Coconut Cashew Yogurt Plus

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I got this non-dairy version of yogurt from a Biotic Pro member, and boy, is it good. This is one of the best-tasting non-dairy versions of L. reuteri yogurt. It is thick and creamy and oh-so good! It's good to use full-fat coconut milk from a can for this yogurt. Coconut milk from cartons is thin and does not make very good yogurt. Always add Prebio Plus to your yogurt before making it since coconut milk only has two grams of carbohydrates, and you'll need to give the microbes food to make you more probiotics. Also, add guar gum to thicken it. Guar gum is also a prebiotic fiber that is actually a bean. It is high in fiber and helps to normalize bowel movements be it constipation or diarrhea. It also might help decrease the amount of cholesterol and glucose absorbed in the stomach and intestines. Guar gum is 100% natural and made from guar beans.
You can reculture from your previous batches of yogurt. Just use 2 tablespoons from your previous batch of yogurt as your starter to reculture and make more yogurt repeatedly until your yogurt stops setting up.

Equipment

Ingredients

  • 2 cans coconut milk – (full fat OR 1 light with 1 full fat OR all the way light)
  • 1 sachet Yogurt Plus
  • 2 teaspoons Prebio Plus – extra food for the microbes since coconut milk only has 2 carbohydrates
  • 1/2 tablespoon Guar Gum – this helps to thicken the coconut milk and is also a prebiotic
  • ½ cup raw cashews soaked – 100 grams

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Instructions

  • Strain the cashews and place them with the coconut milk in a high-speed blender. Blend for 90 seconds. Check the mixture's temperature. It can get really hot in the blender. Let it cool until it cools to 100℉ or less.
  • Add the guar gum and Prebio Plus to the coconut milk and blend in the blender for about 15-20 seconds until the mixture thickens. The mixture should be fairly thick.
  • Add this mixture to a bowl with a spout and whisk in 1 sachet of Yogurt Plus starter culture. This distributes the good bacteria throughout the milk.
  • Place the milk in yogurt jar or jars without lids and incubate in your yogurt maker for 8-12 hours. The longer you let it ferment the more tart and sour it will taste. It likes the consistent, lukewarm temperature of 110°F. This is paradise for all the good bacteria, and promotes their growth.
  • Remove the jars from the yogurt maker, place lids on the jar, and then place the jars in the fridge to cool and set for at least a couple of hours. As the yogurt cools, it will get even thicker! Store in the fridge.

Reculturing with the yogurt as a starter 

  • To Reculture: To make a new batch, repeat these instructions but use 2 tablespoons of yogurt made with Yogurt Plus as your starter. You can do this again and again until it stops tasting sour or doesn't thicken. If made often enough, it should culture dozens of times.