isn't true 😂

I'd add the protein powder after you were done culturing, before you stick it in the fridge. That way the protein doesn't interfere at all with the culturing. The canned coconut milk makes for a much thicker yogurt. I haven't tried the stuff in the carton but I'm guessing it would create a more "drinkable yogurt" consistency?? Let me know if you try it!!!

You can keep using a 1/4 jar of the last batch to ferment the new batch! I've had one jar going for at least 9 batches right now. If it gets too thick or you feel like the flavor is changing, then you can always start a new batch with a probiotic!

Let us know what you think!!

Valerie Marie hi! You can add the coconut milk directly to the remaining yogurt and there will be enough cultures to make a new batch without the need for anymore probiotic capsule! Because the bacteria that are most efficient at eating the coconut milk sugars are the ones that survive the first batch, I find that batches made after that first batch using the remaining yogurt as a culture are even thicker and more flavorful! Let me know how batch two turns out?

Ps if you've added maple syrup to your jar of yogurt we aren't sure how that will affect future cultures and could promote mold growth. We keep our jar of yogurt plain and then add sweeteners on a per meal basis. So, we can't guarantee that it will work to culture it with the maple syrup in it. It might be safer to make a new jar using a probiotic capsule and then save some of that to culture a new batch before you add the syrup!

Jess Black-Curtain I’ve been wondering the same thing! I think it should work. And actually I think it should work really well since those bacteria are probably especially good at digesting the coconut sugar! If you try it will you let me know?

Maria Pagan that's a great idea!!

Hi! I can't say for sure because I haven't made any in this exact type of heat however this summer in NYC I found that in the higher temperatures I had to stir it several times each day because it had a tendency to separate. I would try stirring it multiple times a day while it is culturing.

My guess is the coconut milk she use from tin can contains emulsifier to keep the fat and water from separating.

Yes! Hope it's delish on your first try too!!! I just put a new batch in the fridge myself! Keep us posted on how it turns out??

I think you probably can, as long as it’s not flavored/sweetened! I’ve never tried this but have been curious about it. If you try it will you let me know how it goes? My guess is that it will work well because the bacteria will definitely be ones that love the coconut. 🤷‍♀️

Blanche Darwin thank you! It never lasts long enough in our fridge to know for sure 🤣 it continues to ferment but at a much slower pace once it's refrigerated. I'd say it will keep at least a month in the fridge.

haha I bet it looks delicious! Thank you :) one more ques if that's ok, does it matter what strain or type of probiotic you use. I am Coeliac with ibs so want to be careful. Thank you so much it will save me alot of money! x

Blanche Darwin it does matter because some of the strains don't love the sugar in the coconut milk as much as others and don't ferment it as well. I've found that vsl#3 works the best but I know people have commented on other brands that worked well for them too-I think Mercola brand was one of them. It is definitely less expensive to make your own! Also once you get a batch going you can use a few spoonfuls of that batch to ferment your next batch (so you only need a probiotic capsule for the first batch).

Ah great thank you so much for your help it's much appreciated I'll have a look online for a probiotic. Can't wait to try it! Thank you :)

C&J Nutrition glad you commented on which probiotics because just bought some vsl#3 at Costco for the 1st time!

Connie Blechle hi! Are the solids really hard or soft and fluffy? One idea is to add the probiotic and try to stir the mixture every hour or so. Another thought is really gently heating the coconut milk (maybe stick the jar in a bowl of warm water) and see if a little warm will melt the chunks of solids. Then you can add the probiotic. Keep me posted??

Thanks I actually tried to make it last night and this morning that solid stuff was all blobbed together so I whisked it pretty hard and got it more broken down. I hope I am not hurting the probiotic by whipping it so hard. Next time I will heat to see if I can get it to mix better. So excited to try it. It smells like it is souring like a yogurt.

Connie Blechle I’ve had batches like this too! They turned out fine tastewise but were just a tad gritty in texture (which I was ok with since I knew it was just coconut milk chunks). The whisking should hurt the bacteria and was a really good idea!

