Prep: 10 mins

Cook: 24 hrs

Yields: 2 Litres (8 cups)

It's so easy to make your own 24-hour yoghurt at home. Use coconut milk or dairy milk (or another milk of your choice) to create a tangy, thin style yoghurt. Perfect in breakfasts, desserts or as a snack.

Yoghurt Recipe 786x1048
Imperial
Metric

Ingredients

  • 8 cups coconut milk or dairy milk
  • 2 tbs honey
  • Yoghurt starter culture

Method

  • Sterilise all of your equipment before making your yoghurt.
  • Pour the milk into a large saucepan. Heat until between 98.5F-113F.
  • Stir in the yoghurt starter culture and honey. Mix well to combine.
  • Pour the milk into your yoghurt maker and leave for 24-hours.
  • Once it has fermented, remove from the yoghurt machine and place in the fridge to firm and chill.

Note

  • This will produce a thin style yoghurt, as it doesn't contain any thickeners.
  • Your yoghurt will last for 2 weeks in the fridge. Write the best before date on the tub so you don't forget.

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12 thoughts on “24 Hour Yoghurt”

  1. Hi Rebecca!
    First of all thank you so much for your recipes – they make life so much easier.

    Second, could i also buy Jogurt which does not contain any thickeners and basically only consists of raw milk? I tried to make my own jogurt a couple of times – never worked though..

    Thanks in advance!
    All the best,
    Sarah

    1. Rebecca Coomes

      Hi Sarah
      If you can find a yoghurt that has been fermented for 24 hours, yes, you can use that instead of making it yourself.
      Kind regards
      Rebecca

  2. Could you please share what the appropriate serving size would be for both the coconut and dairy yogurt would be?

    1. Hi Ally
      It does depend on which SIBO diet you are following. For example, the SIBO Bi Phasic Diet allows for 1/2 cup yoghurt per serve.
      Rebecca

  3. When I make 24 hour yogurt, I sterilize everything. But very often, it goes bad early. I have increased my effort to make sure everything is sterilized but it keeps happening. Any ideas why?

  4. Hi Rebecca,

    I wonder if you could just clarify something for me…I’ve noticed that this is for phase 2, but on the sibodoctor website, the coconut version is for “Phase 1 – restricted, GF, DF, V”. If so, would this definitely be okay in the phase 1 restricted or is it only suitable for the semi-restricted. Just a bit confused as you comment that you ‘have developed a coconut milk version and a dairy version so that yoghurt can be eaten at any stage of your treatment program.’

    Thanks for your help… (and your recipes!) 🙂

  5. By “thin” yoghurt do you mean the final product is basically just a slightly thicker milk? I just want to make sure I made my correctly. Thanks!

    1. Hi Katie
      It does depend a lot on the coconut milk that is used to make coconut yoghurt… I’ve achieved a very thin (like a smoothie consistency) yoghurt through to a more solid ‘set’ yoghurt all from different brands of coconut milk.
      You can add a small amount of gelatin to the mixture at the start of the process if you would like a thicker yoghurt. You do need to play around with this as too much will set it like jelly/jello which might not be desired.
      Kind regards
      Rebecca

    2. My yoghurt I strain it with cheesecloth for a few hours which makes it thicker and pulls away the whey which can increase blood sugar. I can the use a plastic whisk to make it smooth. You can use the whey as a starter for your next batch.

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