Vegan Coconut Yogurt Inspired by a Recipe by Cultures for Health

INGREDIENTS:

• 4 cups of coconut milk (I use Aroy-D) , you can also use rice or soy if you prefer.

• 1 TBSP Pectin Powder

• 1 capsule of Klaire labs Therabiotic-Complete (25 billion bacteria)

Instructions:

• Add pectin powder to 2 cup room-temperature coconut milk. Blend in blender until well combined (x2 minutes - should be thick when finished)

• Heat remaining 2 cups coconut milk in a saucepan with the calcium water. Heat to 140ºF.

• Add reserved milk and pectin. Return to 140ºF, then remove from heat.

• When milk is cooled to 110°F, open probiotic capsule and sprinkle over milk and stir well.

• Pour into a clean jar and cover with a cheese cloth for 24-48 hours OR Culture for 6-8 hours at 105º-112ºF in a yogurt maker (Instapot).

• Shake or stir and refrigerate. Yogurt will not thicken until after refrigeration time. Thickening may take up to 24 hours.