COCONUT YOGURT OR LABNEH

Easy, vegan, and gluten-free coconut yogurt with just 2 simple ingredients

All you need is coconut cream (30% coconut Fat) and probiotic capsules.
Serves: 1 1/2 cups

Ingredients:

• YOGURT.
• 400ml can coconut cream (30% fat) (organic if possible).
• 2 dairy free probiotic capsules (capsules, not pills, they can be easily opened and emptied).

Instructions

1. 1. Empty coconut cream into a clean glass jar or bowl.
2. 2. Empty your probiotic capsules into the yogurt and use a plastic or wooden to stir, not metal. Stir until creamy and smooth, pushing the probiotic against all sides.
3. 3. Cover with cheesecloth and secure with a rubber band.
4. 4. Let the yogurt activate for at least 24 hours to 48 hours in a warm place. The longer it rests, the tangier the yogurt will become.
5. 5. That’s it! Once the yogurt has reached the right amount of thickness, cover and refrigerate until cold. Refrigerating will also thicken the yogurt even more.
6. 6. Refrigerated it can be kept for 7 days.

For Labneh: Use a mesh strainer with 2 layers of cheesecloth and set over a bowl. Pour in the yogurt, cover and let rest in the refrigerator overnight. It should thicken up to become Labneh.

Notes:

• The probiotic should be gluten and dairy free, and does not contain Prebiotics, the one I use is PB8.
• If you have separation, that’s fine! Stir it or put it in the refrigerator separated, then remove the creamy top layer.
• If it has an odd smell, something has gone wrong!!.