*Note: If you are using a crockpot to incubate your yogurt, now is the time to plug it in and turn it on to high before you start making your yogurt).
Heat up the coconut milk up to 115 degrees.
Let milk cool down to 110 degrees.
Mix in your thickening agent of choice. Whisk in well.
When the thickening agent is well incorporated, then add the yogurt starter. Whisk in well.
*Transfer the "yogurt" to the jars that come with the yogurt maker (machine), put the towel on top and let it incubate 8-24 hours. The longer it incubates, the more sour it will be.
*If you are using a crockpot, pour it all into a clean crockpot. MAKE SURE YOU TURN IT OFF AND UNPLUG IT right after you pour the yogurt. It will be hot, but cool off in time. So put the lid on and place towel on top to cover the crockpot. Let it incubate 8-24 hours. The longer it incubates, the more sour it will be.
*When time is up, turn yogurt maker off and take the lid off. Let the yogurt cool for a couple of hours.
* If using a crockpot, transfer the yogurt into jars that have lids. Do not place lids on yet, just put the yogurt into the jars and let them cool for a couple of hours.
Once cooled, place lids on jars and put in refrigerator. Let them set for about 8 hours.
Since this yogurt is made out of coconut milk, it will have a gelatin-like texture (not creamand its fat content will migrate to the top of the jars. When you are ready to eat, you can either spoon the fat out or pump spoon in and out until the fat break up into tiny pieces and mix in with the yogurt. Coconut fat is very healthy (like coconut oil), so I either spoon it out and let my children eat it bite by bite or I mix it in the yogurt.
Leave as is (it will have a coconut-vanilla flavoor you can flavor it more with honey, fruit, cereal, granola, seeds, whatever you like. Enjoy!