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.

Ingredients:

32 oz. coconut milk

3 Tbsp. arrowroot powder

2 Tsp. agar

3 capsules of probiotic

1 Tbsp. vanilla extract (Edwin & Lesha)

Directions:

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.