Meal Type: Breakfast, Brunch, Desserts, Sauces & Condiments, Snacks, Treats
Diet Type: Egg free, Gluten free, Grain free, Low FODMAP, Phase 2 Reduce and Repair, Vegetarian
Cooking Time: 24 hours
Diet Type: Egg free, Gluten free, Grain free, Low FODMAP, Phase 2 Reduce and Repair, Vegetarian
Cooking Time: 24 hours
Prep:Â 10 mins
Cook:Â 24 hrs
Yields:Â 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.
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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Could you please share what the appropriate serving size would be for both the coconut and dairy yogurt would be?
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
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?
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!) 🙂
Hi Jayne
Yoghurt is introduced from Phase 2 of the SIBO Bi Phasic Diet.
Kind regards
Rebecca
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!
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
What yogurt starter do you use? I’m in Australia.
Hi Karen
I use the yoghurt cultures from Green Living Australia.
Kind regards
Rebecca