Wednesday, August 6, 2014


Don't ask me what is what I get for typing a blog entry on an iPad.

Anyway, one of the best things about the CUISINART YOGURT MAKER is that after the fermentation time which is programmed in by you, it will chill automatically for up to 12 hours.

I allowed the non dairy yogurt to chill in the CUISINART for about 2 hours.

The next step is slightly different from what I would do if preparing Dairy Greek Yogurt in the CUISINART.

FOR NON DAIRY YOGURT,  when I remove the contained from the CUISINART, one can see that the separation process has already begun and had begun quite nicely.  Place a coffee filter OR a paper towel (one sheet) in the bottom of a colander.  Place the colander over a bowl.  Spoon off the yogurt from the will have about 2.5-3" of yogurt on top of the liquid (you do not want the liquid.....toss it).  Put the yogurt in the colander and place in fridge.  Let it strain for about another 2 hours or so.  You will have amazing, tangy, non dairy Greek style yogurt.  My girls had it for breakfast today as a dip with blackberries and strawberries.  We are going to do carrots and celery at lunch and dinner.

Bon Appetit!

COCONUT MILK YOGURT.....Non Dairy, HomeMade, Great Dip for Veggies



(2) 13.6 ounce cans unsweetened coconut milk, full fat (Do not use LITE)

  3 tablespoons unflavored gelatin*

  2 tablespoons honey

(2) opened capsules MEGA-FOOD KIDS N' US MEGAFLORA 100% Natural Probiotic (just open the capsules and empty into your coconut milk at the right time)

  1 packet ULTIMATE FLORA SUPER CRITICAL 200 BILLION Maximum Support Probiotic. (I buy these on Amazon)

* I use GREAT LAKES UNFLAVORED GELATIN....the red container....I buy it at  It is pure protein and Kosher.

Place 1/4 cup of the coconut milk in a bowl......milk should be room temp and shake can well before opening.  Sprinkle the gelatin over the top and set it aside for 10 minutes.....I cover the bowl with a paper towel just to keep it separate.

Pour the remaining milk into a large (6 cup) Pyrex or heat resistant glass measuring cup and heat in the microwave for 4 minutes.  This will bring it a smudge over 150 degrees which is what we want.

Check the temp with a yogurt thermometer.....also available on Amazon.  I ❤️ my yogurt thermometer.

You want to be at least 150 degrees.  It probably will not be less than that with four minutes in the microwave.  I prepare my dairy and non dairy yogurt using the microwave and it is easy, fast, and my results have always been superb.

Remove the measuring cup from the microwave and whisk in the softened gelatin and the honey.....maybe about a minute of whisking.

While the milk is heating in the microwave, I prepare an ice bath (this is easy).......I fill a very large bowl with ice.  When the milk is removed from the microwave, I place the measuring cup on top of the ice and I fill in around the sides with more ice.  The thermometer is in the cup, and I am watching for the temp to reduce to 110 degrees.

When it reaches 110 degrees, I whisk in the probiotics.  Do not mix in before it gets to 110 degrees as the probiotic will become ineffective because of the heat (a nice way of saying that the high temp will kill the good bacteria).

When the good stuff is whisked in, we are ready to pour this carefully into my CUISINART YOGURT MAKER.  This machine is worth EVERY PENNY.  I bought mine on Amazon.  The only kitchen appliance I use more is my K-cup Coffee Maker.  Seriously.

Coconut milk yogurt has a much longer fermentation time than dairy yogurt.  I set the timer to 24 hours.  WHAT?  Yes.  TWENTY FOUR HOURS.  When I prepare dairy yogurt, it ferments for 6 hours.  

One of the pluses of using the CUISINART is that after the fermentation time, it automatically switches to COOLING, which means I do not have to be here to out the yogurt in the fridge.  It will chill