L. Reuteri Yogurt Recipe from Coconut Milk

Equipment (pick one):

Pot-style yogurt maker
Cup-style yogurt maker + heating pad and insulated container if you don't have enough cups for the recipe (see #4 below)
Sous vide stick and pot
Heating pad and insulated container (e.g., camping cooler, insulated grocery bag)

Note that your yogurt maker must let you set the temperature at 97 degrees F (36C) for 36 hours. I use this one (a cup-style yogurt maker). Since the yogurt takes a long time to ferment, and I don't like to go without while I'm making a new batch, I make a few extra cups in an insulated container. My heating pad does the job at the medium setting in an insulated grocery bag at room temperature. (My insulated grocery bag is just a paper grocery bag with a bubble wrap liner.) I use 8 oz plastic freezing cups, available where canning and freezing supplies are sold.

Ingredients
3 T powdered plain gelatin
1/2 c water (cold or room temperature)
4 cans regular coconut milk (13.5 oz each)
6 T coconut flour*
5 T garbanzo bean flour*
Starter (EITHER a few spoonfuls of L. reuteri yogurt from a previous batch OR 5 L. reuteri tablets**, placed in a plastic bag and hammered into powder)

Directions

Put the water in a large pot and sprinkle the gelatin on it. Stir; mix thoroughly. Heat the gelatin mixture on medium heat until it's dissolved. Remove from heat and add coconut milk, flour and starter. Use beaters to mix thoroughly.

Use your yogurt maker according to the directions. Set it to 97F (36C) for 36 hours. If using a heating pad, set it on medium heat.

If using a cup-style yogurt maker, place the lids on the cups, but don't snap them shut. The yogurt expands and will pop off the lids.
If using a heating pad, place the heating pad in the bottom of the container, put the yogurt in cups or jars in a plastic bag so they don't spill on the heating pad, then lower them into the container. Close the container.

Make yogurt in a bag.

After 36 hours, mix or shake the yogurt to homogenize it. Refrigerate. Needs 24 hours to thicken. The initial batch from tablets will be a little gritty; subsequent batches will be smooth.

*Others use potato starch; I haven't tried it with this recipe.
**L. reuteri tablets are available from BioGaia: https://www.biogaia.com/product/biogaia-gastrus/

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