Homemade Coconut Milk — L. Reuteri Yogurt

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Making your own homemade coconut milk is easy, fast, and so worth the effort to make your own non-dairy milk. I can show you how to make L. reuteri yogurt with your own homemade coconut milk and its creamy texture and yummy flavor will soon be a favorite.
See this important info about the equipment needed.
This process generates very high probiotic bacterial counts, far higher than store-bought yogurts or even other homemade ones.
Our unique LR Superfood starter culture provides a high concentration of the exceptional microorganism Lactobacillus reuteri (L. reuteri).
Restoring L. reuteri into your gastrointestinal tract is among the most powerful strategies you can apply for health, both physical and emotional.
The result is a rich, thick, delicious, pleasantly-tart, and super-healthy product, far superior to regular yogurts which are fermented relatively quickly, and typically contain much lower counts of probiotic bacteria.
And there's a bonus, too! Once you've made a batch of LR Superfood, you can use some of it to culture your next batch!
Cook Time1 day 12 hours

Equipment

Ingredients

Homemade Coconut Milk

  • 1½ cups coconut – desiccated (dried) unsweetened
  • 2 cups hot water
  • 2 cups cold water

L. Reuteri Coconut Yogurt

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Instructions

Before you begin

  • This recipe takes exactly 36 hours to ferment. So it's best to start either early morning or later in the evening.
  • Make sure the equipment you're using is able to maintain exactly 100°F for 36 hours.
  • Check out the Frequently Asked Questions about this starter.

Let's begin!

  • Place the coconut and 2 cups of hot water in a blender and let it sit for 30 minutes to rehydrate the coconut.
    Then add 2 cups of cold water and blend for 2 minutes. You may want to hold the lid of the blender with a kitchen towel to prevent spills. Let the mixture cool until you can handle touching the liquid for the next step.
  • Place the nut bag or cheesecloth over a large mixing bowl or pitcher. Pour the coconut milk into the nut bag or cheesecloth. Gather up the edges and squeeze out as much liquid as you can.
  • Add the guar gum and Prebio Plus to the coconut milk, and blend with an immersion blender or place in the blender for about 30 seconds to a minute, until the texture is uniform and resembles heavy cream. (We do this to dissolve the powder, and for even distribution of the naturally-occurring coconut oil.)
  • Let it cool to 100°F. Stir in the LR Superfood Starter. Mix well for even distribution. Do not blend.
  • Place in jars, or jar, and cover lightly with plastic wrap or loose-fitting lids. Ferment at 100°F for 36 hours, away from the airflow of air vents/heaters/air conditioning, etc. Do not stir while fermenting.
    Don't remove the lids to avoid getting a discoloring of yellow or pink on the top of the yogurt. This is a harmless yeast that can happen during fermentation but could affect the taste, so scrape it off the top of the yogurt before consuming it.
  • When done, remove jars from the appliance, keep the lids loosely on the jars, and refrigerate. If you tighten your lids while the yogurt is still warm, it may build up pressure and cause your glass jars to break. Once the yogurt has chilled in the fridge, then you can tighten the lids.
  • This will keep in the fridge for up to 4 weeks. Separation is normal with coconut milk so just stir it back together before consuming it if you'd like.

Reculture

  • To Reculture: To make a new batch, repeat these instructions, but use two tablespoons of a previous batch of your cultured L. Reuteri Coconut Yogurt as your starter. If your first batch is separated into whey and curds, then you can use 1 tablespoon of the whey and 1 tablespoon of the curds to make a new batch that should have little or no separation. You also should use two tablespoons of Prebio Plus when reculturing.