Vegan Yogurt

Vegan Yogurt (Nut or Coconut)



2 cans whole fat coconut milk OR 4 cups freshly made Nut Milk

4 capsules of acidophilus probiotic powder (5 billion organisms per capsule)

Pomona’s Universal Pectin (optional) found with the jam making supplies at  your local health food or grocery store



Pour coconut milk into a glass jar with a lid.  Open the acidophilus capsules and pour powder into the coconut milk.  Secure lid and shake to mix powder into the milk.  Place yogurt in a dehydrator at 105 degrees, or if you don’t have a dehydrator, put it in the oven with the light on (75 watt works well) for 24 hours.


NOTE: The temperature in the oven should stay between 100 degrees F and 110 degrees F.  If the temperature is not within this range, change to a different wattage bulb to control the temperature.  For example, if the oven gets hotter than 110 degrees, switch to a 60-watt bulb.  If it does not get up to 100 degrees, change the bulb to a 100-watt.

After 24 hours, remove yogurt from oven or dehydrator.  The yogurt should be tart and sweet.  It is normal for the yogurt will be thin and runny at this point.  If you want it thicker, add ½ teaspoon of Pomona’s Universal pectin and 1 teaspoon of calcium per cup of yogurt (per package directions).  Add a little bit of yogurt and pectin to a bowl and mix until it is smooth, and then add that mixture to the remainder of the yogurt. Mix well and store in refrigerator. If the yogurt turns out too runny or thick adjust the amount of pectin accordingly.

vegan yogurt

About Janae

Janae is a Registered Nurse whose main focus is integrative healing practices. She has experience as an herbalist, health and wellness coach, and as a personal development and Law of Attraction coach. She is a raw food and whole food chef extraordinaire, essential oils specialist, massage therapist and meridian tapping coach. She is a doctoral student at the University of Arizona in their nurse practitioner program. Read More