A huge amount of our dietary decisions are not really decisions. More often, our food choices are the product of auto-pilot. They are the result of ingrained habit. We all have busy lives, and the less active decision-making required, the easier life is, am I right? It is getting past the standard-American-diet-on-auto-pilot and into a new routine of Paleo foods that is the hardest part. Once that switch is made, healthier choices become second nature, easy-peasy.
Incorporating fermented foods into your Paleo diet is one of these habits, which at first seems to require an oppressive amount of advance planning. In a world where fast food has a five minute lead time, starting tomorrow’s breakfast today is definitely a shift, but it’s well worth making the change. This coconut yogurt is amazing, and so simple to make you’ll wonder why you haven’t done it before now.
Idiot-Proof Paleo Yogurt
Idiot-Proof Paleo Yogurt
Ingredients
- 2 13.5 oz cans of coconut milk, refrigerated
- Probiotic starter culture (I use a vegan one but you can use a probiotic capsule or a tablespoon of store-bought yogurt.)
Note: You’ll need access to your oven for 24 straight hours, or a cooler and a heating pad.
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How To Make It:
- Turn on your oven light (or turn on the heating pad and place it in the cooler).
- Gently open the cans of coconut milk and scoop out the cream into a large glass jar with a lid. (You can use the entire contents of the can of coconut milk if you like, but your yogurt won’t be as thick.)
- Add your culture to the coconut milk and put the lid on the jar. Give the contents a shake.
- Place the jar onto the top rack of your oven.
- Close the oven door.
- Wait 24 hours.
After 24 hours, the coconut milk will have the distinctive tangy flavor of yogurt, but it will not be as thick as a commercial yogurt. This is because that stuff is usually full of fillers and stuff to make it thicker.
Add some honey and maca walnuts, or put your yogurt into a smoothie and enjoy! [author_bio name=”yes” avatar=”yes”]
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