You are not going to believe how incredibly easy this yogurt (or yoghurt, if you are from across the pond) is to make! Whether the coconut yogurt or the almond yogurt, the process is the same. And because this is mesophilic yogurt (made at room temperature) rather than thermophilic yogurt (needs heat to incubate) no appliance necessary! No yogurt maker, no Instant Pot, no oven, no anything! The yogurt gets cultured right on your counter, with no need to be warmed at all! And this method yields a nice, thick yogurt (especially if you do the almond one)! Want it even thicker and tangier? Just leave it be for a while longer. Prefer your yogurt less thick, or less tangy? End the process sooner! That’s all there is to it!
“How can this be?” you may be wondering. Two words should help you understand: sourdough starter. No, you don’t use sourdough starter, but if you are familiar with how you make a sourdough starter (putting flour and water out on the counter for a few days, during which the wild yeast will take hold and turn the flour and water into sourdough starter) then the idea of putting your yogurt out on your counter should make sense to you. (Of course, if you just can’t wrap your head around this, and prefer to incubate your yogurt somewhere warm, check out our Instant Pot homemade almond milk and yogurt recipe.)
Now, unlike with sourdough starter, your coconut milk or almond milk will still have something mixed in, either some already-made yogurt, or some probiotic powder, to start the turning-into-yogurt process before you set it on the counter.
The Almond Yogurt
NOTE: The coconut yogurt is vegan AIP (autoimmune protocol) friendly; the almond yogurt is not.
Incredibly Easy Countertop 2-Ingredient Vegan Coconut Yogurt or Almond Yogurt
Preparation for Coconut Yogurt
Take one can of full fat coconut milk, shaking it very well before you open it. Open it and pour it into a bowl, making sure to scrape everything out of the can into the bowl. Whisk the coconut milk until it is fully blended and smooth.
Preparation for Almond Yogurt
Soak 1 cup of raw almonds overnight or, if you have an Instant Pot or other pressure cooker you can also cook them in a cup of water at high pressure for 1 minute, instead of soaking them overnight. Either way, save the water in which you soaked or cooked them.
Place the almonds in a high speed blender. Take the water you have saved from soaking or cooking the almonds, and add enough water so that you have a total of 2 cups of water. Add the water to the blender. Blend for at least 3 minutes, ideally 5 minutes.
This will make a concentrated almond milk (you need it to be concentrated for it to work for the yogurt).
Directions for Both
At this point the directions are the same whether you are making the coconut yogurt or the almond yogurt.
Pour the coconut milk or concentrated almond milk into a clean glass jar. Add the contents of 2 probiotic capsules (in other words pull the capsules open, dump the contents of the capsules into the milk, but not the capsule shells), or 1/2 teaspoon probiotic powder, or two tablespoons plain yogurt, and stir well.
Cover the jar with a piece of cheesecloth, and secure with a rubber band.
Set the jar somewhere that it won’t be disturbed, ideally somewhere that the ambient room temperature is reasonably warm (i.e. not in a relatively cool room).
Check on it after 24 hours, and taste a tiny bit with a clean spoon. If it is the consistency and tanginess that you like, remove the cheesecloth, put a lid on it, and stick it in the fridge! If you want it thicker, and more tangy, let it go for another 24 hours, or even longer! When it’s as thick and tangy as you want it, put the lid on it and refrigerate.
We personally love the almond yogurt, which seems to get thicker and tangier even in the fridge over time! In fact, it’s about the best yogurt of any type that we’ve had!
And so easy, and so clean! As the eminent physician and pediatrician, Dr. William Sears says, yogurt should have only two ingredients: milk and bugs. :~)
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