Ever wondered how you were going to get your kids to eat probiotics? You can make yoghurt with your own choice of probiotic or with a culture packet or a scoop of your previous batch.


I like to make my own coconut milk for yoghurt, because I am that kind of crazy – and it’s dead easy, oh and it’s cheaper with no chemicals.

You can add flavor your yoghurt with fruit, honey and other options.   I do that just before I serve it, because it’s frustrating to have a recipe that calls for plain yoghurt and you have a container of raspberry staring back at you.


  • high speed blender
  • nut milk bag or cheese cloth
  • large bowl
  • measuring cup
  • measuring spoon
  • thermometer
  • whisk
  • Mason jars
  • cheese cloth, paper towel or coffee filters
  • elastics
  • dehydrator (or can use your oven or yoghurt maker alternatively)

Coconut Milk:

  • 2 cups dried coconut flakes
  • 4 cups pure coconut water (no additives), or regular water or a combination of the two


  • 3 ½ cups coconut milk
  • 1 ½ tsp gelatin – you need a gelatin product that works at lower temperatures – such as Great Lakes Kosher Beef Gelatin available on Amazon.
    A vegan option would be to use Chia seeds, or another vegan thickener of your choice
  • 2 probiotic capsules or yoghurt culture packet or 4 Tbsp of your last batch yoghurt


  1. To make milk, put coconut and water (or coconut water) in the blender and blend on high for about 4 minutes.  Use your thermometer to check that the temperature of the milk is increasing.  It should reach 110 degrees.  If your blender doesn’t warm the liquid enough you might need to warm it gently on the stove.
  2. Strain your milk through the nut milk bag or cheese cloth into a large mixing bowl.
  3. Measure 3 ½ cups of milk and pour the rest into a jar for the fridge.
  4. Pour most of the coconut milk (about 3 cups) back into the large mixing bowl.  Add the gelatin to the remaining milk in the measuring cup.  Stir with the whisk until dissolved and add to large mixing bowl.
  5. Take the temperature of the mixture now. You want it to be 100F so you don’t burn up and kill the healthy bacteria.  If the temperature is still above 100F chill until it is.
  6. Once the yoghurt is 100 degrees or less add the probiotic, or reserved yoghurt or other healthy bacteria of your choice and mix completely.  You can add more probiotic depending on your preference.  (If you are new using probiotics start with this amount.)
  7. Pour your yoghurt into mason jars and cover using cheese cloth, paper towel or coffee filters.  Affix with an elastic.Yoghurt
  8. If you have a dehydrator or yoghurt maker – put in for 8-10 hours at 110F.   If you don’t have a fancy kitchen appliance to do this you can use your oven.  You don’t need to turn on the oven, just be sure the oven light is on (it creates enough heat) and leave for 10-12 hours.
  9. Last step is to refrigerate for about 8 hours or until it thickens.

Keep in mind that yoghurt will taste sour, as you have not added anything to it for flavor.  You can now add flavour and/or sweetener.

Keep refrigerated in sealed containers.

Flavour Additives for Yoghurt

  • Vanilla and honey
  • Homemade raspberry chia jam
  • Maple syrup and cacao nibs
  • Pomegranate seeds and blueberries
  • Granola
  • Apples and cinnamon
  • Cardamom, cinnamon, nutmeg and ginger

Only use the last batch yoghurt to make new batches a couple of times, it will start to taste more sour each time.