Alba Caballero hi! I'm not sure! I've never tried it so don't know if these bacteria will ferment the coconut milk. Will you let me know if you try it?

Great idea re: getting the bacteria from an existing brand of coconut yogurt!!!

I read to put coconut milk in refrigerator and only use the thick part of it to make the yogurt.

@@jooliagoolia9959 Yes! This definitely works. You can also buy coconut cream, instead of coconut milk, which will only be the thickest part without most of the watery stuff. Another option is to stir in a 1/4 teaspoon of corn starch, which helps to thicken the yogurt up more. The only downside to that is that it can sometimes create a SLIGHTLY grainy texture. xx

Cubelixa hi! I've never made a batch using agar agar. One thing I have noticed is that each batch gets thicker and thicker if you use some of the previous batch to culture it! The other thing that works is to use coconut cream rather than milk or to stick a can of coconut milk in the fridge overnight and let the cream solidify on the top so you can drain off the liquid and just culture the cream!

Thank you. It has thicken up nicely in the meantime. Thanks for sharing this with us!

Cubelixa oh good!! 🙌

nitush1000 coconut sour cream sounds amazing. I think you could use coconut cream and do this same procedure with it to make a super thick sour cream consistency. Let me experiment and if I get an outcome I like I'll post!

thanks a lot!! will try...

Hi!!! Glad you like it! I'd add it at the end, since additions in the beginning could change the way the bacteria interact with the coconut milk base. Also, if you want to do a flavored variation, you might also consider taking 1/4 cup out before you flavor it to use to culture the next batch (so it stays plain for culturing). Let us know what flavors you use and how you like it!!!

@@WillowJaroshNutrition I’m glad I just saw this; I added honey to mine before because I was concerned that there wouldn’t be enough sugars for the probiotics to ferment off of. Without adding a sweetener, are there enough sugars for the probiotics to ferment and multiple as well kefir …. ?? I also have coconut syrup and coconut powdered sugar (authentic from original coconuts), would that inhibit it ? Thanks ; )

@@esemmanuel6603 I’ve ever tried honey but I have heard that it can inhibit some of the bacterial growth and it may prevent full fermentation. Did your honey batch ferment ok?

@@esemmanuel6603 PS there should be enough naturally occurring sugars to get fermentation going but if it doesn’t seem to be going without adding additional sweetener, a little coconut sugar would probably do the trick! I’ve never had an issue with it fermenting without using added sweetener but it could vary by coconut milk.

@@WillowJaroshNutrition Oh…. it sat at the bottom of the jar; I added it because on the can, I saw no sugar in the coconut milk. I’ll wait until after to add it. I love coconut sugar as well as coconut syrup for sweeteners ..

Hi!! It's pretty sour so I would recommend making it without sweetener and then stirring in some honey or maple syrup when you eat he yogurt!

C&J Nutrition thanks :)

Rana Minott I think so! So you would blend up the flesh with the coconut water and then use that? I think that should work well. I’ve never tried it but I know people have good luck doing that with young coconuts and I’d think using the older coconut would make the yogurt even creamier since it has a higher fat content. Would you let me know of you try it?? 🙌

Hi! I haven't seen anything in the research to indicate that this is the case. It is true that you shouldn't let foods ferment in metal, because the acidity can leach certain components from the metal. But quickly using a metal utensil to stir your yogurt together is just fine, based on all I've seen. I use a metal spoon, too. And there are lots of people who mix the probiotic into the yogurt in their blender, and that means it briefly touches the metal blade of the blender. Hope this helps!

+Niloo Sarshar It sounds like it might have cultured very quickly! I'd try leaving it out for one day and seeing if that does it! I've had this happen with a couple batches before too -- they only take a day and they're ready to go!

Hi! I'm sorry I missed your comment! I'm not sure. If the bacteria that like to ferment your maize and wheat also like coconut, then it should work! But, I've had really mixed results with different probiotics. I'd say it's worth a try. If you try it, will you let me know what happens?

