I love yogurt, but hate all the mass amounts of sugar in it. Making yogurt from scratch provides you the control of what goes into this heavy laden probiotic source. Yield: 32 oz.
32 oz. coconut milk
3 Tbsp. arrowroot powder
2 Tsp. agar
3 capsules of probiotic
1 Tbsp. vanilla extract (Edwin & Lesha)
Heat coconut in a pot to 180 degrees. Add arrowroot powder and agar; whisk. Allow to cool to 110 degrees. Add probiotic capsules and vanilla. Whisk until blended. Place cooled yogurt in mason jars with lids. Place jars in a ice chest protected by towels to allow to fully cool and ferment for 8 hours. The longer you cool this way, the more tart your yogurt will taste.
I enjoy mine with a touch of home made granola.