|20 min||8 h||4|
|4 cup||Coconut milk|
|1/4 cup||Yoso Plain Unsweetened Coconut Yogurt (or cow's milk or 4 probiotic capsules )|
|2/3 tbsp||Gelatin dry mix, unprepared|
Place the coconut milk in a mason jar. It should be no more than 90°F. Add ¼ cup of yogurt or 4 probiotic capsules to the coconut milk. Stir until the mixture is smooth.
Place the jar in a bowl of warm water and place in your oven, with the heat turned off. Turn on the oven light to maintain the temperature. Leave it 6 to 8 hours or overnight. The coconut milk will taste slightly soured and begin to separate.
Remove from the oven. Remove ¼ cup from the coconut yogurt mixture for a starter for your next batch.
In the remaining yogurt, stir in the gelatin. Allow the gelatin to soften for 5 minutes. Stir again until the mixture is smooth. Refrigerate for 2 hours. The yogurt will thicken like Greek style yogurt.