Beverly009 We think that should work well! Let us know how it turns out? :)

I will definitely let you know when I try it in the yogurt maker. I actually bought the canned coconut milk at Kroger's today. First I will try your recipe. I thank you for an easy way to make yogurt. Have a great day.

Beverly009 Can't wait to hear what you think. And depending on your probiotics, the incubation period can be 24-48 hours. :)

I let it incubate for 48 hrs. and I just put it in the fridge. I have not tried it yet but will let you know how it taste. I can definitely smell the sour and tart aroma.

Sarah Im forever! 😀 the bacteria just get stronger and stronger as it goes because the ones that eat the sugar in the coconut milk survive. But if you ever have a batch go funky (it happens!) then just start over with a new probiotic capsule!

C&J Nutrition awesome! Thanks for replying ❤

Sarah Im sure! Keep me posted on how it turns out

I’m not sure! I would think that a spoonful of a vegan yogurt would probably work but I’ve never tried it. If you try it will you let me know?

Leaves of Green wow! The cultures in the store bought must have been super active with the coconut milk. Was your coconut cream homemade? I think homemade coconut milk/cream might yield a much more active yogurt and you might need to leave some extra room in the jar. I've never tried it but have seen a couple other videos that use homemade milk and this seems to be the case. Was the flavor of your yogurt good? If so, I'd say you have an extra active culture and you should just use a jar with extra room. You could also do a slow ferment in a cooler spot in your house or even try a long ferment in the fridge? Will you keep me posted?

Yes, could be an active culture. However, the same thing has happened to my homemade yogurt following your instructions. The yogurt is separating into a thicker gunk with a watery liquid at the base. I'm wondering if the badly insulated NZ houses cause a fluctuation in temperature which may effect. Not sure, will continue to explore. Cheers!

Leaves of Green yes I think temperature and type of culture can both affect that separation. I've found that in cooler temps I do need to stir more often!

C&J Nutrition with this work in Houston Humid weather? We normally keep our house at 73 degrees but you still have hot, steamy, humid Houston!

Julie Jasinski I would keep it in the coolest spot in your house and check it after 12 hours and then every 6 hours after that. The heat is likely to speed up the process! Keep me posted?? 😀

socorro lopez hello! I've never tried it with anything other than probiotics but another option that could work is to use a scoop of a store bought coconut yogurt that has live active cultures.

Great questions. I've had the best luck with VSL #3 probiotic. But other people have said Mercola's works well, too. It doesn't have to be a refrigerated probiotic, it just needs to be from a company that guarantees the bacteria are alive and stay alive. As for sterilizing the jar, I don't but it certainly wouldn't hurt!

You probably could but it might result in a more runny yogurt--like European style. The only question we would have is if the same bacteria that like the milk sugars for kefir would like the coconut milk sugars. Let us know if you try it!

M. Garza so sorry I'm just now seeing this! Did you try it with the plain yogurt? I think it's worth a try. The bacteria that work with dairy are really efficient at eating the dairy sugar so I'm not sure how they'll do with the coconut sugar but it's worth a try! Will you let us know if you try it?

C&J Nutrition Hi I did try it but didn't work, never got thick just watery 😕.... I guess needs to be done with some probiotics..

MNT HUNTING even with the probiotic capsules, some work on the coconut sugars better than others. Good to know that the dairy probiotics won't work well with the coconut. Thanks for reporting back on your experiment! Have you gotten a chance to try the capsules?

Benjamin Geiller hi! This has happened to us before. We usually find we have to stir it a lot more often during these times. Once we had it separate and just get really funky and had to throw it out (fermentation life 🤷‍♀️) but the other times the frequent stirring has worked!!

Thanks for your response and for the tips. I actually realized later that what happened was probably due to the type of probiotics I got for that first try. They are very good ones for sure, from a full range of lactic ferments. However they are with "Enzymes" added. So if I think a little bit in connection with cow milk, enzymes make the milk proteins to coagulate... which basically turn my coconut milk into a coconut cheese-like! So by the way I purchased another probiotic box containing only lactic ferments and I'll give another try! Let's see what going to happen next time! Thanks again. Ben

Benjamin Geiller ohhhhhh yup the enzymes could definitely break down components of the milk before the bacteria could eat them. Good thinking. I hope your next batch is 💯 !!!

