Comments on: Homemade Coconut Yogurt

By: Lisa Bryan

Lisa Bryan — Mon, 10 Mar 2025 01:33:56 +0000

In reply to Jamie. Yes, you could add that if you'd like. I'd probably just stir it in before heating the yogurt.

By: Jamie

Jamie — Sun, 23 Feb 2025 06:40:28 +0000

In reply to Lisa Bryan | Downshiftology. What are your thoughts on adding plant based protein powder? Would there be a specific time to add it?

By: Downshiftology

Downshiftology — Tue, 14 Jan 2025 01:03:06 +0000

In reply to Megan H.

Hi Megan – That’s great to hear you finally found a coconut yogurt recipe that works! As for the notes on agar, thanks for pointing that out. I’ll be sure to make a few notes.

By: Megan H

Megan H — Sun, 12 Jan 2025 19:43:26 +0000

This was my fourth attempt at making coconut yogurt. The first three were from different recipes and used the Instant Pot. The first one was yogurt jelly (yuck). The second one was closer to cottage cheese in texture, with no tang. The third one never solidified and was pink. So I pulled out my yogurt maker, which is the same one you use, followed your instructions and those of the yogurt maker, and voila! My first success, and creamy, tangy, delicious yogurt after 12 hours! I’m SO happy; I was ready to give up. I used actual yogurt for the starter (6 oz) and I mixed one small can of coconut cream with the coconut milk cans, and then took from that the amount I needed. I used gelatin as you do, and the texture was perfect! Bless you for this recipe. A quick note about agar-I use it for making jelly and cheese, so I know that in order to activate it, it MUST be boiled. Agar powder for 5 minutes, and the agar flakes for 10-12. This is noted in the link you kindly provided. But you might want to reflect in your recipe, that if people are using agar instead of gelatin, they will need to boil it in the water before adding to the yogurt. Thank so much!

By: Lisa Bryan

Lisa Bryan — Sun, 12 Jan 2025 19:30:18 +0000

In reply to Rebecca.

Hi Rebecca – I haven’t had any issues with mine separating after cooking in the yogurt maker. The only thing I can think of is if your gelatin was old and not good anymore. I do think the larger probiotic capsules could make the yogurt more fizzy tingly, but they shouldn’t have affected the separation (at least I don’t think so).

By: Rebecca

Rebecca — Sun, 29 Dec 2024 23:00:23 +0000

Like a couple others said, mine separated like when you put a can of coconut milk in the fridge. All liquid on the bottom & solid on the top. The top layer is actually hard & chunky & doesn’t mix back in well. The only way I can describe the texture when eating it is that it’s literally fizzy & tingly on my tongue. Very odd. I did 8 hours with the yogurt maker you use. The probiotic capsules I used must be bigger because I opened two which ended up being about 1/2 tsp rather than 1/4 tsp. Could that be a reason for the fizzy tingle??

By: Irene Lau

Irene Lau — Thu, 26 Sep 2024 21:53:41 +0000

In reply to Terri Brossard. You need to have an instant pot with a yogurt feature like the instant pot max. It would also purchase the yogurt insert sold by instant pot that would fit into the pot. I made my yogurt using the instant pot.

By: Flower

Flower — Thu, 12 Sep 2024 13:31:13 +0000

Hi there, you don’t mention sterilization of the equipment like other recipes. This is one of my biggest reasons I avoid making my own yogurt, I wish I could make a very thick yogurt similar to Culina and Kite Hill, we don’t have them where I live in Canada. I know Culina says they culture for 18 hours, is this advisable? How to ensure that the equipment and utensils, bowls etc stay sterilized throughout the entire process? Isn’t there contamination happening at any point, I always wonder about that. My favorite yogurt at my store is a Canadian store brand made from coconut milk, potato starch, pectin and cultures, and when I first open it, the top part has this extremely creamy layer about 1/3 of the container, and then underneath it has a very jelly substance, unfortunately you have to mix it together and it’s not as creamy anymore otherwise you’re just wasting most of the contents. Is there a reason for this? I know it’s separation but how can I get my vegan yogurt to be super creamy like that top layer? It’s similar to dairy Activia vanilla yogurt – firm and extra creamy.
Thanks for the recipe and vegan friendly option!

By: Tina Gonzales

Tina Gonzales — Sat, 07 Sep 2024 05:16:13 +0000

This recipe does not work with agar !! I followed it to a T. Even got the recommended coconut milk brand which was very expensive. Have you actually tried it with agar? Could you do a video showing it actually turning out based on this recipe? All it did once in the fridge was separate the fat back to the top and the bottom was liquid. Now I have a pricy container of agar I’ll never use again. So bummed.

By: Tami

Tami — Fri, 30 Aug 2024 01:12:22 +0000

I love all your recipes!
And normally no problems!

But I have failed twice at this one.
I’m using Agar Agar.
First I used the 1 tsp you recommended.
But it was still liquid once finished.
Then the next time I used 2 tsp Agar Agar, and still, liquid results, but slightly firmer.

Is the recipe written wrong for the Agar amount to use?

I don’t really want to waste a 3rd batch of ingredients ????

But I can tell it will have good flavor once this finally works! ????
And I purchased all the products you recommended from your site links.