Dairy-Free Yogurt Recipe
Canned full-fat coconut milk has enough fat to set into a thick, spoonable yogurt once a starch thickener stabilizes it and live bacteria cultures do their work over a long, warm fermentation, no dairy, gums, or yogurt maker required.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 1465 min
- Servings
- 8
Ingredients
- 3 cups canned full-fat coconut milk
- 2 tablespoons tapioca starch
- 4 capsules vegan probiotic capsules (or 2 tsp dairy-free yogurt starter culture)
- 1 tablespoon granulated sugar
Nutrition per serving
- Calories
- 180
- Protein
- 2g
- Carbs
- 6g
- Fat
- 18g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Pour the coconut milk into a saucepan and whisk until smooth, breaking up any solid fat that has separated in the can.
- 2Whisk in the tapioca starch and set the pan over medium heat. Heat, whisking constantly, until the mixture is steaming and slightly thickened, about 8-10 minutes. Do not let it boil.
- 3Remove from heat and let the mixture cool until it registers 100-110°F (38-43°C), about 30-45 minutes at room temperature, or faster set in an ice bath, stirring occasionally.
- 4Once cooled, whisk in the sugar. Open the probiotic capsules and whisk the powder into the mixture (or whisk in the starter culture) until fully dissolved with no clumps.
- 5Pour into clean glass jars and cover loosely with a lid, cloth, or coffee filter secured with a rubber band, the culture needs some airflow.
- 6Place the jars in a warm, draft-free spot that holds steady at 100-110°F (38-43°C): an oven with just the light on, a yogurt maker, or an Instant Pot on the yogurt setting. Ferment for 24-48 hours, checking at 24 hours for the level of tang and thickness you like.
- 7Once fermented, stir gently, cover tightly, and refrigerate for at least 6 hours before serving. The yogurt will thicken further as it chills.
Tips & variations
- Use canned full-fat coconut milk, not the thin carton coconut milk beverage sold near dairy milk, it doesn't have enough fat to set into a yogurt-like texture.
- Cornstarch works as a 1:1 swap for tapioca starch if that's what's on hand.
- Sweeten and flavor after fermenting and chilling, not before, since some fermentation flavors mellow with time and it's easier to judge sweetness once the tang has developed.
- For a thicker, Greek-style texture, strain the chilled yogurt through a cheesecloth-lined sieve for 1-2 hours to drain off some of the liquid whey.
Storage & reheating
Store in an airtight container in the refrigerator for up to 10 days. Some liquid separation on top is normal, just stir it back in before serving. This yogurt is not meant to be reheated, and freezing breaks the texture into a grainy, watery mess once thawed.
Tips from the Tulo kitchen
- An Instant Pot's yogurt setting holds a steady 100-110°F without needing to babysit a thermometer or find a warm corner of the kitchen.
- If the yogurt hasn't thickened or soured much after 24 hours, let it go another 12-24 hours before giving up, coconut milk cultures slower than dairy.
FAQ
Can I use almond milk or oat milk instead of coconut milk?
Other plant milks can work but need a heavier hand with thickener and often a store-bought vegan yogurt starter for reliable results, since they lack the fat content that lets coconut milk set into a thick, creamy yogurt on its own.
Why didn't my dairy-free yogurt thicken?
The most common causes are adding the probiotics while the milk was still too hot, which kills the live cultures, or fermenting at a temperature below about 95°F, which stalls the bacteria before they can do their work.
Is it safe to make yogurt at home without a yogurt maker?
Yes, as long as equipment and jars are clean and the mixture stays in the 100-110°F range during fermentation; an oven with just the light on or a cooler with a jar of warm water both hold that range well.
How long should dairy-free yogurt ferment?
24 hours gives a mild, lightly tangy yogurt, while 36-48 hours produces a noticeably more sour, thicker result, taste-test at 24 hours and let it go longer if you prefer more tang.