Ewout Lauwers We're on refill 6 with our current jar! The only reason we started over 6 batches ago was because of a long trip (we didn't want to make a new batch right before leaving for 3 weeks). I usually leave about 1/4 cup of the yogurt remaining in the jar and then stir the fresh can of coconut milk right into that and let it sit at room temp for 1-2 days.

Dumb question, but wouldn't leaving out the same yogurt 6x make it go bad? (It would be a tiny amount of yogurt because you are refilling it with mainly new coconut milk, but on the refill #6 you'd still have day 1 yogurt that's been sitting out for a long time right?)

Hi! You can use a spoonful of a non-dairy yogurt like a store bought coconut milk yogurt!

Metal is only a problem if you use a metal can to do your ferment. I have used metal utensils for years and she has, too. Ferments are not like bentonite clay.

Christine Hamouzian Hello! Sorry for the delay on answering this. Yes, you can completely close the lid once it's in the fridge!

TheSilvaFamily Uncut Hope you enjoy your homemade yogurt!!

Good point -- it likely does. The warmer temperatures definitely increase the rate that the bacteria use the sugar.

I'm in Seattle, and it definitely needs to be much much warmer than just room temperature. Closer to 100 degrees F.

Yes! We've only done a batch of two like this but it should work for larger quantities as long as you have 1/4-1/3 cup of the cultured milk to add to each! Will you let us know when you try it?

i've found that some batches don't thicken up and some get super thick. I think temperature and ambient bacteria/yeast probably affect this but also potentially the probiotic that you use. I'd probably try again with the same probiotic and coconut milk to see if it works a second time. if not, maybe try a different probiotic strain? to thicken this batch you can stir in a little corn starch or cassava root powder!

*3 billion live cultures

Kirsten Vincentie hi! I would probably do a smaller amount of milk per jar rather than culturing it all at once-only because I’ve never done a larger batch before! I’d probably use one capsule per 16 ounces of the coconut milk. You could try doing 2-3 capsules in the entire 33.8 ounces but I’ve just personally never tried that so I don’t have any advice! If you do try a bigger batch will you let me know how it goes?

MeMe O. Hi! Not sure about this-I've only ever tried one. I would think you could but I'd check it more often because it may not take as long to ferment. Will you let me know if you try it?

@@WillowJaroshNutrition Can I use a gel capsule? I watched other videos, including yours, who use powdery capsules...

EXCUSE ME? I would think so as long as the substance inside the capsule that created the liquid/gel didn’t have any flavor added. Let me know if you try it!!

EXCUSE ME? I would think so as long as the substance inside the capsule that created the liquid/gel didn’t have any flavor added. Let me know if you try it!!

EXCUSE ME? I would think so as long as the substance inside the capsule that created the liquid/gel didn’t have any flavor added. Let me know if you try it!!

The bacteria are very sound sensitive 😂

Nancy Noname yes! You'll wind up with a thicker, richer yogurt! Delicious!!

+Tayyaba Raza Hope you enjoy the homemade yogurt!!!

+C&J Nutrition is there any recipe for almond yogurt plz tell me

+Tayyaba Raza I haven't tried it with almond milk yet but will!!

Probably! We've tried it with a few different brands and the VSL #3 definitely works the best but others work, too. Will you let us know if Mercola's works well? :)

Hi, thanks so much for getting back to me. I am on my second day and both days the milk separated. I stirred it both times. It kind of has a sour taste, is this normal? Also, it is not thick at all.

I don't think it worked. This was the 3rd day and it's still to thin.

+Yolanda Dobler sometimes it does separate. If it tastes sour then it's probably time to put it in the fridge (stir it well first). It usually thickens up in the fridge!

+Yolanda Dobler try putting it in the fridge (stir well first) and see if it thickens up!

