‘Home made yoghurt is delicious, doesn’t contain any of the nasties often found in commercially made yoghurts, and is significantly cheaper than store bought yoghurt. I have developed a coconut milk version and a dairy version so that yoghurt can be eaten at any stage of your treatment program.’ Rebecca Coomes
Classification: Phase 1 – restricted, GF, DF, V
- 2L coconut milk
- 2 tbs raw organic honey
- Yoghurt culture
Classification: RR, GF, V
- 2L organic milk
- Yoghurt culture
It is important to sterilise all equipment before making your yoghurt. You only want the yoghurt culture fermenting, not other bugs. The following instructions work for both the coconut and dairy yoghurt.
Pour the coconut milk/dairy milk into a large saucepan. Heat until 37oC/98.5oF – 45oC/113oF.
Once it has reached this temperature, stir in the yoghurt culture (check the amount according to the packet instructions). Stir in the honey for the coconut yoghurt.
Place the milk in your yoghurt maker and leave for 24 hours. Once the yoghurt has fermented, place it in the fridge to firm and chill.
The yoghurt will last for two weeks. Write the expiry date on your container so you don’t forget.
Note: This recipe will produce a thin style yoghurt as it doesn’t contain any binders or thickeners.
Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.