Safe Yogurt

You will need a thermometer to measure temperatures between 90 and 212 degrees (I use a meat thermometer which is cheap and easy to find at the grocery store) and an incubator of some kind* (see below, I use a double crock pot)

Ingredients:
6 cups coconut milk (or whatever safe milk-  I have been using 4 cups coconut and 2 cups hemp)
6 probiotic capsules (whatever kind is safe, we use Kirkman's Pro Bio Gold) or 1 cup yogurt from last batch
2 tbsp honey (or other sugar) (this is needed to give the bacteria enough sugar to eat since cow's milk has a higher sugar content to begin with)
3 packets gelatin or 3 tbsp agar agar
2-4 tsp vanilla (optional, use as much or little as you like, we use 2 cups vanilla flavored milk and 2 tsp vanilla)


1.  Place milk, vanilla and honey in medium saucepan.  Heat on medium heat to almost boiling (until tiny bubbles are starting to form around edges) stirring very often.  While heating slowly whisk in packets of gelatin or agar agar.
2.  Cool liquid mixture to 115 degrees (I put it in the fridge to achieve this more quickly)
3.  Add 6 capsules probiotics  by opening capsules and stirring in (or saved yogurt from last batch (but I still add a capsule or 2 of probiotics, just in case)
4.  Pour contents into incubator.  Maintain temperature of 105 degrees to 115 degrees for 7 hours*
5. Refrigerate until solid and cold.

*For my incubator I place my 1.5 quart (with yogurt inside) into a big crock pot (mine is 3 quarts) that I have lined with towels to insulate.  I turn it to "serve" for about 1/2 hour if the temperature drops to 105 degrees (usually I heat it so the crock isn't cold when I put the yogurt in and then turn it on 1-2 times during the 7 hours). 

 You could probably do this with just one crock pot as long as the temp didn't get too hot around the edges to kill the bacteria (so stir often when crock is on).  Or you can do this on the warm setting in the oven with a baking dish of some sort.  Or in a cooler with hot water bottles around your yogurt container.  The key is keeping the temp between 105 and 115 degrees for 4-7 hours.  I use a meat thermometer to check the temperature.  I check it every 2-3 hours or twice during the incubating process.

This recipe is based on another mama's yogurt adventures:
http://funkyfoodallergies.blogspot.com/search/label/yogurt