Yasmin Naik metal can react of the yogurt is exposed to it for a prolonged period but a quick stir with a metal spoon won’t create a notable reaction. I wouldn’t store it in a metal container though. If you prefer not to stir with metal, a wooden chopstick works really well, too!

+David Butler Hi there! We've never done a larger batch (3 cans) before so very happy to hear this works! As for the oven light on -- we've never tried this but would think it would work. The only potential difference could be that the bacteria would work on the coconut a bit faster so it might only take around 12-24 hours to create yogurt. We've found that the type of coconut milk really varies -- we've had the best luck with Thai Kitchen or Native Forest but separating out the water would definitely make a thicker product. We've also found that as the bacteria become more weeded out for those that eat the coconut sugar, they yogurt becomes thicker....so our second and third+ batches are much thicker than the first (since we use a bit of the yogurt from the previous batch to make the next batch!). :)

C Rich hi! We haven't tried it in a yogurt maker before so I'm not sure. My guess would be that it can but that the amount of time it needs to ferment would be different (not sure if more or less but thinking probably a bit less). If you try it will you let us know???

There's a small amount of naturally occurring sugar in the coconut milk -- not enough to be labeled but enough for the bacteria to initially feed on. Once the process of fermentation starts then some of the bacteria feed on the byproducts of that fermentation. However, if you want to let it ferment a little longer/get a little more sour, adding a small amount of sugar to the coconut milk works!

+Kim B We'd try putting it in the fridge to see if it thickens up smoothly there. You can also taste it to see if it's starting to taste sour...if it is it definitely needs to go in the fridge. If it's not then maybe it needs a little more time out.

+C&J Nutrition Thanks for the reply! To update, as it didn't show any sighns of thickening up after 48 hrs (it did taste sour though) I decided to add another can of coconut milk & another probiotic capsule, stirred it all up & left it for another 24 hrs. I should add I used an insulator box by Vogel (www.farmacia-internacional.net/en/natural-food/3009-yoghourt-box-avogel-bioforce.html) to keep it dark & at an even temperature. This 2nd time I put the lid fully on the jar (the 1st time I left it slightly off as per your video). After 24 hrs, I put it in the fridge. The result was a mixture which I wouldn't call yoghurt as it is too thin, it's like mousse in the jar but when stirred becomes thin enough to pour, almost like milk, definitely not creamy like normal yoghurt! It hasn't separated in the jar, tastes sour as I expected but I'm not sure where to go from here for my next batch.........? Should I add another can of milk to the remaining quarter & try again with the insulator? I really want to get this right as it's a fabulous idea! Any advice most welcomed!!

+Kim B I've now had to throw out the mixture as it just tasted like sour milk..........any tips before I waste money & time trying again???? Does it have to be warm or cool in the place where it`s left to incubate?

+Kim B We wouldn't keep the lid firmly on while it's incubating because the good bacteria need air to survive. Otherwise, it just takes some experimentation, since the bacteria in the air can differ from city to city. Sorry you had to throw out your batch! We've had a few batches do strange stuff and then the next few were fine. Bacteria can be fickle. :) We'd say to keep it in a place that is room temperature (and not cold enough for the coconut oil in the milk to solidify at all), away from any breezes or dust. We like to keep ours in a cabinet that doesn't get used much so it can sit totally undisturbed. Another thing that can help is checking it/stirring it every 12 hours. Hope your next batch works!!!

+C&J Nutrition Maybe I should put in in a dark cupboard rather than leave it on the counter? I've seen a couple of othet videos suggesting just the opposite though, to leave it in a sunny spot...?

Audun Jemtland you could try using a thicker, homemade cashew or almond milk! I’ve made a batch from homemade pumpkin seed milk and it turned out pretty good so I’d think using cashew or almond would work too! If you try it will you let me know?

Thanks! Yeah I'll let you know.

chantel dae hi! You definitely can use a wooden or plastic spoon. Because the spoon doesn’t stay in the yogurt for more than a few seconds, I use metal. But wooden or plastic definitely works too!

