2tspagar flakes(side note: traditional non-vegan recipes use 3 teaspoons of gelatin mixed with 1/4 milk set aside and then added to boiled milk and left to sit until milk is cooled to below 110 degrees)
2Probiotic capsules of 50 billion
4tbspstore-bought coconut yogurt
2tbspraw sugar or maple syrup(the probiotics need sugar to feed them)
Instructions
Pour the cans of milk in a pot. Warm the milk until it’s all liquid and there are no longer clumps of coconut milk.
Sprinkle Agar Agar flakes on top and let it simmer for about 5 minutes. Then whisk together. The mixture should reach about 150 degrees, then remove from the heat. In gelatin recipes, this is when you would add the gelatin/milk mixture. For this one, just remove it from the heat and wait until the temperature goes down to 100 or below.
Break open the probiotic capsules and stir them in along with your sweetener of choice.
Pour the mixture onto your jars and place the lids on.
If you have a yogurt maker, follow the instructions and you’re done. I have a yogurt maker and I love it! If not, you can use a dehydrator on 110 for 12-24 hours. The longer it ferments, the tangier it gets. That’s why I love the yogurt maker. It gets it right every time without having to taste test.
Flavoring:
If you want to flavor your yogurt, you need to wait until it’s done. You can’t flavor before you ferment. I like to do strawberry. For a batch this size, I remove the yogurt from the jars, put it all in my Vita-Mix with 8 strawberries and a little more sweetener. I blend it all up and then put it back in the jars and in the refrigerator to thicken again.