PALEO RECIPE
PALEO YOGURT
I make my yogurt using coconut cream, which makes for a nice thick yogurt. You can also use coconut milk but the yogurt will not be as thick (you can always strain it through some cheesecloth after cooking to help thicken it). When choosing a coconut milk or coconut cream make sure to choose one without any additives, otherwise your milk will most likely not separate. Many companies put additives in intentionally to make sure the coconut milk does NOT separate, so choosing the right brand is important. I like Natural Value or Aroy-D.
I like to use few capsules of probiotics as a starter for my yogurt. Once you start making yogurt yourself you can just use a couple tablespoons of the previous batch of yogurt as a starter instead of the probiotic. I like to use a yogurt maker because the yogurt comes out perfect every time and the jars are just the right size to throw in my lunch bag. The jars are high-quality and you can use them for a variety of other things when not making yogurt.
This is a good basic vanilla yogurt recipe, and you can also blend in fresh fruit along with the raw honey and vanilla extract to make your favorite flavors of yogurt. My favorite way to eat it is to layer the yogurt with fresh cut fruit for a nice breakfast parfait, or sprinkle some homemade granola on top.
Note: I haven't tried other paleo-friendly milks like almond milk in yogurt so I do not know how well that would work!
I like to use few capsules of probiotics as a starter for my yogurt. Once you start making yogurt yourself you can just use a couple tablespoons of the previous batch of yogurt as a starter instead of the probiotic. I like to use a yogurt maker because the yogurt comes out perfect every time and the jars are just the right size to throw in my lunch bag. The jars are high-quality and you can use them for a variety of other things when not making yogurt.
This is a good basic vanilla yogurt recipe, and you can also blend in fresh fruit along with the raw honey and vanilla extract to make your favorite flavors of yogurt. My favorite way to eat it is to layer the yogurt with fresh cut fruit for a nice breakfast parfait, or sprinkle some homemade granola on top.
Note: I haven't tried other paleo-friendly milks like almond milk in yogurt so I do not know how well that would work!
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Paleo YogurtPrep time: 5 mins. Cook time: 15 hours Servings: 4
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Ingredients
- 2 (13.5 oz.) cans full fat coconut milk, or use 1 (33 oz.) box coconut cream for extra thick yogurt
- 2 capsules of probiotics, or 2 Tbsp. previously made yogurt
- 2 Tbsp. raw honey
- 1 tsp. vanilla extract
Equipment:
- Yogurt maker
- Measuring spoons
- Hand mixer
Directions:
1. Place the coconut milk or coconut cream in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. Open the can of coconut milk or box of coconut cream and scrape out the cream into a medium sized bowl. Hint: I always open the cans or boxes from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.
2. Empty two capsules of probiotics or add 2 Tbsp. of previously made yogurt to the bowl. Add the raw honey and vanilla extract and then blend with a hand mixer until smooth.
3. Scoop the yogurt mixture into the glass jars and place the jars in the machine (the yogurt machine I recommend requires you to leave the lids OFF of the yogurt jars, but make sure to follow your machines instructions). Place the machine lid on and turn the machine on. Leave on for 15 hours or up to 20 (the longer you let it ferment the more sour the flavor will be).
4. Place the lids back on the jars and stick your yogurt in the fridge to cool for a few hours. The yogurt will keep for up to a week in the sealed containers.
Tip: The yogurt may separate slightly after sitting in the fridge (this is normal). Just give it a couple good stirs before eating.
- 2 (13.5 oz.) cans full fat coconut milk, or use 1 (33 oz.) box coconut cream for extra thick yogurt
- 2 capsules of probiotics, or 2 Tbsp. previously made yogurt
- 2 Tbsp. raw honey
- 1 tsp. vanilla extract
Equipment:
- Yogurt maker
- Measuring spoons
- Hand mixer
Directions:
1. Place the coconut milk or coconut cream in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. Open the can of coconut milk or box of coconut cream and scrape out the cream into a medium sized bowl. Hint: I always open the cans or boxes from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.
2. Empty two capsules of probiotics or add 2 Tbsp. of previously made yogurt to the bowl. Add the raw honey and vanilla extract and then blend with a hand mixer until smooth.
3. Scoop the yogurt mixture into the glass jars and place the jars in the machine (the yogurt machine I recommend requires you to leave the lids OFF of the yogurt jars, but make sure to follow your machines instructions). Place the machine lid on and turn the machine on. Leave on for 15 hours or up to 20 (the longer you let it ferment the more sour the flavor will be).
4. Place the lids back on the jars and stick your yogurt in the fridge to cool for a few hours. The yogurt will keep for up to a week in the sealed containers.
Tip: The yogurt may separate slightly after sitting in the fridge (this is normal). Just give it a couple good stirs before eating.
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