1.5 to 2cupsof Coconut Milk(or Tigernut Milk for a coconut-free AIP version)
1/2 to 1tspGelatin(use Agar Powder for a Vegan/Vegetarian version)
1capsulehigh quality Probiotic(broken open and the contents dumped into the milk)
2tspMaple Syrup(optional, but mainly for the bacteria to feed on)
Place the milk into a sauce pan on the stove. Sprinkle the gelatin over the milk and let sit for a minute. Turn the burner on to medium heat and whisk the gelatin into the milk. Let the milk heat, stirring occasionally, until it’s hot to the touch and the gelatin is completely dissolved. It’s ok if it bubbles a bit, but don’t let it come to a complete boil.
Let the milk cool off for a few minutes, until it just feels warm to the touch (if you have a thermometer, It should be around 110 F.
Add the maple syrup (if using) then break apart and empty the contents of the probiotic capsule into the milk and whisk thoroughly. Pour the mixture into a pint-sized glass canning jar then do ONE of the following:
INCUBATE IN THE INSTANT POT:
Put the jar of milk into the basin of the IP. Turn the Instant Pot on, choose the Yogurt Setting, and then manually adjust the time to 18 hours. You can of course do less, but it won’t be as tangy and may not set up as well. I wouldn’t go less than 10 hours.
INCUBATE IN THE OVEN:
Cover the jar with cheesecloth and place the yogurt into the oven with just the pilot light on for 24-48 hours.
INCUBATE IN THE COOLER
Add hot water to a cooler and then place the jar covered in cheesecloth in the water (it should only come up a few inches on the outside of the jar). Close the cooler and let sit for 12-24 hours.
This will last up to a week in the fridge.
Diet Gluten Free, Vegan
Keyword: AIP, Autoimmune Paleo, dairy free, Paleo
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