Gloria Gandolfo I think so! Haven’t tried this yet but it’s on my list. I think it would make extra rich yogurt and would be really delicious. If you try it would you let us know how it turns out?

+Michelle Fortuin Hi! Ours usually gets eaten within a week, so we aren't totally sure but would say about a week. We'll have to do an experiment to gauge exactly how long it will stay good!

Hi! Hmmm I can think of two things to try. I’d try mixing the probiotic into the milk and doing a 24 hour ferment. Or mixing it in and sticking it the fridge to do a slower ferment (so maybe check it after a week in the fridge). The other thing I’m wondering is if you might try stirring it every 30 minutes or so for the first couple hours it’s in the fridge just to prevent the saturated fat from separating on the top and hardening. I hope this helps!! Let me know!

@@WillowJaroshNutrition Thank you. I will try stirring every 30 minutes, after I put them into the fridge.

Megan McCabe hi!! You can but add the flavoring after it's done culturing. And if you plan to use some of that culture to culture the next batch then leave some plain aside to do that. I've used puréed fruit to flavor and also maple and cinnamon and vanilla...so good! Will you let me know how it turns out??

I made my yogurt and it turned out great but the smell is a bit sour for smell and taste....I added vanilla before reading your message I just got it today!! Darn!! Is this smell normal...it looks and has the texture of reg yogurt? I used the same coconut milk you did to and a vegan 73 billion probiotic from NOVA. I love your recipes btw! :D

Hi! Sorry I just saw this message! Did it taste good? I've made a few batches that were a little more sour than others...but they still tasted good (like Greek yogurt level sourness). If it didn't taste good I'd toss it and start over. Adding the vanilla ahead of time may have messed with the bacteria (but I'm not sure if the bacteria is sensitive to alcohol). :)

+vvkouna It has around the same sourness level as a plain Greek yogurt!

so good, thanks!

Nope! The naturally occurring sugar in the coconut milk is plenty of food for the bacteria! This is why some probiotics work better than others, though...because some bacteria like the coconut sugar more than others. Let us know if you try it!! xx

+MissAyela Hi! Oh no! Sometimes the good bacteria just doesn't want to take off. A few things to try: 1) Use VSL #3 probiotic (we've had the best luck with this one) and/or 2) try letting it sit for only 12 hours and seeing if that works. It could be that the probiotic you used is super duper strong and worked a lot faster! Keep us posted...and don't be discouraged, bacteria is fickle and sometimes the temperature of your room or something else is just not right for it...then you try it again a week later and it is fine. We've certainly had a couple batches that just didn't work out for some reason...but we bet that if you try letting it go for 12 hours and/or using the VSL#3 you'll have better results! Keep us posted!

Hello! This has happened to my mom before. In fact, the last time I visited her I walked past the counter and thought she had bread dough rising! I think this happens when yeast overtake the bacteria and throw the culture of the coconut milk off balance. I don't know of anything you can do when this happens except toss that batch and start again. My guess would be this one just a fluke occurrence, and your next batch will be fine. BUT if you do get the yeast overtaking more than an occasional batch, I've heard you can add a small amount of an acid to the coconut milk and that will help to keep the yeast growth more controlled. I haven't tried this yet, thought, but think that a little lemon juice or citric acid could do the trick. Again, I'd guess what happened to this batch was just a random occurrence and your next batch will be fine (that's what happened for my mom -- she scratched the bread/beer smelling batch and started anew and that new batch came out great). Keep me posted?

+fragglerock12345kell Hmmmm it's most likely one of three factors: temperature, type of probiotic, type of coconut milk. I only use Native Forest coconut milk but I've heard that Thai Kitchen also works really well. I have seen a few people post that they've had the separation with Goya brand, but I don't have any direct experience with that brand so I can't say that happened to me. If your temperature in the room got too chilly, then the coconut oil in the coconut milk will solidify and can cause separation (room temperature is fine). It might also just need to be stirred a bit more! Keep us posted!

I've never tried this method so I can't say but if think the acid in the lemon might cause the coconut milk to curdle??? Plus, the probiotic is important to introduce the culturing bacteria.

I've found that the more fat in the milk, the better the yogurt turns out. The lower fat milks tend to make very watery yogurt.

Hello! I'm so sorry it smelled so bad! This has happened to me before, too. Sometimes, the bacteria just do not take off/the wrong bacteria take off. I would recommend trying again using 4 capsules and seeing if that works. That might help the bacteria you want to take off, take off faster. Let me know if this works! I'm betting/hoping it was just one of the occasional "off" batches! xx

I think your right about the bacteria not taking off. Don't you think that 4 capsules would be too much? Also, would it be possible to use regular plain yogurt, or leftover whey for starter, instead of the probiotic capsules? Have you or anyone else ever tried it this way before? If you have, how much starter should I use per can of the 365 Organic Coconut Milk? I'm thinking of trying a smaller batch this time, by using just 1 can of the milk. How much would recommend?. Thanks so much in advance, for your suggestions.

@@cindybradley3543 I don't think 4 capsules would be too much for 2 cans worth of milk. Could be worth a try! I think the bacteria for regular dairy yogurt are much more fickle about what they need in terms of temperature. I think the yogurt makers are pretty necessary to keep the temperature really steady, where the coconut milk is a bit more forgiving! Let me know if you try the additional capsules and I'll be so curious to hear if anyone else has any input re: the dairy yogurt!

Klisjo Tried It I've kept it in the fridge for two weeks with no problem and it may last even longer than that but we always eat it all up too fast to test 😁 it keeps fermenting in the fridge just at a slower rate.

alright thanks for the info :)

I haven't tried this, because I didn't want to throw off the balance of the bacteria eating the coconut sugar in that naturally occurs in the coconut milk. I think adding sugar can make it more susceptible to bacterial/yeast overgrowth. I also like to add fruit and spices to the dishes I use the yogurt with so don't want it to be too sweet. Have you tried? If so, I'd love to hear how it went and how much you added!

Sorry for the delay! If your yogurt separates, you can put it in the blender before putting it in the fridge!

Chelsea Jackson Thank you for letting us know! There was something wrong with our server last night and it's all fixed now! But, we haven't written up the blog version of it yet -- just a video tutorial. Putting written version on my to-do list now! Thanks again...and let us know if you have any questions...and if you make it! :)

+Jess Hamman Hi! Sorry for the delay -- just saw this. The lumps are usually from the oil of the coconut getting hard in the colder temperature of the fridge. You can usually smooth them out by pressing with the back of a spoon.

Hi! Sorry for the delay -- storing it in a cooler could work but it would slow down the bacteria and could stop some of the yeast strains. Like you mentioned, it's helpful to have someplace for the CO2 to escape. Maybe opening and closing the cooler once or twice a day would allow the CO2 to escape?

We haven't been able to find any research that backs up not using metal to stir. We have seen plenty that indicates you shouldn't store fermented foods in metal though. If you come across any research re: stirring with a metal utensil we'd love to see it so we can share it in the video description!!

Thanks for the receipe...I aslso wants to know if i can do the same thing with Coconut cream insteat of milk ??....I like the Ganeshji in the background :)

+Viren Shekhawat we haven't tried it with coconut cream but are thinking it would work but create more of a Greek yogurt texture. Will you let us know if you try it? And thanks--I love Ganeshji!!

Hi! Not sure on this, since we haven't tried it. Were you thinking you'd puree the coconut meat and then add the probiotics to that? It seems like that would work just find, since you'd basically be making homemade coconut milk. If you try it will you let us know??

ive been making coconut yoghurt with fresh coconut meat in Bali and it works really well! Just make sure to get the right coconut.. not too young (only water) and not too old (the meat will be too hard) so you want a soft jelly-like meat. Put in in the blender with a little bit of coconut water and put in the probiotic and let it sit for 24 hours!

Annabel Laura this is so good to know! Thank you!